Ham and Cheese Pithivier

5 from 1 vote

This Ham and Cheese Pithivier is filled with rich caramelised onions, creamy Camembert, ham, and melted Gruyère, all encased in a flaky puff pastry crust. It's simple to assemble and so good.

Prep Time15

Cook Time25

Total Time40

Course: Lunch

Cuisine: French

Servings: servings

Ingredients

2 onions thinly sliced
25 g butter
1 tbsp soft brown sugar
1 tbsp red wine vinegar
2 sheets ready-rolled puff pastry or one 500g puff pastry block
1 whole Camembert approx 250g, unwrapped
150 g ham sliced or torn
300 ml sour cream
1 heaped tbsp Dijon mustard
100 g Gruyère grated
1 egg beaten (for egg wash)
1 tsp dried thyme
1 tsp flaky sea salt
1 tbsp fresh chives chopped

Instructions

Start by caramelising the onions. Melt the butter in a large frying pan over a medium heat.
Add the onions and cook for 8–10 minutes until softened. Stir in the brown sugar and red wine vinegar, cooking for a further 5 minutes until caramelised and jammy. Set aside to cool slightly.
Preheat the oven to 220°C / 200°C Fan / 430°F.
Line a large baking sheet with non-stick baking paper.
Roll out the puff pastry sheets a little to enlarge them. Cut one circle about 23cm in diameter (for the base) and a second slightly larger circle about 26cm (for the lid).
Place the smaller pastry circle on the prepared tray. Spread the caramelised onions evenly over the base.
Sit the Camembert in the centre. Arrange the ham around the cheese in a ring. In a small bowl, mix the sour cream with the Dijon mustard, then spoon it over the ham.
Scatter generously with the grated Gruyère.
Brush the edge of the pastry base with beaten egg. Lay the larger pastry circle over the filling, folding the edges and pressing down firmly around the edges to seal. Then crimp the edges with a fork.
Cut a small hole in the centre to allow steam to escape. Score decorative curved lines from the centre outwards. Brush all over with egg wash.
Bake for 20–25 minutes, or until the pastry is puffed, golden, and crisp, and the filling is bubbling inside.
Let the pithivier rest for 5 minutes before slicing. Serve warm with a simple green salad.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make this pithivier.

To store: store in an airtight container in the fridge for 3-4 days.

To reheat: reheat in the oven at 180c or an air fryer at 170c for 5-10 minutes until warm and the cheese softened again.

To freeze: you can freeze without the camembert. Assemble the pithivier, freeze it uncooked. When ready to bake, cover with the egg wash then cook from frozen, adding an extra 10–15 minutes to the baking time.

Make ahead: Assemble the pithivier and refrigerate it for up to 24 hours before baking. Just make sure it is covered or in an airtight container.

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