Cut a small hole in the centre of the top, then score curved lines all over the top down from the hole to the edge, being careful not to cut all the way through. Brush with egg, then chill for 30 minutes. Heat the oven to 200C (180C fan)/390F/gas 6. Bake the pithivier for 35-45 minutes, until golden, and serve hot.
For a vegetarian take on the classic pithivier try Danny Kingston's Spring vegetable pie recipe, or Karen Burns Booth's Mushroom and thyme pithivier, a vegan recipe which would make a Sunday lunch alternative for everyone to enjoy. More... More... Pithivier of game with carrot purée and glazed oni...
Remove the pithiviers from the oven once they are golden and cooked through, leaving to rest in a warm place for 10 minutes. Before serving, slice each pithivier evenly in half While the pithiviers are resting, prepare the carrot emulsion.
I even added a bit of powdered sugar on top to make it look even more appetizing and delicious! This Pithivier recipe, also known as Galette de Rois, is a delicious French puff pastry pie dessert filled with frangipane or sweet almond.