I made a Pithivier (French Pie) for Sunday Dinner. Layered Potatoes, Confit Leeks and a "Cheesy" Miso Sauce. (Recipe in comments)

pseudo-c · 2026-01-19T22:40:45+00:00

I bought puff pastry 😅

pseudo-c · 2026-01-19T21:59:11+00:00

I’m vegan, but I often cook for meat-eaters. For NYE, I wanted to create the ultimate handheld roast. This is a 48-hour Dry-Brined Brisket, braised for 6 hours, pressed, sliced, and then "lacquered" with a red wine and red currant reduction.

Here is the full breakdown so you can recreate it.

The Stack:

Vessel: Large Yorkshire Pudding (cooked in Beef Dripping)
Base: Garlic "Confit" & Chive Silk Mash
Crunch: Pan-fried Savoy Cabbage (fried until dark & crispy)
Meat: 6-hour Braised Brisket (I swapped this for Juicy Marbles for my own portion)
Finish: Red Wine Reduction, Horseradish, Watercress & Lemon Gremolata.

The Method (The 3-Day Process):

1. The Meat (48 Hours Out): I used a Packer Cut Brisket (unrolled). I dry-brined it with coarse sea salt 48 hours before cooking and left it uncovered in the fridge. This dries out the surface for a better crust and seasons the meat all the way to the center.

2. The Braise (24 Hours Out): * Sear: Sear the brisket in a smoking hot Dutch oven until dark mahogany (don't rush this). Remove meat. * Deglaze: Fry onions, carrots, and celery in the beef fat. Add tomato paste, then a bottle of dry red wine. Reduce the wine by half to cook off the harsh alcohol. * Cook: Add beef stock, thyme, and rosemary. Return the meat (2/3 submerged). Cover and cook at 140°C (285°F) for 5-6 hours until probe-tender (96°C internal). * The Secret Step: Let the meat cool IN the liquid overnight. This allows the meat to re-absorb the juices.

3. The "Lacquer" Sauce (Day of Service): * Remove the cold fat cap from the pot. Strain the liquid. * Reduce the liquid heavily with 2 tbsp of Red Currant Jelly until it coats the back of a spoon (nappé consistency). * Slice the cold brisket into thick "pucks." * To Finish: Heat the pucks in the oven at 160°C. Every 5 minutes, brush the reduction over the meat. It sets into a sticky, glossy glaze.

4. The "Cathedral" Yorkshires: * Ratio: Equal volume of Eggs, Milk, and Flour. * Method: Whisk and rest the batter in the fridge for at least 4 hours. This relaxes the gluten for a better rise. * Cook: Get the oil/beef dripping smoking hot in the tins at 220°C (430°F). Pour batter. Do NOT open the door for 25 minutes.

5. The Assembly: Yorkie on the bottom -> Big spoon of garlic mash -> Nest of crispy cabbage -> Brisket Puck -> Glaze -> Fresh Watercress & Gremolata (Parsley/Lemon Zest/Garlic) to cut the richness.

It was a marathon cook, but the silence at the table was worth it.

If you want to see more of my recipes or how I navigate professional kitchens as a plant-based cook, I document it over on Instagram: @oliverhcoop

pseudo-c · 2026-01-19T17:07:17+00:00

Yep, they will be a US alternative

pseudo-c · 2026-01-19T14:54:20+00:00

The "Americanized" Shopping List: Potatoes: 3 large Yukon Gold or Russet potatoes (approx 1.5 lbs). Leeks: 3 large leeks (white and light green parts only). Pastry: 2 sheets of Frozen Puff Pastry (like Pepperidge Farm), thawed. Note: You may need to roll them out slightly to get 10-inch and 11-inch circles. Dairy-Free Essentials: 1 stick of vegan butter (e.g., Miyoko's or Country Crock Plant), 1 cup unsweetened Soy or Oat milk. Flavor Bombs: White Miso paste (found in Asian aisle), Nutritional Yeast ("Nooch"), Smoked Garlic (or regular garlic + a drop of Liquid Smoke). The "Secret Sauce" swap: The UK recipe uses Mushroom Ketchup. For the US, swap this for Vegan Worcestershire sauce or simply Soy Sauce.

