Pastetli Swiss Meat or Meatlesspie
Indulge in the comforting elegance of Pastetli, a traditional Swiss specialty featuring flaky puff pastry shells filled with a luscious, creamy filling. This versatile recipe offers both a savory meat option with tender diced chicken, mushrooms, and peas, as well as a vibrant vegetarian variation loaded with zucchini, carrots, and more. A velvety sauce made with stock, cream, and a hint of white wine (optional) binds the filling together, while a pinch of nutmeg adds depth. Perfect for a cozy dinner or a sophisticated appetizer, these golden pastries are baked to perfection and ready to impress. Serve them warm for a delightful taste of Switzerland!
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Recipe Information
Ingredients
- 8 pieces puff pastry shells
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 0.25 cup white wine (optional)
- 1 cup cooked chicken, diced
- 1 cup mushrooms, sliced
- 0.5 cup peas (fresh or frozen)
- 1 medium onion, finely chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg (optional)
- 1 tablespoon olive oil (for vegetarian filling)
- 1 cup zucchini, diced (for vegetarian filling)
- 0.5 cup carrots, diced (for vegetarian filling)
Instructions
Preheat your oven to 375°F (190°C). If using ready-made puff pastry shells, bake them according to the package instructions, or until golden and crispy. Set them aside.
In a medium pot, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook the flour, creating a roux.
Slowly pour in the stock while whisking to avoid lumps. Let the mixture simmer for 3-4 minutes until it begins to thicken.
Stir in the heavy cream and white wine (if using). Simmer for another 2-3 minutes until the sauce is smooth and creamy. Add salt, black pepper, and a pinch of nutmeg, if desired.
For the meat version, stir in the cooked chicken, mushrooms, peas, and onions. Simmer for 5-7 minutes, allowing the flavors to combine and the filling to heat through.
For the vegetarian version, heat olive oil in a separate pan. Sauté diced zucchini, carrots, mushrooms, and onions until tender, then stir these into the sauce along with the peas. Let simmer for 5-7 minutes.
Taste the filling and adjust seasoning with more salt or pepper, if needed.
Carefully spoon the filling into the baked puff pastry shells. Place the filled shells back in the oven for 5 minutes to warm through.
Serve the Pastetli immediately, garnished with a sprinkle of parsley if desired. Enjoy them warm and fresh!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 603 mg | 13% | |
*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.
