Recipes · Swiss · Pies
Luzerner Chügelipastete (Lucerne Pastry with Veal Ragout and Meatballs)
One serving has 758 kcal and 32 g protein, and at least a fifth of a woman's daily need of niacin (96%), cobalamin (91%), riboflavin (75%), selenium (64%), phosphorus (54%) and zinc (53%). Ready in 140 minutes.
- Preparation: 60 min
- Cooking: 80 min
- Makes: 1 serving (393 g)
- Difficulty: Hard
- Diets: High protein
- Contains: alcohol, beef, celery, dairy, egg, gluten, pork, sulphite
Ingredients
- 55 g Puff pastry
- 3 g Egg yolk (for brushing)
- 80 g Veal shoulder, cubed
- 40 g Veal sausage meat (Kalbsbrät) or finely minced veal
- 50 g Button mushrooms
- 10 g Sultanas
- 10 g Butter
- 6 g Flour, all-purpose
- 30 g White wine, dry
- 80 g Meat broth
- 25 g Cream
- 3 g Lemon juice
- 0.1 g Nutmeg
- 0.8 g Salt
- 0.1 g Black pepper
Method
- Soak the sultanas in a spoonful of the wine.
- For the pastry case, heat the oven to 200 °C. Crumple baking paper into a firm ball and wrap it in a smooth sheet of baking paper. Roll out the pastry and cut a round for the base and a larger one for the top. Lay the base on a lined tray, set the ball in the middle, brush the edge with the egg yolk and cover with the larger round, pressing the edges together. Decorate with strips cut from the trimmings, brush with yolk and cut a small hole in the top.
- Bake for 30-35 minutes until deep golden. While it is warm, cut a lid around the top and pull the paper out carefully.
- For the meatballs (Chügeli), mix the sausage meat with a spoonful of the cream, a pinch of nutmeg and a pinch of salt, roll it with wet hands into balls of 1.5-2 cm and poach them in the broth, kept just below the boil, for 5 minutes. Lift them out and keep the broth.
- Brown the veal cubes in the butter for 5 minutes, dust them with the flour and stir for 1 minute. Pour in the rest of the wine and the broth, cover and simmer for 45-60 minutes, until tender.
- Add the sliced mushrooms for the last 10 minutes. Stir in the meatballs, the sultanas and the rest of the cream and simmer for 5 minutes until creamy. Season with the lemon juice, the rest of the nutmeg, salt and pepper.
- Warm the pastry case in the oven at 180 °C for 5 minutes, fill it with the ragout, set the lid on top and bring it to the table whole.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 758 kcal | 36% |
| Carbohydrates | 41 g | |
| Water | 262 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 31.6 g | 66% |
| Tryptophan | 0.33 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.3 g | |
| Lysine | 2.1 g | |
| Methionine | 0.66 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 0.94 g | |
| Valine | 1.6 g | |
| Histidine | 0.99 g | |
| Fat | 50 g | |
| Monounsaturated | 21.4 g | |
| Polyunsaturated | 4.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.8 g | |
| Saturated | 20.8 g | |
| Trans-Fats | 0.59 g | |
| Cholesterol | 168 mg | |
| Calcium | 62.4 mg | 6% |
| Copper | 0.39 mg | 43% |
| Iron | 3.6 mg | 20% |
| Magnesium | 57 mg | 18% |
| Manganese | 0.44 mg | 24% |
| Phosphorus | 379 mg | 54% |
| Potassium | 704 mg | 15% |
| Selenium | 35.1 µg | 64% |
| Sodium | 867 mg | |
| Zinc | 4.3 mg | 53% |
| Thiamin (vitamin B1) | 0.43 mg | 39% |
| Riboflavin (vitamin B2) | 0.82 mg | 75% |
| Niacin (vitamin B3) | 13.4 mg | 96% |
| Pantothenic acid (vitamin B5) | 2.4 mg | 47% |
| Pyridoxine (vitamin B6) | 0.65 mg | 50% |
| Folate (vitamin B9) | 82.5 µg | 21% |
| Cobalamin (vitamin B12) | 2.2 µg | 91% |
| Choline | 86.3 mg | 20% |
| Vitamin A | 183 µg | 26% |
| Vitamin C | 2.7 mg | 4% |
| Vitamin D (D2 + D3) | 46.2 IU | 8% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 11.6 µg | 13% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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