Mushroom and Chive Pithivier.

Here is a simple recipe for a holiday pie, that’s great hot, warm or cold.

Pithivier is a pie that originates in France.  It can be sweet or savoury,  but often has a sweet almond filling, and with cherries or plums.

The pie can be made as lots of individual pies, or one big one.

It’s hard to open a French cookery book without coming upon oodles of cream, lashings of butter, endless cheese, an infinite number of eggs and slabs of meat…..

So to redress the balance just a little, here’s a veganised recipe for a savoury pie, that has to be a crowd-pleaser.

French in style, peaceful in ingredients.

Mushrooms and chives in a savoury bechamel sauce, encased in flaky puff pastry.

Perfect for a picnic too……

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mushroom and chive pithivier, decorated with the sun the moon and the stars….

MUSHROOM AND CHIVE PITHIVIER

For 4-6

This pie can be made hours in advance, and left to chill in the fridge until ready to bake.

Ingredients:   

chop up the mushrooms, slice the spring onions, finely chop the chives and crush the garlic
  • 500gms. puff pastry ( shop-bought or home-made)
  • 500gms. mushrooms
  • 100gms. spring onions
  • 15gms. chives
  • 1 small stick of celery (30gms.?)
  • 4 large garlic cloves
  • 3 tbs. olive oil
  • 300ml.non-dairy milk – I used oat milk
  • 2 tbs. plain all-purpose white flour
  • 1 tsp.vegetable stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • A few tbs. of olive oil + oat milk for basting

Method:

  • Keep pastry chilled until ready to use.
  • Dice the mushrooms quite small.
  • Wash, trim and finely slice the spring onions.
  • Wash the celery and cut into four or five strips lengthwise, and then dice.
  • Finely chop the chives.

Bechamel:

  • In a deep-sided pan, on a medium heat, add 1 tbs. olive oil.
  • Heat gently.
  • Add 2 tbs. flour to the oil, and combine to form a smooth paste.
  • Heat gently for 2-3 mins.
  • Remove from heat, and whisk in 300ml. non-dairy milk.
  • Make sure there are no lumps and then return to the heat.
  • Bring to a gentle bubbling simmer, stirring constantly.
  • Whisk in 1 tsp. vegetable stock, 1 tsp. salt and 1 tsp. ground black pepper.
  • When the sauce thickens, continue to heat gently for a few minutes.
  • Remove from heat.

Mushrooms:

  • In a wide pan, on a medium-high heat, add 2 tbs. oil.
  • When hot, add diced mushrooms, and sauté for 15 mins, turning from time to time.
  • Add crushed garlic.  Stir in to combine.  Saute 3 mins.
  • Add chopped celery.  Saute for 2 mins.
  • Add chives, stir to combine and remove from heat.
  • Return the sauce to a low heat, and add sautéed mushroom mix.
  • Stir in and heat gently for 8-10 mins.
  • Remove from heat and allow to cool.

Bring it altogether:

  • On a lightly floured surface, cut pastry in half.
  • Roll 1/2 pastry to an approximate square about 25cm x 25 cm. (to fit baking tray)
  • Using a dinner plate as a template, cut out a circle about 24cm. in diameter.
  • Place the circle on a greased baking tray, lined with greased baking parchment.
  • Baste lightly with oil/non-dairy milk, mixed together in a bowl.
  • Particularly baste the edges.
  • Roll out the second piece of pastry, and cut a circle the same size.
  • If you wish, use excess pastry to cut out shapes….I made a sun, a moon and some stars 🙂
  • When the mushroom mix is cool, pile it in the centre of the pastry base, leaving an edge of about 2-3 cm.
  • The mushroom mix should be in a mound, rather than spread out.
  • Lay the second circle of pastry over the mound.
  • Seal the edges very well: by pulling the lower edge slightly over the top edge, I made a scalloped edge which is traditional to Pithivier.
  • Make a small hole in the centre of the top of the pie.
  • Decorate the pastry.
  • Often they used swirls.  Make patterns with a knife, being careful not to cut right through the pastry.
  • Baste the pastry surface with oil/milk mix.
  • Adorn the pie with any cut-out decorations, if desired!
  • Chill the pie in the fridge for at least an hour.
  • This pie can be made well in advance, and left in the fridge all day or overnight.
  • In a pre-heated oven Gas Mk. 7/ 220C. Bake the pie for 25-30mins. Until golden.

Serve hot, warm or cold, with green veg. or a salad.

Or a great lunch to go…

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Bon Appetit

Peace

La Paix

.

Happy Holidays

.

.

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