CHURER FLEISCHTORTE (SWISS MEAT PIE)
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
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.
HOMEMADE MEAT PIE
Make and share this Homemade Meat Pie recipe from Food.com.
Provided by ELSC9664
Categories Potato
Time 1h30m
Yield 1 Pie, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Peel potatoes and carrots, cut them into very small cubes. Dice the onion and celery into small pieces. Mix all the veggies together put in a microwave safe bowl, cover and cook in the microwave about 6 minutes, until the potatoes and carrots are slightly tender. In the mean time brown the meat.
- Mix the cooked meat into the veggies and spoon into the prepared pie crust.
- Mix the bouillon and hot water together making sure it's completely dissolved. Pour over the meat/veggie mix. Pour in the cornstarch mix for thickening. Add salt and pepper to taste, (but I take it easy with the salt because of the bouillon). Cover with the top crust and bake for about 1 hour, until the crust is nicely brown.
- I use a home made pie crust (the Crisco recipe). I find it works better than a frozen crust. It is a little hard to serve, the filling falls out frequently, but it never seems to last long enough on the plate for anyone to worry about.
- My diabetic father eats this with great pleasure and no risk, everything is very lean, I drain the meat after cooking if my dad is having some, and there is obvious fat. My mom has high blood pressure, and eats this with no problem as long as I limit the salt or don't add any at all (the bouillon is salty enough).
- Enjoy.
Nutrition Facts : Calories 1039.8, Fat 54.2, SaturatedFat 17.1, Cholesterol 147.4, Sodium 735.1, Carbohydrate 80.8, Fiber 7.1, Sugar 5.2, Protein 55.2
MEXICALI MEAT PIE
Back when the Brady Bunch wasn't a rerun and families still gathered around a table around 6PM and Mom actually cooked, dishes like this were placed in the center of the table at least once a week. The ultimate 70's casserole, this is tried and true bell bottom food!
Provided by Redneck Epicurean
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees.
- Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
- Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
- Bake an additional 5 minutes or until the cheese melts.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 468.3, Fat 27.4, SaturatedFat 10.6, Cholesterol 141.6, Sodium 858.1, Carbohydrate 28.9, Fiber 2.2, Sugar 1.3, Protein 26.4
ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio.
Provided by Northwestgal
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
- Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
- While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- Serve with the parsley sprinkled on top.
ARGENTINEAN MEAT PIE
I got this recipe from a friend who was raised in Argentina. It was one of her favorites. It soon became one of mine. This recipe can be prepared up to 8 hours ahead and baked at dinner time. Bring to room temperature first. It is also great re-heated the next day.
Provided by Nimue2
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion in skillet.
- Pour off excess fat.
- Add raisins and olives.
- Stir in 1 beaten egg.
- Set aside.
- Mash potatoes, adding enough milk to get a spreading consistency.
- Add 2nd beaten egg.
- Line a well buttered pie shell with potatoes.
- Pour meat filling into potato shell.
- Top with remaining potatoes.
- Dot with butter.
- Sprinkle with cheese.
- Bake at 350 til heated through, about 30 minute.
Nutrition Facts : Calories 352.9, Fat 18.7, SaturatedFat 7.6, Cholesterol 132.1, Sodium 280.8, Carbohydrate 28.7, Fiber 2.6, Sugar 8.8, Protein 18.3
GREEK FREIGHTER MEAT PIE
Taken from The Complete Greek Cookbook. According to the author, Theresa Yianilos, you will most likely be served this meat pie on any Greek ship. Note: if using raw meat, use 1 lb and follow directions for raw meat - the ingredients list wouldn't accept both cooked and raw!
Provided by Linky
Categories Savory Pies
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onions until soft.
- If using raw meat and potatoes, brown for 5 minutes.
- Add 1 cup of hot water (2 cups water if using rice).
- Add rice, herbs and seasonings.
- Cover and cook 20 min until meat is cooked and potatoes or rice are soft.
- Remove from heat.
- Mix in cheese, egg and nuts (and cooked meat if you didn't use raw meat).
- Melt butter and oil in small pot.
- Oil a square or rectangular baking pan.
- Lay half of the sheets of filo, oiling lightly between each sheet.
- Spread on meat filling.
- Lay remaining filo sheets, oiling between sheets.
- Bake at 350 degrees F. for 1 hour.
Nutrition Facts : Calories 812.4, Fat 49.6, SaturatedFat 16.8, Cholesterol 110.4, Sodium 818.4, Carbohydrate 75.6, Fiber 3.2, Sugar 3.5, Protein 17.1
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