Churer Fleischtorte Swiss Meat Pie Recipes

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TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

Steps:

  • Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
  • Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
  • Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
  • Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
  • Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
  • Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
  • Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
  • Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
  • Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

CHURER FLEISCHTORTE (SWISS MEAT PIE)



Churer Fleischtorte (Swiss Meat Pie) image

Make and share this Churer Fleischtorte (Swiss Meat Pie) recipe from Food.com.

Provided by Annacia

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

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
1/2-3/4 teaspoon marjoram
1 teaspoon paprika

Steps:

  • 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.

PASTETLI (SWISS MEAT OR MEATLESSPIE)



Pastetli (Swiss Meat or Meatlesspie) image

Found on a Swiss website for ZWT7. :) This recipe can easily made either meatless or with meat by replacing part of the mushrooms with small pieces of veal.

Provided by Elmotoo

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb puff pastry
2 tablespoons margarine or 2 tablespoons butter
1 shallot, minced
1 garlic clove, minced
1 3/4 lbs small mushrooms, quartered
1/2 cup white wine
3/4 cup half-and-half
1/2 cup cream
1 teaspoon curry powder
1 tablespoon Worcestershire sauce

Steps:

  • Bake 6 large pies made out of the puff-pastry for about 15 to 20 minutes.
  • Heat margarine or butter in a pot.
  • Add shallot and clove of garlic, saute briefly.
  • Add white wine and mushrooms, mix, cover and cook for about 5 minutes.
  • Increase heat, cook in open pot until half of the fluid has gone.
  • Add half and half and cream.
  • Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt.
  • Distribute the filling into the heated pies, serve immediately.

Nutrition Facts : Calories 608.1, Fat 43, SaturatedFat 14.2, Cholesterol 33.3, Sodium 284.1, Carbohydrate 45.1, Fiber 4.2, Sugar 4.2, Protein 9.9

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