The unusual name came about because during an outbreak the swiss in the Goms valley obviously didn't want to go out and the items used were things that they had in the house that kept a long time. It is a rare dish these days but still a favorite in the area and delicious.Note: The proper bacon to use for this is Valaisian petit lard, which you can buy in Switzerland and store for month. It is a thin bacon slice seasoned with salt and spices and air dried for a few months. It is a very fragrant and addictive cold cut, pancetta can be subbed as well. The cheese should be alpine meadow raclette cheese but you could substitute with another quality full-fat semi-hard cheese fit for melting. For fabulous pics of each stage see http://fxcuisine.com/default.asp?language=2&Display=121
My Private Note
Units: US | Metric
- 1Cut the bacon in small sticks thick as a matchstick and as wide as a cigarette is thick Fry the bacon with no added fat over medium-high heat until it becomes soft. Reserve.
- 2Wash the leek and finely chop it. Peel the onions and slice them thinly. Fry onions and leek in the bacon's remaining fat until they are soft and start turning brown.The author at FX says "I can't emphasize enough how important is this browning process. If you add every ingredient raw to the pie it will just boil and you'll miss half the flavor.".
- 3Start by peeling the cooked potatoes and grate them coarsely. Salt.
- 4Peel, core and dice pears and apples. Save this for last lest they turn brown.
- 5Dice the cheese, heat the oven to 375 and prepare your ingredients around a large baking tray with parchment paper on it.
- 6Spread the puff pastry onto a baking sheet. Spread the potatoes evenly on the pastry, leaving a good 2.5/1'' space all around.
- 7On this bed of potatoes, lay the pear and apple cubes and cover them with the onion and leeks and then the bacon.
- 8Finish with the diced cheese and sprinkle with crushed black pepper.
- 9Cover with the second puff pastry sheet and carefully seal around the edges. Make a few holes on top with a fork to let the steam escape.
- 10Beat the egg yolk or whole egg and paint the pie with a kitchen brush. This will turn it golden when it bakes.
- 11Bake for 30 minutes in a hot oven (190°C) until golden.
- 12Let it rest for 5 minutes before slicing with a long and very sharp serrated blade.
Browse Our Top Savory Pies Recipes
Nutritional Facts for Cholera Pie (Swiss Alpine Bacon, Potatoes & Apple Pie )
Serving Size: 1 (3375 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5431.3
- Calories from Fat 2559
- Total Fat 284.3 g
- Saturated Fat 79.4 g
- Cholesterol 302.0 mg
- Sodium 3022.5 mg
- Total Carbohydrate 641.4 g
- Dietary Fiber 69.2 g
- Sugars 113.4 g
- Protein 98.4 g
The following items or measurements are not included: