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……
MUSHROOM AND CHIVE PITHIVIER
This pie can be made hours in advance, and left to chill in the fridge until ready to bake.
- 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
- 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.
- 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.
- 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…