Rieslingspaschtéit Meat Wine Pie Food
RIESLINGSPASCHTéIT - MEAT & WINE PIE
Make and share this Rieslingspaschtéit - Meat & Wine Pie recipe from Food.com.
Provided by Coasty
Categories Pork
Time 5h30m
Yield 1 slices
Number Of Ingredients 26
Steps:
- Finely chop the vegetables and mix them with the remaining ingredients for the filling. Leave to macerate for 48 hours.
- To prepare the pastry mix the flour, eggs, salt and water. Add the melted butter a mix into a dough. Leave to rest for 1 hour.
- Preheat oven to 160°C.
- Roll out the pastry. Pile the filling on the pastry by forming a clump. Fold the pastry over the filling and press to close the edges. Make 2 or 3 chimneys (decorate their rims with pastry). Trace a criss-cross pattern with a fork.
- Brush with the egg yolk mixed with a little cold water. Put in the oven at medium heat for some 2 hours (until the cooking juices comes out clear). Leave to cool completely.
- To make the aspic cook the pig's trotters and ears with the mirepoix and salt in a stock pot, cover with water for some 3-4 hours.
- When cool strain and stir through the riesling. Pour this aspic through the chimneys into the pastry. Leave to cool in the refrigerator for 3-4 hours to allow the aspic to set.
- Slice and serve with spiced cherries.
Nutrition Facts : Calories 7071.4, Fat 324, SaturatedFat 171.7, Cholesterol 1815.4, Sodium 14346.9, Carbohydrate 646.6, Fiber 33.6, Sugar 30.8, Protein 309.7
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