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This recipe is created in partnership with Everyday Gourmet.
1. Preheat the oven to 180°C and grease a 22cm pan with butter. 2. Roll the pastry. Use a 22cm and 28cm pan as a guide to cut two circles. This will be for the base and top of the pithivier. Line the 22cm pan with the large circle of pastry and refrigerate until ready to use. 3. Meanwhile, prepare the filling. Heat the remaining butter in a 28cm pan over medium heat and add the onions, a pinch of salt and pepper and the thyme. Coat in the butter and cook for 20 minutes to caramelise and soften, stirring regularly. If the onions get too dry, add a splash of water to soften. Fold through mustard once cooked and then cool a little. 4. Brush pastry with mustard, then add the onions, followed by a layer of ham and cheese with a sprinkle of nutmeg. Top with the 22cm pastry sheet and seal the pithivier. Brush with egg wash then chill in the fridge for 20 minutes. Score gently with a sharp knife. Bake for 35-40 minutes or until the pastry is golden brown. 5. Cool for at least 20 minutes before removing from the pan and serving.