{"id":14806,"date":"2021-04-13T02:25:36","date_gmt":"2021-04-13T01:25:36","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/13\/chugeli-pastetli-traditional-swiss-vol-au-vent\/"},"modified":"2024-10-23T11:08:29","modified_gmt":"2024-10-23T03:08:29","slug":"chugeli-pastetli-traditional-swiss-vol-au-vent","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/13\/chugeli-pastetli-traditional-swiss-vol-au-vent\/","title":{"rendered":"Ch\u00fcgeli Pastetli – Traditional Swiss Vol-au-vent"},"content":{"rendered":"

Es gibt viele traditionelle Speisen in der Schweiz und dazu geh\u00f6rt auch die Ch\u00fcgeli Pastetli. Ch\u00fcgeli (K\u00fcgelchen) sind Br\u00e4tk\u00fcgelchen, die in einer Sahnesauce gekocht werden und dann in einem Pastetli aus Bl\u00e4tterteig serviert werden. Die wohl bekanntesten sind die Loz\u00e4rner Ch\u00f6gelipastetli. <\/a>Diese Pastetli habe ich vor einer Weile aufgetischt, 5 Personen waren wir und wir haben 11 Pastetli verschlungen! Schoen verfressen, meine Sippe! Aber sie schmecken wirklich gut!! Wer keine Br\u00e4tk\u00fcgelchen erh\u00e4lt kann dasselbe Rezept mit klein geschnittenem H\u00fchnerfleisch<\/a> kochen! Ein sehr traditionelles Rezept aus der Schweiz ist dies und deshalb nimmt es auch an der Kulinarischen Weltreise von Volkermampft<\/a> teil, diesen Monat geht\u2019s in mein Heimatland Schweiz.<\/p>\n

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There are many traditional dishes in Switzerland and one of them is the Ch\u00fcgeli-Pastete. Ch\u00fcgeli (little balls) are made of veal, ground many times and cooked in a cream sauce, served in a Vol-au-vent. The most well known are the Loz\u00e4rner Ch\u00f6gelipastetli.<\/a> I made these vol-au-vent once for my family, 5 persons, and they ate 11 of them! Yes, they are greedy!! But they are so good, you cannot stop eating! If you cannot get the veal balls just use chicken, cut into small pieces<\/a>. A very traditional recipe from Switzerland, and that’s why it takes part in the blog event Culinary World travel from Volkermampft<\/a> , which travels to Switzerland, my homeland, this month.\u00a0<\/em><\/p>\n\n

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\"Ch\u00fcgeli<\/figure>\n<\/div>\n\n

Fuer 4 Personen:
8 vorbereitete Pastetli oder\u00a0Pastetchen selber machen nach diesem Rezept<\/a>
1 kg Br\u00e4tk\u00fcgelchen
1 Zwiebel, gehackt
2 Knoblauchzehen, gehackt
1 rote Pepperoni
1 rote Chilischote, gehackt
Salz und Pfeffer
Rosmarin
Paprika
Oregano
100 ml Weisswein
150 ml Sahne
2 TL Bratensauce Pulver<\/a>
2 EL Sonnenblumen\u00f6l<\/p>\n

Das Oel in einer Pfanne erhitzen und die Zwiebel, den Knoblauch und die Chilischote anbraten. Die Pepperoni klein w\u00fcrfeln und zugeben, ca 5 Minuten k\u00f6cheln lassen. Die Br\u00e4tk\u00fcgelchen zugeben und gut durchbraten. Das dauert sicher nochmals 5 Minuten. Alles gut w\u00fcrzen und dann mit dem Wein abl\u00f6schen. Leicht eink\u00f6cheln lassen, dann die Sahne zugeben und das Bratensauce Pulver, gut vermischen und solange k\u00f6cheln lassen, bis die Sauce eindickt. Die Pastetchen (falls fertig gekaufte) nach Packungsanleitung aufbacken. Die warmen Bl\u00e4tterteig Pastetchen mit der Sauce servieren. Dazu serviert man einen Salat oder ganz klassisch Erbsen.\u00a0\u00a0<\/p>\n

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For 4 Persons:<\/em>
8 ready made Vol-au-vents or\u00a0make your own Vol-au-vent with this recipe<\/a><\/em>
1 kg Globules from sausage meat (Veal)<\/em>
1 Onion, chopped<\/em>
2 cloves of Garlic, chopped<\/em>
1 red Pepperoni\/Capsicum<\/em>
1 red Chili, chopped<\/em>
Salt and Pepper<\/em>
Rosemary<\/em>
Paprika<\/em>
Oregano<\/em>
100 ml White Wine<\/em>
150 ml Whipping Cream<\/em>
2 tsp Gravy Powder<\/a><\/em>
2 tbsp Sunflower Oil<\/em><\/p>\n

Heat the oil in a wide pan and fry the onion, garlic and chili in it. Dice the capsicum and add it; let cook for approx. 5 minutes. Add the meat pellets and fry them well. This will take another 5 minutes at least. Season well and then add the wine. Let reduce for a little, then add the whipping cream and the gravy powder. Mix very well and let simmer until the sauce has thickened slightly. If you have found ready made Vol-au-vents heat them as advised on the packaging. Serve the warm Vol-au-vents with the meat sauce immediately. This dish is usually served with a mixed salad or very Swiss, with peas.<\/em><\/p>\n\n

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\"Ch\u00fcgeli<\/figure>\n\n\n\n
\"Ch\u00fcgeli<\/figure>\n\n\n\n
\"Ch\u00fcgeli<\/figure>\n\n\n
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\"Ch\u00fcgeli<\/figure>\n<\/div>\n\n\n

Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"Ch\u00fcgeli<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Es gibt viele traditionelle Speisen in der Schweiz und dazu geh\u00f6rt auch die Ch\u00fcgeli Pastetli. Ch\u00fcgeli (K\u00fcgelchen) sind Br\u00e4tk\u00fcgelchen, die in einer…<\/p>\n","protected":false},"author":5,"featured_media":161450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,97,639,167,392,152,139,143,1280,124,22,44,101,140,99,251,123,62,77,100],"tags":[127,26,50,106,104,68,83],"class_list":{"0":"post-14806","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-alcohol","10":"category-from-around-the-world","11":"category-puff-pastry","12":"category-sausage-meatballs","13":"category-gravy","14":"category-chili","15":"category-salty-pastry","16":"category-europa","17":"category-meat","18":"category-vegetables","19":"category-main-dishes","20":"category-kalb","21":"category-garlic","22":"category-herbs","23":"category-pasties","24":"category-capsicum","25":"category-sauce","26":"category-switzerland","27":"category-onion","28":"tag-meat","29":"tag-gemuse","30":"tag-main-dish","31":"tag-veal","32":"tag-herbs","33":"tag-sauce","34":"tag-switzerland","35":"post_format-post-format-gallery"},"yoast_head":"\nCh\u00fcgeli Pastetli - Traditional Swiss Vol-au-vent[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/04\/13\/chugeli-pastetli-traditional-swiss-vol-au-vent\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ch\u00fcgeli Pastetli - Traditional Swiss Vol-au-vent\" \/>\n<meta property=\"og:description\" content=\"Es gibt viele traditionelle Speisen in der Schweiz und dazu geh\u00f6rt auch die Ch\u00fcgeli Pastetli. 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