LCBO Food & Drink Holiday 2021

COMFORT AND JOY

COD & CHORIZO PITHIVIER WITH KALE

A pithivier is a type of French pie traditionally made with puff pastry. The preparation is both time-consuming and difficult but, luckily for us, high-quality frozen puff pastry is widely available. The cod and chorizo filling comes together in a snap, and if you’re tight on time, you can skip the etched decoration on top. ⁄ cup (125 mL) finely diced Spanish cured chorizo or Portuguese chouriço 4 cups (1 L) thinly sliced lacinato kale (no stems) Kosher salt to taste ⁄ cup (60 mL) finely chopped parsley leaves 1 tbsp (15 mL) finely chopped shallot 1 tbsp (15 mL) lemon juice ⁄ tsp (2 mL) finely grated lemon zest

pastry top. Use tip of a small par- ing knife to gently score several curved lines, connecting each indentation to the centre hole. 9 Chill pastries in the refrigera- tor for 10 minutes. 10 Bake on middle rack until golden brown, 25 to 30 minutes.

⁄ tsp (1 mL) chili flakes (optional) 9 oz (255 g) cod fillet, cut into 1-inch (2.5 cm) cubes 1 egg yolk 1 tsp (5 mL) water 1 pkg (450 g) PC all-butter puff pastry, thawed 1 Preheat oven to 400 F (204 C). Line a baking sheet with parch- ment paper. 2 Heat a medium frying pan over medium-high heat. Add chorizo. Cook until golden brown, 2 to 4 minutes. Stir in kale. Cook until bright green and wilted, about 1 minute. Season with salt. Re- move from heat. Set aside to cool to room temperature. 3 Combine parsley, shallot, lemon juice, zest and chili flakes, if using, in a medium bowl. Season with salt. Add cod and toss to coat.

4 Whisk egg yolk and water in a small bowl. 5 Unfurl puff pastry over a clean work surface. Cut out four 4 ⁄ -inch (11 cm) rounds. Transfer to prepared baking sheet. 6 Divide cooled kale mixture among rounds, leaving a ⁄ -inch (1 cm) border all the way around. Top with cod mixture. Brush egg wash over border. 7 Unfurl remaining puff pastry. Cut out 4 more 4 ⁄ -inch (11 cm) rounds. Working with 1 round at a time, position on top of cod mixture, carefully lining up edges of pastry. Press edges together to seal. Using back of a knife, cre- ate a slight diagonal indentation every ⁄ inch (5 mm) along edge, all the way around pastry. 8 Brush egg wash overtop. Poke a small hole in centre of each

Serves 4

WHAT TO SERVE

This local rosé’s fresh acidity, and herb and berry tones will comple- ment the kale, parsley and chorizo ingredients of the dish while bal- ancing the richness of the cod and puff pastry.

EastDell Rosé VQA LCBO 560243, $13.95

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HOLIDAY 2021 FOOD & DRINK