Recipes · Luxembourgish · Pies

Rieslingspaschtéit (Luxembourg Riesling Pâté en Croûte)

One serving has 574 kcal and 25 g protein, and at least a fifth of a woman's daily need of thiamin (75%), selenium (72%), niacin (56%), riboflavin (54%), cobalamin (49%) and zinc (43%). Ready in 1050 minutes.

• Preparation: 1005 min
• Cooking: 45 min
• Makes: 1 serving (246 g)
• Difficulty: Hard
• Contains: alcohol, beef, celery, dairy, egg, gelatin, gluten, pork, poultry, sulphite

Ingredients

• 55 g Pork shoulder, raw
• 40 g Veal shoulder, raw
• 8 g Shallot
• 2 g Parsley, fresh
• 15 g Riesling (dry white wine), for the marinade
• 1 g Salt
• 0.2 g Black pepper
• 0.1 g Nutmeg, ground
• 8 g Egg, for the filling
• 45 g Flour, plain
• 22 g Butter, cold
• 6 g Egg, for the pastry
• 10 g Water, cold
• 3 g Egg yolk, to glaze
• 0.8 g Gelatine
• 15 g Chicken stock
• 15 g Riesling (dry white wine), for the jelly

Method

1. Cut the pork and veal into small cubes and mix them with the finely chopped shallot and parsley, most of the salt, the pepper, nutmeg and the Riesling for the marinade. Cover and leave in the refrigerator for 12 hours, or overnight.
2. For the pastry, rub the cold butter into the flour and the rest of the salt until it looks like breadcrumbs, then add the egg and enough of the cold water to bring it together into a firm dough. Wrap and chill for at least 1 hour.
3. Pass the meat with its marinade through the coarse plate of a mincer, or chop it finely with a large knife, and mix in the egg for the filling until it holds together.
4. Heat the oven to 200 °C. Roll out two-thirds of the pastry about 3 mm thick and line a greased deep pie tin about 10 cm across, letting it hang a little over the edge. Pack in the filling, pressing out any air.
5. Roll out the rest of the pastry for a lid, wet the edges, press them together and crimp. Cut a hole about 1 cm wide in the middle of the lid and set a little roll of baking paper in it as a chimney. Brush with the egg yolk.
6. Bake for 15 minutes, then turn the oven down to 180 °C and bake for 30 minutes more, until the crust is deep golden and the juices bubbling up the chimney run clear.
7. Leave to cool for 1 hour; the meat shrinks from the crust as it cools, leaving room for the jelly.
8. Soak the gelatine in a little cold water for 5 minutes, then squeeze it and dissolve it in the hot (not boiling) stock. Stir in the Riesling for the jelly and leave until cool and just starting to thicken. Pour it slowly through the chimney with a small funnel until the pie is full.
9. Chill for at least 3 hours, until the jelly has set. Serve cold, with a green salad.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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