Mushroom and Brie Pithivier

Name: Mushroom and Brie Pithivier
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 tbsp olive oil; 500g brown mushrooms, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tsp fresh thyme leaves; 2 tbsp double cream; 125g vegetarian brie, thinly sliced; 2 ready rolled puff pastry sheets, about 320 g each, all butter if possible; 1 egg, beaten, to glaze

A golden domed puff pastry pie hiding garlicky mushrooms, thyme and melting brie. Cut it open at the table.

Time1 hr 10
LevelHard
Costabout £1.75 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

406kcal
30.5gcarbs
5.7gof which sugars
23.6gfat
10.9gsaturates
17gprotein
7.1gfibre
0.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 slices

Ingredients

Tick what you need to buy. It goes on your shopping list.

2 tbspolive oil
500 gbrown mushroomsfinely chopped
1onionfinely chopped
2garlic clovescrushed
2 tspfresh thyme leaves
2 tbspdouble cream
125 gvegetarian briethinly sliced
2ready rolled puff pastry sheetsabout 320 g each, all butter if possible
1eggbeaten, to glaze

Method

1
Heat the oil in a wide frying pan over a high heat. Cook the mushrooms for 10 minutes, stirring, until all the liquid has gone and they are browned. Add the onion and cook for 5 minutes, then the garlic and thyme for 1 minute. Stir in the cream, season well and cool completely.
16 min
2
Cut a 20 cm circle from one pastry sheet and a 22 cm circle from the other, using plates as a guide. Put the smaller circle on a baking tray lined with baking paper.
3
Pile the mushroom mix in a dome in the middle, leaving a 3 cm border, and top with the brie slices.
4
Brush the border with egg and lay the larger circle over the top, pressing out the air and sealing the edges firmly. Crimp the edge with a fork and chill for 20 minutes.
20 min
5
Heat the oven to 200°C (180°C fan). Brush the top with egg and use the tip of a knife to score curved lines from the centre to the edge like the spokes of a wheel. Make a small hole in the centre for steam.
6
Bake for 35 minutes until risen and deep golden. Rest for 5 minutes, then cut into wedges.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.