Table of Contents

Rieslingspaschtéit: A Luxembourgish Meat & Wine Pie

The memory is as vivid as the aroma of the pie itself. I was a young culinary student interning at a small bistro in Luxembourg, and the owner, a stout woman named Madame Sophie, took me under her wing. One blustery autumn afternoon, she showed me how to make Rieslingspaschtéit. The savory aroma of the meat mingling with the sweet Riesling filled the kitchen, a promise of warmth and comfort on a cold day. The taste? Unforgettable. This rustic pie is not just food; it’s a taste of Luxembourgish history and hospitality.

Recipe Overview

Prep Time: 3 hours (plus 48 hours macerating)
Cook Time: 2 hours
Cooling Time: 7-8 hours
Total Time: 5 hours 30 minutes (plus 48 hours macerating)
Servings: Varies based on slice size
Yield: 1 pie
Dietary Type: Not specified (Contains Meat and Gluten)

Ingredients

For the Crust:

750 g flour
250 g butter
2 eggs
12 g salt
200 ml water
1 egg yolk (for brushing)

For the Filling:

500 g pork
200 g beef
300 g veal
2 carrots
2 shallots
2 onions
1 bunch parsley
40 ml cognac
2 sprigs marjoram
½ teaspoon pepper
2 teaspoons salt
½ cup Riesling wine

For the Aspic:

1 pork trotter
2 pig ears
1 cup onion, diced
½ cup carrot, diced
½ cup celery, diced
1 cup Riesling wine
½ teaspoon pepper
1 teaspoon salt

Equipment Needed

Large mixing bowls
Sharp knife
Cutting board
Rolling pin
Pie dish or baking sheet
Stock pot
Fine-mesh sieve
Fork

Instructions

Prepare the Filling: Finely chop the carrots, shallots, onions, and parsley. In a large bowl, combine the chopped vegetables with the pork, beef, and veal. Add the cognac, marjoram, pepper, salt, and Riesling wine. Mix thoroughly to ensure all ingredients are well combined. Cover the bowl and refrigerate for 48 hours to allow the flavors to macerate. This step is crucial for developing the rich, complex taste of the pie.
Make the Pastry: In a separate large bowl, combine the flour, eggs, salt, and water. Mix until a rough dough forms. Melt the butter and add it to the dough. Knead the dough until it is smooth and elastic. If the dough is too dry, add a little more water, one tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax, making it easier to roll out.
Preheat the Oven: Preheat your oven to 160°C (320°F). Make sure your oven rack is in the center position to ensure even baking.
Assemble the Pie: Roll out the pastry on a lightly floured surface to a thickness of about ¼ inch. The dough should be large enough to completely encase the filling. Place the rolled-out pastry on a pie dish or baking sheet.
Fill the Pastry: Pile the macerated filling onto the center of the pastry, forming a mound.
Seal the Pie: Fold the pastry over the filling, completely encasing it. Press the edges firmly together to seal, creating a tight closure. You can use a fork to crimp the edges for a decorative touch.
Create Chimneys: Make 2 or 3 chimneys in the top of the pie to allow steam to escape during baking. You can create these by cutting small holes or by using small pastry cutouts to form decorative chimneys. Decorate the rims of the chimneys with extra pastry scraps, if desired.
Decorate the Crust: Trace a criss-cross pattern on the top of the pie with a fork for visual appeal and to help release steam.
Egg Wash: In a small bowl, whisk together the egg yolk with a little cold water. Brush the top of the pie with the egg wash to give it a golden-brown color during baking.
Bake the Pie: Place the pie in the preheated oven and bake for approximately 2 hours, or until the crust is golden brown and the cooking juices run clear when pierced with a skewer. If the crust starts to brown too quickly, you can loosely cover the pie with foil.
Cool Completely: Remove the pie from the oven and let it cool completely before adding the aspic. This is important to prevent the aspic from melting.
Prepare the Aspic: In a stock pot, combine the pork trotter, pig ears, diced onion, diced carrot, diced celery, pepper, and salt. Cover with water and simmer for 3-4 hours, or until the trotters and ears are very tender.
Strain the Aspic: Strain the broth through a fine-mesh sieve, discarding the solids. Stir in the Riesling wine.
Add the Aspic: Once the pie has cooled completely, pour the aspic through the chimneys into the pastry.
Set the Aspic: Refrigerate the pie for 3-4 hours, or until the aspic is completely set.
Serve: Slice and serve the Rieslingspaschtéit cold, traditionally with spiced cherries.

