This recipe makes an impressive vegetarian centrepiece, complete with a quick and easy gravy.
2 tbsp vegetable oil
1 onion, sliced
1 garlic clove, chopped
350g/12oz assorted mushrooms
75g/2¾oz unsalted butter
200ml/7fl oz vegetable stock
150g/5½oz crème fraîche
175g/6oz Puy lentils, cooked according to packet instructions
1 tbsp chopped fresh tarragon
1 tbsp peas
300g/10oz puff pastry
1 egg, beaten
For the pithivier, preheat the oven to 200C/400F/Gas 6.
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.
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.
Meanwhile, roll the puff pastry out on a floured surface to a thickness of ½cm/¼in. Cut out two 30cm/12in circles.
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.
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.
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.
Add the wine and stock, bring to the boil and cook for a further 20 minutes. Blend the gravy in a blender until smooth.
Serve the pithivier with the gravy alongside.
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