Chicken Salsa Verde Pithivier - Carême Pastry

Chicken Salsa Verde Pithivier

A veritable forest of herbs is the perfect partner to this zesty marinated chicken pithivier. A guaranteed main course showstopper, your guests will love the salty prosciutto surprise hidden inside the golden, flaky pastry crust.

Serves: 6
Prep/Cook Time: 1 hour 45 minutes
Skill Level: Intermediate


  • 2 (375g packets) Carême All Butter Puff Pastry, defrosted
  • 1 large skinless chicken breast, chopped into 1cm cubes
  • 500g chicken mince
  • 4 slices of good quality prosciutto
  • 2 lemons, zested and juiced
  • ⅓ cup (40g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 egg yolk, beaten (for glaze)
  • Sea salt and cracked black pepper.
  • For the Salsa Verde
  • 2 teaspoons baby salted capers, rinsed
  • 4 baby cornichons, chopped
  • 1 anchovy fillet (optional)
  • 1 garlic clove, crushed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • Zest and juice of ½ a lemon
  • Freshly ground black pepper.
All Butter Puff Pastry


  1. Preheat oven to 200°C fan-forced (220°C conventional). Line a baking tray with baking paper.
  2. Unroll the first sheet of pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm dinner plate as a template, cut out a circle.
  3. Roll the second sheet of pastry to a thickness of approximately 2mm. Using a round platter as a template, cut out a 32cm circle. Place both pastry circles into the 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 then stir to combine. Cover the bowl and marinate in the fridge for 30 minutes, then strain off the marinade.
  5. For the Salsa Verde:
  6. Place all the ingredients into a food processor and process until smooth.
  7. Add the chicken mince and breadcrumbs, then pulse until well combined.
  8. Add the egg and process again until just combined.
  9. In a large bowl, combine the minced chicken mixture and the marinated chicken breast, mixing until well combined.
  10. To complete the dish:
  11. Remove the 26cm circle from the fridge, place it onto the prepared baking sheet, then prick the pastry all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yolk. Place the combined chicken mixture into the centre of the circle, and smooth it into a slightly domed mound within the egg-washed border. Place the slices of prosciutto over the top of the chicken mixture.
  12. Remove the 32cm circle from the fridge and drape it over the top of the prosciutto, pressing the edges of the two circles firmly together, ensuring they are well sealed. Place into the fridge to chill for 20 minutes.
  13. Once chilled, remove from the fridge and glaze it all over with the beaten egg yolk. With the point of a knife, mark out faint lines in a semi-circular shape from the centre of the tart to the edge. To decorate the edge, use the back of a knife to drag the pastry approximately 0.5cm back towards the middle, creating a scalloped finish. Continue around the entire edge, spacing the scallops 3cm apart.
  14. Bake in the oven for 15 minutes at 200°C fan-forced (220°C conventional) then turn down to 180°C fan-forced (200°C conventional) and continue to bake for a further 40 minutes, or until pastry is a golden brown.
  15. Serving instructions
  16. Serve hot. You can accompany it with a simple shaved fennel and rocket salad with a lemon juice and olive oil dressing.  
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