If you love wine and pig then these are the pies for you. There is wine in the pastry, wine in the filling and wine in the jelly, riesling to be precise. Hence the riesling in 'rieslingspaschteit', no idea what spaschteit means though ...probably pie. As for pork, we have three different types, pork belly, bacon and pork mince.
I fell in love with these pies the moment I saw them on Google images, I think they look like pastry submerines, piemerines if you will. I have no idea how big or small they're supposed to be, probably smaller than the ones I made so if there are any Luxembourgers who could clue me in here it would be greatly appreciated.
It does take a long time between popping on your apron and scoffing a mouthful of pie but most of that is waiting time and it is well worth it.
- 135ml riesling wine
- 135ml water
- 130g lard cubed
- 100g butter cubed
- 415g plain flour
- 85g strong white bread flour
1 tsp salt
- 500g minced pork
- 500g pork belly, skin removed and diced very finely
- 500g smoked bacon, chopped very finely
- 1 onion, peeled and grated
- 4 cloves garlic, peeled and crushed
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp finely chopped parsley
- 2.5 tsp mustard powder
- 200g white bread, finely chopped
- 3 tbsp riesling wine
- 1 egg beaten
- 5 leaves gelatine
- 170ml riesling wine
NUTRITIONAL CONTENT PER PORTION
- Calories | 520
- Fat | 29.4g
Serves | 20
Prep Time | 1 hour plus 7 hours chilling time
Cooking Time | 1 hour 45 minutes
- In a medium sized saucepan, stir together the wine, water, lard and butter. Heat over medium until the fats have melted and then raise the temperature and allow to come just to boiling point. Remove from the heat and cool for five minutes.
- In a large bowl, stir together the flours and salt, make a well in the centre with the back of a spoon and pour in the liquids/fats. Stir until a dough begins to form and allow to cool to a point where you can comfortably knead the dough with your hands.
Knead until you have a smooth dough, cover with clingfilm/saran wrap and refrigerate for an hour.
- Meanwhile prepare the filling by mixing all the ingredients together and then kneading with your hands until it is dough like. Do not scrimp on this stage, it can take up to ten minutes.
- Test the seasoning by rolling up a teaspoon sized piece of filling and frying it until browned and cooked through. Adjust the seasoning if necessary. Cover and refrigerate until you're ready to assemble your pie.
back to the pastry dough
- On a lightly floured surface, roll the pastry out into a rectangle approximately 20cm x 30cm. Fold into three layers, cover with clingfilm/saran wrap and refrigerate for a further hour.
assembly and cooking
- Take two walnut sized pieces of the dough and set aside for later (cover them to make sure they don't dry out.
- On a lightly floured surface fold the dough into three layers once more and then divide equally into two pieces (we're making two pies0.
- Roll each piece into a rectangle approximately 30cm x 25cm.
- Split the filling into two equally sized pieces. Roll into sausages approximately 7cm in diametre and 22cm in length.
- Place in the centre of the dough then wrap the dough around the filling.
- Pinch together the seams and then gently roll and shape your pie until you're satisfied with the shape.
- Place seam side down on a baking tray, cover with saran wrap and refrigerate for an hour.
- Preheat the oven to 200°c.
- With a small pastry cutter gently cut two holes in the top of each pie, this is to allow the steam to escape and helps prevent soggy pies.
- Generously glaze the top of each pie with the beaten egg, then using a razor blade scrape off some of the glaze to form a pattern, being very careful not to pierce through the pastry.
- Take the reserved dough and divide into four pieces. Use a decorative cookie cutter to cut them into whatever shape you like and then punch a hole in the centre the same size as those in the pie. Glaze them with the beaten egg then place on top of your pie so that all the holes align.
- Bake for 60 minutes. Cover with tin foil, piercing holes in the foil above the steam holes in the pie (so the steam can continue to escape), and cook for a further 30 minutes.
- Transfer to a cooling rack to cool completely.
- Pour all the juices collected from cooking into a measuring jug.
- Soak the gelatine leaves in ice cold water.
- Top up the jug of cooking juices with water until you have 340ml of liquid.
- Transfer to a saucepan together with the wine.
- Bring to the boil and then simmer for five minutes to allow the alcohol to evaporate. Leave to cool for five minutes.
- Pour the jelly into the pies through the steam holes using a funnel.
- Allow to cool for at least five hours.
- Serve cold.