Rieslingspaschtéit

Description
Meat and wine pie

Pastry

 * 750 g flour
 * 250 g butter
 * 2 eggs
 * 12 g salt
 * 200 ml water
 * 1 egg yolk

Filling

 * 1 kg minced meat (500 g pork, 200 g beef, 300 g veal)
 * 2 carrots
 * 2 shallots
 * 2 onions
 * 1 bunch of parsley
 * 4 cl cognac
 * marjoram
 * pepper
 * salt
 * powdered condiment
 * riesling

Aspic

 * 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.
 * 5) Leave to rest for 1 hour.
 * 6) Roll out the pastry.
 * 7) Pile the filling on the pastry by forming a clump.
 * 8) Fold the pastry over the filling and press to close the edges.
 * 9) Make 2 or 3 chimneys (decorate their rims with pastry).
 * 10) Trace a criss-cross pattern with a fork.
 * 11) Brush with the egg yolk mixed with a little cold water.
 * 12) Put in the oven at medium heat for some 2 hours (until the cooking juices comes out clear).
 * 13) Leave to cool completely.
 * 14) Cook the pig's trotters and ears with the mirepoix for some 3–4 hours.
 * 15) Add the riesling.
 * 16) Pour this aspic through the chimneys into the pastry.
 * 17) Leave to cool in the refrigerator for 3–4 hours.