Riesling Pâté

Cut the pork shoulder into small cubes, then pass about a quarter of the meat through a meat grinder. Mix all the meat with salt, ground black pepper and nutmeg.

Add thinly sliced leek, carrot, celery, minced shallots and parsley. Pour in 1000 ml dry Riesling and wine vinegar, cover and marinate in the refrigerator for 12 hours.

For the pastry, mix flour, pork fat, 3 eggs and 10 g salt; gradually pour in warm water and knead into a smooth dough. Divide it into two portions and chill for 20 minutes.

Drain the marinade from the meat. Roll out the dough to about 6 mm thick, place the filling on top and shape into an oblong pâté, pinching the edges firmly to seal. Transfer to a greased baking sheet, make a small vent hole (a "chimney") on top, and brush with 1 beaten egg.

Bake for 10 minutes at 210°C, then reduce the temperature to 190°C and bake for another 35 minutes. Let the pâté cool completely.

For the jelly, soak 12 sheets of gelatin in cold water, squeeze out excess water and dissolve in a hot mixture of 600 ml Riesling, 300 ml water and 2 vegetable stock cubes. Do not boil the jelly after adding the gelatin.

Through the vent hole, gradually pour the jelly into the cooled pâté, allowing it to soak in between additions. Refrigerate for at least 3 hours to let the jelly set, then slice and serve cold.