600g potatoes, peeled and quartered60g butter
60ml olive oil
2 large onions, thinly sliced
1 clove of garlic, minced
10ml wholegrain mustard
45ml sour cream
a handful of thyme leaves
150g feta cheese, crumbled
2 x 400g Today puff pastry
egg-wash: 1 yolk + 15ml water whisked together
Line a baking sheet with baking paper and set aside.
Boil the quartered potatoes, cool completely and crush roughly.
Heat the butter and oil in a saucepan over medium-low heat.
Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then.
Add the garlic and cook for one minute.
Remove from the heat and allow to cool completely.
Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl.
Season with pepper. Taste and adjust seasoning if needed.
Cover the mixing bowl and refrigerate.
Unroll the pastry on a lightly floured work surface and roll slightly wider.
Cut one 25cm circle from one pastry sheet and place on a cutting board.
Refrigerate until ready to use.
Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet.
Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border.
Brush the border with egg-wash.
Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry.
Cut a small hole in the centre of the top.
Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through.
Brush the pie all over with egg-wash and refrigerate for 30 minutes.
Preheat your oven to 200℃.
Bake the pithivier for 40 minutes, until golden.
Slice into wedges and serve warm.