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Walliser Cholera Pie
A hearty and savory pie originating from the Valais region of Switzerland, traditionally made with ingredients on hand. Despite its name, it has no relation to the disease. It features a rich filling of potatoes, apples, leeks, and cheese, encased in a flaky pastry crust.
ð§ ææ
- 250 g All-purpose flour(for the dough)
- 150 ml Warm water(for the dough)
- 5 g Fresh yeast(or 2g dry yeast, for the dough)
- 5 g Salt(for the dough)
- 200 g Potatoes(diced)
- 150 g Onions(chopped)
- 100 g Apples(cored and diced)
- 100 g GruyÚre or Emmental cheese(diced)
- 50 g Bacon(diced (optional))
- 2 tbsp Butter
- to taste Salt(for the filling)
- to taste Pepper(for the filling)
ðšâð³ äœãæ¹
- 1
For the dough: Mix flour, water, yeast, and salt. Knead into a smooth dough. Place in a warm place to ferment for about 1 hour, or until doubled in volume.
- 2
While the dough is fermenting, prepare the filling: Melt butter in a pan. Add onion and bacon (if using) and sauté until the onion softens. Add diced potatoes and apples, and stir-fry for a few minutes. Season with salt and pepper.
- 3
Once the dough has fermented, roll it out into a thin sheet and place it in a baking pan.
- 4
Spread the sautéed vegetable and apple mixture evenly over the dough. Sprinkle the diced cheese over the filling.
- 5
Place in a preheated oven at 180°C (350°F) and bake for about 30 minutes, or until the crust is golden brown and the filling is cooked through.
- 6
Remove from the oven, let cool slightly, and serve.
ð¡ ããã®ã³ã
- âFor a fluffier dough, add a little olive oil when kneading.
- âThe vegetables and fruits in the filling can be adjusted according to personal preference, such as adding pumpkin or pears.
- âEnsure the dough is well-kneaded for a good texture.
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- Use puff pastry for a quicker crust.
- Add other root vegetables like parsnips or carrots.
- Incorporate different types of Swiss cheese for varied flavors.