Go to the Recipe: “Meatloaf” Pithivier
Can you Frozen the assembled pithivier?
I'm confused. Where are the roasted mushrooms and shallot jam used?
They go into the "meatloaf".
Could you sous vide (I would do un-vacpacked in a combi oven) the final leaf-wrapped interior before assembling in the puff pastry (for food safety reasons)? Do you anticipate any problems with that?
BTW, if anyone else is gungho enough to buy Ron's kit at MoldBrothers, the single included silicon mold is only ~4oz. I discovered this when I bought a 4 oz ladle and not a 6 oz ladle, per Nick's easy version, figuring I could use it with the silicon mold. So now I need to buy a 6 oz ladle lol. But the rest of the kit is nice, as is always the case with MoldBrothers stuff (but expensive).
Tried this for the first time with the Dufour frozen pastry. It worked out great for first/test iteration. Definitely will do this for a dinner party. I love anything you can do ahead a couple of days. Just did the final egg wash and bake on serving day. For test purposes, I served with a tomato-pickle. It had the vinegar required to balance the pie, even through it might not look elegant, it worked very well. Highly recommended
Mark you just made my day! So happy to hear it worked out well for you. It can feel a little daunting at first but once you get the hang of it it's fun and kinda easy. I love the pairing you did too, some classic French-style dishes are missing that pop of acid.
