Rieslingspaschtéit (Luxembourg Riesling Pork Pie in Aspic)
In short: A loaf-shaped pie of coarse Riesling-marinated pork and veal in crisp pastry, set with Riesling jelly and served cold in thick slices. It takes about 2 h 30 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 1 h 30 min
- Resting
- 18 h
- Total
- 2 h 30 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 430 kcal
Rieslingspaschtéit is Luxembourg's pork pie, a loaf of coarse seasoned meat in crisp pastry, set with a jelly made from Riesling. It is sold in bakeries and delicatessens, served cold in thick slices with salad, mustard or pickles and a glass of the same wine. Making it takes time but it is mostly waiting: the meat marinates overnight and the pie chills overnight, so it suits a party table.
Instructions
- Mix the ground meats and diced pork belly with the Riesling, shallots, garlic, salt, pepper, nutmeg and thyme. Cover and marinate in the fridge overnight.
- Make the pastry: rub the butter into the flour and salt until the mixture looks like coarse crumbs. Stir in the egg and just enough ice water to bring the dough together. Shape into a disc, wrap and chill for 1 hour.
- Heat the oven to 190°C (375°F). Grease and line a 25 cm (10 in) loaf tin with parchment. Roll out two-thirds of the pastry to 4 mm (1/6 in) thick and line the tin, leaving an overhang.
- Stir the parsley and beaten egg into the marinated meat until the mixture turns sticky. Pack it firmly into the pastry case, pressing out air pockets, and fold the overhang over the top.
- Roll out the remaining pastry and lay it over the pie. Seal and crimp the edges with a little water. Cut a 1 cm (1/2 in) hole in the center, slip in a small tube of rolled foil as a chimney and brush the top with the egg yolk.
- Bake for 30 minutes, then lower the oven to 170°C (340°F) and bake for 50 to 60 minutes more, until the pastry is deep golden and the filling reaches 71°C (160°F). Cool in the tin for 1 hour.
- Sprinkle the gelatin over the cold Riesling and leave for 5 minutes to soften. Stir in the hot stock until the gelatin dissolves, then cool until the liquid is syrupy but still pourable.
- Pour the aspic slowly through the chimney, a little at a time, letting it sink into the gaps before adding more. Cool completely, then chill overnight.
- Turn the pie out, slice thickly with a serrated knife and serve cold with salad, mustard and pickles.
Tips
- Ask the butcher for a coarse grind, or pulse small cubes in a food processor, so the filling stays chunky instead of pasty. Any dry, unoaked Riesling works if you cannot find one from the Moselle.
- Add the aspic only when the pie is cool, or it can soften the pastry and leak out. Stop pouring when the pie will take no more, and chill any leftover jelly to serve in cubes.
Questions and answers
What is Rieslingspaschtéit?
It is Luxembourg's pork pie: coarse seasoned pork, often with veal, baked in pastry and set with a Riesling jelly. It is served cold in slices.
Why is the aspic added after baking?
Liquid in the raw filling would make the pastry soggy. The aspic is poured into the baked, cooled pie through the chimney so it sets around the meat and fills any gaps.
How long does Rieslingspaschtéit keep?
Wrapped and refrigerated, it keeps for 4 days. Serve it at cool room temperature for the best flavor. Do not freeze it, since the aspic breaks down.
How long does it take to make Rieslingspaschtéit (Luxembourg Riesling Pork Pie in Aspic)?
About 2 h 30 min in total: 1 h of preparation and 1 h 30 min of cooking.
How many calories are in Rieslingspaschtéit (Luxembourg Riesling Pork Pie in Aspic)?
About 430 kcal per serving, with 20 g of protein, 23 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 23 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
