Cholera’

Cook potatoes in their skins in a little tap water until just tender on the stove.

Cool slightly, then separate from the peel.

Remove the skin from the apples.

Cut both into slices about 2 mm thick.

Remove rind from Goms cheese (mountain cheese from Ch) and cut into fine slices.

Separate the onions from the skin, halve them and cut them into small slices.

Sauté in warm butter for 5 minutes.

Let cool.

Roll out half the dough on the floured surface to a rectangle 3 mm thick.

Place on a baking sheet lined with parchment paper.

Spread the prepared ingredients in layers, season with salt and cover with a few flakes of butter, leaving a 3 cm border.

Roll out the rest of the dough in the same way and place it over the ingredients.

Trim the edges back to 1 cm, roll up towards the inside and press down with a fork.

Puff up the pâté with leftover dough if desired.

Mix the egg yolks and brush the pâté with them.

Meanwhile, bake the cholera in the oven heated to 200° Celsius on the lowest rack for 40-45 min.

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