Chestnut, Puy Lentil and Winter Greens Pithivier

Ingredients

For the chestnut filling:

• 50g butter
• 1 tbsp olive oil
• 4 round shallots, finely diced
• 4 cloves garlic, minced
• 6 large chard leaves, shredded, any tough stems removed (we used rainbow chard)
• 1 tbsp fresh thyme leaves
• 180g cooked chestnuts, roughly chopped
• 250g cooked Puy lentils
• 2 tbsp truffle oil
• salt and pepper, for seasoning

For the bechamel sauce:

• 30g butter
• 30g flour
• 250ml milk
• ¼ tsp ground nutmeg
• salt and white pepper, for seasoning

For the greens:

• 25g butter
• 2 cloves garlic, minced
• 200g cavolo nero, deveined and shredded
• Juice and zest of ½ lemon
• salt and pepper, for seasoning

• 500g all-butter puff pastry

For the glaze:

• 1 free-range egg, beaten
• 2 tsp truffle oil

For the Madeira sauce:

• 200ml vegetarian Madeira wine (or Marsala)
• 200ml vegetable stock
• 50ml double cream
• 25g butter
• salt and pepper, for seasoning
• 1 tbsp arrowroot mixed with a little water, to thicken if needed

Method

1. In a frying pan, heat butter and olive oil over medium heat. Add the shallots and garlic. Sauté for 3 minutes until soft and translucent. Stir in the chard and thyme. Cook for 3 to 4 minutes until the chard is wilted. Add the chestnuts and lentils. Add the truffle oil and season generously. Cook for 3 minutes until well combined. Set aside.
2. Make the bechamel sauce: Place a medium saucepan over low heat and melt the butter gently. Add the flour to the melted butter and stir continuously with a wooden spoon for 1 to 2 minutes. Slowly pour in the milk, a little at a time, stirring constantly to avoid lumps. Allow each addition to incorporate completely before adding more milk. Once all the milk is added, bring the sauce to a gentle simmer. Continue cooking and stirring for 5 to 7 minutes until it thickens to a smooth, creamy consistency. Season to taste with salt, white pepper, and the nutmeg. Add the cooked chard and chestnut mix and stir well. Set aside to cool completely.
3. Meanwhile, heat a frying pan on a medium heat. Add the butter for the greens and heat until melted. Add the garlic and sauté for 1 minute. Add the cavolo nero and cook for 3 to 4 minutes until wilted. Add the lemon juice and zest. Season with salt and black pepper. Cook for 1 minute. Set aside to cool.
4. Assemble the pithivier: Cut the puff pastry into two circles: one 26cm, one 28cm. Place the smaller circle on a lined baking tray. Spoon the chestnut filling into the centre, leaving a 3cm border. Top with the greens. Gently press into a dome shape. Brush border with the beaten egg. Cover with the larger pastry circle and press the edges to seal. Crimp the edges decoratively and score the top with curved lines working from the centre to the edge. Chill for 20 minutes.
5. Preheat the oven to 200°C / fan 180°C / gas 6.
6. Stir the truffle oil for the glaze into the beaten egg. Brush the pithivier with the glaze. Bake in the hot oven for 35 to 40 minutes until golden and puffed. Set aside to rest for 5 to 10 minutes before slicing.
7. Make the Madeira sauce: In a small pan, on a medium heat, reduce the Madeira by half (approx 5 to 8 minutes). Add the stock and reduce again (approx 8 to 10 minutes). Stir in the cream then whisk in the butter. Cook for 2 minutes to bring back to temperature. Season to taste. Thicken by slowly stirring in the arrowroot if needed. Cook for 2 minutes to thicken. Hold warm until ready to serve. Or the sauce can be reheated gently on a low heat.
8. Serve the pithivier as a sharing centrepiece with the sauce poured over it or on the side in a jug.