Ingredients
- FOR THE PASTRY
- 60g of parmesan, finely grated
- 120g of plain flour
- 1 pinch of salt
- 60g of butter, chilled
- 1 egg, beaten
- FOR THE ROOT VEGETABLE DAUPHINOISE
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 4 large Maris Piper potatoes
- 1 celeriac
- 1 butternut squash
- 6 parsnips
- 4 sprigs rosemary
- 6 sprigs thyme
- 3 bay leaves
- Salt and pepper
- 4 egg yolks (egg wash)
This root vegetable and parmesan pastry pithivier is packed full of vegetables and makes a stunning mid-week dinner.
Method
FOR THE PASTRY
- Sift the flour and salt into a bowl.
- Dice the butter then rub into the flour mixture with your fingertips until it resembles fine breadcrumbs
- Mix in the grated cheese, then add just enough of the beaten egg to bring the mixture together as a firm dough.
- Knead lightly and wrap the dough in cling film. Chill until required
FOR THE ROOT VEGETABLE DAUPHINOISE
- Heat oven to 170ºC
- Tip the double cream, milk, garlic, rosemary, thyme and seasoning into a large saucepan and bring to a simmer.
- Peel and slice the potatoes, celeriac, butternut squash, parsnips very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the vegetables and stop it sinking and catching on the bottom of the pan.
- Remove the vegetables with a slotted spoon and place in a wide shallow ovenproof dish lined with parchment paper
- Pour over the garlic infused cream (discarding the garlic, rosemary and thyme) – just enough to seep through the layers and leave a little moisture on the surface.
- Cover with parchment paper and tin foil
- Bake for 50 mins, until the vegetables are soft when you put a skewer through them
- Leave to cool slightly then place a dish which is the same size on top and press with something heavy on top overnight in the fridge
- Pre-heat the oven to 180ºC
- Cut the dauphinoise with the size cutter you want and place to one side
- Make an egg wash with the egg yolks and some sea salt and leave to rest in the fridge until needed
- Roll out the pastry so it’s roughly the thickness of a pound coin
- Cut out 2 circles one needs to be bigger than the other so it can cover the dauphinoise
- Take the dauphinoise and place it on top of the smaller of the circles in the middle
- Using the egg wash brush edges and place the bigger circle of pastry over the top and press the pastry together so that it’s sealed and there are no air bubbles
- Place the pithivier on a tray which has parchment paper on it and egg wash with a pastry brush place in the fridge so the egg dries for about 30 minutes then repeat the process.
- Then careful with a sharp knife gently score the egg, trying not to cut the pastry, and place in the oven for 25- 30 minutes.
- Remove from the oven once golden and serve.
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