Luxembourgish
Riesling Pâté
A meat pie in pastry with aromatic wine jelly.
Tempo120 min
Porzioni8
Calorie418 kcal
LivelloDifficile
Ingredienti
- farina di frumento300 g
- burro40 g
- maiale600 g
- vino bianco secco150 ml
- uovo2 pz
- timo1 cucchiaino
- sale1 a piacere
- vino secco150 ml
- noce moscata0.25 cucchiaino
Istruzioni
1
Roll out the puff pastry and line a pâté or loaf tin with it, reserving a portion of the pastry for the lid.
2
Dice the pork or veal into small cubes, mix with the minced meat, onion, parsley, salt, pepper, nutmeg, and Riesling white wine.
3
Place the meat filling into the tin, cover with the pastry, and crimp the edges firmly together.
4
Make a small hole in the lid for steam, and brush with egg.
5
Bake at 180 °C for 60–75 minutes until the meat is cooked through and the crust is golden.
6
If desired, pour a little meat jelly through the hole once cooled; serve chilled in slices.