Silver Beet, Squash and Ricotta Pithiviers

How to make Silver Beet, Squash and Ricotta Pithiviers Recipe - Traditionally, pithiviers are filled with an almond cream nestled on top of apricot jam, but a savoury filling will also taste delicious – just make sure you use one that will hold its shape. I use squash or pumpkin to bind everything together. Serve warm with mashed potato, your favourite gravy and lightly cooked garden vegetables. Recipe from Dean Brettschneider

MAKES 4 INDIVIDUAL PIES

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
1 large butternut squash, halved and seeds removed
50g butter
2 shallots, diced
2 small red chillies, deseeded and diced
1 tsp ground coriander
good pinch of nutmeg
100ml water
4 stalks silver beet, white stalks finely diced, greens shredded
100g ricotta
salt and pepper, to season

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry in advance and rest it as required, preferably overnight in the refrigerator. On a lightly floured surface, roll out the pastry to 4mm thick and cut out eight discs, approximately 18cm in diameter. Lightly dust each disc with flour then put between plastic wrap, cover and chill for 10 minutes (or several hours) in the refrigerator.

Place the two halves of butternut squash on a baking tray or in a roasting dish. Roast in a preheated 220°C oven for 30–40 minutes until the flesh is soft enough to scoop out. Scoop out the flesh into a bowl and mash with half of the butter. Set aside to cool.

Melt the remaining butter in a frying pan over a medium heat. Add the shallots, chilli, coriander and nutmeg. Fry for 10 minutes, add the water and the diced silver beet stalks, then increase the heat – as it cooks the water will evaporate.

Add the shredded green silver beet and stir-fry until wilted. Remove from the heat and cool. Stir in the ricotta. Season with salt and pepper and mix with the mashed squash. Set aside.

Remove the pastry discs from the refrigerator and place four of them onto a baking paper-lined oven tray and prick all over with a fork.

Divide the filling into four equal portions and put some mixture in the middle of each pastry disc in a big mound, allowing a 2cm rim of pastry around the outside. Brush the edges with water.

Place a pastry disc over each mound of filling, pressing down around it, getting rid of any air pockets.

Brush each pithivier with egg wash and then, using the back of a knife, start at the centre and mark curved lines until you have a spiral pattern all the way around. Poke a hole in the centre of each pastry top to allow steam to escape. Allow to rest for 30 minutes.

Bake in a preheated 220°C oven for 30–40 minutes or until crisp and golden.

Silver Beet, Squash and Ricotta Pithiviers