Chur Meat Pie

Sift the flour and rub with the butter and salt. Now mix the eggs and work into the dough with a little milk water. Depending on the size of the eggs, add a little more liquid and knead the dough well. Rest for 1/2 hour.

Soak the bread rolls in milk, squeeze and chop. Chop the parsley and the onion and steam them in the heated butter. Add these prepared ingredients to the meat and mix with the cream. Season as desired and knead well by hand. Peel the salametti and cut them into thin slices. Now roll out 2/3 of the dough and use it to spread a tray so that the edge overlaps by about 1 cm. Fill with the meat mixture, smooth it out and evenly distribute the salametti wheels on top. Roll out the rest of the dough and place it on top of the meat filling. Separate the egg and brush the edge of the pastry lid with the egg white. Fold over the edge of the pastry on the bottom and press it smoothly on the lid. Cut out trimmings from the leftover dough and decorate the cake with them.

Brush with egg yolk and prick a few times with a fork. Bake in a heated oven at about 220 degrees for 45 to 50 minutes. Serve with a green leaf salad.

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