Dish

Rieslingspaschtéit

Riesling Paschtéit

Rieslingspaschtéit is made by mixing flour, salt, and water to make a dough. The dough is then rolled out and filled with a mixture of ground pork, onions, carrots, and Riesling wine. The pastry is then baked in an oven until it is golden brown. The filling is savory and delicious, and the pastry is flaky and buttery. This dish is perfect for lunch or dinner.

European cuisine› Western European cuisine› Luxembourgian cuisine

Pie› Savory Pie

Origins and history

Rieslingspaschtéit originated in the Alsace region of France and has been a staple in Alsace cuisine for centuries. The dish is believed to have been created by German immigrants who settled in the region in the 17th century. The dish has since become a beloved tradition in Alsace and is enjoyed by people all over the region.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is high in calories and should be consumed in moderation.

Variations

There are many variations of Rieslingspaschtéit, including vegetarian and gluten-free options. Some variations also include different types of meat or vegetables in the filling.

Presentation and garnishing

Rieslingspaschtéit is traditionally served hot and fresh from the oven. It can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of black pepper.

Tips & Tricks

To make the perfect Rieslingspaschtéit, be sure to use high-quality meat and fresh ingredients. The pastry should be flaky and buttery, and the filling should be savory and delicious. Be careful not to overfill the pastry, as this can cause it to burst during baking.

Side-dishes

Rieslingspaschtéit can be served with a variety of side dishes, including salads, soups, and stews. It is also delicious on its own as a snack or light meal.