Wallaby pithivier

A pithivier is a traditional French pie made by shaping your filling between two puff pastry discs, but it feels much fancier than your typical pie. This version gets an Australian twist with the inclusion of wallaby topside and mince for the filling.

Credit: A Girl's Guide To Hunting, Fishing and Wild Cooking

• serves

  4

• prep

  35 minutes

• cook

  50 minutes

• difficulty

  Ace

Ingredients

• 1 x 500 g rolled butter puff pastry
• 1 large wallaby topside (about 150-200 g)
• Salt and black pepper
• Neutral oil, for drizzling
• 10 g mustard
• ½ bunch spinach (around 50 g), blanched, leaves patted dry
• 100 g wallaby mince
• 100 g Italian sausage mince
• 1 egg yolk
• 2 tsp (10 ml) thickened cream
• Pea shoots, jus, quince jelly, to serve (optional)

Resting time: 10-15 minutes

Chilling time: overnight + about 15 minutes

Instructions

1. Cut the puff pastry into two discs as large as your pastry will allow, ensuring one disc is slightly larger than the other. Refrigerate between layers of baking paper.
   
2. Generously season the wallaby topside on all sides with salt and pepper, then heat a small drizzle of oil in a large frying pan. Sear the wallaby topside on all sides, until golden-brown, then remove to a plate. Brush the wallaby with the mustard.
   
3. Line a small 12 cm bowl with plastic wrap and set aside. Line the plastic wrap with the some of the blanched spinach leaves. In a medium bowl, combine the wallaby mince and sausage mince, mixing well to combine, then pack this mixture into the lined bowl, pressing to create an even layer, while leaving a hollow space to place the topside. Push the wallaby topside into the cavity, then enclose with more spinach leaves. Fold the plastic wrap over to enclose, pressing down firmly, then and refrigerate overnight to set. (You can also freeze the filling at this stage for use at a future date!)
   
4. When ready to bake, in a small bowl whisk together the egg yolk and cream. Place the slightly smaller disc of pastry onto a heavy-based baking tray lined with baking paper. Un-mould the dome of filling, remove the plastic wrap and place the filling in the centre of the pastry disc.
   
5. Use a pastry brush to brush the edges of the disc with the egg wash. Top the pie filling with the second layer of pastry, smoothing down the edges to remove any air pockets and to seal the base of the pastry. Refrigerate the pastry again to chill (this makes the pastry easier to work with!)
   
6. Once the pie has fully chilled, use a small knife to trim any loose pastry at the base and to cut a pattern into the edges of the pastry. Cut a hole in the top centre part of the pastry to allow steam to escape and decorate the top of the pastry with thin, curved lines, if you like – taking care not to cut through the pastry. Brush the pastry all over with the egg and cream mixture, then return to the refrigerator.
   
7. Preheat the oven to 180-200°C, then bake the pithivier on the centre rack of the oven for 35-40 minutes, or until the pastry is golden-brown and cooked through.
   
8. Remove from the oven and slide the pithivier (keeping the baking paper underneath) onto a cooling rack. Allow to stand for 10-15 minutes, then transfer to a cutting board. Carefully cut into quarters, and serve each piece with pea shoots, jus or quince jelly (if using).

Note

• This recipe used the Carême spelt puff pastry.
• Jus is a rich, flavoursome liquid made from the cooking juices of meat – often used in restaurants to serve with dishes such as steaks or pies. If making at home, you can substitute the jus with your favourite sauce, or gravy instead!

Watch how to make this recipe on Episode 8 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2, streaming free on SBS On Demand

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.