Method

Die Butter bei leichter Hitze schmelzen. Die Zwiebeln und den Lauch andünsten. Die Kartoffeln, je nach Grösse vierteln und in Melt the butter over a low heat. Sauté the onions and leeks. Cut the potatoes into quarters (depending on size) and slice.
Add the apples to the leek and onion mix at the same time. Season to taste with salt, pepper and nutmeg. Combine well; it may
be slightly thin. Roll out the pastry and place on the prepared tin (approx. 2/3 of the pastry). Spread half the mixture over
the pastry and sprinkle with cheese. Top with the remainder of the mixture and more cheese. Cover with the rest of the
pastry and pierce several times to allow the steam to escape; brush with beaten egg. Bake the «cholera» in a preheated (180 – 200 °C) oven for approx. 40 mins.

Preparation and cooking time approx. 40 mins. For a 28 cm Ø baking tin.

Serves 10, each portion 300 g