Potato Tourton

* Oil for frying

For the dough

* 1 kg (2 1/4 lb.) flour
* 250 g (8 oz.) fat (butter + oil)
* 3 eggs
* 1.4 liters (5 1/2 cups) water
* A pinch of salt

For the filling

* 150 g (5 oz.) leeks or 1 onion
* 1.5 kg (3 1/3 lb.) potatoes
* Grated Gruyère
* 1 Saint Marcellin cheese + crème fraîche
* Salt and pepper

Method

1. Form the flour into a well; add the eggs, fat and salt and knead for a long time.
2. Meanwhile, cook the peeled potatoes in salted water.
3. Sweat the minced leek or onion in butter.
4. Mash the potatoes without adding anything else.
5. To the mashed potatoes, add the leeks, cooking juices, grated Gruyère, crème fraîche, Saint Marcellin, salt and pepper.
6. Divide the dough into two; roll each part out with a rolling pin.
7. On one pastry sheet, lay out balls of filling (1 tsp.), spaced a few centimeters apart.
8. Place the second layer on top (as if making ravioli) and cut out the tourtons with a pastry wheel. Seal the edges together well.
9. Deep fry for 5-10 minutes.