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Churer Fleischtorte (Swiss Meat Pie)

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“A meat pie from Chur in the Swiss canton of Graubünden (Grisons).”

Ingredients Nutrition

  • 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 pork, minced
  • 1 tablespoon flour
  • 60 ml hot beef stock
  • 60 ml red wine
  • salt, to taste
  • 12-34 teaspoon marjoram
  • 1 teaspoon paprika


  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.

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