Churer Fleischtorte (Swiss Meat Pie)

"A meat pie from Chur in the Swiss canton of Graubünden (Grisons)."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:


  • 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


  • 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.

Questions & Replies

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  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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