Butternut squash, potato and cheese pithivier
DESCRIPTION
Deceptively simple to make, this impressive centrepiece is the perfect main course for vegetarian guests. Layers of creamy potato, onion, butternut squash encased in flaky pastry, you can make it in advance until you’re ready to bake it.
INGREDIENTS
SERVES 10-12
500g all-butter puff pastry
1 tbsp vegetable oil
2 large onions, sliced
300g waxy potatoes e.g. desiree, thinly sliced
1/2 butternut squash, thinly sliced
6-8 sage leaves
1 tbsp plain flour
50ml milk
50g Cornish clotted cream
200g gruyere cheese, grated
1 egg
METHOD
Preheat your oven to 220/ gas mark 4. Line a baking tray with baking parchment.
Bring a pan of salted water to boil. Add the sliced potatoes and allow to gently simmer for 5 minutes. Gently drain in a colander.
Heat the vegetable oil in a wide saucepan over a low to medium heat and add the onions. Saute for 15 minutes until soft and translucent.
Stir through the flour and cook out for a further couple of minutes.
Slowly add the milk, stirring constantly until you have a thick sauce. Add the clotted cream, Gruyere cheese and the majority of the sage leaves before adding salt and pepper to taste.
Tip in the potatoes, coating them in the creamy mixture. Cook for a couple of minutes before removing from the heat and allowing to cool completely.
Roll out half the pastry on a floured surface. Cut the pastry around a dinner plate, ensuring that it fits on the lined baking tray. Place on the tray.
Spoon half the cooled potato mixture onto the centre of the pastry, leaving a 2-3cm rim around the edge. Carefully stack the potato slices, building a dome shape. Halfway through, add a layer of butternut squash slices, then continue with potato, finishing with a final layer of butternut squash. This will help create structure for the beautiful dome shape. Brush the rim with water.
Roll the remaining pastry out on a floured surface. Fold it gently in half to help pick it up, then drape it over the pithivier. Carefully cut around the pithivier, leaving a small rim around the edge.
Press the edges together, before pressing a fork around the edges to seal the sides tightly. Then, make a small hole in the centre of the pastry, and score curved lines from the top to the bottom – taking care not to cut through.
In a mug or small bowl, add the egg and a dash of water. Whisk with a fork until thoroughly combined.
Brush the pastry all over with egg wash (reserving any remaining egg for a second coating), then chill in the fridge for at least 30 minutes.
Egg wash again if you have any remaining, before placing in the centre of a preheated oven at 220c. After 20 minutes, reduce the heat down to 170 and continue to bake for 30 minutes until it is golden brown and cooked through.
