Recipes, re-invented from cooking shows
Spud-tacular' Dauphinoise Picnic Pies
Prep. Time:
Baking Time:
Total Time:
1 hour 30 mins
1 hour 30 mins
3 hours 30 mins
Serves:
12 individual pies
Dana created this dish for Great British Bake Off ™ Series 14. Her French-inspired picnic pies layer creamy dauphinoise potatoes, jammy caramelized onions and nutty Comté inside a rosemary-infused hot water crust. The judges loved the flavor, and Prue praised how appetizing the pies looked. This ver...
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Ingredients
FOR THE DAUPHINOISE: 600 g (1¼ lb) Yukon Gold or Maris Piper potatoes, peeled 250 ml (1 cup) heavy cream 100 ml (⅓ cup + 1 tbsp) whole milk 2 garlic cloves, lightly crushed 3 fresh thyme sprigs Pinch of freshly grated nutmeg 1 tsp salt ½ tsp ground white pepper
FOR THE CARAMELIZED ONIONS: 25 g (2 tbsp) unsalted butter 1 tbsp vegetable oil 2 large yellow onions (400 g / 14 oz), thinly sliced Pinch of salt
FOR THE ROSEMARY HOT WATER CRUST: Soft butter, for greasing 200 ml (¾ cup + 1 tbsp) water 120 g (½ cup + 1 tbsp) lard 60 g (4 tbsp) unsalted butter 2 fresh rosemary sprigs 500 g (4 cups) all-purpose flour 1 tsp fine salt 2 tsp fresh rosemary, finely chopped
FOR ASSEMBLY: 120 g (4 oz / 1⅓ cups) Comté, finely grated 1 egg plus 1 egg yolk, beaten, for egg wash
EQUIPMENT: Mandoline Wide saucepan Large skillet Oven thermometer 12-cup deep muffin pan Small saucepan Large mixing bowl Wooden spoon Digital kitchen scale Rolling pin 1/8-inch (3 mm) and 3/32-inch (2.5 mm) rolling guides 5-inch (12.5 cm) and 3-inch (7.5 cm) round cutters Pastry brush Baking sheet
Method
STEP 1: MAKE THE DAUPHINOISE
Slice the potatoes 1/16 inch (2 mm) thick on a mandoline; do not rinse them. Put them in a wide saucepan with the cream, milk, garlic, thyme, nutmeg, salt and white pepper. Simmer very gently for 8–10 minutes, stirring carefully, until just tender but still holding their shape. Discard the garlic and thyme. Lift the potatoes onto a tray, reserve the cream, and cool both completely.
STEP 2: CARAMELIZE THE ONIONS
Melt the butter with the oil in a large skillet over low heat. Add the onions and a pinch of salt and cook for 35–40 minutes, stirring often, until deep golden and jammy. Cool completely.
STEP 3: HEAT THE OVEN
Heat the oven to 400°F (200°C; 180°C fan) with an oven thermometer inside, and adjust the dial until the thermometer reads true. Grease a 12-cup deep muffin pan with soft butter.
STEP 4: INFUSE THE FAT
Put the water, lard, butter and rosemary sprigs in a small saucepan and warm until the fats melt. Take off the heat and steep for 10 minutes. Remove the rosemary sprigs, then bring back to a rolling boil.
STEP 5: MAKE THE PASTRY
Mix the flour, fine salt and chopped rosemary in a large mixing bowl. Pour in the boiling liquid and stir with a wooden spoon, then knead briefly until smooth. Keep the pastry covered and warm while you work.
STEP 6: PORTION BY WEIGHT
Weigh the pastry on a digital kitchen scale. Set aside one third for the lids. Divide the rest into 12 equal portions of about 50 g (1¾ oz) each.
STEP 7: LINE THE PAN EVENLY
Roll each portion between 1/8-inch (3 mm) rolling guides and cut a 5-inch (12.5 cm) round. Press each round into a muffin cup with even thumb pressure, leaving the rim just above the top of the cup. Check that the walls and rims are the same thickness and height all the way round. Add the trimmings to the lid pastry.
STEP 8: FILL THE PIES
Layer potatoes, caramelized onions and Comté in each case, twice over, finishing with a layer of potato and mounding it slightly. Spoon about 1 tsp of the reserved cream over each to keep the filling moist.
STEP 9: ROLL THIN LIDS
Roll the lid pastry between 3/32-inch (2.5 mm) rolling guides and cut twelve 3-inch (7.5 cm) rounds, about 12 g each. Brush the pastry rims with egg wash using a pastry brush, press the lids on, and crimp firmly to seal. Cut a small vent in each lid.
