A hearty pithivier is just the ticket for a healthy and wholesome New Year dinner during this cold spell.
Ingredients
- 1 onion diced fine
- 2 garlic cloves sliced fine
- 100g mushroom
- 100g roasted butternut squash
- 60g sliced leeks
- 50g spinach
- 20g roasted pine nuts
- 1 sheet of puff pastry
- Salad leaves for garnish
- 1 egg for egg wash
Method
- Place diced butternut squash on a tray and season with salt and pepper and olive oil. Roast at 160 degrees for about 35 mins until soft, set aside
- Fry off onion and garlic until soft.
- Add sliced mushrooms and a little salt and pepper.
- Add leeks and fry for a few minutes until soft aswell.
- Add spinach and wilt slightly in the pan.
- Mix your mushroom mix with the roasted butternut squash. Mix should be thick and hold together.
- Lay out puff pastry, cut a large square and place make a large ball with the vegetable mix.
- Place the ball in the centre of the cut out square, leaving a good thick rim around the out side to allow for another square of puff pastry to go on top. Important that you have enough pastry to seal the pastry together.
- Egg wash the bottom rim around the vegetable mix, place another square of puff pastry on top of the ball of vegetable mix.
- Using both hands- shape the pastry over the ball, creating a dome with the pastry. Get a fork and seal all around the dome.
- Egg wash all over and place in the over at 180 degrees for 20-25 minutes, until golden. Serve with some green side salad and toasted pine nuts.
