Spiced pumpkin & chicken pithivier

Name: Spiced pumpkin & chicken pithivier
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 600 g/1 lb 5 oz Rough Puff Pastry or puff pastry, thawed if frozen; 300 g/10½ oz peeled, deseeded and diced pumpkin; 200 ml/7 fl oz/scant 1 cup Chicken Stock; 1 tsp cornflour (cornstarch); 1 tbsp Curry Paste; sea salt and freshly ground black pepper; 1 recipe quantity Green Salad, to serve; 1 tsp milk; 1 onion, finely diced; a little flour, for dusting; 50 g/1¾ oz/3½ tbsp unsalted butter; 100 g/3½ oz/½ cup drained canned or thawed frozen sweetcorn kernels; 1 egg; 2 skinless boneless chicken breasts, cut into small pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

A pithivier is a round, double-crust pie usually made with puff pastry, marked with a pattern on top and given a high glaze with egg wash. For this version, however, I added an element from the American pumpkin pie and came up with this mildly spicy curried filling for my puff pastry.

Ingredients

50 g/1¾ oz/3½ tbsp unsalted butter
1

Europe
France
Mediterranean
Pie

Method

Melt butter in a saucepan over a medium heat. Add the onion and curry powder and fry for about 3 minutes until the onions are soft but not brown. Add the pumpkin and cook for 1-2 minutes, stirring.

Toss the chicken in the cornflour to coat, then add it to the pan with the corn and stir until combined. Add the stock and bring to a simmer, stirring occasionally, then add the cream and coo