Luxembourgish
Rieslingspaschteit
Meat pie in pastry with aromatic wine jelly.
Time120 min
Servings8
Calories—
LevelHard
Ingredients
- Wheat flour300 g
- Butter40 g
- Pork600 g
- Dry white wine150 ml
- Eggs2 pcs
- Thyme1 tsp
- Salt1 to taste
- Dry wine150 ml
- Nutmeg0.25 tsp
Instructions
1
Roll out the puff pastry and line a pâté or loaf tin, reserving some pastry for the lid.
2
Finely dice the pork or veal and mix it with mince, onion, parsley, salt, pepper, nutmeg, and Riesling wine.
3
Fill the pastry shell with the meat mixture, cover with the pastry lid, and seal the edges well.
4
Cut a small steam hole in the top and brush with egg.
5
Bake at 180°C for 60–75 minutes until the meat is cooked and the pastry is golden.
6
If desired, pour a little meat jelly through the hole after cooling; serve chilled in slices.