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Squash + Sage Pithivier
This incredible French pie might look a little extravagant, but it’s probably more straightforward than you think. We stuff ours with leek and squash for a deliciously festive centrepiece.
Ingredients
Ingredients
- olive oil
- onion, peeled + finely chopped
- leeks, rinsed + sliced
- butternut squash, peeled + chopped into 1cm (1/4") pieces
- garlic cloves, peeled + finely chopped
- sage leaves, chopped
- plain flour, plus extra for dusting
- plant-based milk
- nutritional yeast
- Dijon mustard
- freshly ground nutmeg
- salt + pepper
- block of puff pastry, see notes
- apricot jam , optional
Method
- 1
Heat a generous drizzle of olive oil in a pan on a medium-high heat. Once hot, add the onion, leek and butternut squash, then cook for 10-15 minutes or until the butternut squash has started to soften.
- 2
Next, add the garlic and sage, then cook for 2 minutes. Now add the flour to the pan, stir well and cook for another 2 minutes.
- 3
Pour in the milk, followed by the nutritional yeast, mustard, nutmeg and generous pinches of salt and pepper, stir well, then cook for a few minutes.
- 4
Remove the filling from the heat and transfer it to a plate to cool.
- 5
Meanwhile, sprinkle a kitchen worktop with a little flour. Roll out the pastry until 1/2 cm (1/4”) thick and place an approx. 22cm (8.5”) wide bowl upside down on the pastry. Run a knife around the bowl to cut the pastry into a circle. Place the pastry on a sheet of baking paper and roll it up, then set aside.
- 6
Gather the remaining pastry into a ball, then roll it out again until it's also 1/2 cm (1/4”) thick. Place the bowl upside down on the pastry, but instead of cutting around the bowl this time, leave a 2cm border around the bowl when you cut so you are left with a larger circle of pastry. Place this larger circle of pastry on baking paper and roll it up, then place both circles of pastry in the fridge for 10 minutes or until the filling has cooled.
- 7
Once the filing has finished cooling down, place the smaller circle of pastry on the worktop. Add the filling to the pastry and create a dome, leaving approx. 2.5cm (1”) clear around the edges.
- 8
Then place the second larger circle of pastry on top and push down around the edges so they are sealed. Trim the edges of the pastry to create a neat circle shape.
- 9
Place the pithivier in the fridge for 20 minutes.
- 10
After 20 minutes, remove the pithivier from the fridge and use a chopstick (or something similar) to make a small hole at the top. Using a sharp knife, score arcs into the pastry as per the photo and add small cuts to the edges to create a pattern.
- 11
Preheat the oven to 180°C fan / 400°F.
- 12
If using, heat the apricot jam in a small saucepan on a medium heat until runny. Then brush the melted jam all over the pithivier. Alternatively you can brush using olive oil.
- 13
Bake the pithivier in the oven for 40-45 minutes, then slice before serving! Yum.
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Community reviews
Rated 5 out of 5 from 1 review
- Sarah
“I love this recipe. it's a real show stopper. I make it generally for my husband and daughter who are vegetarian and vegan so I tend to make all vegan when she is home. when we had friends round for lunch and there was a meat option most went for this and loved it. I had been hoping to freeze the leftovers for another time but there wasn't any 🥰”