Rieslingspaschtéit - Meat & Wine Pie

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READY IN: 5hrs 30mins
YIELD: 1 slices
UNITS: US

INGREDIENTS

Nutrition
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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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