Luxembourg Riesling Pork Pie
"Very involved recipe Rieslingspaschteit Translate from. Metric to american maybe off 3 leaves gelatine powder are the same as an envelope of knox gelatin"
Ingredients
Nutritional
- 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 by Step Method
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
Meanwhile,
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
No special items needed.