Swiss Meat Pie with Side Salad
(Churer Fleischtorte mit Feldsalat)
Serves 10
Submitted by Jonathan Moosmiller, CMC, Executive Chef, Southern Hills Country Club, Tulsa, Okla.
Amt Ingredient
1.5 lbs. pie dough, made with milk
2 tbsp. butter
1 ea. onion, minced
1 lb. beef, ground
1 lb. pork, ground
3 tbsp. fresh marjoram, chopped
1 tbsp. paprika
½ cup heavy cream
2 slices white bread, crust removed
1.5 lbs. mache
½ cup vinaigrette
to taste kosher salt
Procedure:
• In a medium saucepan, melt the butter and sweat the onions until they are translucent.
• Dice the bread and place into a small bowl. Add the cooked onions and the heavy cream. Mix gently and allow to sit for 15 minutes, or until all of the cream is absorbed.
• In a medium bowl, combine the ground pork and beef, paprika, marjoram and the bread-and-onion mixture. Mix until well-combined, and season with salt and pepper.
• Roll out pie dough to approximately 1/8-inch thick. Cover a 10-inch cake and place the meat filling into the pan. Roll out another sheet of pie to form a top for the pie. Brush edges with egg-wash and cover the top of the pie. Egg wash the top of the pie and cut four slits into the top, to allow the pie to vent while cooking.
• Place pie into the refrigerator and chill well before baking.
• Bake at 325º until pie is cooked through and golden brown. Remove from the oven and allow to cool slightly before removing from the pan.
• Cut into 10 equal portions and serve warm with a little mache, tossed lightly with vinaigrette.
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