Tourtons des Alpes

Based on 0 ratings
S

ste.mt

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 👍

Preparation

90 min

Baking

30 min

Resting

15 min

Ingredients

2Servings
46⅔ g
flour
¼
eggs
6⅔ g
butter
50 g
potatoes
leek
6⅔ 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

Recipes made to your taste

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  • Step 1/6

    • 46⅔ g flour
    • ¼ eggs
    • 6⅔ 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

    • 50 g potatoes
    • 6⅔ 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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