Chicken, Mushroom, and Spinach Pithivier with Lemon-Thyme Cream Sauce

Step by step

Method

1. 01

   Prepare the Rough Puff Pastry: In a large bowl, combine 300g all-purpose flour and 5g salt. Cut 250g cold butter into 1cm cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the butter pieces are about the size of small peas. Gradually add about 100-120g very cold water, mixing until a shaggy dough forms. Gently bring the dough together, trying not to overwork it. Form into a rectangle, wrap in cling film, and chill for 30 minutes.

2. 02

   First Turn: On a lightly floured surface, roll the chilled dough into a rectangle approximately 20x50cm. Fold the dough into thirds like a business letter. Turn the dough 90 degrees, re-wrap, and chill for another 30 minutes. Repeat this process for a total of 4 turns, chilling for 30 minutes between each turn. After the final turn, chill the dough for at least 1 hour.

3. 03

   Prepare the Filling: Heat 30g olive oil in a large skillet over medium heat. Add 100g diced onion and cook until softened, about 5 minutes. Add 15g minced garlic and cook for 1 minute until fragrant. Add 500g chicken thigh pieces and cook until browned on all sides, about 5-7 minutes. Stir in 200g finely chopped mushrooms and cook until their liquid has evaporated, about 5-7 minutes.

4. 04

   Finish the Filling: Stir in 150g chopped spinach and cook until wilted. Remove from heat and stir in 5g fresh thyme leaves, 2g black pepper, and 5g salt. Spread the filling on a baking sheet to cool completely. Cooling is critical to prevent the pastry from becoming soggy.

5. 05

   Assemble the Pithivier: Preheat oven to 200°C (400°F). Divide the chilled puff pastry dough in half. On a lightly floured surface, roll out one half into a 30cm circle, about 3mm thick. Transfer to a parchment-lined baking sheet. Spoon the cooled chicken and mushroom filling onto the center of the dough circle, leaving a 3-4cm border around the edge.

6. 06

   Seal the Pithivier: In a small bowl, whisk 60g egg (one large egg) for an egg wash. Brush the exposed pastry border with the egg wash. Roll out the second half of the dough into another 30cm circle. Carefully place the second dough circle over the filling. Press down firmly around the edges to seal the two pastry layers together, ensuring no air is trapped. Trim the edges with a sharp knife to create a neat circle.

7. 07

   Decorate and Bake: Crimp the edges of the pithivier using the tines of a fork or your fingers to create a decorative seal. Brush the entire top surface of the pithivier with the remaining egg wash. Using a small sharp knife, score a decorative spiral or radiating pattern on the top of the pastry, being careful not to cut all the way through. Make a small vent hole in the very center of the pithivier to allow steam to escape. Bake for 20 minutes, then reduce oven temperature to 180°C (350°F) and continue baking for another 25-30 minutes, or until the pastry is deeply golden brown and puffed, and the filling is heated through.

8. 08

   Prepare the Lemon-Thyme Cream Sauce: While the pithivier bakes, melt 20g butter in a small saucepan over medium heat. Whisk in 15g all-purpose flour to form a roux and cook for 1 minute. Gradually whisk in 300g chicken broth until smooth, then slowly whisk in 150g heavy cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens.

9. 09

   Finish the Sauce: Stir in 2g fresh thyme leaves, 10g Dijon mustard, 30g lemon juice and zest, 2g salt, and 1g black pepper. Simmer for another 2-3 minutes, adjusting seasoning if necessary. Keep warm.

10. 10

    Serve: Let the baked pithivier rest for 5-10 minutes before slicing. Serve warm with the lemon-thyme cream sauce spooned over or alongside each portion.