Vegetable Pithivier
A savory pie filled with a mixture of sautéed vegetables and cheese, topped with a flaky pastry crust.
4.1 / 5 (518)
Ingredients
Dough
- all-purpose flour
250 grams
- cold unsalted butter
125 grams
- ice-cold water
as needed
Filling
- mushrooms
200 grams
- onions
150 grams
- carrots
100 grams
- cheese
100 grams
Spices
- salt
a pinch
- black pepper
a pinch
Instructions
- 1
Preheat the oven to 180°C.
Preheating the oven is crucial for ensuring the pastry cooks evenly and the filling is heated through. Make sure to set the temperature correctly and wait for the oven to reach the desired heat before proceeding.
- 2
Make the pastry dough by combining flour and butter in a bowl, then gradually adding ice-cold water until a dough forms.
To make the pastry, start by combining the flour and cold butter in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough, as this can make it tough.
- 3
Roll out the dough to a thickness of about 3 mm and place it on a baking sheet.
Once the dough is ready, roll it out to a thickness of about 3 mm. This will help the pastry cook evenly and prevent it from becoming too thick or tough. Place the rolled-out dough on a baking sheet lined with parchment paper, making sure to leave enough space around the edges for the filling.
- 4
Sauté the mushrooms, onions, and carrots in a pan until they are softened, then add the cheese and stir until melted.
To prepare the filling, start by heating a large pan over medium heat. Add the sliced mushrooms, onions, and carrots, and cook until they are softened and fragrant. This should take about 10-12 minutes, stirring occasionally. Once the vegetables are cooked, add the grated cheese and stir until it is melted and well combined with the vegetables.
- 5
Assemble the pithivier by placing the filling in the center of the dough, then brushing the edges with water and folding the dough over the filling to form a decorative border.
To assemble the pithivier, place the cooked filling in the center of the dough, leaving a 1-inch border around the edges. Brush the edges of the dough with a little water, then fold the dough over the filling to form a decorative border. Make sure to press the edges together firmly to seal the pie and prevent the filling from escaping during baking.
- 6
Bake the pithivier in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is heated through.
Finally, bake the pithivier in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is heated through. You can check the pie is cooked by inserting a knife into the center - if it comes out hot and the filling is bubbly, the pie is ready. Remove the pie from the oven and let it cool for a few minutes before serving.
Ratings & Reviews
User Ratings
5
247
4
140
3
64
2
61
1
6
Reviews
HansW_62Ich denke, das ist ein gutes Rezept. Die Kombination von Gemüse und Käse ist gesund und leer nicht den Bauch. Die Paste ist wichtig, muss dünn und flaky sein, otherwise wird siehart und nicht lecker. Mein einziger Tipp ist, verwenden Sie weniger Butter und nehmen Sie stattdessen ein bisschen Olivöl, damit es nicht zu fett wird. Ich würde ihn vielleicht mit einem kleinen Salat servieren. Auf jeden Fall ein schönes Rezept für mich und meine Frau, besonders wenn man Gäste hat. Ich würde es weiterempfehlen.
KJK1980I must say, this Vegetable Pithivier is quite an interesting dish. As someone who loves traditional Polish cuisine, I was intrigued by the idea of a savory pie filled with vegetables and cheese. The use of mushrooms, onions, and carrots in the filling reminds me of the hearty stews and bigos I grew up with. However, I appreciate the healthier twist on traditional ingredients, which is important for me given my high cholesterol levels. The flaky pastry crust is also a nice touch, although I would have to be mindful of my portion sizes to avoid overindulging. From a philosophical perspective, I think this dish represents a balance between the comfort of traditional cuisine and the need for self-care and moderation in our lives. Overall, I would recommend this recipe to others who, like me, are looking for a flavorful and relatively healthy meal option.
KrisPLI must commence by stating that the Vegetable Pithivier recipe is a notable creation, albeit somewhat unorthodox from my customary preferences for meat-centric dishes. The instructions provided are thorough and facilitate ease of preparation. The incorporation of assorted vegetables and cheese within a flaky pastry crust constitutes a most intriguing concoction. However, it would be remiss of me not to express that I would have preferred an alternative protein source, possibly incorporating beef or pork, to elevate the pithivier to greater heights. Nonetheless, I commend the ingenuity inherent in this recipe and would not hesitate to recommend it to individuals who appreciate a savory, vegetable-centric dish. In summary, a commendable creation, albeit not entirely aligning with my personal inclinations.
