Pithivier Recipe

Time1h 30m

Serves4

A delightful pastry crafted with chicken and game bird, encased in pate brisée.

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Ingredients

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1
Prepare the Pastry
In a mixing bowl, combine the flour and salt. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually add cold water, mixing until you form a dough. Wrap in plastic wrap and chill for 30 minutes.
2
Cook the Filling
In a skillet, melt the butter over medium heat. Add the onion and garlic, cooking until soft. Add the chicken and game bird, cooking until browned. Stir in the thyme and season with salt and pepper. Remove from heat and let cool.
3
Assemble the Pithivier
Preheat the oven to 200°C (400°F). Roll out the pastry on a floured surface to about 3mm thick. Cut out two circles (one for the base and one for the top). Place the filling in the center of the base circle, leaving a border. Brush the edges with beaten egg, place the top circle over and seal tightly. Cut a small slit in the top for steam to escape.
4
Bake
Brush the top with the remaining beaten egg and place in the oven. Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.