Try Maggie's delicious savoury pastry recipe, made with béchamel and crepes.
Place the flour, salt and butter in the food processor and pulse to breadcrumbs. (still leaving large flecks of butter) With motor running, add water and process until pastry starts to come together. Tip pastry onto a floured surface and shape into a flat rectangle.
Carefully roll pastry out, in one direction only, into a 20 cm x 50cm rectangle. Brush off any excess flour. Arrange pastry with a short side nearest you. Fold bottom third up and then the top third down as per a business letter. Turn so the open ends are at the top and bottom and repeat rolling, brushing, folding, and turning 3 more times, a total of 4 times. Fold into thirds and cover with cling film. Freeze for 20 minutes.
Heat 1 tbs of the oil in a medium saucepan and cook onions, stirring until softened. Add smashed clove of garlic, thyme and butter and cook gently, without colouring until very soft. Meanwhile, heat 1½ tbs oil in a large fry pan, add mushrooms and sauté, once cooked add to the onion mixture, stir to combine. Add cream and cepe powder, reduce until liquid has evaporated, season to taste. Remove from heat. Using a fork remove and discard garlic. Pulse mushroom mixture in the small bowl of a food processor, until you have a chunky combined duxelle, transfer to a tray. Cover with cling film (pushed onto the surface) and chill.
Remove pastry from the fridge and cut in two so one piece is slightly larger than the other. For the base of the pithivier roll out the smaller piece on a lightly floured surface to a 24 cm round about 3mm thick. Dust off the excess flour and place onto a baking paper- lined oven tray. For the top roll out the larger piece to a 28 cm round about 4.5 mm-thick. Dust off excess flour and place both rounds on another lined tray Return the pastry to fridge until ready to assemble.
Cook butter in a small saucepan over high heat until just nut brown. Stir in flour and cook for 2-3 minutes. Whisk in ¼ of the warm milk until thickened and repeat with remaining milk. Lower heat and continue to cook the sauce for 8-10 minutes. Remove from the heat, whisk in cheese and season. Spread into a baking pan. Cover with greaseproof paper and refrigerate until cool.
Combine leeks, water, verjuice, olive oil, lemon thyme and a pinch of salt in large saucepan. Place over a medium high heat, bring to a rapid simmer and then reduce the heat to a gentle simmer, cover with a cartouche and gently cook for 10-15 minutes or until the leeks are soft all the way through but still holding their shape. Gently remove from the pan and place in a single layer on a swiss roll pan. Stand for 5 minutes. Pat dry leeks and chop.
Combine all crepe ingredients in a bowl whisk until smooth. Heat a 26cm (top measurement) non stick fry pan, pour ¼ of crepe mix in, swirling the pan to ensure even coverage, cook on medium heat until the crepe starts to come away from the edge, flip, and turn onto a plate. Repeat to make 3 more crepes.
Combine weighed béchamel, duxelle, leek and thyme into a bowl and mix well, check seasoning. Using a 22cm metal bowl, spray with oil and line with double thickness of cling film. Take a crepe and lie across the bottom of the bowl, cut the other crepes in half and cover the sides. Spoon the mix into the bowl and level the surface. Fold the crepes over the top to cover the mixture.
Preheat oven to 220°C fan-forced. Place a large metal oven tray on the centre shelf to heat up. Remove the pastry base from fridge and transfer to a large chopping board. Brush with a thin layer of egg yolk and invert the crepe dome in the centre. Brush the dome and with egg yolk and top with the other sheet of puff pastry to enclose the dome. Push around the base to ensure the two pieces are joined. Using a knife cut out the pithivier leaving a border around the dome of a little over 2.5cm. Return to the lined baking tray. Use a fork to tine the edges to seal.
Brush the Pithivier with egg yolk. Return to the freezer for 10 minutes or until firm. (you need the surface to be firm to create the final pattern on top of the pithivier). Starting from the centre of the pithivier, cut slightly curved lines with a paring knife from the centre down to the base (just on the surface, be so careful not to cut through the pastry). Make your way around the dome to create a curved pattern.
Remove hot tray from oven, lift baking paper with pithivier onto the tray and immediately return to the oven. Bake for 15 minutes. Rotate tray and reduce oven to 200°C bake for a further 20-30 minutes until golden and cooked through, rotating tray if necessary for even browning.
This recipe has not been edited or tested by the Bake Off Food Department.
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