Yumi’s Kalamata olive, sundried tomato and haloumi chicken pithivier

 Endless Possibilities with Yumi’s Deli Range Kalamata Olive & Caper Tapenade

Serves 2
Preheat oven to 220ºC (200ºC fan).
Line a baking tray with baking paper.


2 sheets puff pastry
1 x 150g tub Yumi’s Deli Range Kalamata Olive & Caper Tapenade
150g drained semi-sundried tomatoes, roughly chopped
80g haloumi, coarsely grated
1 cup shredded, store-bought BBQ chicken
1 egg, lightly whisked with a splash of water
Sesame seeds, to decorate


  1. From one sheet of puff pastry cut a 26cm circle (use a large plate as guide to cut). Place the pastry disc onto the prepared tray. Leaving a 2cm border around the edges, spread tapenade over the disc. Sprinkle with chopped tomatoes then haloumi, followed by the shredded chicken.
  2. Brush egg wash around the border then place remaining pastry sheet on top and press around the edges to seal. Cut excess pastry to off to make a circle shape again.
  3. Brush egg wash over the top of the pithivier and sprinkle generously with sesame seeds. Bake for 20 mins then reduce heat to 170ºC (150ºC fan) and bake for a further 30 mins until the bottom of the pastry is golden and crispy. Serve immediately.
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