Churer Fleischtorte (Swiss Meat Pie)

Recipe by Annacia
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g shortcrust pastry (enough for a double crust pie)
  • 30
  • 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
  • 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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