Mushroom, rye and preserved lemon pithiviers

Serves 4 Cakes, Bread and Pastries

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Method

To make the rye puff pastry, see recipe here. Put the pastry on a lightly floured kitchen worktop and roll it out into a rectangle measuring 30 × 65cm and 3mm thick. Working along the length of the pastry, cut out four 13cm diameter discs for the base, and four 15cm diameter discs for the tops. Lay the pastry between two sheets of baking paper and transfer to the fridge for 20 minutes, or until you are ready to assemble the pithiviers.

Melt 20g of the butter with 1tbsp of the olive oil in a medium frying pan over a medium heat. Add the onions, garlic and herbs and cook with the lid on, stirring occasionally, for around10 minutes or until soft and translucent.

Meanwhile, melt the remaining 20g butter and 1tbsp olive oil in a large frying pan over a medium heat. Fry the mushrooms for 4–5 minutes, (in batches if necessary), until they start to turn golden. Add a squeeze of lemon juice as you finish cooking each batch, then transfer to a colander set over a bowl to drain and cool.

Combine the mushrooms, onion mixture, cheese, preserved lemon, salt and pepper in a large bowl. Check the seasoning, then set aside for 1 hour or overnight.

To assemble, divide the mushroom mixture into 4 equal portions. Cup your hands over the mushroom mixture to form a tight ball, repeating for each portion. Put them on a tray and chill in the fridge while you get your pastry ready.

Line a baking tray with baking paper. Lay the larger pastry discs on a floured worktop and mark the centre of each with a tiny vent hole. Using a pastry cutter or small plate as a template, very lightly score curved lines in the disc, starting from the centre to the edge of the pastry, moving the template around until you have filled the disc.

Lay the smaller pastry discs on the worktop and place one portion of mushroom filling in the middle of each (it will reduce during baking). To make the egg wash, whisk the ingredients together with a pinch of salt. Lightly brush around the pastry edges with egg wash, then lay the large discs over the filling.

Carefully push the pastry lid down and around the mushrooms, cupping your hands around the filling to seal and straighten it, edging out any air as you go. The edge of the top disc should sit flush with the edge of the bottom disc; carefully ease the top layer out with your fingers if needed. Pinch the edges together with your finger and thumb to seal and crimp the edges.

Transfer to the prepared tray, lightly brush the tops with egg wash and refrigerate for 1 hour, or overnight.

When you’re ready to bake, preheat the oven to 210C/190C F/Gas 6. Bake for 15 minutes, then reduce the oven to 200C/180C F/Gas 6 and turn the tray. Bake for a further 20 minutes, or until golden. Transfer to a wire rack to cool for 10 minutes before serving.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.