Rieslingspaschtéit

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== Description ==
Meat and wine pie
== Ingredients ==
=== Pastry ===
* 750 g flour
* 250 g butter
* 2 eggs
* 12 g salt
* 200 ml water
* 1 egg yolk
=== Filling ===
* 1 kg minced meat (500 g pork, 200 g beef, 300 g veal)
* 2 carrots
* 2 shallots
* 2 onions
* 1 bunch of parsley
* 4 cl cognac
* marjoram
* pepper
* salt
* powdered condiment
* riesling
=== Aspic ===
* 1 pig trotter
* 2 pig ears
* mirepoix
* riesling
* pepper
* salt
== 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.
# Leave to rest for 1 hour.
# 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.
# Cook the pig's trotters and ears with the mirepoix for some 3–4 hours.
# Add the riesling.
# Pour this aspic through the chimneys into the pastry.
# Leave to cool in the refrigerator for 3–4 hours.
Category:Luxembourgish Meat Dishes
Category:Savory pie Recipes
Category:Carrot Recipes
Category:Shallot Recipes
Category:Onion Recipes
Category:Riesling Recipes
Category:Cognac Recipes
Category:Ground veal Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Egg yolk Recipes
Category:Recipes that need photos