STEP 10: BAKE
Brush the tops with egg wash and bake for 30–35 minutes until deep golden. Rest in the pan for 10 minutes, then ease the pies out onto a baking sheet. Brush the sides with egg wash and return to the oven for 8–10 minutes to color the sides and firm the lids.
STEP 11: REST AND SERVE
Rest for at least 15 minutes. Serve warm or at room temperature.
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Instructions
FOR THE DAUPHINOISE:
600 g (1¼ lb) Yukon Gold or Maris Piper potatoes, peeled
250 ml (1 cup) heavy cream
100 ml (⅓ cup + 1 tbsp) whole milk
2 garlic cloves, lightly crushed
3 fresh thyme sprigs
Pinch of freshly grated nutmeg
1 tsp salt
½ tsp ground white pepper
FOR THE CARAMELIZED ONIONS:
25 g (2 tbsp) unsalted butter
1 tbsp vegetable oil
2 large yellow onions (400 g / 14 oz), thinly sliced
Pinch of salt
FOR THE ROSEMARY HOT WATER CRUST:
Soft butter, for greasing
200 ml (¾ cup + 1 tbsp) water
120 g (½ cup + 1 tbsp) lard
60 g (4 tbsp) unsalted butter
2 fresh rosemary sprigs
500 g (4 cups) all-purpose flour
1 tsp fine salt
2 tsp fresh rosemary, finely chopped
FOR ASSEMBLY:
120 g (4 oz / 1⅓ cups) Comté, finely grated
1 egg plus 1 egg yolk, beaten, for egg wash
EQUIPMENT:
Mandoline
Wide saucepan
Large skillet
Oven thermometer
12-cup deep muffin pan
Small saucepan
Large mixing bowl
Wooden spoon
Digital kitchen scale
Rolling pin
1/8-inch (3 mm) and 3/32-inch (2.5 mm) rolling guides
5-inch (12.5 cm) and 3-inch (7.5 cm) round cutters
Pastry brush
Baking sheet
Heading 5
Ingredients
STEP 1: MAKE THE DAUPHINOISE
Slice the potatoes 1/16 inch (2 mm) thick on a mandoline; do not rinse them. Put them in a wide saucepan with the cream, milk, garlic, thyme, nutmeg, salt and white pepper. Simmer very gently for 8–10 minutes, stirring carefully, until just tender but still holding their shape. Discard the garlic and thyme. Lift the potatoes onto a tray, reserve the cream, and cool both completely.
STEP 2: CARAMELIZE THE ONIONS
Melt the butter with the oil in a large skillet over low heat. Add the onions and a pinch of salt and cook for 35–40 minutes, stirring often, until deep golden and jammy. Cool completely.
STEP 3: HEAT THE OVEN
Heat the oven to 400°F (200°C; 180°C fan) with an oven thermometer inside, and adjust the dial until the thermometer reads true. Grease a 12-cup deep muffin pan with soft butter.
STEP 4: INFUSE THE FAT
Put the water, lard, butter and rosemary sprigs in a small saucepan and warm until the fats melt. Take off the heat and steep for 10 minutes. Remove the rosemary sprigs, then bring back to a rolling boil.
STEP 5: MAKE THE PASTRY
Mix the flour, fine salt and chopped rosemary in a large mixing bowl. Pour in the boiling liquid and stir with a wooden spoon, then knead briefly until smooth. Keep the pastry covered and warm while you work.
STEP 6: PORTION BY WEIGHT
Weigh the pastry on a digital kitchen scale. Set aside one third for the lids. Divide the rest into 12 equal portions of about 50 g (1¾ oz) each.
STEP 7: LINE THE PAN EVENLY
Roll each portion between 1/8-inch (3 mm) rolling guides and cut a 5-inch (12.5 cm) round. Press each round into a muffin cup with even thumb pressure, leaving the rim just above the top of the cup. Check that the walls and rims are the same thickness and height all the way round. Add the trimmings to the lid pastry.
STEP 8: FILL THE PIES
Layer potatoes, caramelized onions and Comté in each case, twice over, finishing with a layer of potato and mounding it slightly. Spoon about 1 tsp of the reserved cream over each to keep the filling moist.
STEP 9: ROLL THIN LIDS
Roll the lid pastry between 3/32-inch (2.5 mm) rolling guides and cut twelve 3-inch (7.5 cm) rounds, about 12 g each. Brush the pastry rims with egg wash using a pastry brush, press the lids on, and crimp firmly to seal. Cut a small vent in each lid.
STEP 10: BAKE
Brush the tops with egg wash and bake for 30–35 minutes until deep golden. Rest in the pan for 10 minutes, then ease the pies out onto a baking sheet. Brush the sides with egg wash and return to the oven for 8–10 minutes to color the sides and firm the lids.
STEP 11: REST AND SERVE
Rest for at least 15 minutes. Serve warm or at room temperature.
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