Rieslingspaschtéit
Rieslingspaschtéit Recipe from Luxembourg | Ingredients & Instructions
Introduction
Rieslingspaschtéit is a traditional Alsatian dish that consists of a rich and flavorful meat filling encased in a buttery pastry crust. This dish is typically served as a main course or as a festive dish for special occasions.
History
Rieslingspaschtéit has its origins in the Alsace region of France, where it is a popular dish that is often enjoyed during the holiday season. The dish is believed to have been influenced by German and French culinary traditions, resulting in a unique and delicious combination of flavors.
Ingredients
Filling
How to prepare
- Finely chop the vegetables and combine them with the remaining ingredients for the filling.
- Allow the mixture to marinate for 48 hours.
- To prepare the pastry, mix together the flour, eggs, salt, and water.
- Incorporate the melted butter into the mixture.
- Let the pastry rest for 1 hour.
- Roll out the pastry.
- Place the filling onto the pastry, forming a mound.
- Fold the pastry over the filling and press to seal the edges.
- Create 2 or 3 chimneys on the pastry, decorating their rims with pastry.
- Using a fork, create a criss-cross pattern on the pastry.
- Brush the pastry with a mixture of egg yolk and a small amount of cold water.
- Bake in the oven at medium heat for approximately 2 hours, or until the cooking juices run clear.
- Allow the dish to cool completely.
- Cook the pig's trotters and ears with the mirepoix for about 3-4 hours.
- Add the riesling to the mixture.
- Pour the aspic through the chimneys into the pastry.
- Refrigerate for 3-4 hours until completely cooled.
Variations
- Substitute the veal with pork or chicken for a different flavor profile.
- Add mushrooms or leeks to the filling for a vegetarian version of the dish.
Cooking Tips & Tricks
Make sure to marinate the filling for at least 48 hours to allow the flavors to fully develop.
- Be sure to seal the pastry edges tightly to prevent the filling from leaking out during baking.
- Brushing the pastry with an egg yolk wash will give it a beautiful golden color when baked.
- Allow the dish to cool completely before serving to allow the flavors to meld together.
Serving Suggestions
Rieslingspaschtéit can be served with a side salad or pickles for a refreshing contrast to the rich flavors of the dish.
Cooking Techniques
Marinating the filling for 48 hours allows the flavors to develop and intensify.
- Baking the dish at a medium heat for 2 hours ensures that the pastry is cooked through and golden brown.
Ingredient Substitutions
Use vegetable shortening or margarine instead of butter for a dairy-free version of the pastry.
- Substitute white wine for the riesling in the filling for a different flavor profile.
Make Ahead Tips
Rieslingspaschtéit can be assembled and refrigerated overnight before baking for a convenient make-ahead option.
Presentation Ideas
Serve Rieslingspaschtéit on a platter garnished with fresh herbs for an elegant presentation.
Pairing Recommendations
Rieslingspaschtéit pairs well with a crisp white wine or a light beer to complement the rich flavors of the dish.
Storage and Reheating Instructions
Store leftover Rieslingspaschtéit in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.
Nutrition Information
Calories per serving
Each serving of Rieslingspaschtéit contains approximately 500 calories.
Carbohydrates
Each serving of Rieslingspaschtéit contains approximately 45 grams of carbohydrates.
Fats
Each serving of Rieslingspaschtéit contains approximately 25 grams of fats.
Proteins
Each serving of Rieslingspaschtéit contains approximately 30 grams of proteins.
Vitamins and minerals
Rieslingspaschtéit is a rich source of iron, vitamin A, and vitamin C.
Alergens
Rieslingspaschtéit contains gluten, eggs, and dairy.
Summary
Rieslingspaschtéit is a hearty and satisfying dish that is rich in proteins and fats. It is best enjoyed in moderation as part of a balanced diet.
Summary
Rieslingspaschtéit is a delicious and comforting dish that is perfect for special occasions or holiday gatherings. With a rich and flavorful filling encased in a buttery pastry crust, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.
How did I get this recipe?
The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the small village where I grew up, and I was wandering through the bustling market square, surrounded by the sights and smells of fresh produce and homemade goods. As I passed by a stall selling traditional Alsatian dishes, my eyes were drawn to a beautiful golden pastry pie that was being displayed front and center. Intrigued, I approached the vendor and asked him about the dish.
He smiled warmly and explained that it was a Rieslingspaschtéit, a classic Alsatian dish made with a flaky pastry crust and a filling of tender pork, onions, and mushrooms cooked in a rich Riesling wine sauce. The vendor went on to tell me that the recipe had been passed down through generations in his family, and he was proud to continue the tradition of making and selling the delicious dish.
I was immediately captivated by the idea of recreating this dish in my own kitchen. I asked the vendor if he would share the recipe with me, and to my surprise, he agreed. He handed me a handwritten card with the list of ingredients and instructions for making the Rieslingspaschtéit, and wished me luck in my culinary endeavors.
Excited and grateful, I hurried home to gather the ingredients and set to work on making the dish. As I chopped and sautéed and simmered, the savory aroma of the pork and mushrooms mingling with the fragrant Riesling wine filled my kitchen, bringing back memories of the flavors and scents of my childhood.
When the Rieslingspaschtéit was finally ready, I couldn't wait to taste it. I carefully sliced into the golden crust and spooned out a generous portion of the steaming filling onto my plate. As I took my first bite, I was transported back in time to the village square, surrounded by the sights and sounds of the market, and I knew that this dish would always hold a special place in my heart.
Since that day, I have made the Rieslingspaschtéit many times, each time tweaking the recipe slightly to suit my own tastes and preferences. I have shared the dish with friends and family, who have all raved about its delicious flavors and comforting warmth.
As I sit here now, reflecting on the journey that led me to discover the recipe for Rieslingspaschtéit, I am filled with gratitude for the kind vendor who shared his family's culinary legacy with me. The dish has become a staple in my own repertoire of recipes, a reminder of the joy and connection that food can bring to our lives.
And so, I will continue to make the Rieslingspaschtéit, always mindful of the tradition and history that it represents, and grateful for the memories and stories that it evokes with each savory bite.
Categories
| Carrot Recipes | Cognac Recipes | Egg Yolk Recipes | Ground Beef Recipes | Ground Pork Recipes | Ground Veal Recipes | Luxembourgish Meat Dishes | Luxembourgish Recipes | Onion Recipes | Riesling Recipes | Savory Pie Recipes | Shallot Recipes |