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Rieslingspaschtéit

Name: Rieslingspaschtéit
Total time: 180 min
Yield: Serves 8
Cuisine: Luxembourg
Ingredients: 2 sheets (frozen) Puff Pastry; 500g Pork Shoulder; 200g Chicken Breast; 300ml White wine; 1 Onion; A pinch Parsley; 10g Gelatin; 1 Egg; A pinch Nutmeg; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 180 min

👥 Serves 8

Difficulty ⭐⭐⭐

Meat marinated in Riesling, baked in pastry, then filled with wine jelly — a traditional Luxembourg pie.

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📖 The Story Behind This Dish

Rieslingspaschtéit is a specialty of Luxembourg's Moselle wine country: pork or veal marinated in Riesling white wine is baked in pastry, and once cool, wine jelly is poured in through a hole in the top. Sold at bakeries and butchers, it's eaten cold with salad.

🌆 Where it's eaten: At a butcher's in a vineyard village on the Moselle, golden pies in the glass case are sliced to show meat and wine jelly inside.

🥕 Ingredients (serves 8)

Puff Pastry 2 sheets (frozen)
Pork Shoulder 500g
Chicken Breast 200g
White wine 300ml
Onion 1
Parsley A pinch
Gelatin 10g
Egg 1
Nutmeg A pinch
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Finely cut the pork and chicken and marinate overnight in 200ml white wine with chopped onion, parsley, salt, pepper, and nutmeg.
Line a loaf pan with pastry, fill with the drained meat, cover with pastry, and cut a hole in the center.
Brush with beaten egg, bake at 180°C for 1 hour 20 minutes, and cool.
Warm the remaining white wine and marinade and dissolve the softened gelatin in it.
Pour the slightly cooled jelly in through the hole and chill in the fridge overnight.

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