SALMON, SPINACH & POTATO PITHIVIER
SERVES 4-6 PREP 1 HOUR COOK 40 MINS + COOLING
✦ 1 large potato ✦ 25g butter ✦ 1 leek, thinly sliced ✦ 2 garlic cloves, crushed ✦ 150g baby spinach, blanched, squeezed ✦ ¼ cup dill, chopped ✦ 1 lemon, zest finely grated ✦ 2 sheets frozen puff pastry, thawed ✦ ¾ cup cooked rice ✦ 300g hot smoked salmon, flaked ✦ 75g goat’s cheese, crumbled ✦ 1 egg, lightly beaten, to brush ✦ lemon wedges, to serve
1 Prick potato all over with a fork. Microwave on high (100%), in 2-minute bursts, until just tender (about 4 mins in total). When cool enough to handle, peel and cut into 5mm slices.
2 In a frying pan, melt butter on medium. Cook leek and garlic 3-4 mins until tender. Remove from heat. Stir in spinach, dill and zest. Cool.
3 Trim 1 pastry sheet into a 22cm round. Spread rice over pastry, leaving a 2cm border. Top with potato slices, then leek mixture, salmon and cheese.
4 Brush border with egg. Cover with remaining pastry sheet. Press edges together, folding over to make a 1cm rim. Lightly score top of pastry into a wedge pattern and brush with remaining egg. Pierce with a few evenly spaced steam holes.
5 If freezing, cover with plastic wrap and foil.
6 Preheat oven to 220°C. Line an oven tray with baking paper. Bake fresh or thawed pithivier 20 mins (see tip). Reduce oven to 180°C and bake a further 10 mins. Cool 10 mins before cutting into wedges. Serve with lemon wedges.