Chicken pithivier recipe
 Nadiya's chicken, brie and cranberry pithivier is perfect for a cosy lunch. The molten middle and crisp pastry are hard to beat. 2 x 500g block puff pastry plain flour, for dusting3 tbsp olive oil 4 garlic cloves, peeled1 onion, roughly chopped1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie 2 x 500g block puff pastry plain flour, for dusting 3 tbsp olive oil 4 garlic cloves, peeled 1 onion, roughly chopped 1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie Method Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately.