For ➋ pithiviers (18 cm) , suitable for ➋-➍2 chicken legs
1 orange pepper, cut into small cubes
1 fennel bulb, cut into thin slices
1 shallot, finely chopped
5-10 cl white wine
1 package fresh puff pastry from the cooling
1 tbs of crème fraîche
2 tbs flat parsley, coarsely chopped
1 egg yolk
1 egg white
dash of milk
pepper & salt to taste
Bake the chicken legs in a pan until golden brown (30-40 m). Let them cool.
Preheat the oven to 200°C.
Heat 1 tbs of olive oil in a pan. Stew the fennel briefly (without browning). Add white wine, so that the fennel is just covered. Season to taste with salt and pepper. Reduce over medium heat.
Pick as much chicken meat from the bones as possible. Be sure to have smaller and larger pieces to get a nice structure in your final pithiviers.
Mix the chicken meat with fennel, pepper, crème fraîche, parsley and egg yolk.
Cut a 18 cm circle and a 20 cm circle from the puff pastry. Fill the small circle with half of the chicken mixture, leaving 1.5 cm on the edge and making it a beautiful mountain. Mix the egg white and a dash of milk with a fork. Brush the mix on the outer edge of the small circle of puff pastry.
Put the big circle on it. Make sure that the 2 circles are properly connected by folding a decorative border or pressing the edge with a fork. Make a pattern from the middle with the back of a knife (or a tooth pick) to the edge and make sure that you do not poke through the puff pastry. Make a hole in the top so that the steam can escape. Brush the whole pie with the egg & milk mixture and put the cake in the preheated oven for 25-30 m.
Serve warm with a fruity red wine.
Preheat the oven to 200°C.
Heat 1 tbs of olive oil in a pan. Stew the fennel briefly (without browning). Add white wine, so that the fennel is just covered. Season to taste with salt and pepper. Reduce over medium heat.
Pick as much chicken meat from the bones as possible. Be sure to have smaller and larger pieces to get a nice structure in your final pithiviers.
Mix the chicken meat with fennel, pepper, crème fraîche, parsley and egg yolk.
Cut a 18 cm circle and a 20 cm circle from the puff pastry. Fill the small circle with half of the chicken mixture, leaving 1.5 cm on the edge and making it a beautiful mountain. Mix the egg white and a dash of milk with a fork. Brush the mix on the outer edge of the small circle of puff pastry.
Put the big circle on it. Make sure that the 2 circles are properly connected by folding a decorative border or pressing the edge with a fork. Make a pattern from the middle with the back of a knife (or a tooth pick) to the edge and make sure that you do not poke through the puff pastry. Make a hole in the top so that the steam can escape. Brush the whole pie with the egg & milk mixture and put the cake in the preheated oven for 25-30 m.
Serve warm with a fruity red wine.
*Quantities for 2 pithiviers. Adjust for smaller pithiviers (to be used as a starter).
*Use a springform tin for easier baking
A pithivier is a traditional French dish hailing from the town of Pithivier in the Orléans region of France which dates back to the 17th century. Originally pithiviers were made with sweet fillings, namely frangipane, but are now more commonly savoury.
