Rieslingspaschtéit (Luxembourg Riesling Pie)

Experience the elegant flavors of Luxembourg with Rieslingspaschtéit, a savory pie that combines tender meat, vegetables, and the subtle sweetness of Riesling wine, all wrapped in a golden, flaky pastry. Perfect for festive occasions or a refined family dinner, this dish reflects Luxembourg’s rich culinary tradition.

Ingredients

• 1 sheet puff pastry (about 250 g)
• 300 g minced pork or veal
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 100 ml Riesling wine
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling

   In a skillet, melt butter over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Add minced meat and cook until browned. Season with salt, pepper, and mustard. Sprinkle flour over the mixture and stir to combine. Gradually add Riesling wine, stirring until the filling thickens. Remove from heat and let cool slightly.

2. Assemble the Pie

   Preheat the oven to 200°C (390°F). Roll out the puff pastry on a floured surface. Place the filling in the center, leaving edges for folding. Fold the pastry over the filling and seal the edges. Brush the top with beaten egg for a golden finish.

3. Bake

   Place the pie on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until the pastry is golden brown and crisp.

4. Serve

   Cut into slices and serve warm, paired with a simple green salad or lightly steamed vegetables. Rieslingspaschtéit offers a delicate balance of rich meat filling and the fruity notes of Riesling wine, creating a truly memorable Luxembourgish dish.

Serving

Rieslingspaschtéit is perfect for festive meals or a refined family dinner, combining tender meat, aromatic vegetables, and the subtle sweetness of Riesling in a crisp, flaky pastry.