Valais potato and leek pie
Preparation: 40 minutes
Baking time: 45 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 300 g of flour
- 0.75 teaspoon of salt
- 120 g butter, cold
- 1.25 dl of water
- 400 g leek
- 1 tablespoon of butter
- 1 dl of water
- 300 g of boiled potatoes (firm-fleshed variety)
- 2 apples (e.g. Braeburn)
- 0.25 teaspoon nutmeg
- 1.5 teaspoon of salt
- a little pepper
- 2 tablespoons of ground blanched almonds
- 300 g of Valais mountain cheese
- 1 egg
Recipe :
- Mix flour and salt in a large bowl. Add the butter, work by hand until you obtain a uniformly lumpy mass. Add the water, quickly bring together into a soft dough without kneading. Flatten the dough, place approx. 30 min covered and refrigerated.
- Split the leek lengthwise, wash, cut into strips of approx. 1 cm wide. Melt the butter in a saucepan. Brown the leek, pour in the water, cook gently for approx. 8 mins covered. Finish cooking uncovered until the liquid evaporates, leave to cool.
- Peel the potatoes and cut them into rounds of approx. 3 mm thick. Cut the apples into quarters, core them, cut into slices, mix the two with the leek, season.
- Preheat the oven to 200°C. Roll out ⅔ of the dough into a round Ø approx. 30 cm on a little flour, line the prepared mold by shaping an edge of approx. 4 cm, press firmly. Prick the bottom with a fork. For the lid, roll out the remaining dough to approx. 3 mm thick, Ø approx. 24 cm, on a little flour, cover and cool.
- Scatter the almonds over the base of the pastry, spread half of the leek filling on top. Coarsely grate the cheese, spread half of it on top, complete with the rest of the filling, then with the rest of the grated cheese. Cut out patterns using a cookie cutter (e.g. rounds Ø approx. 3 cm) in the dough lid. Place the pastry cover on the filling, decorate with the cut out designs, press lightly on the edge, then press well with a fork to seal it. Beat the egg, brown the dough.
- Cooking time: approx. 45 min in the lower half of the oven. Remove, let cool a little on a rack, serve warm or cold.
Additional information:
Pan: For a springform pan of approx. 24 cm, bottom lined with baking paper, greased edge
