Grison Meat Pie

Today’s recipe is for a meat pie from Chur, the capital of the largest Swiss canton.
The recipe is taken from the Betty Bossi magazine, issue 1/11.
It is simple but effective!
Start off with cutting two slices of old bread or one bread roll into cubes. Soak in 50ml of milk for 30 minutes.

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Fry off 500g minced meat in a frying pan with some butter. Put it in a bowl. Sweat 100g diced bacon and 1 large onion in the pan and when finished add to the meat. Bring 1dl of cream with 50ml of red wine to the boil and reduce by a third. Season with salt, pepper and herbs. Add to the milk/bread mix and then add the meat/bacon mix.

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Make a pie by lining a round pie dish with pastry, filling it and putting another sheet of pastry on top. Use leftover pastry to decorate and brush with some beaten egg.

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Put in the oven for ca. 35 minutes at 220 degrees Celsius.

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And finally, tuck in!

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