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Cranberry, mushroom and brie pithivier

Cranberry, mushroom and brie pithivier


A cheese lovers dream. Crispy puff pastry with cranberry, mushroom and brie an absolute must for your table this festive season.

Prep time 20 minutes | Cook time 25 minutes


puff pastry

wedge of brie cut into 5mm slices

100g dried cranberries

50g toasted hazelnuts

knob of butter

100g closed cap mushrooms sliced thickly

Essential Cuisine mushroom glace

egg wash (for sealing and glazing)


Roll the puff pastry to about 5mm thick and cut into discs approximately 10cm diameter.

Heat the butter in a frying pan and cook the mushrooms for a couple of minutes to soften, add a teaspoon of the mushroom glace to coat evenly, check the seasoning.

Leave to cool.

Leaving a centimetre edge around the disc, begin to layer the mushrooms, cheese, interspersed with the dried cranberries and hazelnuts.

Brush the sealing edge with egg wash, cover with a second disc of pastry and crimp the join all the way round.

You should now have what looks like a small dome. Egg wash all over and using the back of a paring knife tip – score the pastry making a lot of curved lines from the centre to the crimped edge.

Bake in a moderate oven 200°c until the pastry is lightly golden brown.

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