The Pie Room by Calum Franklin
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Egg washing (page 22)
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Rolling pastry (page 24)
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Lining pie moulds (page 26)
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Decoration (page 32)
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Doughs [tips and tricks] (page 49)
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Shortcrust pastry (page 56)
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Sweet shortcrust pastry (page 58)
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Hot water crust pastry (page 59)
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Classic puff pastry (page 63)
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Rough puff pastry (page 66)
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Suet pastry (page 70)
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Choux pastry (page 71)
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Brioche dough (page 72)
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The ultimate sausage roll (page 76)
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Gala pie (page 79)
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Prawn Thermidor vol-au-vents (page 82)
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Hot pork pie (page 86)
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Sardine, olive & onion tartlets (page 91)
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Leek & white pudding croquettes (page 92)
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Devilled kidney vol-au-vents (page 95)
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'Nduja stuffed brioche (page 96)
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Haggis Scotch egg (page 99)
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Moroccan chickpea & feta pie (page 104)
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Tomato, goats' cheese & onion lattice (page 109)
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Beet Wellington (page 110)
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Notes about this book
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- ISBN 10 1472973615
- ISBN 13 9781472973610
- Published Sep 24 2020
- Format Hardcover
- Page Count 288
- Language English
- Countries United Kingdom
- Publisher Bloomsbury Absolute
Publishers Text
Enter the world of London's Pie Room.
When Calum Franklin unearthed a selection of beautiful original pie moulds, it was enough to set his imagination free. The Pie Room was born.
Steeped in tradition, with marble worktops, sumptuous pie moulds and a pie window to the street, Calum has created the ultimate destination for pie lovers the world over.
The Pie Room is a treasure trove of delicacies, and in this, his debut cookbook, Calum walks you through some of his favourite recipes, including a range of humble British pies and tarts - such as the ultimate sausage roll, cheesy dauphinoise pie, chicken and mushroom pie, glazed apple tart or even a rhubarb and custard tart - all absolutely bursting with flavour that will wow anyone who comes to your table.
Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers, as well as a step-by-step guide for making puff pastry. Each and every perfectly crafted pie is accompanied by beautiful photography from John Carey, enabling you to create your very own pie masterpieces and beautiful pastry designs.
