Something to look forward to making after a hard day.


  • for the pithiviers:
  • 1 packet of ready rolled puff pastry
  • 1 ball of buffalo mozzarella
  • 2 large vine ripened tomatoes
  • extra virgin olive oil
  • 10 ml aged balsamic
  • 100 g wild rocket
  • for the pithivier filling:
  • 200 g mixed wild mushroom
  • 2 shallots
  • 2 garlic cloves
  • 100 g chicken stock
  • 50 g cream
  • 1 egg yolk
  • 1 tsp corn flour
  • 2 sprigs of thyme


  • For the Pithiviers:
  • Fry the mushrooms with thyme, shallot and garlic in olive oil.
  • When brown add butter and continue to cook for 30 seconds.
  • Strain and remove garlic and thyme.
  • Then put the mushrooms back into the pan and add the stock, reduce the stock until evaporated and add the cream.
  • Reduce again so the cream coats the mushrooms nicely.
  • Dissolve the corn four in a little water and pour into mushroom mix and stir in for 30 seconds then remove from the heat.
  • When cools slightly add the egg yolk, mix all together and roll in your hands into small balls, just a little smaller than a golf ball leave to cool in the fridge.
  • Whilst cooling down cut discs out of the pastry 2 per portion.
  • Put one disc onto your work surface and place a mushroom ball in the centre.
  • Brush around the outside with some egg wash and place the second disc over the top pressing down firmly to stick the discs together.
  • Brush the side facing up with more egg wash and place the Pithiviers in a pre-heated oven set to 160°C for 25 minutes.
  • As they are baking slice and arrange the Mozzarella and the tomatoes on your serving plate alternating the mozzarella and tomato each time.
  • Season with salt and pepper and drizzle olive oil over and around.
  • When the Pithiviers are baked place one in the centre of each plate. Enjoy.

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