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Rieslingspaschtéit – Luxembourgish meat pastry
Dinner

Rieslingspaschtéit – Luxembourgish meat pastry

Luxembourgish meat pastry with pork and Riesling wine in puff pastry — a festive classic with German overtones.

TraditionalWeekendCelebrationDinnerSvinekødLuxembourgish
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Rate:
200 min total
6 servings
Medium

Ingredients

servings
Units

  • Filling

    • 1.3 lb Pork, diced
    • about 0.8 cup Riesling wine
    • 1 stk Onion, finely chopped
    • 2 tbsp Parsley, chopped
    • 0 Salt to taste

  • Pastry

    • 2 ruller Puff pastry sheets
    • 1 stk Egg, for wash

Instructions

  1. 1

    Marinate pork in Riesling with onion and parsley for at least 2 hours

    1. Marinate pork in Riesling with onion and parsley for at least 2 hours (or overnight).
  2. 2

    Preheat oven to 200 °C

    1. Preheat the oven to 200 °C. Drain the marinade and brown the meat briefly in a pan. Season with salt to taste. (The wine is used as a marinade — no aspic is added.)
  3. 3

    Line a baking dish with one pastry sheet

    1. Line a baking dish with one pastry sheet. Fill with meat and cover with the second sheet. Brush with egg.
  4. 4

    Bake 40–50 min until pastry is golden

    1. Bake 40–50 min until pastry is golden. Rest 10 min before slicing.

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Allergens

GlutenDairy

Author

N

Nordmad

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Author

N

Nordmad