One of m all-time favorite snacks is this luxembourgish meat pie – “Rieslingspaschteit”. It is a special meat pie filled with a tangy white wine aspic. Every time I go home to Luxembourg, this is one of the first things I buy. I am still searching for the ultimate Pie in Luxembourg, as those you can find in the supermarket are “mäh”. So if you have a good address, make sure to comment it below, please! ↓↓↓
The dough you need for this meat is called a “pâte brisée” – however I have tried it so often, and I can’t seem to get it right. It turns out brittle and unmanageable. Even my uncle tried to teach me (he was a botcher and made these pastries on a daily basis) and I still couldn’t manage. So I ended up buying a ready pastry in the supermarket (I have no shame to make life easier). Buying a dough makes the process a lot quicker also. So I bought two types of dough, and both worked impeccably! First I bought a dough used for quiches and tartes and secondly a dough for “Flammekuchen”. One is heavily butter based, and resembles the original pastry strongly, whereas the other is more water based, and is a welcome lighter alternative!
First mix all the ingredients for the meat filling and let it rest about 30 minutes in the fridge. During that time prepare your dough by cutting it into roughly 15×20 cm rectangles. Add a portion of meat (ca 2-3 Tbsp) in the middel of the rectangle. Fold the sides over the meat and roll up the whole thing (similarly to a burrito). It is important however to make sure that the dough is properly sealed, otherwise the aspic will run out later. A good way to do this is to use a fork and press down the edges. Then tuck the edges under the pie.
From the rest of the dough cut out one circle per pie and position it on top of the pie. With a knife cut out a hole through the circle and the pie. Smoothen the edges with your fingers and maybe largen the hole a little. Then add a chimney made of aluminum foil. Baste the pie with eggwash and make sure to seal the edge of the pie with the alu foil with egg. This is to ensure that the vapors escape through the chimney and don’t try and find a way out the side.
Depending on the size of the pie, bake it at 170°C for 45 minutes to an hour. Remove from the oven, remove the chimney and let cool. When the pie has cooled down, prepare the aspic: heat the wine, water and soup powder. Soak the gelatin in cold water according to it’s specifications. Dissolve the gelatin in the hot wine mixture (don’t allow to boil). Now pour the aspic into the hole of the pie until full. Let the gelatin spread and the pie cool for a while (you can put it in the fridge). The level of the aspic will sink. Repeat this procedure until the pie is full (and the aspic level doesn’t sink anymore).
Let everything cool down and set properly and slice. Serve as a topping for salads or a snack with your aperitif. Et voilà 🙂 Don’t forget to register for my bimonthly emails and receive all of the recipes and news at once. Or just follow Milly’s Melting Pot on Facebook, Instagram, Pinterest or now also on Twitter and never miss any news!
Shopping list (4-6 pies)
- 2-3 packs of quiche dough
- 500 gr mixed mined meat
- 100 gr speck in cubes
- 1 handful grated carrot
- 1 handful grated sellerie
- 1/3 leek finely chopped
- 3-4 Tbsp dry white wine like Elbling, Veltliner, Riesling
- 1 handful chopped parsley
- 1 chopped onion/shalotte
- 1 Tbsp marjoram
- Salt / Pepper
- 1 egg to glaze
- 500 ml dry white wine
- 200 ml water
- 2-3 Tbsp of dry soup mix
- 1,5X amount of gelatine for that volume of liquid (to ensure it sets properly)