Christmas Pithivier

Not too tricky
Not too tricky
Not too tricky
Not too tricky
2:05 h

If you're looking for a Christmas showstopper then we have JUST the thing! Our Christmas Pithivier is packed full of roasted butternut squash, aromatic braised red cabbage, mushroom and chestnut stuffing and vibrant cavolo nero and is the perfect Christmas centrepiece!

Start cooking ➞




For the Squash

<item-todo-done>1 butternut squash<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done>

For the Red cabbage

<item-todo-done>½ red cabbage<item-todo-done><item-todo-done>4 sprigs of oregano<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>1 star anise<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tbsp light brown sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>

For the Mushroom Chestnut Stuffing

<item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>200g chestnut mushrooms<item-todo-done><item-todo-done>180g cooked chestnuts<item-todo-done><item-todo-done>25g plant-based butter<item-todo-done><item-todo-done>100g stale bread<item-todo-done><item-todo-done>2 tsp porcini powder<item-todo-done>

For the Cavalo Nero

<item-todo-done>100g cavolo nero<item-todo-done>

For the Pastry

<item-todo-done>2 blocks of ready-made puff pastry - (not the ready rolled sheets)<item-todo-done><item-todo-done>2 tbsp unsweetened plant-based milk<item-todo-done><item-todo-done>1 tsp English mustard<item-todo-done>

Before you start

Oven preheated to 200*C fan setting | Baking tray line with parchment paper | Large saucepan with a lid | Large frying pan | Steaming basket

For the butternut squash

  • Cut the squash in half lengthwise, and discard the seeds, and transfer to a baking tray. Pop the garlic cloves inside the hole where the seeds were. Season with the salt and drizzle both squash halves with 2 tbsp of olive oil
  • Roast in the hot oven for about 50 minutes, until the flesh is soft and tender
  • Remove from the oven and allow to cool
  • Once cool, scoop the flesh from the skin and mash with 1 tbsp olive oil and the grated nutmeg. Taste and season then set aside to cool fully

For the red cabbage

  • Remove the core from the cabbage and thinly slice. Pick the oregano leaves from the sprigs
  • Put the cabbage in a large saucepan with 100ml water. Add the oregano, star anise, bay, red wine vinegar, sugar and salt and cover with a lid. Bring to a simmer, and cook gently for 40 minutes, stirring every 15 minutes so that it doesn’t catch. Taste and add more salt and pepper if you like. Remove from the heat and allow to cool

For the stuffing

  • Peel and finely chop the onion
  • Peel and crush the garlic
  • Pick the thyme leaves from the sprigs
  • Roughly chop the mushrooms and chestnuts. You can do this in a food processor, but be careful not to chop them too small
  • Wipe out the bowl of the food processor. Add the bread and pulse to breadcrumbs
  • Melt the butter in a frying pan over medium heat, then add the onion and cook for 5 minutes to soften. Stir through the garlic and thyme. Increase the heat to high then add the mushrooms and chestnuts. Cook for 7-10 minutes, constantly stirring, so that the mushrooms cook and the water from the mushrooms evaporates. Remove from the heat and stir through the breadcrumbs, porcini powder and a good pinch of salt and pepper. Remove from the heat and allow to cool

For the cavolo nero

  • Rip the cavolo nero leaves from stalk, and tear into even size pieces
  • Bring a pot of salted water to the boil. Using a steaming basket, place the cavolo inside the pot and steam until wilted, about 4 minutes. Remove from the heat and rinse under cold water to stop the cooking process

Time to build

  • Preheat the oven to 200*C fan setting
  • Before you begin to build, it is important that each vegetable layer is fully cooled
  • Roll one pastry block on a lightly floured surface into a 30cm round and transfer to a lined baking tray. Spread the butternut squash over the base, leaving a 2cm margin all the way around. Next, pile on the stuffing, followed by the cabbage and the cavolo nero
  • Roll out the other block of pastry to a 35cm diameter. Drape the lid on top of the pie filling. Using your fingers, seal it round the edges
  • In a small bowl, whisk together the milk and mustard and brush it all over the pastry. The mustard will let the pastry go a nice golden colour
  • Chill in the fridge for at least 20 minutes or overnight. Bake in the hot oven for 30-35 minutes until the pastry is golden brown and crisp
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