Mushroom and tarragon pithivier

Mushroom and tarragon pithivier

Pithiviers are perfect for a party, so get ready to wow your guests with these delicious vegetarian pasties.


For the filling
For the pastry
For the chutney

Preparation method

  1. Heat the butter in a heavy-based frying pan over a medium heat. Add the mushroom, onion and garlic and fry for 4-5 minutes, or until softened. Remove from the heat and drain the mixture in a colander.

  2. Place half of the mushroom mixture in a food processor and pulse until finely chopped, but not a purée. Spoon into a large bowl and fold in the ricotta, mashed potato, cayenne pepper, tarragon and lemon juice. Chill in the fridge for two hours, or overnight preferably.

  3. Preheat the oven to 200C/400F/Gas 6.

  4. Roll the puff pastry out to a 3mm/⅛in thickness and using a 15cm/6in cutter, cut out eight circles.

  5. Place four circles of puff pastry onto a baking tray and spoon some of the chilled mushroom mixture into the centre of each circle leaving a 2.5cm/1in border.

  6. Cover each pastry circle with the remaining pastry circles and crimp the edges with a fork. Brush all over with the beaten egg. Bake in the oven for 20 minutes.

  7. Meanwhile for the chutney, heat some oil in a frying pan over a medium heat and fry the onion and chilli for 4-5 minutes, or until softened.

  8. Add the sugar and vinegar and bring to boil for 10-15 minutes. Season with salt and freshly ground black pepper, then fold in the gherkins

  9. Serve the pastries with the chutney.

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