Pâté au Riesling

A pâté in the true sense of the word, in that the meat is covered in pastry. This recipe is from Luxembourg

Pâté au Riesling

Servings:	Serves 10
Calories per serving:	794
Ready in:	1 hour, 45 minutes
Prep. time:	1 hour, 10 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	2nd January 2017

Best recipe review Never realised this 5/5 (the Pâté, pastry link) Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the pâté
• 1kg boneless pork or veal (25% minced, 75% cubed)
• Salt, ground pepper
• Nutmeg
• 100g white of leek, cut into brunoise
• 100g carrots, cut into brunoise
• 100g celery, cut into brunoise
• 30g shallots, chopped
• Parsley, chopped
• 1 litre Riesling
• 100ml white wine vinegar
• For the pastry
• 10g salt
• 250g lard, softened
• 750g flour
• 3 eggs, beaten
• 300ml warm water
• Assembly
• Further beaten egg

Method

1. For the pâté
2. Season the meat with salt, pepper and nutmeg
3. Mix the diced meat with the minced meat
4. Add the vegetables and the parsley
5. Pour over white wine and vinegar
6. Leave to marinate 12 hours in the fridge
7. For the pastry
8. Mix the flour and salt
9. Mix in the lard, the eggs then gradually, the water
10. Leave to rest in the fridge for 20 minutes.
11. Assembly
12. Roll out the dough into a rectangle 6mm thick
13. Drain the meat from the marinade
14. Place the drained meat on the dough
15. Brush with beaten egg
16. Wrap over the dough and place the whole thing on an oiled baking sheet
17. Cut a whole to prevent the dough from cracking
18. Brush with more beaten egg
19. Bake at 220° C (425° F - gas 7), [fan oven 200° C] for 10 minutes
20. Lower the temperature to 190° C (375° F - gas 5), [fan oven 170° C] and cook a further 25 minutes.

Serving suggestions

Serve hot or cold. If you have refrigerated it, take out of the fridge 30 minutes before serving

Recipe source

• Sou schmaacht Lëtzebuerg

Chef's notes

This is suitable for freezing

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