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Chur meat pie
Crispy and juicy at the same time – the Graubünden version of a minced-meat pie. Chur meat pie is best served with a fresh salad.
Ingredients
- 25 g butter
- 1 onion
- 1 clove of garlic
- 40 g white bread, crust removed
- 0.4 dl water
- 550 g mixed minced meat
- 1 bunch of parsley
- ½ bunch of chives
- 1 pinch of grated nutmeg
- 1 tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2½ tsp salt
- 1 tsp pepper
- 2 dl heavy cream
- 25 g breadcrumbs
- 1 egg
- 2 round pastry doughs, rolled out (approx. Ø 32 cm)
Preparation
- Finely chop the onion and garlic, sauté in butter until translucent, then leave to cool. Cut the white bread into small pieces, soak in water and mash. Chop the parsley and finely slice the chives.
- Place all the ingredients up to and including the heavy cream in a bowl and mix well.
- Cut out a pastry lid to fit the diameter of the cake tin or springform pan (Ø 24–26 cm) and refrigerate. Line the cake tin or springform pan with the second pastry dough. Prick the base with a fork and sprinkle with breadcrumbs. Spread the meat mixture over the pastry and fold the edges inwards. Place the pastry lid on top and press down firmly by hand or with a fork. Cut a small hole (chimney) in the centre of the pastry lid. Beat the egg and brush it over the meat pie.
- Bake in an oven preheated to 180°C for approximately 40–45 minutes, until golden brown.
Our tip
Serve with a salad.
