A hearty enclosed pie from Valais filled with potatoes, leeks, apples, and cheese, baked until golden — named during a cholera epidemic when people used what they had.
Ingredients
400g puff pastry or shortcrust pastry
3 medium potatoes, peeled and thinly sliced
2 leeks, sliced
2 apples, peeled and sliced
1 large onion, sliced
200g Raclette cheese, sliced
100ml cream
2 tbsp butter
Salt, pepper, nutmeg
1 egg for glaze
Instructions
1Preheat oven to 200°C (400°F).
2Sauté leeks and onion in butter until softened, about 5 min. Season.
3Roll out half the pastry and line a baking dish.
4Layer potatoes, sautéed leeks, apple slices, and cheese, seasoning each layer.
5Pour cream over the filling.
6Roll out remaining pastry for the lid. Seal edges and cut steam vents.
7Brush with beaten egg. Bake 40-45 min until golden.
8Let cool 10 min before slicing.
Did You Know?
The pie got its name during the 1830 cholera epidemic in Valais, when villagers were quarantined and baked everything they had on hand into one pie.