Churer Fleischtorte



For the crust:

For the filling:


Sieve the flour and rub in the butter, salt and yeast. Then beat the eggs and mix into the dough together with a little of water.

Depending on the size of the eggs, add more liquid as required and knead the dough thoroughly. Leave it to stand for 30 minutes.

Soak the roll (baguette) in milk, squeeze it out and break it into pieces.Sauté the onion, bacon and parsley in the butter (melted in an skillet).

Add these prepared ingredients to the meat  and mix in the cream. Season to taste and knead thoroughly.

Skin and thinly slice the Salametti. Then roll out 2/3 of the dough and place it on a baking tray in such a way that the edges overlap by around 1 cm.

Place the meat mixture onto the dough, smooth it out and arrange the salametti slices on top (we forgot it and decided to place them like deco on top of the finished pie).

Roll out the rest of the dough and place it on top of the meat filling.

Whisk the egg and coat the edges of the pastry base and press on to the cover. Brush the top with the rest of the egg .

Cut out trimmings from the remaining pastry and decorate the pie with them. Brush again with egg and prick a few times with a fork.

Bake on a previously pre-heated oven at 180°C for 45 to 50 minutes. Serve with a green salad.