Cholera

Swissmilk identifies Cholera as a Walliser specialty filled with leek, potatoes, Walliser Bergkäse and apple. This selected version makes its own shortcrust shell and closes the filling beneath a yolk-brushed lattice.

Flour and salt are mixed in a bowl. The supplied cold butter pieces are rubbed with the flour into crumbs, water added and the mixture quickly joined into a dough. Wrapped in cling film, it chills for thirty minutes. About two thirds are rolled three millimetres thick on a little flour and line a paper-lined twenty-eight-centimetre baking form, extending about one and a half centimetres over the edge. A fork pricks the base before it is chilled.

The supplied chopped onion and leek rings are sweated in the selected clarified butter, deglazed with water and cooked for four to five minutes. They are seasoned and allowed to cool.

The supplied peeled, thinly sliced potatoes from the previous day are spread over the dough first, followed by the onion-and-leek mixture and seasoning. Supplied grated Walliser Bergkäse and apple slices are spread on top. The whole egg and cream are stirred together, seasoned and poured over the filling.

The remaining dough is rolled three millimetres thick, cut into strips and laid as a lattice, attached with a little water. Supplied egg yolk brushes the strips. The pie bakes in the lower part of a preheated oven at 200°C for thirty to forty minutes.