Tourtons from the Hautes-Alpes recipe
Originally from the Champsaur valley in the Hautes-Alps, tourtons were a traditional Christmas dish. They were often called "Baby Jesus' cushions". Traditional savoury tourtons are made from mashed potatoes, cheese and apples while sweet tourtons are made of mashed apples and prunes. These small fritters are very filling – a great way to keep out the cold!
For the pastry:
- 300g flour
- 50g butter
- 3 tablespoon of sunflower seed oil
- 3 eggs
- 30cl water
For the stuffing:
- 250g potatoes
- 2 shallots
- 50g fresh tomme cheese
- salt, pepper
Pour a ring of flour.
Add the eggs, butter, oil and salt.
Shape the pastry into a ball and let it rise.
Peel and cook the potatoes in salt water.
In a pan, fry the shallots in butter.
Mash the potatoes and add the shallots and the crumbled cheese.
Thoroughly mix this stuffing.
Add salt and pepper.
Heat the deep fryer.
Roll out the pastry.
Make balls out of the stuffing and lay them out on half the pastry.
Fold the pastry over the stuffing.
Seal the edges well.
Cook for 8 minutes in the deep fryer.
Serve hot with a green salad.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.