Potato TourtonTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:160 kcal
Proteins:4.3 g
Fats:5.3 g
Carbohydrate:24.2 g
Fibers:1.6 g
Sugar:0.4 g
Cholesterol:27.2 mg
Sodium:61.6 mg
Calcium:23.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
oil
*For the dough
1000
g
flour
250
g
fat (butter + oil)
3
eggs
1400
ml
water
2
ml
salt
*For the filling
150
g
leeks or 1 onion
1500
g
potatoes
grated gruyère
salt and pepper
METHOD
- Form the flour into a well; add the eggs, fat and salt and knead for a long time.
- Meanwhile, cook the peeled potatoes in salted water.
- Sweat the minced leek or onion in butter.
- Mash the potatoes without adding anything else.
- To the mashed potatoes, add the leeks, cooking juices, grated Gruyère, crème fraîche, Saint Marcellin, salt and pepper.
- Divide the dough into two; roll each part out with a rolling pin.
- On one pastry sheet, lay out balls of filling (1 tsp.), spaced a few centimeters apart.
- Place the second layer on top (as if making ravioli) and cut out the tourtons with a pastry wheel. Seal the edges together well.
- Deep fry for 5-10 minutes.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Tourtons are actually a kind of fritter. Crispy and delicious, these traditional specialties of Champsaur can be enjoyed at any time of the year, either in savory versions (potato, spinach, herb, meat) or sweet (prune, jam, etc.)
