RieslingspaschtéitPork Pâté in Riesling Pastry

Name: Rieslingspaschtéit (Pork Pâté in Riesling Pastry)
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Luxembourg
Ingredients: 600 g Puff Pastry; 1 pcs Egg Yolk (beaten); 400 g Pork Liver Pâté; 60 g Shallot (finely chopped); 20 g Unsalted Butter; 300 ml White Dry Wine (preferably Riesling); 300 ml Meat Stock; 10 g Gelatin Powder; 4 g Salt; 1 g White Pepper

A baked pork pâté wrapped in flaky puff pastry and finished with a delicate Riesling jelly. Chill it until fully set, then serve it in slices.

Prep

35m

Cook

45m

Serves

Estimated

Nutrition

Per serving

862kcal

Calories

20g

Protein

61g

Fat

51g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pastry

600g
Puff Pastry
1pcs
Egg Yolk (beaten)

Filling

400g
Pork Liver Pâté
60g
Shallot (finely chopped)
20g
Unsalted Butter

Aspic

300ml
White Dry Wine (preferably Riesling)
300ml
Meat Stock
10g
Gelatin Powder
4g
Salt
1g
White Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 200°C (400°F).
02
Cook the shallot in the unsalted butter over medium heat until soft. Let it cool slightly, then mix it with the pork liver pâté.
03
Line a loaf pan with most of the puff pastry, leaving enough overhang to seal the top.
04
Spoon in the pâté filling, cover with the remaining puff pastry, and seal the edges well. Cut a small vent in the top and brush the surface with the egg yolk.
05
Bake until the pastry is richly golden and cooked through, about 35 to 40 minutes. Let it cool completely.
06
Warm the white dry wine and meat stock in a small saucepan. Whisk in the gelatin powder until dissolved, then season with the salt and white pepper.
07
Pour the warm aspic slowly through the vent in the pastry and chill until fully set before slicing.

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