Expert Tips & Tricks

For a richer crust, use European-style butter with a higher fat content.
Don’t skip the 48-hour maceration; it’s essential for the best flavor. If short on time, even 24 hours will make a difference.
To prevent the bottom crust from becoming soggy, blind bake the crust partially before adding the filling.
If you don’t have pig’s trotters or ears, you can substitute with chicken feet or a ham hock for the aspic.
Ensure the pie is completely cool before adding the aspic to prevent it from melting and creating a soggy pie.
For a more pronounced wine flavor, add a splash of cognac or brandy to the aspic along with the Riesling.
If you find the aspic isn’t setting properly, you can add a small amount of gelatin to help it firm up. Follow the instructions on the gelatin packet for the correct ratio of gelatin to liquid.

Serving & Storage Suggestions

Rieslingspaschtéit is best served cold. It’s traditionally accompanied by spiced cherries or a dollop of Dijon mustard. The contrast of the savory pie with the sweet and tangy cherries is a delightful experience. Leftover pie should be stored in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It will last for 3-4 days. Due to the aspic, it’s not recommended to freeze the pie. Reheat gently in a low oven (around 150°C/300°F) if desired, but it’s most authentic when served cold.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	800mg	33%
Total Carbohydrate	50g	17%
Dietary Fiber	5g	20%
Sugars	10g	N/A
Protein	30g	60%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend to make the crust. Be sure to add a binder like xanthan gum to help with structure.
Vegetarian/Vegan: While a traditional Rieslingspaschtéit contains meat, you could adapt it by using a combination of hearty mushrooms, lentils, and root vegetables for the filling. Use vegetable broth for the aspic, and agar-agar as a setting agent.
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat.
Seasonal Adaptation: In the fall, consider adding diced apples or pears to the filling for a seasonal twist.
Regional Adaptation: If you don’t have Riesling, a dry Gewürztraminer or Pinot Blanc would also work well in both the filling and the aspic.

FAQs (Frequently Asked Questions)

Q: Why is the maceration step so important?
A: Macerating the meat with the vegetables and wine allows the flavors to meld and penetrate the meat, resulting in a much more flavorful and complex pie. It also helps to tenderize the meat.

Q: Can I make the pastry ahead of time?
A: Yes, you can make the pastry up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling it out.

Q: What if I don’t have pig’s trotters or ears for the aspic?
A: You can substitute with chicken feet or a ham hock. These will provide the necessary collagen for the aspic to set. Alternatively, use a high-quality store-bought gelatin.

Q: How do I prevent the crust from getting soggy?
A: Partially blind-baking the crust before adding the filling can help prevent it from becoming soggy. Also, ensure the filling isn’t too wet and that the pie is completely cool before adding the aspic.

Q: Can I freeze Rieslingspaschtéit?
A: Freezing is not recommended due to the aspic, which can become watery and lose its texture upon thawing. The crust may also become soggy. It’s best to enjoy the pie fresh.

Final Thoughts

Rieslingspaschtéit is more than just a pie; it’s a celebration of flavor, tradition, and the simple pleasures of good food shared with loved ones. It might seem a little daunting at first, but the effort is well worth it. Don’t be afraid to experiment with the recipe and make it your own. Whether you’re an experienced chef or a novice cook, I encourage you to try your hand at this Luxembourgish delicacy. It’s a culinary adventure that will transport you to the heart of Europe, one delicious bite at a time. Pair it with a crisp glass of Riesling, and enjoy!

Rieslingspaschtéit – Meat & Wine Pie Recipe