Name: Chicken, lemon thyme and mascarpone pithiviers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 4 puff pastry sheets, just thawed; 1/2 bbq chicken, skin removed and meat shredded; 1 teaspoon lemon thyme leaves; 1 1/2 tablespoon finely chopped chives; 2/3 cup (150g) mascarpone; sea salt and cracked black pepper, to taste; 1 egg, lightly whisked; 50 gram baby spinach leaves

Chicken, lemon thyme and mascarpone pithiviers

A creamy, herby chicken and spinach filling is encased in golden, crispy pastry in this mouth-watering pithivier recipe.

Serves 2

Prep

20M

Cook

25M

Total

45M

Ingredients

4 puff pastry sheets, just thawed

1/2 bbq chicken, skin removed and meat shredded

1 teaspoon lemon thyme leaves

1 1/2 tablespoon finely chopped chives

2/3 cup (150g) mascarpone

sea salt and cracked black pepper, to taste

1 egg, lightly whisked

50 gram baby spinach leaves

Method

1.Preheat the oven to 220°C (200°C fan-forced). Cut 2 x 20cm circles and 2 x 17cm circles out of the puff pastry sheets. Lay onto a lined baking tray; refrigerate until required.

2.Place shredded chicken, lemon thyme, chives, mascarpone and salt and pepper in a bowl and stir to combine. Whisk egg in a small bowl.

3.Remove the pastry from the refrigerator. Place spinach into the centre of the two smaller circles, leaving a 2cm border around the edge. Top spinach with chicken mixture and brush edges with the egg wash. Drape larger pastry rounds over the top of the filling and press down to seal the edges together (you can either fold the edges over or press with a fork). Brush tops with egg wash and sprinkle with sea salt.

4.Bake in the oven for 25 minutes until puffed and golden. Remove from oven and serve.