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{{#seo:
|title=Churer Fleischtorte a beef recipe
|titlemode=replace
|keywords=#churerfleischtorte #pastry #paprika #butter #beefstock #onion #fry #marjoram #egg #flour #bacon
|hashtagrev=032020
|description=A meat pie from Chur in the Swiss canton of Graubunden (Grisons)
}}
A [[Meat|meat]] pie from Chur in the Swiss canton of Graubünden (Grisons).
{{recipesummary
|TotalCalories = 4632
|PortionCalories = 1158
|DatePublished=20th January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 10 minutes
|PrepTime = 15 minutes
|CookTime = 55 minutes
|Image = [[Image:Churer Fleischtorte recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Prefer meat to TVP''

4/5 

Sorry Rosemary, I think this is better with real meat, rather than TVP

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
| 500 g [[Shortcrust pastry|shortcrust pastry]]
| 30 g [[Butter|butter]]
| 1 medium [[Onion|onion]], coarsely [[Diced|diced]]
| 2 slices middle [[Bacon|bacon]], coarsely chopped
| 250 g [[Beef|beef]], [[Minced|minced]]
| 250 g [[Pork|pork]], [[Minced|minced]]
| 1 tablespoon [[Flour|flour]]
| 60 ml [[Red wine|red wine]]
| 60 ml hot [[Beef stock|beef stock]]
| ½ teaspoon [[Salt|salt]]
| ½ [[Marjoram|marjoram]]
| ½ [[Paprika|paprika]]
| 1 [[Egg|egg]], beaten
}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5).
* Grease a 23 cm pie tin
===Method===

{{RecipeMethod
| Roll out two thirds of the [[Pastry|pastry]], and use it to line the pie tin.
| [[Blind baking|Bake blind]] for 7-10 minutes.
| Melt the [[Butter|butter]] in a [[Frying pan|frying pan]] and [[Fry|fry]] the [[Onion|onion]] and [[Bacon|bacon]] over a low heat for 3 minutes.
| Add the [[Meat|meat]] and [[Fry|fry]] until lightly [[Browned|browned]].
| Stir in the [[Flour|flour]] and add the hot [[Beef stock|beef stock]] and then the [[Wine|wine]].
| Stir until smooth and add the [[Salt|salt]], [[Marjoram|marjoram]] and [[Paprika|paprika]].
| [[Simmer]] for 5 minutes.
| Allow to cool and spread over the [[Pastry|pastry]].
| Roll the remaining [[Pastry|pastry]] into a lid.
| [[Brush]] the edges with beaten [[Egg|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|brown]].
}}
===Serving suggestions===
Serve with buttered [[Boiled potatoes|boiled potatoes]] and seasonal [[Vegetables|vegetables]].
===Chef's notes===
This would be interesting as a vegetarian pie, substituting [[TVP]] for the [[Meat|meat]]. I may well give it a go.
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Churer fleischtorte]]
[[Category:Beef recipes|Churer fleischtorte]]
[[Category:Main courses|Churer fleischtorte]]
[[Category:Meat recipes|Churer fleischtorte]]
[[Category:Pies tarts and flans|Churer fleischtorte]]
[[Category:Pork recipes|Churer fleischtorte]]
[[Category:Swiss recipes|Churer fleischtorte]]
[[Category:Cooking with wine|Churer]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/churerfleischtorte|#churerfleischtorte]] [[Special:Search/pastry|#pastry]] [[Special:Search/paprika|#paprika]] [[Special:Search/butter|#butter]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/onion|#onion]] [[Special:Search/fry|#fry]] [[Special:Search/marjoram|#marjoram]] [[Special:Search/egg|#egg]] [[Special:Search/flour|#flour]] [[Special:Search/bacon|#bacon]]
</code>

Churer Fleischtorte - Revision history

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