Thai-inspired Spicy Chicken Rieslingspaschtéit

Ingredients

In this Thai-inspired adaptation, we infuse the traditional Rieslingspaschtéit with the vibrant flavors of Thai cuisine. The original dish is typically made with a creamy filling of chicken, mushrooms, and Riesling wine, while our version incorporates Thai spices such as lemongrass, ginger, garlic, and Thai chili to add a fiery kick. The traditional pastry crust remains the same, providing a buttery and flaky base for the flavorful filling. We alse have the original recipe for Rieslingspaschtéit, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemongrass, minced 1 tablespoon fresh lemongrass, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 Thai chili, finely chopped 1 Thai chili, finely chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/4 cup (15g) fresh Thai basil, chopped 1/4 cup (15g) fresh Thai basil, chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon 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.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic, lemongrass, ginger, and Thai chili. Sauté for 2-3 minutes until fragrant.
4. 4.
   Add the shredded chicken to the skillet and cook for an additional 2 minutes, stirring to coat the chicken with the aromatic mixture.
5. 5.
   Pour in the heavy cream, chicken broth, fish sauce, and lime juice. Stir well to combine and bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
6. 6.
   Remove the skillet from heat and stir in the fresh Thai basil and cilantro. Season with salt and pepper to taste.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently against the bottom and sides.
9. 9.
   Pour the chicken filling into the pastry-lined dish and spread it evenly.
10. 10.
    Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is heated through.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor. Finely mince it to ensure it blends well with the other ingredients.
• Thai chili — Adjust the amount according to your spice preference. Remove the seeds for a milder heat or keep them for an extra kick.
• Fresh Thai basil and cilantro — Gently wash the herbs and pat them dry before chopping. The aromatic flavors of these herbs are essential to the dish, so use them generously.

Tips & Tricks

• If you prefer a spicier filling, add a few extra Thai chilies or a dash of Thai chili paste.
• For a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Serve the Rieslingspaschtéit with a side of Thai jasmine rice to complete the meal.
• Experiment with different Thai herbs such as kaffir lime leaves or Thai holy basil for additional flavor variations.
• Make the pastry dough in advance and refrigerate it overnight for easier handling.

Serving advice

Serve the Thai-inspired Spicy Chicken Rieslingspaschtéit warm as a main course. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the Rieslingspaschtéit with a sprinkle of chopped fresh Thai basil and cilantro. Serve it on a decorative platter or individual plates for an elegant touch.