Rieslingspaschtéit
Riesling Meat Pie
A savory meat pie from Luxembourg, characterized by its rich filling of minced meat, vegetables, and the distinct flavor of Riesling wine. Often served in slices, it's a popular appetizer or light meal.
🧂 Ingredients
- 500 g Ground pork
- 250 g Ground veal
- 2 medium Onions(finely chopped)
- 1 medium Carrots(finely diced)
- 1 stalk Celery stalk(finely diced)
- 200 ml Riesling wine
- 150 ml Beef broth
- 2 large Eggs(hard-boiled and chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 30 g Butter
- 2 sheets Puff pastry(store-bought or homemade)
- 1 Egg wash(1 egg beaten with 1 tbsp water)
👨🍳 Instructions
- 1
In a large skillet, melt butter over medium heat. Add chopped onions, carrots, and celery and sauté until softened, about 5-7 minutes.
- 2
Add ground pork and veal to the skillet. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
- 3
Pour in the Riesling wine and beef broth. Add the bay leaf, salt, and pepper. Bring to a simmer and cook for about 15 minutes, allowing the liquid to reduce and the flavors to meld.
- 4
Stir in the chopped hard-boiled eggs and fresh parsley. Remove the bay leaf. Let the filling cool completely.
- 5
Preheat oven to 200°C (400°F). Line a rectangular pie dish or loaf pan with one sheet of puff pastry, leaving some overhang.
- 6
Spoon the cooled meat filling into the pastry-lined dish. Cover with the second sheet of puff pastry, trimming and crimping the edges to seal.
- 7
Brush the top of the pie with egg wash. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
💡 Tip: If the pastry starts to brown too quickly, loosely tent it with aluminum foil. - 8
Let the pie cool for at least 15-20 minutes before slicing and serving.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of Dijon mustard to the meat filling.
- ✓Ensure the meat filling is completely cool before assembling the pie.
- ✓Serve warm or at room temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use a mix of ground pork, beef, and lamb for a more complex flavor.
- Add finely chopped mushrooms to the filling for added texture and umami.