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Lozärner Chügelipastete

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Chügelipastete (traditional meat vol-au-vent-type pie dating back to the 18th century) is one of the few historical specialities of Lucerne.

Recipe Lozärner Chügelipastete

Ingredients

  • 1 large vol-au-vent pie made from 450 to 500 g of puff pastry
  • 600 g veal shoulder cut into pieces 2 to 3 cm in size
  • 250 g veal sausage
  • 250 g pork sausage
  • 400 g fresh mushrooms
  • 150 g raisins
  • 50 g brandy
  • 400 g chopped onions
  • 80 g oil
  • 60 g butter
  • 3 dl red wine
  • 8 dl demi-glace sauce or reduced veal stock
  • Flour, bay leaf, clove, salt, ground black pepper, powdered condiment

Preparation

Season the meat (without salt), dust with flour, fry lightly in hot oil; douse the meat with the wine and let it thicken over a low heat, then add the hot demi-glace and all the seasoning (including the salt), cover and cook.

Add the washed mushrooms for 20 minutes. Add the pieces of sausage meat and the raisins (having previously marinated the raisins in the brandy). As soon as the stew starts to boil, pour everything into the preheated pie crust and serve immediately.

Serve with a mixed salad.

A recipe by Hans R. Amrein