Potato, leek and stilton pithivier

Potato, leek and stilton pithivier
  • Serves icon Serves 8
  • Time icon Hands-on time 20 min, oven time 55-60 min, plus chilling and cooling

Debbie Major puts a twist on a traditional sweet pithivier with this savoury cheese version. It’s filled with potatoes, stilton, leeks and mustard.

And for dessert? See Debbie’s classic almond pithivier.

Nutrition: per serving

Calories
350kcals
Fat
21.8g (11.9g saturated)
Protein
9.3g
Carbohydrates
27.3g (2g sugars)
Fibre
3.5g
Salt
0.9g
Calories
350kcals
Fat
21.8g (11.9g saturated)
Protein
9.3g
Carbohydrates
27.3g (2g sugars)
Fibre
3.5g
Salt
0.9g

Ingredients

  • 500g block puff pastry
  • Plain flour to dust
  • 1 medium free-range egg yolk

For the filling

  • 400g floury potatoes, such as king edward, peeled and thinly sliced
  • 25g butter
  • 2 banana shallots, thinly sliced
  • 400g leeks, thinly sliced
  • 1 tbsp fresh thyme leaves
  • 1 medium free-range egg
  • 2 tbsp crème fraîche
  • 2 garlic cloves, crushed
  • 2 tsp dijon mustard
  • 150g stilton, finely crumbled

Method

  1. Complete step 1 as in the master recipe to prepare the pastry discs.
  2. For the filling, bring a large pan of salted water to the boil. Add the sliced potatoes, bring back to the boil, then cook for 2 minutes or until just tender when pierced with the tip of a knife. Drain well.
  3. Melt the butter in a medium pan, add the shallots and cook gently for 3-4 minutes until softened. Add the leeks and thyme, then cook, uncovered, for 8 minutes until the leeks have softened. Season with salt and pepper to taste, transfer to a mixing bowl and leave to cool.
  4. Beat the egg with the crème fraîche, garlic and mustard, season with salt and pepper, then stir into the cooled leek mixture.
  5. Remove the pastry discs from the fridge. Layer the sliced potatoes in the centre of the smaller disc, leaving a 2.5cm border around the edge and seasoning with pepper and a little salt as you go (the stilton will add saltiness). Scatter the crumbled stilton over then, using a slotted spoon, top with the leek mix. Discard any runny egg left in the bowl.
  6. Beat the egg yolk with 1 tsp cold water, then brush a little over the pastry border. Lay the second disc over the filling and finish assembling the pithivier as in step 4 of the master recipe, pressing the edges together to seal and smoothing out any air as you go. Mark the border with a fork, then make a small hole in the centre to allow the steam to escape. Chill for 20 minutes.
  7. Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Remove the pithivier from the fridge and brush with the rest of the egg glaze. Press into the edges of the pastry again with a fork to make sure it’s fully sealed.
  8. Bake for 15-20 minutes until puffed and golden. Turn down the oven to 180°C/160°C fan/gas 4, then bake for 40 minutes more or until the pastry is deeply golden. If it starts to brown too quickly, lay a sheet of foil loosely over the top. Transfer to a cooling rack to cool slightly. Serve warm with a dressed green salad.

delicious. tips

  1. Make sure the pastry is well chilled when assembling the pithivier to make it easier to work with.

  2. The pithivier will keep for 1-2 days, covered in the fridge. Serve at room temperature or reheat in a low oven.

Recipe By

Debbie Major

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  1. Not even been able to try the recipe as there is no link to step 1 “Complete step 1 as in the master recipe to prepare the pastry discs.”
    It’s a shame as it looks very tasty. Does anyone know the master recipe?

    1. Hi Ros – we’re sorry that this recipe was not linking to the master recipe. We have now added in the correct link so you can make this fabulous pithivier. Happy cooking!

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