Gastronomic Elegance: Mastering the Rieslingspaschtéit Recipe

Dish recipes: Rieslingspaschtéit
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Embark on a culinary odyssey to Luxembourg with our Rieslingspaschtéit recipe. This Luxembourgish dish, featuring a delicate balance of flavors, showcases the culinary finesse of the region and is a testament to its rich gastronomic heritage.


1 lb pork shoulder, diced (kg: 0.45)

1 lb veal, diced (kg: 0.45)

1 cup Riesling wine

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

1 leek, sliced

1 cup mushrooms, sliced

1/4 cup all-purpose flour (lb: 0.1, kg: 0.05)

2 cups beef or veal broth

1 bay leaf

Salt and pepper to taste

Puff pastry sheets


In a pot, brown diced pork shoulder and veal. Add finely chopped onion, minced garlic, diced carrots, sliced leek, and sliced mushrooms. Sauté until vegetables are softened. Sprinkle all-purpose flour over the meat and vegetables, stirring to coat evenly. Pour in Riesling wine and beef or veal broth. Add a bay leaf and season with salt and pepper to taste. Simmer until the meat is tender and the flavors meld together. Preheat the oven. Line a baking dish with puff pastry sheets, leaving excess to cover the filling. Pour the meat mixture into the pastry-lined dish and cover with the remaining puff pastry. Seal the edges. Bake until the pastry is golden brown and flaky.


Serve Rieslingspaschtéit warm, reveling in its savory essence and the exquisite interplay of flavors. Pair it with a fresh green salad for a complete Luxembourgish dining experience.

Let the Rieslingspaschtéit be your gateway to Luxembourg's culinary opulence a dish that transcends taste to become a celebration of gastronomic excellence.