Chicken Salsa Verde Pithiver - Carême Pastry

Chicken Salsa Verde Pithiver

Serves: 6


  • 2 x 375g Carême all butter puff pastry, thawed
  • 1 large skinless chicken breast, chopped into 1cm cubes
  • zest and juice of 2 lemons
  • sea salt and freshly ground black pepper
  • 500g chicken mince
  • 25g (1/3 cup) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 4 wafer thin slices prosciutto
  • 1 egg yolk, for glaze
  • Salsa verde
  • 2 teaspoons baby salted capers, rinsed
  • 4 baby cornichons, chopped
  • 1 anchovy fillets (optional)
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon each of chopped dill, basil, mint and parsley
  • zest and juice of ½ a lemon
  • freshly ground black pepper
All Butter Puff Pastry


  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  2. Lightly flour work surface and a rolling pin. Roll first sheet of pastry to a thickness of approximately 3mm and cut a 26cm circle.
  3. Roll the second sheet of pastry to a thickness of approximately 2mm and cut a 32cm circle. Place pastry circles in fridge to rest.
  4. Place the chopped chicken breast, lemon zest and juice together in a non-metallic bowl, season well with salt and pepper, stirring to combine. Cover, allow to marinate for 30 minutes before straining off the marinade.
  5. Meanwhile for the salsa verde, place all the ingredients in a food processor and process until smooth. Add the chicken mince and breadcrumbs, pulsing until well combined.
  6. Add the egg, process again until just combined.
  7. Place the minced chicken mixture and the marinated chicken breast together in a large bowl, mixing until well combined.
  8. Remove 26cm circle from the fridge. Place on prepared baking sheet. Prick all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yolk. Place the chicken mixture in the centre of the circle and smooth into a slightly domed mound within the egg washed border. Place the slices of prosciutto over the top of the chicken mixture.
  9. Remove the 32cm circle from the fridge and drape over the proscuitto, press the edges of the two circles firmly together so that they are well sealed. Chill in fridge for 20 minutes.
  10. Glaze all over with the beaten egg yolk, then with the point of a knife mark out faint lines from the centre of the tart to the edge in a semi circular shape. To decorate edge, use the back of a knife to draw the pastry in about ½ cm towards the middle to create a scalloped finish, continue around the edge spacing 3cm apart.
  11. Bake in preheated oven for 15 minutes at 220°C (200°C fan-forced) then turn down to 200°C (180°C fan-forced) and continue to bake for a further 40 minutes or until pastry is a dark golden brown.
  12. Tip: Suitable for freezing.
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