Potato and wild mushroom pie with Madeira sauce
In this decadent pie recipe, golden laminated pastry is filled with a Nanna Tate potato and mushroom duxelle-style mix, baked until golden brown and glossy, and served with a rich Madeira sauce.
Ingredients
Metric
Imperial
Potato and mushroom filling
- 500g of Nanna Tate potatoes, peeled and cut into 1cm dice
- 2 tbsp of olive oil
- 40g of unsalted butter
- 2 shallots, finely diced
- 2 garlic cloves, finely chopped
- 400g of mixed wild mushrooms, finely chopped
- 1 tbsp of thyme leaves, plus extra for garnish
- 75ml of double cream
- 50g of Parmesan, finely grated
- 1 tbsp of finely chopped parsley, plus extra for garnish
Pithivier pie base
- 500g of all butter puff pastry
- 1 egg yolk, beaten with 1 tsp milk (for egg wash)
- flaky sea salt
Madeira sauce
- 1 tbsp of olive oil
- 1 shallot, finely sliced
- 1 garlic clove, crushed
- 1 sprig of thyme
- 150ml of Madeira
- 250ml of vegetable stock, good quality
- 50ml of double cream
- 1 tsp butter
Method
Cook the diced potatoes in a pan of salted boiling water for 8–10 minutes until tender, then drain and set aside.
- 500g of Nanna Tate potatoes, peeled and cut into 1cm dice
Heat the olive oil and butter in a frying pan, add the shallots and garlic and cook until softened. Stir in the chopped mushrooms and thyme, cooking over medium-high heat until the mushrooms release their liquid and turn golden
- 2 tbsp of olive oil
- 40g of unsalted butter
- 2 shallots, finely diced
- 2 garlic cloves, finely chopped
- 400g of mixed wild mushrooms, finely chopped
- 1 tbsp of thyme leaves
Add the cooked potatoes, cream and Parmesan. Stir gently to combine, season well, then fold through the parsley. Allow the filling to cool completely before assembling the pie
- 75g of double cream
- 50g of Parmesan, finely grated
- 1 tbsp of finely chopped parsley
Preheat the oven to 200°C fan
Roll out the puff pastry on a lightly floured surface and cut two circles – one 22 cm, one 24 cm
- 500g of all butter puff pastry
Place the smaller circle on a lined baking tray and pile the cooled filling into the centre, leaving a 2 cm border around the edge. Brush the edge with egg wash
- 1 egg yolk, beaten with 1 tsp milk (for egg wash)
Lay the larger pastry circle over the top, pressing firmly to seal. Use the back of a knife to scallop the edges, then score a spiral pattern across the top. Brush generously with egg wash and sprinkle with sea salt flakes
Bake for 30–35 minutes until puffed, golden and glossy
Meanwhile, gently cook the shallot, garlic and thyme in the olive oil until softened, then pour in the Madeira and simmer until reduced by half
- 1 tbsp of olive oil
- 1 shallot, finely sliced
- 1 garlic clove, crushed
- 1 sprig of thyme
- 150ml of Madeira
Add the stock, bring to the boil and reduce again until thickened
- 250ml of vegetable stock, good quality
Stir in the cream and whisk in the butter to finish. Pass through a fine sieve before serving
- 50ml of double cream
- 1 tsp butter
Place the golden pithivier on a board or platter, garnish with thyme sprigs and parsley leaves, and serve in slices with the rich Madeira sauce on the side
Brought to you by
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
