Luxembourg Riesling Pork Pie

Prep Time
Cook Time
2d 1h
Ready In

Recipe: #33196

August 22, 2019

"Very involved recipe Rieslingspaschteit Translate from. Metric to american maybe off 3 leaves gelatine powder are the same as an envelope of knox gelatin"

Original recipe yields 6 servings


  • Serving Size: 1 (512.6 g)
  • Calories 1103.1
  • Total Fat - 68.4 g
  • Saturated Fat - 31.5 g
  • Cholesterol - 654.3 mg
  • Sodium - 1432.7 mg
  • Total Carbohydrate - 64.7 g
  • Dietary Fiber - 10.5 g
  • Sugars - 2.9 g
  • Protein - 58.3 g
  • Calcium - 181.3 mg
  • Iron - 8.2 mg
  • Vitamin C - 10 mg
  • Thiamin - 1.1 mg

Step 1

The filling,

Step 2

Mix the beef and pork

Step 3

With the carrots, onion, parsley, marjoram, salt and freshly ground black pepper.

Step 4

Stir in the brandy,

Step 5

Cover and chill overnight.

Step 6

To make the pastry,

Step 7

Melt the butter

Step 8

, then set aside to cool for a few minutes.

Step 9

Put the flour in a large bowl and stir in the salt.

Step 10

Beat the egg and egg yolk with the water in a separate bowl.

Step 11

Stir the eggs and water into the flour, then gradually add the melted butter and form into a ball.

Step 12

Put this in a bowl

Step 13

And leave to rest for 2 hours.

Step 14

Divide the pastry

Step 15

Into 6 portions and roll them out into rectangles measuring about 18 x 20cm. Trim them neatly

Step 16

And keep the trimmings to make pastry chimneys.

Step 17

Divide the ground meat mixture into 6 sausage shapes

Step 18

And place 1 sausage in the centre of each piece of pastry.

Step 19

Brush the edges lightly with beaten egg.

Step 20

Fold up the 2 short sides of the pastry and then bring the long sides up

Step 21

And over the filling to enclose and fully seal the meat inside.

Step 22

Turn the parcel over,

Step 23

With the edges underneath, and place it on a baking tray lined with baking parchment.

Step 24

Very lightly score the pastry with the point of a sharp knife

Step 25

Don’t go too deep

Step 26

Or the pastry will split when it bakes. Repeat with the remaining filling and pastry.

Step 27

Preheat the oven to 180C/350F/Gas 4.

Step 28

Using the point of a knife,

Step 29

Make a small hole in the centre of each parcel

Step 30

And enlarge the hole with the tip of your little finger.

Step 31

Roll out the pastry trimmings and cut into strips about 1.5cm wide.

Step 32

Roll these around your little finger,

Step 33

Then place a rolled strip in each hole to make a ‘chimney’,

Step 34

Rising roughly 1cm out of the pastry. Brush generously with beaten egg

Step 35

And bake for 45 minutes.

Step 36

Remove from the oven and leave to cool.

Step 37

Put the gelatine sheets in a bowl of cold water

Step 38

And leave them for 5 minutes until softened,

Step 39

Then squeeze out the excess water over the sink.

Step 40


Step 41

Heat the wine very gently until just warm enough to melt the gelatine,

Step 42

Plop the squeezed gelatine sheets into the warm wine

Step 43

And stir until dissolved.

Step 44

Transfer the mixture to a jug and leave to cool.

Step 45

Put a small plastic funnel in one of the pastry ‘chimneys’

Step 46

And pour the wine into the pie.

Step 47

Take it slowly and let the wine find its way through the pie for a few seconds before adding more.

Step 48

Stop when the wine reaches halfway up the chimney.

Step 49

Repeat with all the pies.

Step 50

Put in the fridge and leave to set for at least 3 hours.

Tips & Variations

No special items needed.