Entree: Luxembourg – Southern Culinary Region – Paschtéit au Riesling (Luxembourgish puff pastry meat pie braised with Riesling wine in a creamy sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) ready-made puff pastry (about 2 sheets if using smaller sheets), thawed
- 8 oz (225 g) ground pork
- 8 oz (225 g) ground veal
- 1 medium onion, finely chopped
- 1 clove garlic, minced (about 3 g)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) dry Riesling wine
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 large egg, approx. 50 g, beaten for egg wash
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the garlic and cook 30 seconds more.
3. Increase heat to medium-high and add the ground pork and ground veal. Cook, breaking up the meat, until browned and no longer pink, about 6–8 minutes. Season with 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and 1 tsp (1 g) thyme.
4. Sprinkle 1 tbsp (8 g) flour over the cooked meat and stir for 1 minute to remove raw flour taste. Deglaze the pan with 1 cup (240 ml) Riesling wine, scraping up browned bits, and simmer until reduced by about half, 3–4 minutes.
5. Add 1 cup (240 ml) chicken stock and 1/2 cup (120 ml) heavy cream. Stir in 1 tbsp (15 g) Dijon mustard and simmer gently until the filling thickens to a saucy but spoonable consistency, about 4–6 minutes. Adjust seasoning to taste. Remove from heat and let the filling cool to room temperature.
6. Roll out the puff pastry on a lightly floured surface. Cut one sheet to form a bottom crust to fit a 9-inch (23 cm) pie dish or small baking dish. Gently press pastry into the dish and trim excess. Spoon the cooled meat and Riesling filling into the pastry-lined dish.
7. Cover with the second sheet of puff pastry, trimming and sealing the edges. Crimp the edges to seal and cut a few small slits in the top to allow steam to escape. Brush the top with the beaten egg (1 large egg, approx. 50 g) for a glossy finish.
8. Bake in the preheated oven until the pastry is puffed and deep golden brown, about 30–35 minutes. If the top browns too quickly, cover loosely with foil for the remaining time.
9. Let the Paschtéit rest 10 minutes before slicing to let the filling set. Garnish with 2 tbsp (30 g) chopped parsley if desired and serve warm with a simple green salad or boiled potatoes for a traditional Luxembourg pairing.