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.
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.
History. This was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries.
Whether you've added too much acid or turned the temperature too high, the proteins within the cream have decided to separate from the sauce and cling together, forming the clumps you see in the sauce. Despite how they look, a curdled cream sauce is completely edible, so you won't get sick from eating it.
Pour in just a splash (around 1/2 teaspoon) of lemon juice and immediately start whisking the sauce vigorously [2]. Straining: If none of the above methods improve the texture of your curdled cheese sauce, you can try running the sauce through a fine sieve or strainer.
Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800's. Pasties are a beloved tradition in Michigan, particularly so in the U.P. (Upper Peninsula).
A pasty (/ˈpæsti/) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora.
Aldi's pie is lightly spiced with cinnamon, but add your own twist by grating fresh nutmeg over top just before serving. And whether you make the pie or let Aldi do the work, don't forget that every pie is best served à la mode!
A sweet treat bursting with hand-picked strawberries, juicy raspberries and ripe blackberries in a flaky pastry crust and topped with streusel and whipped topping.
There are 330 calories per portion in this Cheese and Onion Pasties, which means it falls into our Everyday Light category. These Cheese and Onion Pasties are perfect if you're following a calorie controlled diet, and they fit well with any one of the major diet plans such as Weight Watchers.
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
The curdling process is challenging to reverse once it has occurred, but you can try a few methods to salvage the dish, depending on the context: Adjust Temperature:If curdling happens due to high heat, reduce the temperature immediately.Gradually heat the mixture over low to medium heat while stirring constantly.
At this point, if you walk away from your mixer while it's still running, you run the risk of overbeating your cream. This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture. Avoid stepping away from your mixer while it's running.
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Prep time: 1 hr 45 mins
