(*) Baking tray 24-26 cm ø For the dough, put the butter in the freezer for fifteen min.

Pile the flour on a surface. Rub cold butter directly into it. Chop with a large knife until fine crumbs. Mix eggs and milk water, add, quickly combine by hand to form a dough. Cover and leave to cool. Cover the bottom of the pan with parchment paper.

For the filling, bring the meat broth to a boil. Pour it over the Weggli and let them stand with the lid closed until they are tender through and through. Chop the onion and the herbs.

Finely dice the bacon. Fry in a non-stick pan until lightly browned. Add the onions and sauté until translucent. Later add the kitchen herbs, mix and put aside.

Roll out 2/3 of the dough on a little flour. Spread the dough on the bottom of the baking pan so that it overlaps the edge of the pan by 1 cm. Prick the bottom tightly. Roll out the rest of the dough as a lid. Prick tightly.

Punch a hole in the center to allow steam to escape. Place on parchment paper. give and cover to cool until ready to use.

Squeeze out Weggli well, mix evenly with beef, bacon and onion mixture and cream and season heartily. Preheat the oven to 200 °C.

Spread the meat mixture evenly on the pastry base and smooth it down. Place overhanging dough on top of filling. Brush with beaten egg and place pastry lid on top. Press edge firmly. Brush with remaining egg. In the lower part de

Chur Meat Pie

Ingredients:

Dough:

Filling:

Instructions:

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