\nThe earliest mentions of this dish dates to the 18th century. It shows a constant change of form and composition over the years. Basically, it consists of puff pastry, filled with a fricassee of meat and mushrooms, sometimes even raisins. <\/em>
\nFor the classical preparation you need veal and meat of the pig. In the Innerschweiz it is performed as Ch\u00fcgeli, little balls. A fricassee is prepared from veal and mushrooms. The meat is shaped into small balls and cooked in broth. Before serving, mix the fricassee and the meat balls with marinated raisins, heat the ragout and fill it into the pastry. (from Wikipedia)<\/em>
\nI am sometimes a little lazy, so I did not make the elaborate traditional “Pastetli”, but used a square puff pastry sheet. This is an easy and quick way to do them. I served them with broccoli and zucchini. But traditionally it’s served with peas.<\/em> \u200b<\/p>\n
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Fuer 2 Personen:
\n2 quadratisch ausgewallte Blaetterteig von ca 30\/30 cm Groesse
\n400 g Chuegeli (Braetchuegeli)
\n1 rote Zwiebel, fein gehackt
\n1 Knoblauchzehe, gehackt
\n2 EL Olivenoel
\n200 g weisse Champignons
\n100 ml Weisswein
\n150 ml Sahne
\n1 Eigelb
\n1 grosse Zucchini
\n1 Broccoli
\n20 g Butter
\nSalz und Pfeffer
\nPaprika
\nRosmarin<\/p>\n
Mit etwas Aluminiumfolie ein Kugel formen. Diese in die Mitte des quadratischen Blaetterteiges legen und die Spitzen des Teiges nun in der Mitte ueber der Kugel mit etwas Wasser zusammen kleben. Den Teig mit Eigelb bestreichen und im Ofen bei 200 C Grad ca 15-20 Minuten backen.
\nUnterdessen die gehackte Zwiebel und den Knoblauch im Oel weich braten. Dann die Braetchuegeli zugeben und gut durchbraten. Alles gut wuerzen! Die Pilze klein schneiden und zugeben. Alles mit dem Weisswein abloeschen und leicht einkoecheln lassen. Die Sahne zugeben und auch diese leicht einkoechelln lassen, falls die Sauce zu duenn ist, mit etwas Speisestaerke eindicken.
\nBei den gebackenen Pastetchen oben die Mitte aufschneiden und sorgfaeltig die Aluminiumkugel entfernen. Die Fleischsauce einfuellen und mit den in Butter gekochten Broccoli und Zucchinischeiben servieren.<\/p>\n
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For 2 Persons:<\/em> Form two balls with some aluminium foil. Put them into the middle of the square puff pastries and fold the corners of the puff pastry over them. Glue them together with some water. Brush the pastry with the egg-yolk and bake them in the oven at 200 C for 15-20 minutes. <\/em> Die Luzerner haben ein traditionelles Gericht, das ich sehr liebe! Die Luzerner Chuegeli Pastete! \u00c4lteste Erw\u00e4hnungen des Gerichts stammen aus dem 18. Jahrhundert und…<\/p>\n","protected":false},"author":5,"featured_media":161448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,167,392,84,1280,124,22,44,251,153,77,24,100],"tags":[127,26,50,104,83],"class_list":{"0":"post-14406","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-puff-pastry","9":"category-sausage-meatballs","10":"category-broccoli","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-pasties","16":"category-mushrooms","17":"category-switzerland","18":"category-zucchini","19":"category-onion","20":"tag-meat","21":"tag-gemuse","22":"tag-main-dish","23":"tag-herbs","24":"tag-switzerland","25":"post_format-post-format-gallery"},"yoast_head":"\n
\n2 ready rolled out squares of Puff Pastry of approx. 30\/30 cm<\/em>
\n400 g Chuegeli (Braetchuegeli) (Veal meat balls)<\/em>
\n1 red Onion, finely chopped<\/em>
\n1 clove of Garlic, chopped<\/em>
\n2 tbsp Olive Oil<\/em>
\n200 g white Button Mushrooms<\/em>
\n100 ml White Wine<\/em>
\n150 ml Whipping Cream<\/em>
\n1 Egg-yolk<\/em>
\n1 big Zucchini<\/em>
\n1 Broccoli<\/em>
\n20 g Butter<\/em>
\nSalt and Pepper<\/em>
\nPaprika<\/em>
\nRosemary<\/em><\/p>\n
\nMeanwhile fry the chopped onion and garlic in the oil until soft. Add the meat balls and fry them well. Season to taste. Chop the mushrooms and add them. Add the white wine and let reduce a little. Then add the whipping cream and reduce a little too. If the sauce is too thin thicken with a little corn-starch. <\/em>
\nNow cut the top of the pastry open and carefully remove the ball of aluminium foil. Fill with the meat sauce and serve with the vegetable, cooked in butter. <\/em><\/p>\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/09\/luz1-1024x683.jpg\")
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