1 kg/ 2 1/4 lb potatoes
150 g/5 oz plain flour, plus extra for dusting
100 g/3 1/2 oz butter, softened
80 g/3 oz Gorgonzola cheese, crumbled
50 g/2 oz shelled walnuts, chopped
5 Italian sottilette or thin Gruyére cheese slices
1 egg yolk, lightly beaten
finely chopped wainuts, to garnish


1.Preheat the oven to 180°C/350°F/Gas Mark 4.
2.Cook the potatoes in lightly salted, boiling water for 15-20 minutes or until tender,
3.Drain, peel and mash with a potato masher, then stir in the flour and half the butter
4.Knead the mixture well and roll out on a lightly floured surface to 5 mm/ 1/4 inch thick
5.Mix together the Gorgonzola, the remaining butter and the walnuts in a bowl
6.Cut the potato dough into small triangles and cover half of them with slices of cheese cut into the same shapes
7. Spread with the Gorgonzola mixture, cover with another potato dough triangle and crimp the edges well
8.Place on a baking sheet and brush the tops with egg yolk
9.Bake for 15 minutes, then remove from the oven, brush with more egg yolk and sprinkle with finely chopped walnuts to garnish.
10.Return to the oven for 2 minutes, then serve.

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