Potato Tourton Recipe
Potato Tourton
The Cuisine of Alpes Haute-Provence
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
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.)

- Oil for frying
For the dough
- 1 kg (2 1/4 lb.) flour
- 250 g (8 oz.) fat (butter + oil)
- 3 eggs
- 1.4 liters (5 1/2 cups) water
- A pinch of salt
For the filling
- 150 g (5 oz.) leeks or 1 onion
- 1.5 kg (3 1/3 lb.) Potatoes
- Grated Gruyère
- 1 Saint Marcellin cheese + crème fraîche
- Salt and pepper
  1. Form the flour into a well; add the eggs, fat and salt and knead for a long time.
  2. Meanwhile, cook the peeled potatoes in salted water. 
  3. Sweat the minced leek or onion in butter.
  4. Mash the potatoes without adding anything else. 
  5. To the mashed potatoes, add the leeks, cooking juices, grated Gruyère, crème fraîche, Saint Marcellin, salt and pepper.
  6. Divide the dough into two; roll each part out with a rolling pin.
  7. On one pastry sheet, lay out balls of filling (1 tsp.), spaced a few centimeters apart.
  8. Place the second layer on top (as if making ravioli) and cut out the tourtons with a pastry wheel. Seal the edges together well. 
  9. Deep fry for 5-10 minutes. 
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