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Difference between revisions of "Churer Fleischtorte"
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| Line 13: | Line 13: | ||
* 250 g [[Beef|beef]], [[Minced|minced]] | * 250 g [[Beef|beef]], [[Minced|minced]] | ||
* 250 g [[Pork|pork]], [[Minced|minced]] | * 250 g [[Pork|pork]], [[Minced|minced]] | ||
| − | * 1 | + | * 1 tablespoon [[Flour|flour]] |
* 60 ml [[Red wine|red wine]] | * 60 ml [[Red wine|red wine]] | ||
* 60 ml hot [[Beef stock|beef stock]] | * 60 ml hot [[Beef stock|beef stock]] | ||
Revision as of 16:14, 14 August 2010
Churer Fleischtorte - about this recipe
A meat pie from Chur in the Swiss canton of Graubünden (Grisons).
Servings
Serves 4
Ingredients
- 500 g shortcrust pastry
- 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 red wine
- 60 ml hot beef stock
- ½ teaspoons salt
- ½ marjoram
- ½ paprika
- 1 egg, beaten
Mise en place
Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin
Method
- 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.
Serving suggestions
Serve with buttered boiled potatoes and seasonal vegetables.
Chef's notes
This would be interesting as a vegetarian pie, substituting TVP for the meat. I may well give it a go.
