Rieslingspaschtéit
Rieslingspaschtéit (REES-ling-PASH-tait)
Riesling Meat Pie
A golden pastry shell enclosing tender chicken and veal in a luscious Riesling wine cream sauce, a showpiece of Luxembourgish celebratory cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving platter
Garnishes: thyme sprigs, pastry decorations
Accompaniments: green salad, Riesling wine
Instructions
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1
Sauté onion in butter until soft. Add chicken and veal, brown on all sides.
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2
Deglaze with Riesling wine and reduce by half. Add mushrooms and thyme.
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3
Sprinkle in flour, stir well. Pour in cream and simmer 15 minutes until thick.
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4
Season filling with salt and white pepper. Cool completely.
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5
Line a pie dish with puff pastry. Add cooled filling. Cover with pastry lid, crimp edges, cut steam vents.
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6
Brush with egg yolk glaze. Bake at 200°C (400°F) for 30-35 minutes until deeply golden.
Did You Know?
Rieslingspaschtéit showcases Luxembourg's Moselle Valley wines, which are among the northernmost vineyards in Europe.
Chef's Notes
Equipment Tips
- pie dish
- rolling pin
- saucepan
- oven
Garnishing
thyme sprigs, pastry decorations
Accompaniments
green salad, Riesling wine
The Story Behind Rieslingspaschtéit
This elegant meat pie reflects Luxembourg's position at the crossroads of French and German culinary traditions, combining French pâté-en-croûte techniques with local Moselle Riesling wine. It became the centerpiece of festive Luxembourgish tables, representing the Grand Duchy's pride in its winemaking heritage and sophisticated home cooking.
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