Spinach, Mushroom and Ricotta Pithivier
Pithiviers are traditionally made with two disks of puff pastry (Pâte Feuilletee), filled with a savoury filling and baked in the oven until golden flaky dough forms. The fun behind this recipe, is the fact that you can create almost any art on the top. Usually filled savoury, sweet fillings such as chocolate chips, cookie dough, fruit based pies.
Get creative with making different shapes with the excess dough. I made my own pastry in the morning, then created this for dinner in the evening with what I had available in the fridge.
The key characteristic with this dish is creating a pastry that is light, golden brown, buttery and flaky as well as tender.
Spinach, Mushroom and Ricotta Pithivier
Pâte Feuilletée (Puff Pastry)
Resting and chilling time: ± 3 hours
Yield: ± 500 g
Ingredients
225 g strong white bread flour
1½ tsp salt
225 g butter, chilled
15 ml lemon juice
150 ml chilled water
Method
Sift the flour and salt into a mixing bowl. Rub or cut 25 g of the butter into the flour until the mixture resembles fine breadcrumbs.
Place the remaining butter between two sheets of cling film. Using a rolling pin, gently beat and shape the butter into a flat 15 cm square. Keep chilled until needed.
Make a well in the centre of the flour mixture. Mix the lemon juice into the water and add most of the liquid to the bowl. Using a round-bladed knife, mix to form a soft dough, adding a little more water if necessary. The dough should be soft but not sticky.
Turn the dough out onto a lightly floured surface. Roll it out into a 25 cm square using a floured rolling pin. Do not knead the dough, even if it appears slightly uneven.
Place the butter diagonally in the centre of the dough to form a diamond shape. Fold each corner of the dough over the butter, enclosing it completely and sealing the edges.
Roll the pastry out into a 40 × 15 cm rectangle. Fold the lower third up over the middle third, then fold the top third down over it (a single turn). Seal the edges by lightly pressing with the rolling pin. Brush off any excess flour with a dry pastry brush. Wrap the pastry in cling film and chill for 30 minutes.
With the sealed edges positioned at the top and bottom, roll the pastry out to the same size again. Fold and chill as before. Repeat this process five more times.
After the final rest, the puff pastry is ready to be use.
Pithivier
Preparation time: 20 minutes
Resting time: 10 minutes
Baking time: 30-35 minutes
Servings: 4
Ingredients
500 g Pâte Feuilletée (Puff Pastry)
A handful of baby spinach leaves
1 onion, finely chopped
1 garlic clove, crushed
½ green pepper, diced
10 medium mushrooms, sliced
150 g ricotta cheese, crumbed
1 tbsp olive oil
1 tsp soy sauce
Salt, black pepper and rosemary, to taste
1 egg, whisked
Method
Lightly flour a clean work surface and roll out the puff pastry. Cut two equal-sized circles. A medium-sized quiche tin works well as a guide.
Place the pastry circles on a tray and refrigerate for 10 minutes to allow the pastry to rest.
Preheat the oven to 180 °C.
In a mixing bowl, combine the spinach, onion, garlic, green pepper, mushrooms and ricotta. Add the olive oil, soy sauce and seasoning, then mix well until evenly combined.
Remove the pastry from the fridge. Place one pastry circle onto a baking tray lined with baking paper.
Spoon the vegetable mixture into the centre of the pastry, leaving a clear border around the edge.
Brush the edge of the pastry lightly with the whisked egg. Place the second pastry circle on top and gently press the edges together to seal. Use a fork to crimp the edges securely.
Brush the top of the pastry with the remaining egg to encourage a golden finish.
Bake for 30–35 minutes, or until the pastry is puffed, flaky and golden brown.
Remove from the oven and serve warm.
PUFF PASTRY
