Recipe by Annacia
A meat pie from Chur in the Swiss canton of Graubünden (Grisons).
Top Review by K9 Owned
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
- 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
Directions See How It's Made
- 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.