Riesling Pie (rieslingspaschtéit)
Riesling Pie, known as Rieslingspaschtéit in Luxembourg, is a traditional savory pie that is popular in Luxembourgian cuisine. This delicious pie is filled with a flavorful mixture of Riesling-infused meat and encased in a flaky pastry crust.
Ingredients
- 1 lb (450g) ground pork
- 1 onion, finely chopped
- 1/2 cup (120ml) Riesling wine
- 1/4 cup (60ml) heavy cream
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet, cook the ground pork and onion over medium heat until the pork is no longer pink.
- Add the Riesling wine and cook until the liquid has evaporated.
- Stir in the heavy cream and season with salt and pepper. Remove from heat and let the mixture cool.
- Preheat the oven to 375°F (190°C).
- Roll out one sheet of puff pastry and line a pie dish with it.
- Pour the cooled pork mixture into the pastry-lined dish.
- Roll out the second sheet of puff pastry and place it over the filling. Seal the edges and trim off any excess pastry.
- Brush the top of the pie with the beaten egg to create a golden crust.
- Make a few small slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown.
- Let the pie cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Pie dish Skillet Rolling pin
Tools
Oven
Serving suggestions
Serve the Riesling Pie with a side of fresh salad or steamed vegetables.
Tips & tricks
For a richer flavor, you can use a higher quality Riesling wine in the filling.
Cost
$15