Swiss Three Meat Pie with Homemade Lard Crust
Savory meat pie combining ground beef, steak, and ham in a rich filling, baked in a flaky homemade lard crust. This Swiss-style pie features meats melded with beef broth and white wine, sealed between two pastry layers and served with applesauce. A traditional, hearty main course requiring advance preparation.
Ingredients
Instructions
- 1
Preheat oven to 450°F
- 2
Heat lard in large skillet and sauté chopped onion until translucent
- 3
Add ground beef and cook until done, then cool completely
- 4
Process leftover steak and ham in food processor until finely chopped, add cooled beef and pulse to combine
- 5
Heat remaining lard in skillet, add meat mixture and cook over medium heat to meld flavors
- 6
Add beef broth and white wine to meat mixture until moist, season with salt and pepper
- 7
For crust: combine flour and lard using pastry blender or rubbing by hand
- 8
Stir salt and vinegar into milk
- 9
Combine milk mixture with flour and lard mixture until blended, shape into ball, wrap and chill for 2 hours
- 10
Divide dough in half
- 11
Roll out bottom crust on floured surface, arrange in pie pan, poke with fork 4-5 times and lightly dust with flour
- 12
Roll out top crust
- 13
Transfer meat filling to prepared bottom crust, top with upper crust and cut 2-3 vents for steam
- 14
Cover crust edges with foil or crust protector
- 15
Bake at 450°F for about 45 minutes, remove foil and continue baking until crust is brown
Tips
Chill dough for full 2 hours to ensure flaky crust
Cool cooked ground beef before combining with other meats to prevent heating issues
Serve with applesauce as traditional accompaniment
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F until warm.
Prepare and chill dough up to 1 day ahead. Assemble pie before baking.
Serve hot with applesauce
Common Mistakes
Do not skip chilling dough to avoid tough, shrinking crust
Do not skip cooling ground beef before mixing to avoid uneven texture
Do not forget steam vents in top crust to avoid soggy filling