Entree: Luxembourg – Northern Culinary Region – Rieslingspaschtéit (Savory meat pie in pastry flavored with Riesling wine, traditional to Luxembourg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 20 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 4 oz (115 g) smoked bacon, finely chopped
- 1 cup (100 g) mushrooms, finely chopped
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (0.21 oz (6 g))
- 1/2 cup (120 ml) dry Riesling or other dry white wine
- 1/4 cup (60 ml) heavy cream
- 1/3 cup (35 g) dry breadcrumbs
- 1 tbsp (15 g) Dijon mustard
- 1 large egg, lightly beaten (for filling)
- 1 large egg, beaten (for egg wash)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (1 g) fresh thyme leaves, chopped
- 12 oz (340 g) puff pastry, thawed (about 2 sheets)
- 1 tbsp (15 ml) vegetable oil or butter for sautéing

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 4 oz (115 g) smoked bacon, finely chopped
- 1 cup (100 g) mushrooms, finely chopped
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (6 g)
- 1/2 cup (120 ml) dry Riesling or other dry white wine
- 1/4 cup (60 ml) heavy cream
- 1/3 cup (35 g) dry breadcrumbs
- 1 tbsp (15 g) Dijon mustard
- 1 large egg, lightly beaten (for filling)
- 1 large egg, beaten (for egg wash)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (1 g) fresh thyme leaves, chopped
- 12 oz (340 g) puff pastry, thawed (about 2 sheets)
- 1 tbsp (15 ml) vegetable oil or butter for sautéing

Instructions

1. Preheat oven to 375°F (190°C). In a skillet over medium heat, add oil or butter and sauté chopped onion and garlic until translucent, about 3–4 minutes. Add chopped mushrooms and cook until softened and any liquid has evaporated, about 4–5 minutes.
2. Pour in the Riesling and simmer until reduced by about half, 3–5 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine ground pork, ground veal, chopped bacon, cooled mushroom-onion mixture, breadcrumbs, Dijon mustard, beaten egg, heavy cream, salt, pepper, nutmeg, and thyme. Mix gently until all ingredients are evenly incorporated.
4. Roll out one sheet of puff pastry to fit a 9x5 in (23x13 cm) loaf pan, leaving an overhang for sealing. Press pastry into the pan and trim excess. Pack the meat mixture firmly into the pastry-lined pan, smoothing the top.
5. Roll out the second pastry sheet to cover the loaf; dampen the edges and seal the top to the base, trimming any excess. Make a few small vents in the top to release steam and brush the entire surface with beaten egg.
6. Place the loaf pan on a baking sheet and bake in the preheated oven for 50–65 minutes, until pastry is deep golden and internal temperature of filling reaches 160°F (71°C).
7. Remove from oven and let rest 15–20 minutes before unmolding and slicing. Serve warm in slices with mustard, a simple salad, or boiled potatoes.