Mymy’s recipe for Tourtons

Mix the flour with the beaten whole eggs, oil, melted butter and salt.
Form into a ball and leave to rest.
Melt a knob of butter in a frying pan. Add the chopped leek whites and chopped shallots. Fry gently without browning.
Put the potatoes, shallots and leek whites through a food mill, then crumble in the fresh rack and add salt and pepper. Taste the mixture and adjust the seasoning!
Roll out the pastry very thinly on the floured table.
Place small mounds of filling on one half of the pastry, cover with another square of pastry and press the sides together. Cut out with a serrated cutting wheel.
Fry each side in 1 cm of peanut oil and place on absorbent paper.
Serve immediately with a good garlic salad and local charcuterie.

Enjoy your meal!

After preparing them at home, there’s nothing like a trip to Orcières to taste the tourtons of Champsaur in their natural setting… and compare your recipe with that of the local artisans!