Pommes Aligot Empanada

Whipped Crème Fraîche, Caviar, Chives

Chef Thomas Bille of Belly of the Beast | Spring, Texas

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Adapted by StarChefs  |  October 2025  |  Photo: Will Blunt

INGREDIENTS

Dough:
Yield: 70 empanadas
600 grams all-purpose flour
600 grams yellow masa harina
300 grams beef tallow
30 grams kosher salt
30 grams baking powder
500 grams whole milk

Pommes Aligot Filling:
1.7 kilograms cooked russet potatoes
30 grams kosher salt
5 grams ground white pepper
350 grams heavy cream, warmed
425 grams shredded Comté cheese
425 grams shredded quesillo
350 grams heavy cream, warmed
250 grams unsalted butter

Whipped Crème Fraîche:
500 grams crème fraîche
250 grams heavy cream
15 grams kosher salt
10 grams lemon oil
Zest of 2 lemons
½ teaspoon whipped cream stabilizer

To Assemble and Serve:
Oil for frying
Caviar
Thinly sliced chives

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a hook attachment, combine flour, masa harina, beef tallow, kosher salt, and baking powder. Mix 5 minutes on low speed. With the machine running, slowly stream in milk and 500 grams cold water. Increase speed and mix additional 5 minutes, or until dough is smooth and elastic. Remove from bowl and using gloved hands, knead. Tightly wrap in plastic wrap and refrigerate 30 minutes. Portion into 30-gram balls and set aside. 

For the Pommes Aligot Filling:
Heat oven to 400°F. Place potatoes on a sheet tray and roast 70 minutes, or until cooked through. Let cool, then halve potatoes and scoop flesh into a mixing bowl. Pass potatoes through a food milk. Season with salt and white pepper. Transfer to a sauce pan over medium-high heat. Stir in cheeses, cream, and butter. Cook until butter and cheeses are fully melted. Remove from heat and let cool. 

For the Whipped Crème Fraîche:
In the bowl of a stand mixer fitted with a whisk attachment, combine crème fraîche, heavy cream, salt, lemon oil, lemon zest, and whipped cream stabilizer. Whip until soft to medium peaks form. Set aside.

To Assemble and Serve:
Place 1 Dough ball on tortilla press and gently press until ¼-inch thick. Top with 15 grams Pommes Aligot Filling. Fold and seal edges of Dough to secure Pommes Aligot Filling. Repeat process for remaining Dough balls. Set aside. In a fryer, heat oil to 325°F.  Add stuffed Dough to hot oil and fry 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and let drain. Transfer to a serving plate and top with 1 dollop Whipped Crème Fraîche and a spoonful caviar. Garnish with chives.

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