What Swiss speciality should I prepare for my own Red, White or Swiss Event? That was the question I was asking me during the last few days.

Cervelat and Bürli were one of the first things I was missing here in Spain. In the meantime I can bake Bürli by myself and a sort of Cervelat can be bought in a nearby supermarket. So I decided to make a Swiss Meat Pie.

For the background Y. had to borrow me his t-shirt. ;-)

Okay pies are not typical Swiss, but I gave it the Swiss touch with the Cervelat filling and the Swiss cross decoration. In addition the red bell pepper and the egg white represent the colors of the Swiss flag.

Swiss Meat Pie

1 puff pastry

filling
1 Cervelat
1/2 roasted red bell pepper
2 slices of bacon

250 g minced meat
fresh herbs, , finely chopped (ie. parsley, thyme, chives, sage, rosemary)
salt, pepper
1 boiled egg, chopped
1 tb mustard
1 tb Cognac

Wrap bell pepper and bacon around cervelat.

Mix well the rest of ingredients. I use my Bosch MUM 8 (paddle) on high speed for 2 minutes, as I do it for sausages.

Spread half of the filling on the pastry, place wrapped ceverlat and rest of the filling on top. Roll up the pie, decorate with crosses. Make two holes on top and bake in the preheated oven (220 C) for 15 Minutes, reduce heat to 180 C and bake another 40-45 minutes. If you wish you can brush the pie with egg yolk before baking.

Let cool to room temperature, transfer to fridge for at least 2 hours. Serve cold.


By the way last day of submission is July 29, so you have still plenty of time to prepare something red, white or Swiss, too.

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