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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin. | 2. Roll out two-thirds of the pastry, and use it to line the pie tin. | 3. Bake blind for 7-10 minutes. | 4. Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes. | 5. Add the meat and fry until lightly browned. | 6. Stir in the flour and add the hot beef stock and then the wine. | 7. Stir until smooth and add the salt, marjoram and paprika. | 8. Simmer for 5 minutes. | 9. Allow to cool and spread over the pastry. | 10. Roll the remaining pastry into a lid. | 11. Brush the edges with beaten egg and place the lid over the pie. | 12. Press the edges to seal and prick the lid with a fork in several places. | 13. Bake for about 40 minutes until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	500	g		445.0	0.0	99.0	2.5
butter	30			2565.0	117.855	80.145	216.0
onion	1		diced	44.0	10.274000000000001	1.21	0.11
bacon	2	slices	chopped	233.52	0.7168	7.0672	22.2264
beef	250		minced	132600.3007	0.0	26146.0593	3048.6736
pork	250		minced	426384.0	0.0	15773.94	39769.38
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
beef stock	60	ml		43.4578	4.7356	1.6041	2.0515
red wine	60			-	-	-	-
salt				-	-	-	-
marjoram	1/2 - 3/4	teaspoon		0.0	0.0	0.0	0.0
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.