PITHIVIER PIE RECIPES

Cook time: 4 hours 30 minutes plus overnight chilling.

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper. Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes. Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat. Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.

Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac. Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.

Preheat the oven to 180ºC/350ºF/gas 4. On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place in the middle of one sheet. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling. Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top. Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.

ENERGY 442kcal FAT 27.4g SAT FAT 16.2g PROTEIN 12.8g CARBS 36.2g SUGARS 7.6g SALT 1g FIBRE 6.2g

Prep time: 30 minutes, plus chilling. Cook time: 50 minutes.

Line two baking trays with baking paper.

Take the puff pastry blocks and roll them one by one on a floured surface. Roll to a 5mm thickness and cut using a 25cm round, then cut another circle to a 30cm round. Leave both to chill on a tray while you make the filling.

Now make the filling by adding oil to a non-stick pan. Blitz the garlic and onion to a smooth paste.

Add the paste to the hot oil and cook till the mixture is thick and brown – this should take about 10 minutes over a medium heat. Now add the salt and pepper-corns and mix.

Add the chicken along with the cranberries and mix and cook till you have a dry chicken mix and the chicken is cooked through, which should take around 7 minutes at most. Take off the heat and leave to cool completely.

Take the smaller round and lightly brush the edges with egg yolk.

Carefully slice off the top and base of the Brie, just to make it shorter. Pop the Brie in the centre of the round and then add the chicken all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge.

Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6 and put a tray in the oven to heat up.

Flute the edge using the back of a knife to create a scalloped edge and score the top. Brush the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180°C/fan 160°C/gas 4. Serve straight from the oven.

Can be assembled up to 1 day in advance and then baked to serve.

Line two rimmed baking sheets with parchment. Set aside. 

Puff pastry: 

Pulse together flour and salt in the bowl of a food processor. Add the butter and pulse until mixture resembles coarse crumbs. Add the water and pulse until mixture begins to come together. Turn out onto work surface and knead gently to bring together. Divide in half and form into two squares. Wrap in plastic wrap and refrigerate for 20 minutes. 

Turn 1 portion of the dough onto a floured surface and roll into 7x13-inch rectangle. Fold the top third down toward the bottom, then fold the bottom third up to cover. Quarter turn the dough; roll out and fold in thirds as before. Repeat with second dough. Rewrap the doughs and chill for 20 minutes. Repeat rolling/turns/fold one more time. Chill for at least 10 minutes before rolling out to cut. 

Jam: 

Combine the cherries with jam sugar and water in a small saucepan over medium-high heat. Bring to a boil and cook until mixture darkens and thickens, about 8 to 10 minutes. Cool 5 minutes. Transfer to the bowl of a food processor and pulse until smooth. Pour onto a rimmed baking sheet or bowl and place in the refrigerator to cool completely.  

Frangipane: 

Cream together the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs, one at a time along with the vanilla. Whisk together the ground almonds, flour and salt in a small bowl. Stir into the butter mixture until fully combined. Chill until ready to use. 

Assembly:  

Heat oven to 425F degrees.  

On a floured surface, roll 1 dough into a 11-inch square. Using a 10-inch cake pan or parchment round, cut dough into 10-inch round. Place on one prepared baking sheet and place in freezer. 

Repeat steps to make a 10-inch circle with the other dough. Using a paring knife, cut an inch-thick ring of pastry from the outer edge of the circle. Transfer to the freezer and roll the remaining 8-inch circle back into a 10-inch round. Place in freezer. 

Remove the first round from the freezer and using the tip of a paring knife, beginning in centre of round, lightly score disk with half circles ending ½-inch from border about an inch apart to create a kind of spiral pattern. Place back in the freezer. 

*This makes a decorative pattern on the top that reveals itself as it bakes. You may make any manner of decorative pattern you like by scoring with the tip of a paring knife. Be careful not to cut too deep, but be sure to score enough that the pattern will be visible. 

On the remaining thinner disk, brush the edge of pastry lightly with egg. Top with 1-inch band of pastry and press firmly to adhere. Spread all the frangipane within border and top with jam, leaving a ½-inch border from the edge of the frangipane.  

Brush the pastry ring border with egg and place scored pastry on top, pressing firmly to adhere. Using a paring knife or a half wine bottle cap, create a scalloped edge around the border at ½-inch intervals to decorate. Brush the top with remaining egg wash and bake until golden, about 45 to 50 minutes.  

Yield: Makes 1 pie