Tourtons des Alpes
bowl (large), peeler, saucepan (large), potato masher, knife, 2 frying pans, rolling pin, pastry cutter
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- 46⅔ g flour
- ¼ eggs
- 6⅔ g butter
- bowl (large)
In a large bowl, sift flower and break in the eggs. Add the melted butter and salt as required. Knead the mixture until a soft dough is obtained (add a little water if necessary.)
- 50 g potatoes
- 6⅔ ml milk (lukewarm)
- saucepan (large)
- potato masher
Peel the potatoes. Boil the potatoes until very soft. When cooked, mash until soft, and add the milk until soft enough to use.
- ⅛ leek
- frying pan
Chop up the leeks finely. Fry in the rest of the butter until soft. Incorporate to the mash. Then add pepper and thyme to the mixture. Add salt to taste.
- rolling pin
Divide the dough into two parts. Roll one part out to a ¼ cm thickness onto a flat, floured surface, to approximately 50cm × 60cm. Then flour, fold gently without pressing a keep to one side.
- pastry cutter
Repeat the rolling with the second part of dough. This time, cut it into 30 rectangles approximately. In the centre of each, place a spoonful of mash filling. Now cover with the reserved dough.
- frying pan
Cut each tourton out. Rest for 10 minutes- meanwhile get ready to fry them. These should be deep fried until golden brown.