Rieslingspaschtéit - Meat & Wine Pie
Ready In: 5 hrs 30 mins
Yields: 1 slices
Ingredients
- 750 g flour
- 250 g butter
- 2 eggs
- 12 g salt
- 200 ml water
- 1 egg yolk
filling
- 500 g pork
- 200 g beef
- 300 g veal
- 2 carrots
- 2 shallots
- 2 onions
- 1 bunch parsley
- 40 ml cognac
- 2 sprigs marjoram
- 1⁄2 teaspoon pepper
- 2 teaspoons salt
- 1⁄2 cup riesling wine
aspic
- 1 pork trotter
- 2 pig, ears
- 1 cup onion, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 1 cup riesling wine
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
Directions
- Finely chop the vegetables and mix them with the remaining ingredients for the filling. Leave to macerate for 48 hours.
- To prepare the pastry mix the flour, eggs, salt and water. Add the melted butter a mix into a dough. Leave to rest for 1 hour.
- Preheat oven to 160°C.
- Roll out the pastry. Pile the filling on the pastry by forming a clump. Fold the pastry over the filling and press to close the edges. Make 2 or 3 chimneys (decorate their rims with pastry). Trace a criss-cross pattern with a fork.
- Brush with the egg yolk mixed with a little cold water. Put in the oven at medium heat for some 2 hours (until the cooking juices comes out clear). Leave to cool completely.
- To make the aspic cook the pig's trotters and ears with the mirepoix and salt in a stock pot, cover with water for some 3-4 hours.
- When cool strain and stir through the riesling. Pour this aspic through the chimneys into the pastry. Leave to cool in the refrigerator for 3-4 hours to allow the aspic to set.
- Slice and serve with spiced cherries.
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