Occitan Pithiviers

Ingredients

The Occitan Pithiviers differs from the original French version by incorporating unique Occitan flavors and ingredients. While the French Pithiviers often features a sweet almond filling, the Occitan version takes a savory twist with a filling that includes ground meat, onions, garlic, and a blend of aromatic herbs and spices. This adaptation reflects the distinct culinary traditions and preferences of the Occitan region. We alse have the original recipe for Pithiviers, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 500g ground meat (such as beef or pork) 500g ground meat (such as beef or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons of Occitan herbs (such as thyme, rosemary, and savory) 2 tablespoons of Occitan herbs (such as thyme, rosemary, and savory)
• 1 teaspoon of ground black pepper 1 teaspoon of ground black pepper
• 1 teaspoon of salt 1 teaspoon of salt
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, cook the ground meat over medium heat until browned. Remove from heat and set aside.
3. 3.
   In the same pan, sauté the chopped onion and minced garlic until translucent.
4. 4.
   Add the cooked ground meat back to the pan and mix well with the onion and garlic.
5. 5.
   Stir in the Occitan herbs, ground black pepper, and salt. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
6. 6.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
7. 7.
   Spread the cooled meat filling evenly over the pastry, leaving a small border around the edges.
8. 8.
   Roll out the second sheet of puff pastry and place it on top of the filling. Press the edges together to seal the pastry.
9. 9.
   Use a sharp knife to create a decorative pattern on the top pastry layer.
10. 10.
    Brush the beaten egg over the top of the pastry for a golden finish.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before using it. If using frozen pastry, follow the instructions on the package for thawing. This will help achieve a flaky and evenly baked crust.
• Occitan herbs — If you can't find a pre-mixed Occitan herb blend, you can create your own by combining equal parts of dried thyme, rosemary, and savory. Adjust the quantities according to your taste preferences.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the meat filling while cooking.
• Serve the Occitan Pithiviers warm or at room temperature for the best taste and texture.
• Experiment with different types of ground meat, such as a combination of beef and pork, to add depth to the filling.
• If you prefer a spicier filling, you can add a pinch of cayenne pepper or paprika to the meat mixture.
• Leftover Occitan Pithiviers can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.

Serving advice

Occitan Pithiviers is best served as a main course accompanied by a fresh green salad. Cut the pastry into individual portions and present them on individual plates for an elegant presentation.

Presentation advice

To enhance the visual appeal of the Occitan Pithiviers, sprinkle some fresh herbs, such as thyme or rosemary, on top of the pastry before baking. This will add a touch of freshness and elevate the overall presentation.