Mushroom, Thyme & Camembert Pithivier

Method

1. In a large frypan over medium heat, melt the butter and sauté the shallots for 5-6 minutes, or until soft and golden. Once cooked, remove the shallots from the pan with a slotted spoon and set aside.
2. Add olive oil to the pan and increase heat to medium-high. Add the mushrooms, spreading them out but not touching them for 3-4 minutes. After 3-4 minutes, stir the mushrooms and cook until golden. Add the thyme, garlic and shallot mixture to the pan and cook while stirring for 2 minutes. Remove from heat and season well. Stir in half of the camembert, then set aside to cool completely.
3. Cut a 25cm diameter circle out of one sheet of puff pastry and spoon over half of the mushroom mixture, leaving a 3cm pastry border. Top with remaining camembert, then the rest of the mushroom mixture. Brush the border with beaten egg.
4. Cut a 27cm diameter circle out of the second sheet of puff pastry and lay it over the filling, smoothing down from the centre to remove air bubbles. Join it to the base circle and crimp with the tines of a fork to join the edges. Cut a small circle in the top for air to escape while cooking, then brush with beaten egg and chill in the fridge for 1-2 hours.
5. Preheat oven to 200°C and place the pithivier onto a paper-lined baking tray. Brush with more egg, then use the back of a paring knife to score curved lines from the centre to the edge of the pastry. Bake for 30 minutes, or until golden, crisp and puffed.

Notes

Serving instructions

Serve with a green salad. Can be served hot or cold.