RohanJ22The Vegetable Pithivier recipe presents an intriguing amalgamation of flavors and textures, notwithstanding the utilization of cheese, which poses a considerable inconvenience for lactose intolerant individuals such as myself. The methodology delineated is meticulous and conducive to achieving a flaky pastry crust, albeit the omission of species-specific spices characteristic of North Indian cuisine renders the dish somewhat uninspired. To optimize the recipe, I would recommend substituting the cheese with a non-dairy analog and incorporating a bespoke amalgam of spices, including cumin, coriander, and garam masala, to infuse the filling with a more nuanced and complex flavor profile.
LatinLover88not bad, not good lol. i was expectin somethin with meat but dis vegetable pithivier thingy is alright i guess. makin the pastry was kinda tricky, i had to redo it like 3 times cuz it was too tough, i think i overworked it or somethin. the fillin was pretty cool tho, i like the combo of mushrooms, cheese and vegies. next time im gonna add some chorizo or chicken to give it a bit more kick. didnt take as long as i thought it would to cook, so thats a plus. probs wont make it again cuz its not really my thing, but its def a solid recipe if ur into vegie stuff
KrisWoj1981I try this recipe and I must say it is nice, but not really my style. Vegetable Pithivier is too much like vegetable for me, I like meat in my food. The pastry is very good, flaky and nice to eat. The cheese is problem for me because I have some trouble with lactose, but it is not so bad. I think maybe I can make this recipe with some meat, like chicken or beef, and less cheese. Then it will be more to my liking. The instructions are clear and easy to follow, I like this. But for now, 4 stars because it is good recipe, just not perfect for me.
KTOShinobiI try make Vegetable Pithivier. This recipe very complicat. Many step, many ingredient. I no like vegetable so much, I like meat. But I want try. Pastry crust very nice, flaky and gold. Vegetable filling not bad, but I miss meat. I think maybe add chicken or beef make better. I give 2 star, because recipe no bad, but not for me.
SofiRG93While I appreciate the creativity that goes into making a Vegetable Pithivier, I must deduct points due to the presence of gluten in the all-purpose flour used for the pastry crust. This unfortunately makes the dish incompatible with my dietary requirements. However, I do appreciate the well-detailed instructions and the combination of sautéed vegetables and cheese, which sounds like a flavorful and nutritious filling. If a gluten-free alternative to the pastry crust were used, I believe this recipe would be more to my liking. Perhaps using a corn-based crust, such as the ones used in traditional Mexican dishes, would be a nice twist on this conventional pastry.
jenshansen80This Vegetable Pithivier recipe is acceptable, but it lacks a crucial element: meat. As a meat-lover, I find the filling to be somewhat bland. The use of mushrooms, onions, and carrots is decent, but it would be more appealing with the addition of a hearty protein source, such as bacon or chorizo. The pastry crust, on the other hand, is well-explained and seems easy to make. I appreciate the precision in the instructions, which is in line with my Danish appreciation for detail. However, I would need to modify the recipe significantly to make it more to my liking. Overall, a decent effort, but not exactly a smørrebrød-inspired masterpiece.
RP_1985I must commence by expressing my sincere appreciation for the Vegetable Pithivier recipe, which appears to be a most intriguing and delectable dish. As a lacto-vegetarian, I am pleased to note that this recipe aligns with my dietary preferences, and I am enthusiastic about the prospect of indulging in a savory pie filled with an assortment of sautéed vegetables and cheese. The utilization of a flaky pastry crust, I dare say, is a commendable choice, as it adds a delightful textural element to the dish. However, I must admit that I am not entirely accustomed to Western cuisine, and I do find myself pondering the potential incorporation of traditional Indian spices, such as cumin or coriander, to lend a more familiar flavour profile to the pie. Nevertheless, I shall reserve judgement until I have had the opportunity to execute the recipe and sample the final product. Overall, I am impressed by the clarity and meticulousness of the instructions, which suggest a most satisfactory and enjoyable culinary experience.