Rieslingspaschtéit Meat Wine Pie Recipes

RIESLINGSPASCHTéIT - MEAT & WINE PIE

Steps:

• Finely chop the vegetables and mix them with the remaining ingredients for the filling. Leave to macerate for 48 hours.
• 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.
• Preheat oven to 160°C.
• 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.
• 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.
• 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.
• 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.
• Slice and serve with spiced cherries.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.