Churer Fleischtorte

Name: Churer Fleischtorte
Yield: Servings 6–8
Cuisine: Swiss
Ingredients: Salt and pepper; 700-800 g (1½-1¾ lbs) ground pork, beef or a mix; 2 cloves garlic, minced; 1 onion, diced; 125 ml (½ cup) red wine or stock; 1 tsp each of dried thyme, marjoram and oregano; 1 tsp Dijon mustard; 400 g (3⅓ cups) flour; 2 tsp salt; 1 egg; 150 g (⅔ cup) butter, cold; 250 g (3⅓ cups) leftover bread, cubed; 250 ml (1 cup) milk; 100 g (3½ oz) bacon, diced; 250 ml (1 cup) cold water

The Meatiest of Meat Pies

Preparation info

Servings
6–8

Difficulty
Easy

Appears in

Simply Swiss

By Andie Pilot

Published 2025

About

Chur, often advertised as Switzerland’s oldest city, is the home of this meaty pie. With a filling of milk-soaked bread, bacon, ground meat, and a healthy splash of red wine, it’s especially nice in winter and perfect on a chilly day after wandering the city’s old town.

Ingredients

Dough

400 g (3⅓ cups) flour
2 tsp salt

Europe
Switzerland
Main course
Pie
Winter
Mediterranean

Method

Dough

In a large bowl, whisk together the flour and salt. Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes. Make a well in the middle of the flour, add the water and mix gently until a dough forms. Shape the dough into a disc, wrap, and let cool in the fridge for about an hour.