- Skill level
- Preparation Time
- 30 minutes plus 30 minutes resting
- Cooking Time
- 45 minutes
- Serves 4
This rich potato pithivier is perfect for cheese lovers and puts a modern twist on the traditional pie
- 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
- 1Remove puff pastry from fridge 30 minutes before cooking.
- 2Peel and thinly slice the potatoes and boil for 10 minutes with 1 sprig of thyme in the water.
- 3Drain the potatoes and leave to cool.
- 4Grate the cheese, slice the onion and finely chop the remaining thyme.
- 5Once the potatoes have cooled, roll out one of the packs of puff pastry onto a baking sheet lined with parchment paper.
- 6Using a large plate as a template cut round to create a large circle. Prick the bottom all over with a fork.
- 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.
- 8Start a new layer with the potatoes and carry on until you have used all the ingredients.
- 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).
- 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.
- 11Decorate the pithivier by taking a sharp knife and starting in the middle lightly score down the sides in a semi-circle pattern.
- 12Place the pithivier in the fridge to rest for 30 minutes and pre-heat the oven to 190 ˚C.
- 13After resting, remove from the fridge and brush with the remaining egg. Place in the oven for 45 minutes or until golden brown.