This is a recipe for a savoury Pithivier with a chicken and Gouda filling. If you like deliciously moist chicken in flaky pastry with Gouda cheese then this recipe is for you. This recipe is easy to make and feeds 4 - 6 people.
Gouda is named after a city in Holland, while Pithivier proudly takes its name from a town in France where the pastry originated. This recipe is a perfect blend of the two flavours.
Ingredients for the filling
2 carrots
1 leek
1 onion
one powered stock cube (crushed)
1 tablespoon black pepper
2 tablespoons of sunflower or vegetable oil
Method
Gently scrape the carrots with a knife to clean them. Then chop the carrots, leek and onion into bite-sized pieces. Put the oil in a saucepan and sauteed the vegetables in a pan on medium heat for 5 - 10 minutes until the onions are golden. Clean the chicken and chop the chicken into dice pieces chicken. Add the chicken into the saucepan and cook for 15 minutes on medium heat. out. You can add extra oil (1 tablespoon or so) to cook it if the oil dries out. One the chicken has cooked or changed colour, set this aside to cool. Try not to over cook the chicken because it will cook again in the pie in the oven.
Ingredients for the pastry (or you can use 500g of pre made raw puff pastry)
350g plain flour
175g butter
8 tablespoons cold water
Method
Shift the flour into a bowl and rub 50g butter into the flour using your fingertips. Add the water into the flour and mix it in together. Knead the dough for 2 mins or until it is smooth. Wrap the dough in clingflim and put in the fridge for 30 mins.
Roll out the remaining butter (125g) into a flat block at least 1 cm thick. Bring the dough out of the fridge, roll out the dough to be longer than the butter block. The put the butter in the middle of the dough and fold the dough over the butter until it covers all of the butter.
Roll out the dough into a long rectangle. Fold one third of the dough starting at the top to cover the middle of the dough. Then fold the dough again over the bottom of the dough. Turn the dough 90 degrees and then roll out the dough. Repeat this step 6 times.
Leave the dough to rest for 30 minutes. Roll out the dough and and cut two circles 23 cm in circumference.
Place the filling around one of the circles. Cut the Gouda and place it in the middle of the circle with the chicken around it.
Place the second disc of dough on top of the chicken pithivier. Use your fingertips to pinch the dough the edges of the circle together. To push down the two layers of pastry together.
Use a knife to lightly score the dough from the middle to the edges all around the circle. Brush the pithivier with egg and bake for 15 - 20 minutes at 180C.
Enjoy the delicious Chicken and Gouda Pithivier!
Here is a video of how I made the Chicken Pithivier.
A suggestion is to make the filling first and let it cool for 10 minutes.
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