Tourtons des Alpes

Too few ratings

Ste.Mort

Community Member

“A traditional french Alpine 'snack'. Can be declined to spinach or black berry jam alternatives. Beautiful warm and crispy from the pan. Takes some time, patience and practise but these comforting packets of soft joy are worth it.”

Difficulty

Medium 👍
90
min.
Preparation
30
min.
Baking
15
min.
Resting

Ingredients

Pieces:-30+
700 g flour
eggs
100 g butter
750 g potatoes
leek
100 ml milk (lukewarm)
salt
pepper
thyme
cooking oil (for deep frying)

Utensils

  • bowl (large)
  • peeler
  • saucepan (large)
  • potato masher
  • knife
  • 2 frying pans
  • rolling pin
  • pastry cutter
  • Step 1/6

    • 700 g flour
    • eggs
    • 100 g butter
    • salt
    • 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.)

  • Step 2/6

    • 750 g potatoes
    • 100 ml milk (lukewarm)
    • peeler
    • 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.

  • Step 3/6

    • leek
    • pepper
    • thyme
    • knife
    • 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.

  • Step 4/6

    • 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.

  • Step 5/6

    • 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.

  • Step 6/6

    • frying pan

    Cut each tourton out. Rest for 10 minutes- meanwhile get ready to fry them. These should be deep fried until golden brown.

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