Luzerner Chügelipastete
This traditional Swiss dish features a tender puff pastry shell filled with a creamy ragout of veal, mushrooms, and meatballs. It's a rich and comforting meal perfect for a special occasion or a hearty dinner.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 1,193 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pastry
- 500 gpuff pastry, ready-rolled
- 1 pcsegg yolk
- 1 tbspmilk
meatballs
- 200 gground veal
- 2 tbspbread crumb
- 1 pcsegg
- 1 tbspparsley, finely chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
ragout
- 2 tbspbutter
- 1 pcsyellow onion, finely chopped
- 250 gveal, cut into 1-inch (2.5 cm) cubes
- 2 tbspflour, all-purpose
- 120 mlwhite wine, dry
- 240 mlbeef broth
- 120 mlheavy cream
- 200 gmushroom, sliced
- 1 tbsplemon juice
- 0.25 tspnutmeg, freshly grated
Equipment
pastry brush · large skillet · baking sheet · mixing bowl · parchment paper
The method
Step by step
- 1
Prepare the meatballs: In a medium bowl, combine the ground veal, bread crumb, egg, parsley, salt, and black pepper.
About 5 min
Cook’s note: Mix gently to keep the meatballs tender.
- 2
Form the mixture into small, marble-sized meatballs.
About 10 min
Cook’s note: Wet your hands slightly to prevent sticking.
- 3
Heat half of the butter in a large skillet over medium heat.
About 1 min
- 4
Brown the meatballs on all sides until cooked through, then remove them from the skillet and set aside.
About 8 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 5
In the same skillet, add the remaining butter and sauté the chopped yellow onion until softened, about 3-5 minutes.
About 5 min
- 6
Add the veal cubes to the skillet and brown on all sides.
About 7 min
- 7
Sprinkle the flour over the veal and onion, stirring for 1 minute to cook the raw flour taste.
About 1 min
- 8
Gradually pour in the white wine and beef broth, stirring constantly to prevent lumps.
About 2 min
- 9
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the veal is tender.
About 20 min
- 10
Stir in the heavy cream and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and the sauce has thickened slightly.
About 5 min
- 11
Return the cooked meatballs to the ragout.
About 1 min
- 12
Season the ragout with lemon juice, nutmeg, salt, and black pepper to taste.
About 1 min
Cook’s note: Adjust seasonings as desired.
- 13
Preheat your oven to 200°C (400°F).
About 10 min
- 14
Unroll the puff pastry and cut out four large circles (about 15 cm diameter) and four smaller circles (about 10 cm diameter).
About 5 min
Cook’s note: You can use a bowl or a cookie cutter as a guide.
- 15
Place the large puff pastry circles on a baking sheet lined with parchment paper.
About 1 min
- 16
Spoon an equal amount of the ragout onto the center of each large pastry circle, leaving a 1-inch border.
About 3 min
- 17
Place the smaller puff pastry circles on top of the ragout.
About 1 min
- 18
Press the edges of the pastry shells together to seal, creating a decorative rim.
About 2 min
Cook’s note: You can use a fork to crimp the edges.
- 19
In a small bowl, whisk together the egg yolk and milk to create an egg wash.
About 1 min
- 20
Brush the tops of the pastry shells with the egg wash for a golden finish.
About 1 min
- 21
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.
About 20 min
Cook’s note: Keep an eye on them to prevent burning.
- 22
Serve immediately.
Per serving
Nutrition
- Calories
- 1,192.6kcal
- Protein
- 43.4g
- Carbs
- 75.2g
- Fat
- 76.8g
- Fibre
- 4.3g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chügelipastete in an airtight container in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) until warmed through and the pastry is crisp again.
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