Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
Calum Franklin
Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
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Ingredients
3 large onions, thinly sliced
1 tbsp vegetable oil
15g unsalted butter
500ml double cream
500ml semi-skimmed milk
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
3 garlic cloves, crushed
20g fine sea salt
1.9kg Maris Piper potatoes, peeled
150g vegetarian extra mature cheddar, coarsely grated
2 x 500g packs ready-made shortcrust pastry
2-3 large egg yolks
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Start this recipe a day ahead so that the dauphinoise can chill overnight
You need to start this recipe a day ahead to allow for chilling time. Sauté the onions with the oil, butter and a pinch of salt until soft and well browned, stirring occasionally (about 30 minutes).
Meanwhile, put the cream, milk, rosemary, thyme, garlic and salt into a wide pan (a deep frying pan or saucepan) and warm together on a low heat while you prepare the potatoes, but don’t let it boil.
Slice the potatoes on a mandoline (or with a knife) to 2.5-3mm thickness and drop into the cream mixture. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until just tender. The cream will have thickened considerably, due to the starch from the potatoes. Drain into a colander set over a large bowl, keeping the cream mixture. Preheat the oven to 200°C, fan 180°C, gas 6.
Line a deep 30cm x 20cm base ovenproof dish with baking paper and lay a third of the potato into the dish. Scatter half the cheese across the surface and pour in a third of the cream mixture. Layer in another third of the potato and then spread all the onions across the surface. Scatter on the remaining cheese and layer the rest of the potato on top. Pour another third of the cream mix all over, then press a sheet of baking paper onto the surface. Bake for 35 minutes.
Remove from the oven, remove the paper; add the last of the cream mix. Press the paper back on, reduce oven to 190°C, fan 170°C, gas 5; cook for 20 minutes or until the potato is soft. The dish should be saucy and not dry.
Cool the whole dish on a rack to room temperature – at least 2-3 hours. Then chill in the fridge for a couple of hours, preferably overnight, until really firm.
Roll out 500g pastry on a floured surface to make a large rectangle 5mm thick. Trim to make a pie base 35cm by 25cm. Transfer to a lined baking tray and chill for 10 minutes in the fridge or freezer. Discard the top paper from the dauphinoise, loosen the paper at the edges of the dish and quickly flip over onto the pastry.
Roll out the remaining pastry into a rectangle large enough to cover the potatoes and join with the base pastry. Trim to neaten and crimp the edges together (use pastry trimmings for decoration). Beat the egg yolks with a pinch of salt and brush the whole pie with the glaze. Chill for 10 minutes, or until firm, then glaze again for a really rich colour. Cut a steam hole, then bake at 200°C, fan 180°C, gas 6 for 45 minutes or until golden brown. Rest for 10-15 minutes before slicing.
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winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
Our pies are the best pies in Britain (well, our pie chef has won five categories at the British Pie Awards and was crowned Supreme Champion). Packed in boxes of four, each pie serves one generously.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.
Freeze cooked pie only – cook as instructed and allow to cool completely. Transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.
Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).
There's nobody better at throwing an old-fashioned country Christmas than Dolly Parton. And her Christmases always include a walnut pie. Dolly loves to share memories of celebrating the season with her eleven brothers and sisters at their home in Locust Ridge, Tennessee.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
The protein from the egg white creates a seal between the crust and the filling and prevents the filling from making the crust too soggy. I've recently started doing this extra step and while it's not 100% necessary, it does add a little extra reassurance to keep your pie crust firmer.
Most cream, custard and meringue pies do not hold up well to freezing. People are on both sides of the fence when it comes to whether you can freeze pumpkin pie.
You can absolutely freeze cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be. Denser types of cheesecake, like New York-style, are less prone to separation when frozen, unlike lighter, whipped cheesecakes.
Remove outer packaging and leaving pie in its foil tray place on a baking tray and cook for: 200°C, Fan 180°C 32-35 Mins 3. For fan assisted ovens reduce reheat times slightly.
Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.
Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
Paradise Bakehouse in Queensland's Bundaberg region, nearly 400km north of Brisbane, was named maker of the nation's best plain meat pie at The Official Great Aussie Pie Competition. Bakery owner Huyen Nguyen summed up the win saying she was "surprised, emotional and so happy".
The 2023 world cheese champion has been revealed. Winning cheesemakers from Gangstad Gårdsysteri, husband and wife Ole and Maren Gangstad, with their champion cheese Nidelven Blå. A Norwegian blue cheese bested contenders from around the world Friday to become the world's new No. 1 cheese.
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Prep time: 1 hr 45 mins
