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Meat Pies from Kriechenwil

This recipe makes 4 portions.

First of all, Kriechenwil is a small village in Switzerland and the hometown of Erika.




  • 600g minced beef/bison

  • 100ml oil

  • 2 onions

  • 2 garlic cloves

  • 400 grams brown sauce

  • 4 portions minced leaf salad

  • 100 grams dressing of your choice

  • 1 egg yolk

  • 250 grams white flour

  • ½ tsp salt

  • 10 grams fresh yeast (approx . 3 grams dried yeast)

  • 150ml lukewarm water

  • 2 tbsp olive oil




1. Mix the flour with the salt. Soak the yeast in the lukewarm water until it is dissolved, add the olive oil. Add the water and oil mixture to the flour and work it to a smooth dough, cool and let it rest. 

2. Peel and wash the onion and chop it finely - do the same with the garlic.

3. Heat a little oil in a frying pan. 

4. On high heat, fry the minced meat until it’s nice and brown. Add the onion and the garlic and fry with the meat until glassy in appearance.

5. Add the brown sauce and simmer the meat for about 30-45 minutes or until the meat is soft. Do not season the meat as the sauce has a lot of taste and the goal is, that when the meat is soft there is only little “thickened” sauce left. Then you can check the seasoning and if needed, add a little salt and pepper.

6. Cool the meat in the fridge. 

7. Spread a bit of flour on the table and roll the dough with a rolling pin to about 5mm thickness.

8. Cut into 10cm diameter circles. Brush the borders with water.

9. On each circle place a spoon full of minced meat, fold the circles into half and press the ends well together, press the ends with a fork so they will not open in the oven, brush them with egg yolk.

10. Bake the halfmoons in the preheated oven at 180˚C for about 15 minutes until they are golden brown.

11. Mix the washed salad leaves with the dressing of your choice.

12. Place the Kriechenwiler Fleischchüechli on plates and garnish with the leaf salad.

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