Rieslingspaschtéit

Ingredients
for the pastry: for the filling: for the aspic:
 * 750 g flour,
 * 250g butter,
 * 2 eggs,
 * 12g salt,
 * 200ml water,
 * 1 egg yolk
 * 1 kg minced meat (500g Pork, 200g Beef, 300g Veal),
 * 2 carrots,
 * 2 shallots ,
 * 2 onions,
 * 1 bunch of parsley,
 * 4cl cognac,
 * marjoram,
 * pepper,
 * salt,
 * powdered condiment,
 * Riesling
 * 1 pig trotter,
 * 2 pig ears,
 * mirepoix,
 * Riesling,
 * pepper,
 * salt.

Directions

 * 1) Finely chop the vegetables and mix them with the remaining ingredients for the filling.
 * 2) Leave to macerate for 48 hours.
 * 3) To prepare the pastry mix the flour, eggs, salt and water.
 * 4) Add the melted butter. Leave to rest for 1 hour.
 * 5) 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.
 * 6) Make 2 or 3 chimneys (decorate their rims with pastry).
 * 7) Trace a criss-cross pattern with a fork.
 * 8) Brush with the egg yolk mixed with a little cold water.
 * 9) Put in the oven at medium heat for some 2 hours (until the cooking juices comes out clear). Leave to cool completely.
 * 10) Cook the pig's trotters and ears with the mirepoix for some 3–4 hours.
 * 11) Add the Riesling. Pour this aspic through the chimneys into the pastry.
 * 12) Leave to cool in the refrigerator for 3–4 hours.