Luxembourg Riesling Pork Pie

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.