Churer Fleishtorte (Meat Pie from the Canton of Chur)
- 3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup butter
- 1/3 cup lukewarm milk or water
- 1 egg, separated
- 1/4 pound ground veal
- 1/4 pound ground pork
- 4 strips bacon, diced
- 1 tablespoon butter
- 1/3 cup chopped onions
- 2 tablespoons chopped parsley
- 4 slices stale white bread, crusts removed
- 1 cup milk or beef broth (approximately)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
Make the dough: Sift the flour with the salt. Cut in the butter until the size of small peas. Beat together the milk and egg yolk. Add to flour and mix until the dough leaves the sides of the bowl. Knead lightly on a floured work surface. Roll out about 2/3 of the dough so that it will cover the bottom and sides of an 8-inch cake pan. Grease the bottom and sides of the pan well, then place dough in pan, allowing the dough to overhang the sides slightly.
For the filling: Combine the veal, pork, and bacon; set aside. In a small skillet cook the onions and parsley in the butter until the onions are softened and golden. Soak the bread in the milk or broth, then break up with a fork. Add the onions and bread to the meat. Season with salt, pepper, and nutmeg. Use your hands to combine thoroughly. It should be the consistency of a thick puree. If necessary, add a little more milk or broth. Pour the mixture into the prepared dough.
Roll out the remaining dough to form the top of the pie. Place on top of the meat mixture and bring up the sides and pinch edges together. Combine the reserved egg white with a little milk and brush over the top of the crust. Bake for about 50 minutes to an hour in a 350 degree F oven. Let rest for 10 minutes before serving.