Churer Fleischtorte Swiss Meat Pie
Transport your taste buds to the picturesque landscapes of Switzerland with Churer Fleischtorte, a delightful Swiss meat pie that perfectly balances savory and subtly sweet flavors. Wrapped in a buttery, flaky pastry crust, this traditional dish features a rich and aromatic filling of seasoned ground beef and pork, paired harmoniously with tender dried apricots, plump raisins, and warming spices like cinnamon and nutmeg. Enhanced with a splash of white wine and chicken broth, this pie delivers layers of depth in every bite. Perfect for a comforting family dinner or an impressive centerpiece for gatherings, Churer Fleischtorte is best served warm with a fresh green salad or steamed vegetables. Discover the charm of Swiss cuisine with this hearty and unforgettable recipe!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 80 milliliters Cold water
- 1 teaspoon Salt
- 300 grams Ground beef
- 200 grams Ground pork
- 1 medium Onion, finely chopped
- 100 grams Dried apricots, chopped
- 80 grams Raisins
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 50 milliliters White wine
- 100 milliliters Chicken broth
- 1 large Egg, beaten (for egg wash)
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
Instructions
In a large bowl, combine the flour and salt. Cut the butter into small cubes and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3–5 minutes.
Add the ground beef and pork to the skillet. Cook, breaking the meat apart, until browned and cooked through, about 7–10 minutes.
Stir in the dried apricots, raisins, ground cinnamon, nutmeg, black pepper, white wine, and chicken broth. Simmer the mixture for 10 minutes, allowing the flavors to meld and most of the liquid to evaporate. Remove from heat and let cool.
Preheat your oven to 180°C (350°F). Grease a pie dish or round baking tin.
Divide the chilled dough into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion into a circle big enough to line the base and sides of your pie dish.
Place the rolled-out dough into the prepared dish, pressing it gently into place. Trim the overhanging edges.
Fill the pie shell with the cooled meat mixture, spreading it evenly.
Roll out the remaining dough into a circle large enough to cover the pie. Place it over the filling and press the edges together to seal. Trim and crimp the edges as desired.
Brush the top of the pie with the beaten egg for a golden crust. Cut a few small slits in the top to allow steam to escape.
Bake the pie in the preheated oven for 50–60 minutes, or until the crust is golden brown. Remove from the oven and let rest for 10 minutes before serving.
Slice and serve the Churer Fleischtorte warm, preferably with a crisp green salad or steamed vegetables on the side.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 18.5 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
