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Rieslingspaschtèit (Riesling Wine and Meat Pie)

Rieslingspaschtèit (Riesling Wine and Meat Pie) is a traditional Luxembourgish recipe for a classic pie of a meat and vegetable filling marinated in Riesling wine that's baked in a rich shortcrust shell and finished with an aspic jelly of pig trimmings and mirepoix. The full recipe is presented here and I hope you enjoy this classic Luxembourgish version of: Riesling Wine and Meat Pie (Rieslingspaschtèit).

prep time

20 minutes

cook time

260 minutes

Total Time:

280 minutes

Additional Time:

(+cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Pork RecipesBeef RecipesVegetable RecipesBaking RecipesLuxembourg Recipes


Ingredients:

For the Meat Filling:
500g minced pork
200g minced beef
300g minced veal
2 carrots, scraped and finely chopped
2 shallots, peeled and finely chopped
2 onions, peeled and finely chopped
1 bunch of parsley, finely chopped
40ml cognac
2 tbsp marjoram, finely chopped
salt and freshly-ground black pepper, to taste
1/2 tsp mustard powder
Riesling wine

For the Aspic:
1 pig's trotter
2 pig's ears
120g mirepoix (equal blend of finely diced carrot, onion and celery)
Riesling wine
salt and freshly-ground black pepper

For the Pastry:
750g plain flour
1 tbsp salt (level)
200ml water
250g butter, melted and cooled
2 eggs
1 egg yolk

Method:

Begin with the filling. Combine all the ingredients in a bowl, add enough wine to come level with the top of the ingredients then cover the bowl and set aside in the refrigerator to marinate for 48 hours.

Just before you are going to cook the pie, prepare the aspic. Drain the excess liquid from the filling mix (return the filling to the oven). Combine the pork and mirepoix in a pan and sweat gently for 30 minutes. Add the liquid drained from the filling and make up to 500ml with Riesling wine. Cook for a further 3 1/2 hours, adding more wine if the stock thickens too much. Strain then allow to cool.

When the filling ingredients are ready, prepare the pastry. Sift together the flour and salt into a bowl. Form a well in the centre, add the water, egg and egg yolk. Mix into the water then use a fork to combine this liquid mixture with the flour. Add the butter and work into the flour mix, bringing everything together as a dough. Form the pastry into a ball, cover with clingfilm and refrigerate for 1 hour.

After this time turn the pastry onto a lightly-floured work surface and roll out (the pastry should be rolled into an oblong just large enough to cover the entire mass of the filling). Drain the filling mix then shape the mixture into a log-like mass. Sit this in the centre of the pastry then fold the pastry over the top and pinch together all the edges to seal them. Use a sharp knife to form two steam holes in the top of the pastry then surround with a rim of pastry to form a chimney.

Use a blunt knife to decorate the pastry with a criss-cross pattern then sit on a greased baking tray and place in an oven pre-heated to 170°C. Bake for between 3 and 4 hours, or until the juices from the pie run clear. Remove the pie from the oven and pour the pork aspic in through one of the chimneys until the pie is full. Allow to cool then place in the refrigerator and set aside for about 4 hours, or until the jelly is set.

Serve cold, sliced quite thickly. This can be served as a snack, or accompanied by a salad and boiled eggs.