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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.

Ingredients:

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

Instructions:

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.

Serving:

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.