Go Back
Dauphinoise Inspired Pies | Patisserie Makes Perfect

Dauphinoise Inspired Pies

Patisserie Makes Perfect
This is a very simple recipe for puff pastry pies with a Dauphinoise inspired filling. You can make your own puff pastry using the recipe below, or I have given quantities for using your own shop-bought pastry.
Prep Time 6 hrs
Cook Time 35 mins
Total Time 6 hrs 35 mins
Cuisine French
Servings 16 -18


  • ***Puff Pastry***
  • 335 g Unsalted Butter
  • 85 g Unsalted Butter
  • 250 g Plain Flour
  • 250 g Strong White Flour
  • 265 ml Cold Water
  • 10 g Fleur de Sel
  • Or 800g Ready-made Puff Pastry
  • ***Filling***
  • 400 g Potatoes peeled and chopped roughly
  • Salt & Pepper
  • 100 ml Double Cream
  • 2 Garlic Cloves crushed
  • 1 Onion finely chopped
  • 75 g Port Salut rind removed, chopped into small squares
  • Sprig of Thyme


  • ***PUFF PASTRY***
  • Gently melt the 85g butter in a saucepan and let it cool.
  • Sift the flour into the bowl of a stand mixer and add the water, butter and fleur de sel.
  • Beat at a low speed with a dough hook attachment until the dough is smooth and fairly firm, this will take around 3 minutes.
  • Flatten the dough into a square shape, cover in cling-film and leave to rest for at least 2 hours.
  • Take the remaining 335g of butter and place it between two sheets of greaseproof paper, roll the butter into a square around 13/15cm or a thickness of about 1cm. Wrap the butter in greaseproof paper and place it back in the fridge.
  • Roll the dough out into a square about 1cm thick, arrange the rolled out butter in the middle so that it looks like a diamond.
  • Fold the corners of the pastry into the centre of the butter like an envelope and make sure all of the butter is covered.
  • Run the rolling pin over the edges to smooth the surface, then roll the dough into a rectangle about 8-9mm thick, fold the top edge down two thirds, fold the bottom edge up to cover the top, so that it mimics a letter.
  • Cover the pastry in the cling-film and return to the fridge for 10 minutes.
  • Take the pastry out of the fridge and arrange it on a floured surface with an open edge facing you, roll the dough into a rectangle about 8-9mm thick.
  • Fold the dough into thirds like a letter and place it back in the fridge for 2 hours.
  • Repeat the last two steps twice more at 2 hour intervals, rolling out the dough and folding it like a letter.
  • To make the filling boil the potatoes until just soft, leave them to cool a little and then slice the potato thinly into thin squares.
  • Fry the onion and garlic in oil, add the thyme leaves and some salt and pepper, continue to cook until the onions have softened and they're tender.
  • Add the onions to the potatoes along with the double cream, mix thoroughly. Taste the mixture and add more salt and pepper if necessary.
  • Line two baking trays with baking parchment.
  • Divide the pastry into two pieces and roll out each on a lightly floured work surface until 2–3mm thick. Using an 8cm cookie cutter, cut out 16 rounds of pastry. Using a 9cm cookie cutter cut out another 16 rounds of pastry.
  • To assemble, spread the filling onto the smaller rounds of pastry leaving 2cm clear around the edge. Beat the egg yolk with 1 teaspoon of water and brush this eggwash around the edge of each pastry. Top each with a larger round of pastry, pressing the two pieces together to seal and place on the prepared trays. (Using a slightly larger piece of pastry for the top means that you can get a flush finish without stretching the pastry). Brush the pastries with the eggwash and put them in the fridge for 15 minutes. Preheat the oven to 200°C (180°C fan oven)/gas 6.
  • Remove the trays from the fridge and, using a knife, draw a decorative pattern onto the tops of the pastries. Bake for 30–35 minutes until the pastry is golden brown. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely before serving. These pastries keep well for a few days in the fridge in an airtight container.