Churer Fleischtorte

A meat pie from Chur in the Swiss canton of Graubünden (Grisons).

Ingredients

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• 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 teaspoon 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

1. Roll out two thirds of the pastry, and use it to line the pie tin.
2. Bake blind for 7-10 minutes.
3. Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
4. Add the meat and fry until lightly browned.
5. Stir in the flour and add the hot beef stock and then the wine.
6. Stir until smooth and add the salt, marjoram and paprika.
7. Simmer for 5 minutes.
8. Allow to cool and spread over the pastry.
9. Roll the remaining pastry into a lid.
10. Brush the edges with beaten egg and place the lid over the pie.
11. Press the edges to seal and prick the lid with a fork in several places.
12. 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.

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