Luxembourgish Rieslingspaschtéit with a little twist

Riesling wine

🥗Healthier: white grape juice

💰Cheaper: chardonnay

White grape juice offers sweetness without alcohol.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness with fewer calories.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Homemade dough is cost-effective and healthier.

Start by preparing the meat for the Rieslingspaschtéit.

Use 2/3rd minced veal shoulder and 1/3rd chopped veal shoulder, cutting the remaining meat into small slices.

Season the meat with spices including cumin seeds, curry powder, and add mango chutney for sweetness.

Place the seasoned meat in the fridge overnight to marinate and soak up flavors.

After marinating, add some fresh coriander and half a shallot to the meat mixture.

Prepare a simple butter pastry using butter, flour, and an egg, then roll it out until thin.

Top the rolled pastry with a mound of the meat mixture, shaped like a traditional Rieslingspaschtéit.

Cut the pastry into a rectangle large enough to cover the meat.

Brush one side of the pastry with egg wash (egg yolk mixed with milk) to seal it.

Fold the sides of the pastry in and turn it over, shaping it with rounded edges.

Cut a hole in the top of the pastry to create a chimney for steam to escape, using an apple corer for precision.

Brush the entire pastry with egg wash for a golden finish and to help the crown stick.

Bake the pies until done, then check the chimney to ensure it's not clogged before filling with jelly.

Gradually fill the pies with jelly, allowing them to cool completely before adding more jelly on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens