Swiss Pastetli recipe


Pastetli, also known as vol-au-vent in French-speaking regions, is a classic Swiss dish that combines delicate puff pastry shells filled with a creamy, savory mixture. Originating from Swiss and French culinary traditions, Pastetli has become a beloved comfort food known for its rich flavors and elegant presentation. In this detailed exploration, we will uncover the secrets behind crafting the perfect Pastetli – from selecting the finest ingredients to mastering the art of achieving a golden, flaky pastry and a luscious, flavorful filling.


Puff Pastry:

Puff pastry forms the delicate shell of the Pastetli, known for its light, flaky texture. While homemade puff pastry is an option, store-bought puff pastry sheets are convenient and yield excellent results.

Chicken or Veal:

Traditionally, Pastetli is filled with tender pieces of chicken or veal cooked in a creamy sauce. Choose high-quality, boneless chicken breast or veal cutlets for the best flavor and texture.


Onions, carrots, and mushrooms are commonly used to add depth of flavor and texture to the filling. These vegetables are finely diced or sliced to ensure even cooking and integration into the sauce.

Chicken or Vegetable Broth:

Broth serves as the base for the creamy sauce, infusing the filling with savory flavor. Opt for homemade broth or high-quality store-bought broth for the best results.

Heavy Cream:

Heavy cream adds richness and creaminess to the filling, creating a luscious texture. Use full-fat cream for the best flavor and consistency.

Flour and Butter:

Flour and butter are used to create a roux, which serves as the thickening agent for the sauce. This roux helps to bind the ingredients together and create a velvety texture.



  1. Prepare the Pastry Shells:

    • Roll out the puff pastry dough on a lightly floured surface and cut it into rounds or squares, depending on the desired size of the Pastetli. Use a smaller cutter to create a decorative vent in the center of each pastry shell. Bake the pastry shells in a preheated oven until golden brown and puffed.
  2. Cook the Meat and Vegetables:

    • In a skillet, cook the diced chicken or veal until browned and cooked through. Remove the meat from the skillet and set it aside. In the same skillet, sauté the onions, carrots, and mushrooms until softened and lightly caramelized.
  3. Prepare the Sauce:

    • In the skillet with the cooked vegetables, melt butter and stir in flour to create a roux. Gradually pour in chicken or vegetable broth, stirring constantly to prevent lumps from forming. Once the sauce has thickened, add heavy cream and season with salt, pepper, and any desired herbs or spices.
  4. Combine Filling Ingredients:

    • Return the cooked meat to the skillet and stir to coat it evenly with the creamy sauce. Allow the filling to simmer gently until heated through and flavors are well combined.
  5. Assemble and Serve:

    • To serve, carefully spoon the creamy meat and vegetable filling into the baked pastry shells. Garnish with fresh herbs, if desired, and serve immediately.

Curiosities about the traditional Swiss Pastetli recipe

Pastetli recipe
  • Swiss and French Influences: Pastetli draws inspiration from both Swiss and French culinary traditions, combining the delicate pastry shells of Swiss cuisine with the creamy, savory fillings of French cuisine.

  • Versatile Filling Options: While chicken or veal are classic choices for Pastetli filling, variations may include seafood, mushrooms, or even vegetarian options featuring tofu or plant-based proteins.

  • Elegant Presentation: Pastetli is often served as a festive dish for special occasions or holiday gatherings, thanks to its elegant presentation and rich flavors. It can be accompanied by a variety of side dishes, such as roasted vegetables or a fresh green salad.

  • Historical Significance: Pastetli has a long history in Swiss and French cuisine, with early recipes dating back to the 18th century. Originally, Pastetli were elaborately decorated pastry shells filled with rich, meaty fillings, favored by aristocrats and nobility. Over time, the dish evolved to become more accessible to the general population, remaining a beloved comfort food enjoyed by all.

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