This mushroom and lentil pithivier brings together a rich, savory filling and the crisp, flaky layers of puff pastry. Cremini mushrooms, cooked lentils, onion, and thyme give the center plenty of character, while lemon juice adds a bright note.
A scored pastry top gives the pie its classic decorative finish. The key to a good result is a filling that is thick and completely cool before it meets the pastry, so the layers stay in good shape as you assemble the pithivier.
Build a browned, savory filling
Finely chopped cremini mushrooms blend easily with the lentils and help create a cohesive filling. Give them room to cook in the skillet until browned and most of their liquid has evaporated. If the mushrooms are still releasing a lot of moisture, the mixture may stay loose, making it harder to form a neat mound on the pastry.
The onion softens first, laying a savory base for the mushrooms. Garlic and fresh thyme bring fragrance, while kosher salt and black pepper season the mixture. Stirring the lentils with vegetable broth and lemon juice helps the flavors come together as the liquid simmers away. Brown or green lentils both work; if yours are canned, drain them before adding them to the skillet.
Once the mixture has thickened, take it off the heat and stir in the plain breadcrumbs. They help absorb moisture and give the filling enough body to hold its shape. Let it cool completely before assembly. A warm filling can soften the pastry, making it more difficult to seal and less likely to bake up with distinct flaky layers.
Keep the pastry easy to handle
Thaw the frozen puff pastry according to the package directions. It should be pliable enough to roll without cracking, but still cool enough to handle. If it becomes too soft while you work, it can be difficult to move or seal cleanly. A lightly floured surface helps prevent sticking as you roll each sheet into a circle.
The smaller circle forms the base, and the larger one covers the filling. Keep the filling mounded in the center and leave an even border around it. That clear rim gives you room to brush on egg wash and press the pastry together. Take care not to let filling smear across the border, where it can interfere with a tidy seal.
Seal, score, and bake for a crisp finish
Egg beaten with water makes an egg wash that helps the pastry edges adhere and gives the top a glossy, golden finish. Press the borders together before crimping so the filling stays enclosed. Brush the top gently, then score curved lines from the center toward the edge. Keep the cuts shallow so they decorate the surface without cutting through the pastry. A small vent in the center gives steam a way out as the pithivier bakes.
Bake until the pastry is puffed and deeply golden. Color is a useful visual cue for the finished crust; a pale top may not have the crisp, browned finish this pastry is meant to have. Rest the pithivier before slicing so the filling can settle. Use a gentle sawing motion through the flaky crust to help keep each slice intact.
Frequently Asked Questions
Why does the mushroom filling need to be thick?
A thick filling is easier to mound in the center and less likely to spread toward the pastry border. Cooking off most of the mushrooms’ liquid and simmering the lentil mixture until it thickens helps the pithivier seal and slice neatly.
Can I assemble the pithivier while the filling is warm?
Wait until the filling has cooled completely. Warm filling can soften the pastry before it goes into the oven, which makes it harder to handle and can interfere with the flaky texture. Cooling also makes it easier to shape a centered mound.
How can I tell when the pithivier is done baking?
Look for pastry that is puffed and deeply golden across the top. The scored lines should remain visible, and the crust should look browned rather than pale. Let it rest before slicing so the filling has a chance to settle.
Mushroom and Lentil Pithivier
Course: Main CourseCuisine: AmericanDifficulty: Medium6
servings25
minutes51
minutes470
kcal1
hour46
minutesThis meatless pithivier has a browned mushroom, lentil, and thyme filling wrapped in flaky puff pastry. A scored top gives it a classic decorative finish.
Ingredients
- Filling
2 tbsp olive oil
1 medium yellow onion, finely chopped
12 oz cremini mushrooms, finely chopped
2 garlic cloves, minced
1 tsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp black pepper
1 1/2 cups cooked brown or green lentils, drained if canned
1/2 cup vegetable broth
1 tsp lemon juice
1/3 cup plain breadcrumbs
- Pastry
2 sheets frozen puff pastry, thawed according to package directions
1 large egg
1 tsp water
Directions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring occasionally. Add the mushrooms and cook for 8 minutes, stirring now and then, until browned and most of their liquid has evaporated.
- Stir in the garlic, thyme, salt, and pepper and cook for 1 minute. Add the lentils, broth, and lemon juice; simmer for 3 minutes, stirring, until the mixture is thick. Remove from the heat, stir in the breadcrumbs, and let the filling cool completely for 20 minutes.
- Heat the oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll one pastry sheet into a 9-inch circle and the other into a 10-inch circle. Place the smaller circle on the baking sheet. Spoon the cooled filling into a mound in the center, leaving a 1-inch border.
- Beat the egg with the water. Brush the pastry border with egg wash, lay the larger pastry circle over the filling, and press the edges together to seal. Crimp the edge, then brush the top with egg wash. Score curved lines from the center toward the edge without cutting through the pastry, and cut a small vent in the center.
- Bake for 35 minutes, until puffed and deeply golden. Let the pithivier rest for 10 minutes before slicing.
Notes
- Cool the filling completely before assembling so its warmth does not soften the pastry before baking.
