remainingdough.Repeatrollingand
foldingprocess2 moretimeswitheach
pieceofdough.Enclosein plasticwarp
andrestin therefrigeratorfor 30 minutes.
Rollout1 pieceofdoughintoa 5mm-thick
rectanglebigenoughtocuta 22.5cm
roundanda 25.5cmrounds(thesecond
pieceofdoughcanbestored,frozen,for
upto3 months).Placeroundsona tray
linedwithbakingpaperandtopwitha
secondsheetofbaking paper. Refrigerate
untilneeded.
Heatthebutterin a deep,medium
frypanovermediumheat.Addgarlicand
halftheleek.Cook,stirringoccasionally,
for8-10minutesoruntilsoft.Stirin
remainingleekandcookfora further
8-10minutes(theleekswillhavedifferent
textures).Scatterovertheflourandcook,
stirring,for1-2minutes.Stirin thebay
leaves,stockandwine,andseason.Bring
toa simmerandcook,stirringoccasionally,
for12-15minutesoruntila thicksauce
forms(it shouldbea similarconsistencyto
bechamelsauce).Removefromheatand
stirin cheese.Removeanddiscardbay
leaves.Seasonandrefrigerateuntilcool.
Meanwhile,fortheartichokesauce,heat
butterandoilin a heavy-basedsaucepan
overhighheat.Addartichokeandcook,
stirringoccasionally,for6-8minutesor
untilgolden.Addvermouth,stirin stock
andbringtoa simmer.Simmerfor30-35
minutesoruntilartichokeis cooked.Add
vinegar.Whizwitha handheldblender
untilsmooth,thenseason and transfer to a
heatproofjug.
Preheatovento200°C.Greasea large
bakingtray,linewithbakingpaperand
placein oven.Forthepithivier,placethe
smallpastrycircleona pieceofbaking
paper.Placetheleekmixturein a dome
shapein thecentreofpastry,makingsure
to leave at leasta 3cmedgearoundthe
border.Brushthe
borderwithegg
wash,then
carefullylay
thelarger
circleof
pastryover
theleek
mixture,pressingtheedgesfirmlytoseal.Brush
pastrytoppingwitheggwash.Usinga
sharpknifescorethetopofyourpastryto
maketriangles.Makea smallincisionin the
centreofpastrytoallowsteamtoescape.
Placepithivieronpreheatedbakingtray
andbakefor25-30minutesoruntilpastry
is goldenandcookedthrough.Remove
fromovenandstandfor5 minutesbefore
servingwiththeJerusalemartichokesauce
alongside.Seasonwithfreshly ground
black pepper to serve.MARY’S
FRIEDCHICKENWITHAUSSIE
TRUFFLEMASH AND GRAVY
SERVES4-6
Begin this recipe 1 day ahead.1.2kgfree-rangeorganicchicken,
cutinto8 pieces(bonein)
700gdesireepotatoes, peeled, cut into
largechunks
125gunsaltedbutter(^3) / 4 cup(180ml)pouringcream
Sunfloweroil,todeep-fry
12 / 3 cups(250g)plainflour
50gchickenseasoning(recipefollows)
ShavedAussietruffles(fromgourmet
foodshops– substitute truffle oil,
optional), to serve
BUTTERMILKMARINADE
300mlbuttermilk
1 tsphotsauceorTabasco (optional)
1 tbs maple syrup
CHICKENSEASONING(APPROX.^1 / 2 CUP)
1 tbssmokedpaprika
1 tbssweetpaprika
1 tbsgroundceleryseed
2 tsp cayenne pepper
GRAV Y
60gunsaltedbutter
60gplainflour
600ml hot brown chicken or beef stock
Forthemarinade,placeallthe
ingredients,includingthehotsauce,
if using,in a largenon-reactivebowl,
seasontotasteandwhisktocombine.
Add chicken pieces and toss to combine.
Coverandrefrigerateovernight.
Standchickenatroomtemperature
for 30 minutesbeforecooking.
Forthechickenseasoning,combine
alltheingredientsin a bowlwith
1 tbsseasaltflakesand^1 / 2 tsp freshly
groundblackpepper.
Tomakethemash,placepotatoin
a saucepanandcoverwithcoldwater.
Placeoverhighheatandbringtoa
simmer.Simmerfor25-30minutesor
untilcooked.Drainandpasspotato
througha potatoricerbackintopan
(alternatively,mashwellwitha potato
masher).Placeoverlowheatandadd
butterandcream.Cook,stirring
frequently,for5-6minutesoruntilbutter
is meltedthroughmash.Season,cover
andkeepwarmuntilreadytouse.
Preheatovento150°C.Filla large
saucepanordeep-fryerhalffullwithoil
andheatto155°C(a cubeofbreadwill
turngoldenin 3 minutes when the oil is
hotenough).
Combineflourandchickenseasoning
ina largebowl.Removechickenfrom
marinadeanddrain.Inbatches,place
chickeninflourmixtureandtossto
coat,shakingoffexcessflour.Repeat
withremainingchickenpieces.
Workingwith1 pieceofchickenat
a time,deep-fryfor7-8minutesoruntil
skinis deepgoldenbrown.Remove
usinga heatproofslottedspoonand
drainonpapertowel.Placefriedchicken
ona bakingtraylinedwithbakingpaper
andbakefor10-12minutesoruntil
cookedthrough.Season with extra
chickenseasoning.
Meanwhile,forthegravy,heatbutter
in a non-sticksaucepanovermedium-low
heat.Addflourandcook,stirring
continuously,for6-8minutesoruntil
brown.Graduallywhiskin stock,bring
toa simmerandcookfor6-8minutes
oruntilthickened.Seasonliberally
totaste.Coverand keep warm until
readytouse.
Placechickenandmashin separate
largeservingbowls.Scattershaved
truffle,if using,overmash. Serve with
gravy alongside.
IN SEASON.