top of page


Alice Roca, author of the food blog Alice in Food, cooks a convivial seasonal meal on the occasion of her collaboration with the Lifestyle brand Tressé. The influencer sets up a rustic and warm table and gives us her recipe for very appetizing butternut and cheddar cheese pies. Yummy ...

festive table with hydrangeas and clementines prepared by Alice in Food

Recipe for 6 small pies or 1 large pie

Prep time 45 minutes + 60 minutes cooking

. Ingrédients for pastry

  • 500 g of T65 flour

  • 250 g cold unsalted butter

  • 1 egg

  • 1 pinch of salt

  • 4 tbsp of water or milk

. Ingrédients for filling

  • 500 g firm potatoes (charlotte type)

  • 500 g butternut squash

  • 2 red onions

  • 150 g cheddar cheese

  • 50 g blue cheese (optional)

  • 25 cl of Isigny-type heavy cream

  • vegetable oil

  • 1 to 2 tablespoons of brown sugar

  • salt and pepper

  • 1 beaten egg for the gilding

. Préparation

The day before or a few hours before, prepare the shortcrust pastry

  1. In the bowl of the food processor or by hand in a salad bowl, combine the flour, salt, cold diced butter and egg. Once the mixture is a bit sandy (like a crumble), add the milk or cold water. A ball will form, reserve it in the refrigerator for at least 30 minutes


  1. Peel the potatoes and put them in a saucepan of cold salted water. Bring to a boil and cook for about 20 minutes, until the tip of a knife engages easily. Drain them and cut them into slices

  2. Peel the butternut, cut it into cubes and steam it for about ten minutes

  3. Slice the onions and brown them in a pan in a little oil and brown sugar to caramelize them

  4. Preheat your oven to 180 ° C. Roll out a dough and line it in a loaf pan with removable bottom of about 24 cm or in 6 small individual molds, without buttering the mold. Reserve the remaining dough

  5. Garnish the pie: first the potato slices, onions, butternut, grated cheddar cheese (optional blue cheese) and then the crème fraîche. Add salt and pepper.

  6. Roll out the remaining dough and cover the filling, join the two doughs on the sides. With the remaining dough, braid strips of pasta to add on top. Make small incisions with the tip of a knife to allow the air to escape.

  7. Brush on the beaten egg. Bake halfway up for 50 minutes to about 1 hour.

Notes et suggestions!

Enjoy hot with a winter salad like "Red and orange salad" (treviso chicory, oranges and beets, the recipe for which we will give you shortly ...) and a red wine such as Santenay or Coteaux d'Auxerre.


livre de recettes A ma table par Alice in Food


crédit photo © alice roca


nos chouchous du moment



Lunettes de soleil oversized Yves-Saint-Laurent années 70 vintage.




Robe midi en coton imprimée de coquelicots avec corsage fronçé et bretelles amovibles.  




Ballerines mary-jane en résille bleutées avec incrustation de perles.

bottom of page