Entree: Luxembourg – National Cuisine – Rieslingspaschtéit (Puff pastry meat pie of pork and veal in a Riesling-flavored creamy filling)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 1 sheet (about 8 oz / 225 g) ready-rolled puff pastry, thawed (enough to line and cover a 9-inch / 23 cm pie)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion (about 6 oz / 170 g), finely chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 cloves (about 6 g) garlic, minced
- 1/2 cup (120 ml) dry Riesling or other dry white wine
- 1/4 cup (60 ml) chicken or vegetable stock
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (25 g) fresh breadcrumbs
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (6 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 large egg (about 50 g), beaten for egg wash

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet, heat the butter and oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and begin to brown, about 6 minutes. Stir in the garlic and cook 30 seconds more.
3. Increase heat to medium-high, add the ground pork and ground veal, breaking up with a spoon. Cook until no pink remains and meat is lightly browned, about 7–8 minutes.
4. Pour in the Riesling to deglaze the pan, scraping up any browned bits; let the wine reduce by half, about 2–3 minutes. Add the stock and simmer 1–2 minutes.
5. Lower heat and stir in the heavy cream, breadcrumbs, Dijon mustard, nutmeg, salt, and pepper. Cook until mixture thickens slightly, about 3–4 minutes. Remove from heat and stir in chopped parsley. Let the filling cool to warm (not hot).
6. Line a 9-inch (23 cm) deep pie dish with the puff pastry sheet, trimming excess. Fill with the cooled meat mixture, smoothing the top. Cover with a second sheet of pastry or a pastry lid, sealing edges firmly and trimming excess. Cut a few vents in the top to release steam.
7. Brush the pastry with beaten egg. Bake in the preheated oven until pastry is deep golden and filling bubbles, about 35–45 minutes.
8. Let rest 10–15 minutes before slicing to allow the filling to set. Serve warm, optionally with a simple green salad or steamed vegetables.