Luxembourgian Rieslingspaschtéit

Ingredients

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 pound (450g) pork shoulder, diced 1 pound (450g) pork shoulder, diced
• 1 pound (450g) veal shoulder, diced 1 pound (450g) veal shoulder, diced
• 1 pound (450g) chicken breast, diced 1 pound (450g) chicken breast, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) Riesling wine 1 cup (240ml) Riesling wine
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1885 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the flour and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the diced pork, veal, and chicken, and cook until browned on all sides. Remove the meats from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion, diced carrots, and sliced mushrooms. Sauté until the vegetables are softened.
6. 6.
   Return the meats to the skillet and sprinkle the flour over the mixture. Stir well to coat the meats and vegetables with the flour.
7. 7.
   Pour in the Riesling wine and chicken broth, stirring continuously until the liquid thickens. Add the minced garlic, thyme leaves, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
8. 8.
   Remove the pastry dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch (23cm) pie dish. Line the pie dish with the pastry crust, trimming any excess dough.
9. 9.
   Pour the meat and vegetable filling into the pastry-lined dish. Cover the filling with another layer of pastry, sealing the edges. Cut a few slits on the top crust to allow steam to escape.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Pork, veal, and chicken — Ensure the meats are diced into small, uniform pieces to ensure even cooking throughout the filling.
• Riesling wine — Choose a good quality Riesling wine that complements the flavors of the dish. If you prefer a sweeter filling, opt for a slightly sweeter Riesling.

Tips & Tricks

• For a richer flavor, marinate the diced meats in Riesling wine for a few hours before cooking.
• If you prefer a vegetarian version, substitute the meats with a combination of mushrooms, tofu, and lentils.
• Serve the Rieslingspaschtéit with a side of tangy sauerkraut to balance the flavors.
• Leftovers can be reheated in the oven for a few minutes to regain their crispness.
• Experiment with different herbs and spices to customize the flavor profile of the filling.

Serving advice

Serve the Rieslingspaschtéit warm as a main course, accompanied by a fresh green salad. Cut it into generous slices to showcase the beautiful layers of the filling and crust.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the Rieslingspaschtéit before serving. The golden-brown crust and the vibrant colors of the filling will make it an eye-catching centerpiece on any dining table.