Ingredients
-
750
-
250
-
2
-
12
-
200
-
1
-
-
500
-
200
-
300
-
2
-
2
-
2
-
1
-
40
Directions
Rieslingspaschtit – Meat & Wine Pie, Posted for ZWT 6 A snack food from Luxenbourg, Posted for ZWT 6 A snack food from Luxenbourg
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Steps
|
1
Done
|
Finely Chop the Vegetables and Mix Them With the Remaining Ingredients For the Filling. Leave to Macerate For 48 Hours. |
|
2
Done
|
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
Done
|
Preheat Oven to 160c. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Slice and Serve With Spiced Cherries. |
