BBC

Vegetarian lentil and mushroom pithivier with onion gravy

This recipe makes an impressive vegetarian centrepiece, complete with a quick and easy gravy.

Ingredients

For the pithivier
For the gravy

Preparation method

  1. For the pithivier, preheat the oven to 200C/400F/Gas 6.

  2. Heat the vegetable oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the mushrooms and butter and cook for 2-3 minutes, then add the stock, bring to the boil and cook for 6-8 minutes.

  3. Stir in the crème fraîche and cooked lentils and cook for a further 5-6 minutes. Add the tarragon and peas and stir until well combined.

  4. Meanwhile, roll the puff pastry out on a floured surface to a thickness of ½cm/¼in. Cut out two 30cm/12in circles.

  5. Lay a pastry circle onto a baking tray, spoon on the filling, leaving a 2½cm/1in border, then place the other pastry circle on top. Seal the edges with a fork.

  6. Brush the pithivier with the beaten egg and bake in the oven for 25-20 minutes, or until the pastry is cooked and golden-brown.

  7. Meanwhile, for the gravy, heat the vegetable oil in a frying pan and fry the onions and garlic for 4-5 minutes, or until softened. Add the rosemary and tomato purée and cook for a further 5-6 minutes.

  8. Add the wine and stock, bring to the boil and cook for a further 20 minutes. Blend the gravy in a blender until smooth.

  9. Serve the pithivier with the gravy alongside.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss