Churer Fleischtorte (swiss Meat Pie)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 lamb, 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

Recipe

• 1 preheat the oven to 190° c (375° f - gas 5). grease a 23 cm pie tin.
• 2 roll out two-thirds of the pastry, and use it to line the pie tin.
• 3 bake blind for 7-10 minutes.
• 4 melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
• 5 add the meat and fry until lightly browned.
• 6 stir in the flour and add the hot beef stock and then the wine.
• 7 stir until smooth and add the salt, marjoram and paprika.
• 8 simmer for 5 minutes.
• 9 allow to cool and spread over the pastry.
• 10 roll the remaining pastry into a lid.
• 11 brush the edges with beaten egg and place the lid over the pie.
• 12 press the edges to seal and prick the lid with a fork in several places.
• 13 bake for about 40 minutes until golden brown.