• fr
  • en

Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin

pate-en-croute
Chef calum franklin

INGREDIENTS FOR ALL THE RECIPE, SERVES 6

Pâte brisée :

500g plain flour
60g water
120g whole egg
10g table salt
250g butter (cold, small dice)

Pie filling :

1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
¼ bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream

500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)

Puff pastry

500g plain flour
60g water
120g whole egg
10g table salt
250g butter (cold, small dice)

pate-brisee---03

Mix flour, salt and butter till crumble consistency, add wet ingredients till just comes together then take out and finish by hand on bench till no lumps.

Rest at least 30 min in fridge or 15 min in freezer

Dauphinoise

1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
¼ bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream
500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)

Put cream, milk, rosemary, thyme, garlic and salt into wide bottomed sauce pot and warm together on a low heat.

Dauphinoise-01

Slice the potatoes on a mandolin (or with a knife) to 1/4cm thickness.

mandoline-03

Drop into pan with cream/milk.

Calum Franklin

Bring up to a simmer gently, always moving around with a spatula to stop from sticking on bottom and cook for 3-4 minutes.

dauphinoise-06

Strain off retaining the liquid in a bowl. At the same time saute the onions in a frying pan over a medium heat with the oil and butter and a pinch of salt till well browned.

Calum Franklin

1. Preheat oven to 180°c. Line a 30cm x 20cm oven proof deep dish with greaseproof paper and lay 1/3rd of the potato into the dish, scatter half of the cheese across the surface and 1/3rd of the liquid.

2. Put another 1/3rd of the potato and then spread all the onions across the surface, scatter the remaining cheese and then layer final potato across the top. Pour another 1/3rd of the liquid across the top and then a sheet of greaseproof across the surface. Bake for 35 minutes.

3. Take out from oven, remove paper from surface and add final liquid, turn oven down to 170c and continue cooking for another 20 minutes or until potato is soft when a small knife is pushed into it. The dish should still be quite saucy and not dry.

4. Transfer whole dish to a cooling rack and allow to cool till ready to go into fridge and refrigerate for at least an hour.

5. Roll 500g pastry out into a large rectangle ½ cm thickness, cut a base of 35cm by 25cm and place on a lined baking tray and chill for 10 minutes in fridge. Take remaining pastry and roll out again into a rectangle.

6. Cut 6 circles of dough 10 cm in diameter and 6 other larger in the 2nd rectangle. (They should be able to cover up the dauphinoise).

7. Cut 6 circles of dough with the Exoglass® Matfer diameter 75mm. Place them on the smallest dough.

ASSEMBLY

Use a 75 mm Exoglass® Matfer fluted cutter to cut 6 dauphinoise pieces.

dauphinoise-07
dauphinoise-08

Place the pieces on each 10 cm dough circle.

dauphinoise-09

Change from egg yolk to brush on the dough base around the dauphinoise. Cover the dauphinoise with the largest circles and solder the 2 edges.

dauphinoise-10

Crimp the edges firmly together (at this point any pastry trimming can be used for decoration).

calum-franklin-02

Brush the whole thing with the egg yolk, allow to chill for 10 minutes in the fridge.

pate-en-croute-03
pate-en-croute-04
Exopat Matfer
pate-en-croute-08

Bake at 180c for 40 minutes till golden brown.

calum-franklin-01

The essentials of the Chef

Partager cet article :
Consulter les articles populaires