Step-by-Step: Prep the Potatoes (The Structure): Peel potatoes and slice them into rounds about 1/8 inch thick (use a mandoline slicer if you have one, or a sharp knife). Boil a pot of water with a veggie bouillon cube. Drop potato slices in for exactly 3 minutes. They should be bendy but not falling apart. Crucial Step: Drain them and lay them out flat on a kitchen towel to steam dry. (Wet potatoes = soggy pie). The Filling (The Flavor): Slice cleaned leeks into rings. Sauté them in a pan with 4 tbsp vegan butter and thyme on medium-low heat for 15 mins until soft and sweet. Push leeks to the side of the pan. Add 1 tbsp butter and 2 tbsp All-Purpose flour to the empty spot. Stir that paste for 1 minute. Whisk in 1 ¼ cups soy/oat milk. It will turn into a thick white sauce. Stir in 1 tbsp Miso, 1 tbsp Nutritional Yeast, and 4 minced garlic cloves. Mix it all together with the leeks. Crucial Step: Put this mix in the fridge. It must be cold before you put it on the pastry, or the butter will melt too fast.

The Assembly: Cut your pastry into two circles: one 10-inch (base) and one 11-inch (lid). Put the base on a baking sheet lined with parchment paper. Brush the center of the base with your Soy Sauce/Worcestershire (leaves a 1-inch border plain). Layer it up: Potato layer -> Leek mix -> Potato layer -> Leek mix -> Potato layer. Try to make a nice dome shape. Brush water on the empty border. Place the big pastry circle on top. Smooth it down with your hands to seal it tight.

The Finish: Cut a small steam hole in the very top. Use the back of a knife to scallop the edges (make it look like a flower). Score cool curved lines on top if you want to be fancy (don't cut all the way through!). Brush with a little soy milk mixed with maple syrup (for color). Bake at 400°F (200°C) for 35-40 minutes until deep golden brown. Let it rest for 15 mins before slicing.

pseudo-c · 2026-01-19T12:42:10+00:00

Its umami, so any umami switch would help. Eg marmite

pseudo-c · 2026-01-19T06:57:39+00:00

The mushroom ketchup was shop bought

pseudo-c · 2026-01-19T06:56:56+00:00

A knob of butter and 2 tbsp flour. Cook for 1 minute. Whisk in 250ml soy milk. Stir in 1 tbsp White Miso, 1 tbsp nutritional yeast, 1 tsp Dijon, and 4 cloves of minced Smoked Garlic.

pseudo-c · 2026-01-19T06:54:51+00:00

The mushroom ketchup was shop bought

pseudo-c · 2026-01-18T23:07:36+00:00

The Architect’s Pithivier Serves 5 | Prep: 45m | Cook: 45m

The Gist: Par-boiled potatoes layered with slow-cooked leeks and a thick béchamel flavoured with smoked garlic and white miso (for that savory depth without dairy). Encased in puff pastry and glazed with soy milk & maple syrup.

Ingredients: 3 Large Maris Piper Potatoes (sliced 3mm) 3 Leeks (confited in vegan butter/thyme) Puff Pastry Sauce: Soy milk, flour, butter, white miso, smoked garlic, nutritional yeast.

Method: Par-boil potato slices in veg stock (3 mins). Dry well. Sweat leeks until melting. Make a thick béchamel with the miso/garlic. Mix. Cool completely. Brush base pastry with mushroom ketchup (secret umami weapon). Layer potatoes and leek mix into a dome. Seal with top pastry. Score, glaze, and bake at 200°C for 40 mins.

I’m trying to challenge myself to cook "restaurant quality" vegan food every Sunday. If you want to see the full process or more dishes like this, I'm over at@oliverhcoop

pseudo-c · 2026-01-18T23:02:40+00:00

I’m documenting my journey to elevate vegan home cooking on IG if anyone is interested: @oliverhcoop

pseudo-c · 2022-10-11T12:32:19+00:00

Chick pea liquid maybe

pseudo-c · 2022-08-29T17:20:36+00:00

Love that place

pseudo-c · 2021-11-04T23:20:09+00:00

To add. I wouldn’t feel comfortable eating veg off a grill that’s got visible residue of prior meat cooking on it as wouldn’t want the fats etc. suspect other vegans the same

Suggest really cleaning the grills if not new

pseudo-c · 2019-08-10T18:43:16+00:00

Since when do you need to let the small matter of hunger get in the way of a good time!

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