Cheesy Potato Pithivier

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    596

Make this cheesy potato pithivier your next vegetarian showstopper - it is as delicious as it is impressive.

recipe updated 11 Nov. 2025

Ingredients

  • Garlic clove icon
    Garlic clove
    2
  • Fresh thyme icon
    Fresh thyme
    1 tablespoon
  • Fresh rosemary icon
    Fresh rosemary
    1 tablespoon
  • Onion icon
    Onion
    450 g
  • Egg icon
    Egg
    1
  • Brie icon
    Brie
    200 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Unsalted butter icon
    Unsalted butter
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 ½ teaspoons
  • Water icon
    Water
    as needed
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Potato icon
    Potato
    800 g
  • Puff pastry icon
    Puff pastry
    500 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Bowl - large
  • kCook icon Frying pan
  • kCook icon Saucepan
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large

Step preview

  1. Fit the slicing disc, setting 2 or Thin slicing disc to the Food Processor attachment
  2. Prepare the onions for the attachment
  3. Slice in batches, if necessary - speed 1
  4. Transfer the sliced onions into a clean bowl
  5. Adjust the slicing disc to setting 1 or fit Thick slicing disc
  6. Prepare the potatoes for the attachment
  7. Slice in batches, if necessary - speed 1
  8. Remove the attachment from the machine
  9. Add the ingredients into a frying pan
  10. Heat until the butter has melted - medium heat
  11. Then add onions and salt
  12. Cook until soft - 30 minutes
  13. Then add garlic
  14. Cook until fragrant - 5 minutes
  15. Transfer the cooked onions and garlic back into the bowl
  16. Add water into a saucepan
  17. Bring to the boil - high heat
  18. Then add the sliced potatoes
  19. Simmer until soft, but not cooked through - 5 minutes, medium heat
  20. Drain the potatoes and let cool completely
  21. Transfer the potatoes into the bowl with the cooked onions
  22. Then add the next ingredients and toss gently to combine
  23. Line a baking tray with parchment paper
  24. Place the puff pastry on a lightly floured work surface
  25. Cut the pastry in half
  26. Take one half and roll out into a 35 cm round, about 5 mm thick
  27. Chill in the fridge until needed
  28. Roll out the other half into a 25 cm round and transfer to the baking tray
  29. Layer the potato and onion mixture onto the pastry round in a dome shape, leaving a 1 cm border around the edge
  30. Top with the sliced brie
  31. Remove the 35 cm pastry round from the fridge
  32. Brush the rim of the pastry with some of the beaten egg and place the pastry lid on top of the potato and onion mixture
  33. Crimp the edges to seal, and trim off any excess pastry
  34. Cut a hole in the middle of the pastry lid for steam to escape
  35. Then lightly score curved lines from the hole to the edge for decoration, without cutting through the pastry
  36. Brush the pie lid with beaten egg
  37. Chill in the fridge, uncovered - 30 minutes
  38. Preheat the oven - 190ºC
  39. Bake the pithivier until golden brown - 45 minutes, 190ºC
  40. Serve
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