Rieslingspaschtéit — Print Recipe

A golden pastry shell enclosing tender chicken and veal in a luscious Riesling wine cream sauce, a showpiece of Luxembourgish celebratory cooking.

Ingredients

1 Sauté onion in butter until soft. Add chicken and veal, brown on all sides.
2 Deglaze with Riesling wine and reduce by half. Add mushrooms and thyme.
3 Sprinkle in flour, stir well. Pour in cream and simmer 15 minutes until thick.
4 Season filling with salt and white pepper. Cool completely.
5 Line a pie dish with puff pastry. Add cooled filling. Cover with pastry lid, crimp edges, cut steam vents.
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.