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.
More recipes
All recipessalad
Feta Spinach And Fruit Salad With Honey-Lemon Dressing
This refreshing salad combines tender spinach with sweet cantaloupe, juicy strawberries, and savory feta cheese. A simple honey-lemon vinaigrette brings all the flavors together for a light and satisfying meal.
15 min 218 kcaldessert
Zucchini Apple Crisp
A clever dessert where tender zucchini mimics the texture of cooked apples, all tucked under a classic crunchy oat streusel. This warm, spiced crisp is a delightful way to use up summer squash in an unexpected treat.
1 hr 20 min 451 kcalbreakfast
Savory Pongal
This comforting and nutritious South Indian breakfast dish features rice and lentils cooked together with aromatic spices. It's a wholesome and satisfying way to start your day, often enjoyed with chutney or sambar.
35 minsalad
Panzanella Salad
This refreshing Tuscan bread salad combines ripe summer tomatoes with crisp cucumber, red onion, and fresh basil. Stale bread soaks up a tangy vinaigrette, creating a delightful texture and flavor.
50 min 296 kcalappetizer
Blue Cheese And Pear Salad
This simple yet elegant salad features ripe pear halves filled with a creamy blue cheese mixture. A light cream sauce is drizzled over the top, making it a perfect appetizer or light lunch. A final dusting of paprika adds a touch of color and warmth.
45 min 184 kcalmain course
Lahana Sarma
Lahana Sarma are flavorful stuffed cabbage rolls, a traditional Turkish dish. Cabbage leaves are filled with a seasoned rice and ground meat mixture, then slowly simmered in a savory tomato-based sauce until tender and delicious. This recipe offers a comforting and hearty meal perfect for a family dinner.
2 hr 25 min 353 kcalmain course
Gamopilafo (Cretan Wedding Rice)
Gamopilafo is a rich and flavorful rice dish traditionally served at Cretan weddings. It features tender meat (lamb, goat, or rooster) cooked in a savory broth, then combined with rice and finished with a generous amount of staka butter. This recipe offers a taste of authentic Cretan celebration.
3 hr 1,087 kcal