Churer Fleischtorte Swiss Meat Pie

A meat pie from chur in the swiss canton of graubünden (grisons).

Preheat the oven to 190 c.

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.

shortcrust pastry, butter, onion, bacon, beef, pork, flour, beef stock, red wine, salt, marjoram, paprika