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Holidays & Special Occasions

Rieslingspaschtéit

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60 min
Prep
60 min
Cook
8
Servings

Ingredients

  • 500g (1 lb) Pork shoulder, cubed
  • 300g (10.6 oz) Veal, cubed
  • 150ml (1/2 cup) Riesling wine
  • 1 Onion, diced
  • 2 tbsp (28g) Butter
  • 2 tbsp (15g) Flour
  • 200ml (3/4 cup) Stock
  • Salt, pepper, and thyme, to taste
  • 500g (1 lb) Shortcrust pastry (store-bought or homemade)
  • 1 Egg, beaten, for glazing

Method

  1. Marinate the pork and veal in the Riesling wine for at least 2 hours, or overnight if possible.
  2. Drain the meat, reserving the marinade, and pat dry.
  3. Melt the butter in a pan and brown the meat in batches; set aside.
  4. Sauté the onion in the same pan, then stir in the flour to make a roux.
  5. Gradually whisk in the reserved marinade and stock, then return the meat to the pan and simmer for 30-40 minutes until tender; season with salt, pepper, and thyme.
  6. Cool the filling, then transfer to a pastry-lined pie dish and top with a pastry lid, sealing the edges well.
  7. Brush with beaten egg and bake at 200°C (400°F) for 40-45 minutes until the pastry is deep golden brown.

Introduction: Rieslingspaschtéit is a festive Luxembourgish pie traditionally served around Easter, marrying the country's Moselle Riesling wine with a rich, slow-cooked meat filling wrapped in golden pastry.

Cultural Background: Rieslingspaschtéit is a festive Luxembourgish pie traditionally served around Easter, marrying the country's Moselle Riesling wine with a rich, slow-cooked meat filling wrapped in golden pastry.

Tips: Cool the meat filling before assembling the pie — hot filling can make the pastry base soggy and harder to seal properly.

Variations: A version using only pork, or adding a handful of mushrooms to the filling, is common depending on the household.

Nutrition: Approx. 480 kcal, 24g protein, 26g fat, 34g carbohydrates per serving.

FAQs:

Q: When is this pie traditionally eaten?
A: It's especially associated with Easter Monday (Éimaischen) in Luxembourg, when families gather for a festive meal.

Q: Can the filling be made a day ahead?
A: Yes, and it actually benefits from resting overnight in the fridge before the pie is assembled and baked.

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