Potato pithivier

  • potato-pithivier
Season
Autumn/Winter
Skill level
Novice
Preparation Time
30 minutes plus 30 minutes resting
Cooking Time
45 minutes
Serves
Serves 4
Categories
Main meal
Indulgent

This rich potato pithivier is perfect for cheese lovers and puts a modern twist on the traditional pie

Ingredients

  • 2 packs of ready rolled puff pastry
  • 400g white potatoes
  • 4 sprigs of thyme
  • 250g cheese (mixture of cheddar and Emmental) or any other hard cheese of choice
  • 1 small onion
  • Salt and pepper
  • 1 egg

Method

  1. 1Remove puff pastry from fridge 30 minutes before cooking.
  2. 2Peel and thinly slice the potatoes and boil for 10 minutes with 1 sprig of thyme in the water.
  3. 3Drain the potatoes and leave to cool.
  4. 4Grate the cheese, slice the onion and finely chop the remaining thyme.
  5. 5Once the potatoes have cooled, roll out one of the packs of puff pastry onto a baking sheet lined with parchment paper.
  6. 6Using a large plate as a template cut round to create a large circle. Prick the bottom all over with a fork.
  7. 7Start to layer the pithivier filling leaving a 1cm rim around the outside - a thin layer of the potatoes, pinch of seasoning followed by some onion and chopped thyme, then a generous handful of the grated cheese.
  8. 8Start a new layer with the potatoes and carry on until you have used all the ingredients.
  9. 9Place the other pack of puff pastry on a floured chopping board and with a slightly larger plate, cut out the top circle (this needs to be slightly bigger to stretch and cover the filling).
  10. 10Beat the egg and brush the rim of the pastry. Place the top circle over the filling and use your thumbs to create a seal. Follow this by pressing round the edges with a fork to ensure no leakage.
  11. 11Decorate the pithivier by taking a sharp knife and starting in the middle lightly score down the sides in a semi-circle pattern.
  12. 12Place the pithivier in the fridge to rest for 30 minutes and pre-heat the oven to 190 ˚C.
  13. 13After resting, remove from the fridge and brush with the remaining egg. Place in the oven for 45 minutes or until golden brown.