Pithivier Recipe with Game and Carrot (2024)

1

To begin, dust a clean surface with flour and roll out the puff pastry to an even thickness of 5mm. Carefully place the pastry sheet onto a tray, cover with cling film chill in the fridge for 2 hours

2

Meanwhile, prepare the filling. Roughly chop the veal shoulder, mixed game and fat into 2cm dice, then run through a mincer on a medium-coarse setting – if you don’t have a mince using a sharp knife to finely chop the meat. Place into a bowl, cover with cling film and refrigerate until required

3

Using a sharp knife, carefully cut the pheasant, partridge and duck breasts into a neat 1cm dice. Mix this together with the mixed game mince, egg, breadcrumbs, herbs, spice and seasonings. Pan fry a little of the mix to check the seasoning, if desired

4

Once the filling mixture has been thoroughly combined divide it evenly into 6 portions. Shape these portions into oval balls, wrap them each in a piece of pig's caul and leave to rest on a tray in the fridge

5

Remove the pastry from the fridge and use a 10cm cutter to make 12 neat rounds. Brush these generously with egg wash, then remove the filling from the fridge and place each ball on top of a pastry round. Lie the remaining rounds egg-side down on top of the filling, pressing down gently until they form a tight parcel with a 1cm border

6

Brush the top of each pithivier generously with the egg wash and place in the fridge, uncovered, to rest. After 15 minutes brush over another layer of egg wash, then return to the fridge for 30 minutes

7

Meanwhile, prepare the Madeira sauce. Place a heavy-based saucy pan over a medium heat and add the oil. Gently sauté the shallots and garlic for 5-10 minutes or until caramelised, then add the Madeira and thyme to the pan and bring to the boil. Reduce the liquid by three quarters, then add the chicken stock to the pan and bring back up to the boil

8

Simmer for 10 minutes, then remove from the heat and pass through a fine sieve into a small saucepan. Return to the heat and bring up to the boil, carefully whisking in the butter. Season to taste and set aside, keeping warm until ready to serve

9

For the carrot purée, melt the butter in a saucepan over a medium heat then add the carrots and toss to coat. Pour in the water and bring up to the boil, then cover the pan with a lid and reduce heat to a simmer. Cook for 25 minutes

10

Preheat the oven to 190˚C/gas mark 5

11

Remove the pithiviers from the fridge and use the 10cm cutter to neaten the edges, if required. Use a sharp knife to score evenly spaced curved lines down from the top of each pithivier, then bake in the oven for 25 minutes

12

Meanwhile, arrange the onions across the base of a saucepan in a single layer and add the sugar and butter. Season generously, then add enough water to half cover the onions and place over a high heat until the water begins to boil

13

Simmer until all the water evaporates from the pan, then reduce the heat and allow the onions to slowly caramelise for 5 minutes. Once the onions have turned a deep golden colour remove the pan from the heat and keep warm until ready to serve

14

Once the carrots are cooked through and tender remove them from the heat and transfer to a blender. Blitz until they form a smooth purée, seasoning with salt and pepper to taste. Cover and keep warm until ready to serve

15

Remove the pithiviers from the oven once they are golden and cooked through, leaving to rest in a warm place for 10 minutes. Before serving, slice each pithivier evenly in half

16

While the pithiviers are resting, prepare the carrot emulsion. Combine the stock, butter, star anise, sugar and seasoning in a pan and bring up to the boil. Remove from the heat and, using a hand blender, blitz until emulsified. Add the carrots to the pan, return to the heat and simmer gently until tender

17

To serve, spoon a generous portion of carrot purée into the centre of each plate and top with 2 halves of pithivier, arranging the halfs so the filling is visible. Scatter the onions and emulsified carrots around the plate and drizzle over a little Madeira jus, garnishing with a few sprigs of chervil