Churer Fleischtorte (Swiss Meat Pie)

"A meat pie from Chur in the Swiss canton of Graubünden (Grisons)."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
1hr
Ingredients:
12
Serves:
4-6
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ingredients

  • 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
  • 12 - 34 teaspoon marjoram
  • 1 teaspoon paprika
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directions

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

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Reviews

  1. 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.<br/>Made for Food.Commandos ~ ZWT 7
     
  2. 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
     
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