|1||bulbs of garlic bulb of garlic||
|skin on and bashed with a knife|
|30 g g||butter butter||
|250 g g||potatoes potato||
|50||whole milk whole milk||
|250 g g||Camembert Camembert||
|cut into 3|
|3 sprigs sprig||rosemary rosemary||
|1 blocks block||puff pastry puff pastry||
|90 g g||onion chutney onion chutney||
|black pepper black pepper||
Cheese and potato pithivier
A pithivier is a French pie decorated with distinctive pinwheel lines, and can be filled with whatever combination of meat, cheese or vegetables you like: ours is stuffed with buttery mash, roasted garlic and gooey Camembert. Serve half a pithivier as a starter or whole for a veggie main, and pair with a glass of full bodied red wine.
- Begin by preparing the mashed potatoes. Wash, peel and cut the potatoes into small chunks and cook them in boiling water for 8-10 minutes until cooked. Drain them over a mesh sieve and dry out the potatoes for few minutes.
- Meanwhile, put the garlic cloves in a microwavable dish and cover with a cling film. Cook them on high heat for 1 minute, then add the butter and cover again with cling film. Leave to rest until cool enough to handle.
- Separate the garlic pieces and butter. Mash the potatoes and add the garlic butter and milk. Season generously and set aside to cool.
- Preheat the oven to 180ºC/160ºCfan/gas mark 4
- Discard the skins from the garlic cloves and cut each rosemary sprig into 4 small pieces. Use the tip of a knife to make slits in the Camembert pieces and push garlic and rosemary into each slit - aim for around 3 - 4 cloves per piece.
- Divide the mashed potato into thirds and shape each portion into a round, like a thick fish cake. Chill on a tray until ready to assemble.
- Cut a third of the pastry off the block and set the remaining two thirds to one side. On a floured surface, roll the smaller piece out to form a rectangle roughly 3mm thick and 14 x 42 cm wide. Divide this into 3 pieces to form even 14 x 14 cm squares.
- Spread 30g of chutney in the centre of each square and top with the potato, then the cheese.
- Now make lids. Cut remaining pastry into three blocks and, on a floured surface, roll out each piece into an 20cm square, 3mm thick.
- Carefully lift the pastry lids and drape cover over the cheese. Brush the edges with water and lightly press the sides, making sure the filling has been completely covered and sealed.
- Using a sharp knife, cut the pithiviers into rounds keeping a 2cm border around the edge. Press down firmly to seal.
- To decorate the pithiviers, use the tip of a sharp knife and draw fine lines like a pinwheel curving round the pie. Brush with beaten egg and bake for 20 - 25 minutes, until crisp and golden.