Rieslingspaschtéit - Meat & Wine Pie

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 750 g flour
• 250 g butter
• 2 eggs
• 12 g salt
• 200 ml water
• 1 egg yolk
• 500 g lamb
• 200 g beef
• 300 g veal
• 2 carrots
• 2 shallots
• 2 onions
• 1 bunch parsley
• 40 ml cognac
• 2 sprigs marjoram
• 1/2 teaspoon pepper
• 2 teaspoons salt
• 1/2 cup riesling wine
• 1 lamb trotter
• 2 pig, ears
• 1 cup onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1 cup riesling wine
• 1/2 teaspoon pepper
• 1 teaspoon salt

Recipe

• 1 finely chop the vegetables and mix them with the remaining ingredients for the filling. leave to macerate for 48 hours.
• 2 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.
• 3 preheat oven to 160°c.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 slice and serve with spiced cherries.