Churer Meat Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 pound (450g) beef, cut into small cubes 1 pound (450g) beef, cut into small cubes
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 26g (Saturated Fat: 12g)
• Carbohydrates: 28g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. 4.
   In the same skillet, add the beef cubes and cook until browned on all sides. Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, sauté the chopped onion and minced garlic until translucent and fragrant.
6. 6.
   Return the cooked bacon and beef to the skillet. Add the dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
7. 7.
   Pour the beef broth into the skillet and simmer the mixture for 10 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
10. 10.
    Carefully transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.
11. 11.
    Pour the meat filling into the pie crust, spreading it evenly.
12. 12.
    Roll out the remaining dough and cover the pie, sealing the edges by crimping them together.
13. 13.
    Cut a few slits on the top crust to allow steam to escape during baking.
14. 14.
    Bake the Churer Meat Pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.
15. 15.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results.
• Bacon — Opt for thick-cut bacon to add a smoky flavor and a satisfying texture to the filling.
• Dried thyme and rosemary — If you prefer a more pronounced herbal taste, you can use fresh thyme and rosemary instead of dried. Double the amount if using fresh herbs.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and garlic overnight before cooking.
• Serve the Churer Meat Pie warm with a dollop of sour cream or a side of tangy pickles for a delightful contrast of flavors.
• If you prefer a crispier crust, brush the top of the pie with an egg wash before baking.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavor profile of the filling according to your preferences.

Serving advice

Slice the Churer Meat Pie into wedges and serve it as a main course accompanied by a fresh green salad or steamed vegetables. It also pairs well with a glass of Swiss red wine.

Presentation advice

To enhance the visual appeal, garnish the pie with a sprig of fresh thyme or rosemary before serving. Serve it on a rustic wooden platter to evoke the traditional Swiss charm.