Wild Mushroom Pithivier, Vine Ripened Tomato and Buffalo Mozzarella

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


  1. For the Pithiviers:
  2. Fry the mushrooms with thyme, shallot and garlic in olive oil.
  3. When brown add butter and continue to cook for 30 seconds.
  4. Strain and remove garlic and thyme.
  5. Then put the mushrooms back into the pan and add the stock, reduce the stock until evaporated and add the cream.
  6. Reduce again so the cream coats the mushrooms nicely.
  7. Dissolve the corn four in a little water and pour into mushroom mix and stir in for 30 seconds then remove from the heat.
  8. 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.
  9. Whilst cooling down cut discs out of the pastry 2 per portion.
  10. Put one disc onto your work surface and place a mushroom ball in the centre.
  11. Brush around the outside with some egg wash and place the second disc over the top pressing down firmly to stick the discs together.
  12. 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.
  13. As they are baking slice and arrange the Mozzarella and the tomatoes on your serving plate alternating the mozzarella and tomato each time.
  14. Season with salt and pepper and drizzle olive oil over and around.
  15. When the Pithiviers are baked place one in the centre of each plate. Enjoy.


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