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    You are in: Home / Recipes / Churer Fleischtorte (Swiss Meat Pie) Recipe
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    Churer Fleischtorte (Swiss Meat Pie)

    1/1 Photo of Churer Fleischtorte (Swiss Meat Pie)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Annacia's Note:

    A meat pie from Chur in the Swiss canton of Graubünden (Grisons).

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    Units: US | Metric

    • 500 g shortcrust pastry (enough for a double crust pie)
    • 30 g butter
    • 1 medium onion, coarsely diced
    • 2 slices middle bacon, coarsely chopped
    • 250 g beef, minced
    • 250 g pork, minced
    • 1 tablespoon flour
    • 60 ml hot beef stock
    • 60 ml red wine
    • salt, to taste
    • 1/2-3/4 teaspoon marjoram
    • 1 teaspoon paprika


    1. 1
      Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin.
    2. 2
      Roll out two-thirds of the pastry, and use it to line the pie tin.
    3. 3
      Bake blind for 7-10 minutes.
    4. 4
      Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
    5. 5
      Add the meat and fry until lightly browned.
    6. 6
      Stir in the flour and add the hot beef stock and then the wine.
    7. 7
      Stir until smooth and add the salt, marjoram and paprika.
    8. 8
      Simmer for 5 minutes.
    9. 9
      Allow to cool and spread over the pastry.
    10. 10
      Roll the remaining pastry into a lid.
    11. 11
      Brush the edges with beaten egg and place the lid over the pie.
    12. 12
      Press the edges to seal and prick the lid with a fork in several places.
    13. 13
      Bake for about 40 minutes until golden brown.

    Ratings & Reviews:

    • on June 28, 2011


      The meat filling in this dish is a FIVE!!! I'm giving it a 4 because I had a couple of issues. At first it didn't look as though there were any herbs or spices in the recipe - none are shown in the ingredient list. In reading through I saw that salt, marjoram and paprika were to be used but there was no specific quantity or range indicated. I just kept adding all 3 until I liked the taste. (I really, really liked the taste :) My second problem was the pastry. I freely admit to purchasing pastry 9 out of 10 times but could not find a 'short crust' pastry in any local stores. I picked a short crust recipe that had great reviews and went from there. I now think I hate short crust pastry! LOL. I blind baked the shell as directed but became a cropper adding the lid. Pressing the edges together was a mess. I don't believe one can do that with one part partially cooked (and therefore VERY brittle) and the other raw. The taste was wonderful but there was no way I was taking a picture as the pastry crumbled all over the place. It was great eating though and I will make it again without blind baking the shell. Brushing the inside with egg white should be sufficient to stop the bottom from becoming soggy.
      Made for Food.Commandos ~ ZWT 7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2011


      DH ate half the pie! What else can I say? I loved the addition of the bacon and wine. Thanks for sharing. Made for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Churer Fleischtorte (Swiss Meat Pie)

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 910.0
    Calories from Fat 558
    Total Fat 62.0 g
    Saturated Fat 20.0 g
    Cholesterol 84.8 mg
    Sodium 785.7 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 5.0 g
    Sugars 1.5 g
    Protein 26.7 g

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