Ingredients
500 g of flour
1 egg
2 dl of oil
50 g of fresh tome cheese
50 g of grated Gruyere cheese
10 g of baker’s yeast
1 dl of milk
700 g of potatoes
150 g of leeks
25 g of shallots
25 g of butter
salt and pepper
Instructions
1. Put 500 g of flour in a bowl and make a well in the center. Add 1 egg, 1 dl of oil, salt, and 50 g of fresh tome cheese. Dissolve 10 g of baker’s yeast in 1 dl of water or milk and add it to the bowl. Knead the dough and let it rest for 3 hours in a cool place.
2. Cook 700 g of peeled potatoes. Saute 150 g of sliced leeks and 25 g of chopped shallots in 25 g of butter and 1 dl of oil. Mash the potatoes and mix in the sauteed leeks. Add 50 g of grated Gruyere cheese. The filling should be soft.
To finish, roll out the dough and place small packets of the filling on top. Fold the dough over the filling, use a roller to cut the tourtons, and seal the edges with a little water. Fry them for 5 to 10 minutes in moderately hot oil.