If you ask me what my favourite Luxembourg food item is, it would have to be the Rieslingspaschtéit. The first thing I do every time I go back home, is to run to a bakery and buy a few of these meat pies with white wine jelly. They’re just completely ace!
Now, you guys know that I live in Britain, and, to be fair, I’d call it the nation of pies! The British are pretty darn good at making meat pies. Still, when the Hairy Bikers made it to Luxembourg, they were super impressed by our Rieslingspaschtéit – so much, that they ended up making some for their show.
As a proud Luxembourger, I had to make it my mission to make some of these glorious pies myself. But, with a slight change. I actually decided to make a hybrid version, using a Luxembourgish Rieslingspaschtéeit meat filling but putting it into a traditional British pie pastry. So, in this recipe you’ll find a crusty hot water pastry instead of the softer pastry normally used in the Rieslingspaschtéit. If you prefer to make it the traditional way, you can follow the Hairy Bikers’ recipe.
Rieslingspaschtéit is eaten cold and best enjoyed with a glass of cold Riesling.
Now, I have to be honest: it’s quite a pain to make these! You have to let the filling marinate for a few hours, then make the dough from scatch (letting it rest for about two hours in total between stages), bake them, let them cool down, once cool add the white wine jelly and finally let the jelly set for 8 hours! Yes, I’m not kidding, that’s what it takes to make Rieslingspaschtéit!
Still, if you do have the patience, discipline and motivation to make these, you shall be rewarded big time! They’re absolutely fab!
I was well chuffed when I was finally done with making these little pies, and felt a proper sense of achievement! But then the question was: what to do with 15 pies?! I obviously ate a few immediately, but there’s only so much a single girl can (and should!) eat! I also gave some to my friends, but I was still left with too many. They only keep for a maximum of 2 days so, I froze the remaining ones, and it was pretty good. Just defrost them in the morning and put them into a hot oven (220° celsius) for 5 minutes before eating, so that you get a crusty crust again.
This is what the Rieslingspaschtéit traditionally looks like. A long log with a crowned hole on the top. I made these and it was super easy to recreate. Just fill a rectangular piece of pastry with the filling, cut out a round hole on the top, and fit a rolled piece of dough around the hole. To make this crown stick, you can add some beaten egg as glue underneath. Et voilà! A typical Rieslingspaschtéit, the way I eat them every time I go back to Luxembourg!