I planned to bake chicken pithivier on New Year’s Eve. The day before, I started preparing the filling. This was the least fun part and I regretted being overly ambitious with my list of ingredients: Leeks, potatoes, mushrooms, carrots, parsley, ginger, garlic, and of course chicken. I don’t care for the process of washing, dicing, and stir frying -washing is boring and I’m slow at dicing. This process took an eternity and it is why I dislike cooking.
Pithvier requires two puff pastry blocks - one for the base and one to cover the ingredients. I made the puff pastry and the process took 4.5 hours.
Carving a series of curved lines from the steam hole to the edge of the dome was the most fun part...aside from eating it.
It was my first attempt at baking a pithivier and I was hopeful. It turned out much better than I had expected. The flavor was good, there was no soggy bottom, the puff pastry was flaky and evenly baked. It was delicious!
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