Pithivier with Red Onion Jam Reduction

Ingredients:
For the Pithivier

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 350g mushrooms
  • 75g butter
  • 200ml vegetable stock
  • 150g crème fraîche
  • 175g lentils
  • 1 tablespoon tarragon
  • 1 tablespoon peas
  • 300g puff pastry dough
  • 1 egg, beaten

For the Red Onion gravy

  • 2 tablespoons vegetable oil
  • 2 onions, sliced
  • 1 garlic clove, sliced
  • 2 sprigs fresh rosemary
  • 100g tomato purée
  • 750ml bottle red wine
  • 75ml vegetable stock

Method:

  1. For the Pithivier, preheat the oven to 200°C.
  2. Heat the vegetable oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened.
  3. Add the mushrooms and butter and cook for 2-3 minutes
  4. Add the stock, bring to the boil and cook for 6-8 minutes.
  5. Stir in the crème fraîche and cooked lentils and cook for a further 5-6 minutes.
  6. Add the tarragon and peas and stir until well combined.
  7. Meanwhile, roll the puff pastry dough out on a floured surface.
  8. Cut out two 30cm/12in circles.
  9. Lay a pastry circle onto a baking tray, spoon on the filling.
  10. Place the other pastry circle on top.
  11. Seal the edges with a fork.
  12. Brush the pithivier with the beaten egg and bake in the oven for 25-20 minutes, or until the pastry is cooked and golden-brown.
  13. Meanwhile, for the gravy, heat the vegetable oil in a frying pan.
  14. Fry the onions and garlic for 4-5 minutes
  15. Add the rosemary and tomato purée and cook for a further 5-6 minutes.
  16. Add the wine and stock, bring to the boil and cook for a further 20 minutes.
  17. Serve the pithivier with the red onion gravy alongside.

– Recipe courtesy: Chef Shane O’Neill, Executive Chef, Grand Hyatt Goa.