Swiss Pastetli
(Vol-au-Vent)

Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland!
Pastetli (Vol-au-Vents)

In Switzerland, pastete means pie and in Swiss adding an “i” to the end of a word forms a diminutive – so a small pie is a pastetli. Pastetli in Switzerland are what we know by the French name vol-au-vent, and they’re a delicious starter or light meal with a salad (pictured with Kohlrabi & Herb Salad). They’re usually filled with a mushroom cream sauce that may contain all sorts of meat including veal sausage or sweetbreads. Traditionally pastetli are a special dish, served on Christmas Eve and other festive occasions like christenings. As Swiss wines can be hard to come by outside Switzerland, I serve my pastetli with Kettmeir Müller Thurgau from neighbouring Trentino-Alto Adige. See video below for highlights of my small-group Swiss food & wine tour where you’ll discover more Swiss specialties.

Serves 4 as a starter or 2 as a main

Ingredients
  • 4 vol-au-vent cases
  • 2 pork and fennel sausages (about 180-200g)
  • 400ml chicken or beef stock
  • ⅓ cup white wine
  • 40g butter
  • 1 tablespoon plain flour
  • 2 tablespoons cream
  • Salt flakes and freshly ground white pepper, to taste
  • 200g button mushrooms, halved and finely sliced
  • Salad, for serving (optional)
Method
  1. Preheat oven to 170°C.
  2. Place vol-au-vent cases on a baking tray and set aside.
  3. Remove sausage meat from its casing and use damp hands to roll into small meatballs, a bit larger than a pea (you’ll get about 28).
  4. Bring the combined stock and wine to the boil in a small saucepan, add meatballs, reduce heat and simmer for 5 minutes.
  5. Then scoop meatballs out of the stock with a slotted spoon and set aside.
  6. Increase heat under the stock and boil until reduced to about 1 cup.
  7. Meanwhile, melt half the butter in a small frying pan over medium heat, add mushrooms and a good pinch of salt and cook, covered, for 5–8 minutes, stirring occasionally, until softened. Set aside.
  8. Melt remaining butter in another saucepan over low heat, stir in flour and cook for 2 minutes.
  9. Add reduced stock to the flour mixture, increase heat to medium–high and stir until it comes to the boil and thickens.
  10. Stir in meatballs, mushroom (and any cooking liquid) and cream.
  11. Taste and add salt and pepper. Remove from heat, cover and set aside to keep warm.
  12. Place vol-au-vent cases in the oven for 6–8 minutes, until heated through.
  13. Return sauce to the boil.
  14. Spoon into vol-au-vent cases and serve hot with a salad garnish if you like.
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Swiss Food & Wine Tour Highlights

What Other Travellers Say

Janet (Tamworth, NSW, Australia)
Janet (Tamworth, NSW, Australia)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Australia)
Mark (Elizabeth Bay, NSW, Australia)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Australia)
Karen (Bowral, NSW, Australia)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

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