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Traditional Lucerne Chügelipastete: a Tall Hollow Puff-Pastry Shell Baked Empty, Then Filled with Creamy Veal, Mushroom and Small-Meatball Ragout (Never a Two-Crust Pie or Raw Filling Baked in Pastry)
Step 1 of 8
Switzerland
1 hour
Serves 4
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Traditional Lucerne Chügelipastete: a Tall Hollow Puff-Pastry Shell Baked Empty, Then Filled with Creamy Veal, Mushroom and Small-Meatball Ragout (Never a Two-Crust Pie or Raw Filling Baked in Pastry)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 8
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Preheat your oven to 400°F (200°C).
Ingredients quick view
14 oz all-butter puff pastry, chilled
1 egg, beaten, for egg wash
8 oz veal shoulder, cut into small cubes
8 oz veal sausage meat or fine veal forcemeat
8 oz button mushrooms, sliced
1 tablespoon butter
1 tablespoon flour
1 cup light veal or chicken stock
1/2 cup heavy cream
1/4 tsp nutmeg
1/2 tsp black pepper
1/2 tsp salt
Tips quick view
Ensure the butter is very cold to achieve a flaky pastry.
Allow the filling to cool slightly before adding it to the pastry shell to prevent it from becoming soggy.
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