This Turkey Pithivier is perfect at Christmas or Thanksgiving, or at any time when you have any leftover turkey, chicken, ham or cheese.
Much as I love a turkey dinner, there's always lots of leftovers, so if you find yourself stumped for new ideas then this recipe is for YOU! This recipe is great because you can use up all those bits that are hanging around in the fridge and bring them together in this really easy and delicious pie.
The preparation is a breeze, just a bit of chopping , mixing and then assembly with ready rolled puff pastry. Bake for 40 minutes and dinner can be on the table. It really couldn't be easier!
You can also eat this pie hot or warm and swap the ingredients according to what you have so there's no waste either!
Bon appétit!
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What is a Pithivier?
A Pithivier is a French tart that originated in the town of the same name and is normally eaten on the 6th January for Epiphany.
It is basically two discs of puff pastry with a sweet or savoury filling in between. The filling is piled into the middle in a dome shape and the pastry is finished with swirls carved into it to give it its characteristic appearance.
What are the ingredients?
These are all ingredients you might find in your fridge after Christmas or Thanksgiving.
Starting with cold turkey or chicken, you can use whatever part of the bird you have. It's particularly good for using the dark thigh meat, which is naturally more moist and tasty. Just remove any skin as it tends to go slimy when reheated in a pie.
We always have leftover ham or cooked streaky bacon from the turkey so use that too. You could also use cooked lardons or bacon.
I've included chestnuts in this dish, as I always add them to my stuffing and always have some leftover. I had a huge tree in France but now I tend to buy the vacuum packed peeled chestnuts. They work really well in this and are perfect with vegetables side dishes like sprouts or added to soups.
If you are like me you always end up with lots of cheese. I've used brie in this dish as it goes well with cranberries, (I've used some dried ones in this), which melts in the pie and keeps everything moist.
I love to add fresh herbs too so I've used some fresh tarragon and sage but you could add a teaspoon of dried ones instead. Mixed herbs, parsley or oregano would work well too.
For the pastry I've used two ready rolled sheets of all butter puff pastry.
Instructions
Cut out a circle about 20cm in diameter and place on parchment paper or a silicone mat and transfer to a baking sheet. This is the size of an average dinner plate.
Cut another circle 2cm wider than the plate.
You will have plenty of pastry leftover if you have used fresh ready rolled sheets. Simply roll them back up in the greaseproof paper, wrap well and freeze until you need them. They are perfect for individual pies or fruit tarts.
If you are using a block of puff pastry, roll out to about 0.5 cm.
Chop the herbs of your choice. I've used fresh sage and tarragon.
Chop the turkey, brie, ham or bacon and chestnuts into bite sized pieces and mix with the herbs and cranberries in a bowl. Season with salt and pepper. I also like to add some grated nutmeg for it's nutty, earthy flavour.
Pile the filling into the middle of the smaller pastry round, using your hands to firm it.
Use the egg wash to moisten the edge and then place the larger piece over the mound.
Use your thumb and forefinger of one hand and forefinger of the other hand to crimp the edges.
Use a knife to make a steam hole in the middle and make curves in the pastry.
Cover the whole pie in egg wash and bake at 200C/ 400F/Gas6 for 10 minutes then 180C/350F/Gas4 for 30-40 minutes until crisp and golden.
Here's the finished pie! Isn't it gorgeous? It's so easy to make with ready made pastry.
Frequently asked questions
This pie is just great for leftovers from a roast dinner. Try adding in bits of stuffing, vegetables, chicken or beef and few spoons of gravy.
Make a vegetarian pie using roasted vegetables and chestnuts.
For a dessert version use some cooked apples, chopped walnuts and a drizzle of caramel sauce. The possibilities are endless!
This pie is best cooked and served hot or eaten cooled the same day if you are using precooked meats.
I don't recommend freezing this pie, even if you cooked some chicken fresh for it. The pastry tends to take on the water from the filling and it will lose its crispness.
Top tips
- If you are using leftovers try adding a tablespoon of mayonnaise as it will help to hold the pie together.
- For a more elegant pie you can layer the ingredients. For example, start with a turkey layer then ham, cheese, cranberries and chestnuts.
- Serve this pie with a salad or a jacket potato for an easy dinner.
More pie recipes
📋 Recipe
Turkey Pithivier with Cranberries and Brie
Ingredients
- 2 pack puff pastry 375g each maximum
- 100 g ham small cubes
- 1 teaspoon fresh sage
- 1 teaspoon fresh tarragon
- 200 g cooked turkey small cubes
- 50 g dried cranberries
- 100 g chestnuts rough chopped
- 100 g brie cubeb
- 1 egg
- 1 teaspoon water
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon nutmeg
Instructions
- Cut out a circle about 20cm in diameter and place on parchment paper and transfer to a baking sheet. If you are using a block of puff pastry, roll out to about 0.5 cm.
- Cut another circle 2cm wider than the plate.
- Chop the turkey, brie, ham or bacon and chestnuts into bite sized pieces and mix with the herbs and cranberries in a bowl. Season with salt, pepper and nutmeg.
- Pile the filling into the middle of the smaller pastry round, using your hands to firm it.
- Mix the egg with the water and use to moisten the edge and then place the larger piece over the mound.
- Use your thumb and forefinger of one hand and forefinger of the other hand to crimp the edges.
- Use a knife to make a steam hole in the middle and make curves in the pastry.
- Cover the whole pie in egg wash and bake at 200C/ 400F/Gas6 for 10 minutes then 180C/350F/Gas4 for 30-40 minutes.
Notes
- If you are using leftovers try adding a tablespoon of mayonnaise as it will help to hold the pie together.
- For a more elegant pie you can layer the ingredients. For example, start with a turkey layer then ham, cheese, cranberries and chestnuts.
- Serve this pie with a salad or a jacket potato for an easy dinner.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Hi Emma,
I haven't tried this but, as long as the pastry you use is chilled rather than defrosted and the filling hasn't been frozen, I can't see any reason why it wouldn't work. Just glaze with the egg before cooking. Thanks, Amanda
Emma
Can this recipe be made ahead of time? Make pies but freeze uncooked?
Many thanks
Krissy Allori
I've been looking for new recipes to make for the holidays and I had never heard of a pithivier. Looks great!
Annie @ Annie's Noms
I love Pithivers and this one looks so perfect for the holidays! I love the flavours you've added to this recipe. I know my whole family will love this. Such a great way to use up those leftovers!
Jen
Yes, wondering what to do with leftovers is always a struggle. Thanks for this wonderful suggestion. We're always in the mood for comfort food and this looks fantastic!
Amanda
Thanks so much!
Kushigalu
What a perfect and delicious recipe to try for holidays. Thanks for sharing
Amanda
Thanks Marie-Charlotte. Your comment means a lot coming from a Frenchie! My mission is to make French recipes easy and this one is.
Marie-Charlotte Chatelain
I'm a Frenchie myself so this brings a lot of memories! LOVE the look of your pithivier and would almost dare to say I want to try it myself - you make it sound so easy!