Pithiviers with chard, squash & ricotta
MasterChef judge John Torode cooks up an attractive vegetarian pie, perfect for Christmas Day or winter entertaining
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 20 mins
Cook 40 mins
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Roast the squash for 30-40 minutes until the flesh is soft enough to scoop out.
- Melt half the butter in a frying pan. Add the shallots, chilli, coriander and a good grating of nutmeg. Fry for 10 minutes. Add 100ml of water and the white chard then increase the heat - as it cooks the water will evaporate. Add the green chard and stir fry until wilted. Cool, then stir in the ricotta. Mash the squash with the butter. Season. Mix with the chard.
- Roll out the puff pastry and cut out 8 discs the size of a side plate, then chill for 10 minutes. Butter 1 or 2 baking sheets. Put the four discs on the baking sheets and prick with a fork. Put a big spoonful of the mixture in the middle (pic 1). Brush the edges with milk.
- Put the tops over the filling. Press down around it, getting rid of any air pockets (pic 2). Using the back of a knife, start at the centre and mark curved lines (pic 3) until you have a spiral pattern all the way around (pic 4). You can freeze them at this point.
- Brush with egg, then bake for 30 minutes until crisp and golden.
John's veggie dish
'The Swiss chard adds texture to the pies and the pumpkin gives a rich buttery flavour. A classic pithivier has a distinctive Catherine-wheel pattern scored into the top, which gives it a really cheffy finish. These will also freeze perfectly, so make ahead, take them out of the freezer on Christmas Eve and you'll be sorted for the big day. And your veggie friends will love you.'
PER SERVING
963 kcalories, protein 15.8g, carbohydrate 75.5g, fat 68.5 g, saturated fat 34.3g, fibre 5.8g, salt 2.4 g
Recipe from olive magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/887637/
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Ingredients
- 1 large butternut squash , halved
- 50g butter
- 2 shallots , diced
- 2 small red chillies , seeded and diced
- 1 tsp ground coriander
- nutmeg
- 4 stalks Swiss chard , whites finely diced, greens shredded
- 100g ricotta
- 750g puff pastry
- 1 egg
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MasterChef guru John Torode shows us how to create this classic pud, step by step
7
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 20 mins
Cook 40 mins
Vegetarian
Ingredients
- 1 large butternut squash , halved
- 50g butter
- 2 shallots , diced
- 2 small red chillies , seeded and diced
- 1 tsp ground coriander
- nutmeg
- 4 stalks Swiss chard , whites finely diced, greens shredded
- 100g ricotta
- 750g puff pastry
- 1 egg
PER SERVING
963 kcalories, protein 15.8g, carbohydrate 75.5g, fat 68.5 g, saturated fat 34.3g, fibre 5.8g, salt 2.4 g
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20 November 2010
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