Best Pastetli Swiss Meat Or Meatlesspie Recipes

Pastetli (Swiss Meat or Meatlesspie) image

Provided by Beth Renzetti

Time 45m

Number Of Ingredients 14

1 lb puff pastry shells
2 Tbsp butter
1 large shallot, minced
1 clove garlic, minced
1 3/4 lb small mushrooms, quartered
1/2 c white wine
3/4 c half-and-half
1/2 c cream
1 tsp curry powder
1 Tbsp worcestershire sauce
1/2 tsp paprika
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/2 tsp pepper

Steps:

1. Bake 6 large pies made out of the puff-pastry for about 15 to 20 minutes.
2. Heat butter in a pot. Add shallot and clove of garlic, saute briefly.
3. Add white wine and mushrooms, mix, cover and cook for about 5 minutes. Increase heat, cook in open pot until half of the fluid has gone.
4. Add half and half and cream. Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt.
5. Distribute the filling into the heated pies, serve immediately.

Meatless Mince Meat Pie image

Provided by Food Network

Time 25m

Yield 16 tartlets

Number Of Ingredients 17

2 pounds puff pastry
1 pound cooked sweet potato, skins removed, cooled
1 pound McIntosh apples, peeled and cored
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup apple cider
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup Frangelico or Amaretto
1/2 cup dried currants
1/2 cup raisins
1/2 cup citron
1/2 cup walnuts
3 navel oranges, cut in paper thin rounds

Steps:

Preheat oven to 425 degrees F.
Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack.
Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate.
On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.
Garnish tartlets with whipped cream and orange slices.

Churer Fleischtorte (Swiss Meat Pie) image

Provided by Annacia

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

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
1/2-3/4 teaspoon marjoram
1 teaspoon paprika

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.