A mushroom and lentil pithivier brings a little French-inspired flair to a meatless main course. The filling is tucked between two rounds of puff pastry, then topped with shallow curved scores that bake into a crisp, golden finish.
Mushrooms lend savory depth, while lentils make the center hearty. Dijon mustard, tomato paste, and dried thyme round out the flavor without taking away from the flaky pastry. The key to a clean, crisp pithivier is letting the filling cool and keeping the pastry cold as you shape it.
Build a savory mushroom and lentil filling
Finely chopped yellow onion softens into the filling, and cremini mushrooms bring an earthy flavor. Cook the mushrooms until they brown and their liquid has evaporated. If moisture remains in the skillet, the filling can turn wet and make the pastry harder to keep crisp.
Brown or green lentils give the filling substance while holding their shape. Tomato paste adds concentrated savoriness, Dijon brings a tangy note, and dried thyme complements the mushrooms. Garlic, kosher salt, and black pepper bring the flavors together. Stir the mixture until no liquid pools in the pan; a cohesive filling is easier to mound and enclose.
Cool the filling before shaping
Spread the cooked filling on a plate so it can cool evenly. It should no longer feel warm before you add it to the pastry. Warm filling can soften the pastry while you work, making the rounds harder to seal and less likely to hold their shape.
Keep the thawed puff pastry refrigerated until you are ready to shape the pithivier. Cut an evenly sized circle from each sheet, then mound the cooled filling in the middle of one, leaving a border around it. Brushing the border with egg wash helps the top circle adhere. Press and crimp the edges to seal, taking care not to trap filling in the seam.
Score the top and bake until golden
Brush the top with the remaining egg wash for a glossy finish. Shallow curved scores from the center toward the edge give the pithivier its familiar pattern. Keep the cuts shallow so they mark the surface without slicing through the pastry. A small vent in the center lets steam escape as the filling heats.
Bake until the pastry is deeply golden and puffed, then let the pithivier stand before slicing. If the pastry starts to feel soft during shaping, chill it until firm before baking. Cold pastry puffs into distinct, flaky layers, while softened pastry may be harder to handle and seal neatly.
Frequently Asked Questions
Why should the filling cool before it goes onto the pastry?
Warm filling can soften puff pastry while you shape and seal the pithivier. Let the mushroom and lentil mixture cool until it no longer feels warm, then mound it on the pastry with a clear border for sealing.
How do you keep the puff pastry flaky?
Keep the thawed pastry refrigerated until you are ready to shape the pithivier. If it softens as you work, chill it until firm before baking. Cold pastry puffs into distinct, flaky layers in the oven.
What do the scores and center vent do?
Shallow curved scores create the pithivier’s decorative top without cutting through the pastry. The small vent in the center gives steam a way to escape as the filling heats, helping the top bake up crisp and puffed.
Mushroom and Lentil Pithivier with Golden Puff Pastry
Course: Main CourseCuisine: FrenchDifficulty: Easy6
servings25
minutes58
minutes530
kcal1
hour53
minutesThis French-inspired pithivier wraps mushrooms and lentils in two flaky pastry rounds. A scored top bakes up crisp and golden.
Ingredients
- Filling
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 pound cremini mushrooms, chopped
2 cloves garlic, minced
2 (15-ounce) cans brown or green lentils, drained and rinsed
1/4 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
- Pastry
2 sheets puff pastry, thawed but cold
1 large egg
1 tablespoon water
Directions
- Heat the oven to 400°F and line a baking sheet with parchment paper. Keep the thawed puff pastry refrigerated until you are ready to shape the pithivier.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes, stirring often. Add the mushrooms and cook for 11 minutes, stirring occasionally, until browned and their liquid has evaporated. Stir in the garlic, lentils, broth, tomato paste, Dijon, thyme, salt, and pepper; cook for 3 minutes, stirring, until no liquid pools in the pan.
- Spread the filling on a plate and let it cool for 20 minutes. It should no longer feel warm before it goes onto the pastry.
- Cut a 10-inch circle from each pastry sheet. Place one circle on the prepared baking sheet. Mound the cooled filling in the center, leaving a 1-inch border. Beat the egg with the water, brush some over the border, then lay the second pastry circle over the filling. Press the edges together and crimp to seal. Brush the top with the remaining egg wash, score shallow curved lines from the center toward the edge, and cut a small vent in the center.
- Bake for 40 minutes, until the pastry is deeply golden and puffed. Let the pithivier stand for 10 minutes before slicing.
Notes
- If the pastry softens while you shape the pithivier, chill it until firm before baking; cold pastry puffs into distinct, flaky layers.
