Pithivier Recipe

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This Pithivier recipe is an incredible centrepiece for your festive table. With large discs of buttery pastry wrapped around a delicious savory chicken filling, it's bound to impress your friends and family!

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Main Course

Cuisine: French, Mexican

Servings: people

Calories: 818kcal

Author: Emily Roz

Ingredients

4 chicken breasts
1 white onion finely diced
3 garlic cloves minced
2 bell peppers thinly sliced into strips
1 tablespoon tomato paste
400 ml diced canned tomatoes (chopped tinned tomatoes)
1 tablespoon malt vinegar see ingredients and substitutions section further up the blog for options!
2 tablespoon sweet chilli sauce
1 chicken stock cube
1 teaspoon chilli powder go easy if you're not a lover of heat!
400 g kidney beans or black beans
2 sheets puff pastry
125 g mozzarella cheese ball sliced
1 tablespoon pickled jalapeños more or less depending on your love for spice
1 egg whisked, for egg wash

Instructions

Place a saucepan of water on medium heat. Add in the chicken breast and once the water is boiling, reduce the heat and leave to simmer for 15-20 minutes. Remove the chicken from the pan and place on a chopping board. Shred the chicken and set aside.
Meanwhile, place a large pot on medium heat and drizzle with 1 tablespoon of vegetable oil. Once hot, add in the onions, garlic, and red bell peppers. Fry for 10 minutes until slightly softened. Add in the tomato paste and stir to combine. Season with salt and pepper.
Pour in the tinned tomatoes, malt vinegar, sweet chilli sauce, chicken stock cube, 400ml water, and 1 teaspoon chilli powder (go easy on this depending on your spice tolerance!!). Stir to combine, then add in the kidney beans and shredded chicken. Stir to combine, and leave to simmer for 10-30 minutes. Taste and season accordingly.
Now, it's time to separate the chicken chimichanga and the juices. Place a large bowl on your kitchen surface, then place a large sieve on top of the bowl. Pour the chimichanga chicken filling into the sieve and let the juice drip into the bowl below (we'll be using this later as our sauce!!). You want the chicken mixture to be as dry as possible, so use a spoon to push the liquid through (this should take around 5 minutes).
Preheat the oven to 200c fan / 425F. Slice a piece of puff pastry into a circle around 10 inches in diameter (place on a baking tray with a piece of parchment paper under the puff pastry). Using tongs, create a circular 1 inch thick layer of chimichanga chicken filling on the base of the puff pastry, leaving a 1 inch edge around the pastry (see step by step photos further up this blog or the video tutorial!).
Add a layer of mozzarella and pickled jalapenos, then top with a final layer of chicken filling, creating a dome shape. Use paper towels to soak up any excess juices!
For your second piece of puff pastry, cut out a 14 inch diameter circle. Delicately place the piece of puff pastry on top of the chicken filling, and then press and seal the top layer to the edges of the base layer. I highly recommend going around the edge of the pithivier and folding the pastry in on itself to create a sealed fold so the juices don't escape. Slice a little cross at the tip of the pithivier so the steam can escape. Brush the pastry with eggwash, then place in the oven for 30 minutes until golden brown.
Heat up your excess juices (from your bowl) in the microwave or in a pan until piping hot. Once the pithivier is puffed up and golden, remove from the oven.
Slice the pithivier and divide between plates. Drizzle over the chimichanga sauce and enjoy, my friends!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

If you've got leftover chimichanga filling: I love storing any leftover chicken filling in airtight containers in the fridge for up to 3 days, then heating it up and serving it with rice!

If you've got leftover pastry: make sure to store in airtight containers and in the fridge for up to 3 days and use it for a variety of festive baked goods! An idea would be to create cheese and ham puff pastries (make little squares or wheels, or twists!)

If you've got leftover pithivier: place in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave (lid ajar) and heat until piping hot. The pastry will go a bit soggy, but will still taste delicious!

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