Mushroom & Butternut Pithiviers

This recipe first featured in my Christmas class, way back in 2018. A pithiviers is similar to an individual Wellington and makes for a Christmas centrepiece or as part of a Sunday roast any time of year

You could easily adapt this depending on what flavours you like. A little blue cheese would work well, mixed into the spinach. the trick heer is to try to keep the filling fairly dry so as not to make the pastry too soggy. If you do find your filling is a little wet, adding some breadcrumbs or oats will help

Ingredients

A little olive oil

2 large field or Portobello mushrooms

2 slices of peeled butternut squash about 1cm thick

100g spinach

75g Boursin or Roule cheese

320g puff pastry

1 egg

Method

Heat the oven to 200C. Brush the butternut slices and mushrooms with a little oil, then bake for 10 minutes. You just want to release some of the liquid from the mushrooms and get the butternut tender.

Wilt the spinach. If you buy bagged, washed spinach, open the bag and place in the microwave for 2½ minutes, else steam in a pan with a little water. Squeeze the water out, then chop and mix with the cheese

Use a paper towel to remove some of the excess moisture from the mushrooms, then divide the spinach mix between the two. Top with a slice of squash

Now cut 4 discs from the pastry. Two just slightly larger than the rounds of butternut and two large enough to encase the whole thing

Sprinkle a little flour or semolina on the bottom of a baking sheet to prevent sticking, then place the smaller pastry disc on there. Carefully place the vegetable tower, butternut side down, on top. Brush with a little beaten egg, then place the large disc on top. Press the edges down using a fork, then trim to neaten

Brush the top with beaten egg, make a hole in the top and bake at 200C for 20 minutes or so until the pastry is brown and flaky. Serve hot with roast potatoes and all the veg