Entree: Luxembourg – Southern Culinary Region – Rieslingspaschtéit (Savory puff pastry meat pie flavored with Riesling and cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) store-bought puff pastry, thawed (about 2 sheets)
- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry Riesling or other dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tbsp (15 g) Dijon mustard (optional, for depth)
- 1 large egg beaten for egg wash
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter or line a 9-inch (23 cm) pie dish with parchment.
2. In a large skillet melt 2 tbsp (30 g) butter over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute.
3. Add 1 lb (454 g) ground pork and 8 oz (225 g) ground veal to the skillet. Cook, breaking up the meat, until browned and cooked through, about 8–10 minutes. Drain excess fat if needed.
4. Sprinkle 2 tbsp (16 g) flour over the meat and stir to combine. Cook 1 minute to remove raw flour taste.
5. Slowly pour in 1 cup (240 ml) dry Riesling, stirring to deglaze the pan and loosen browned bits. Simmer until the wine reduces by about half, 4–6 minutes.
6. Stir in 1/2 cup (120 ml) heavy cream, 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, 1/4 tsp (0.5 g) nutmeg, and 1 tbsp (15 g) Dijon mustard if using. Simmer until mixture is thickened and cohesive, about 2–3 minutes. Remove from heat and cool slightly.
7. Roll out one sheet of puff pastry and line the prepared pie dish, leaving a slight overhang. Fill with the cooled meat mixture and level the top.
8. Roll out second pastry sheet and cover the pie. Trim excess, crimp edges to seal, and make a few small slits in the top to vent. Brush the top with beaten egg.
9. Bake 35–45 minutes until pastry is deep golden and filling is bubbling. If the edges brown too quickly, cover loosely with foil.
10. Let rest 10 minutes before slicing. Garnish with chopped parsley and serve warm.