Rieslingspastéitchen / Riesling pasties

Description

Riesling Pâté in shortcrust pastry

Recipe

Rieslingspasteitchen - Riesling pâté

Recipe progress:
- Chop ¼ of the meat using a fine mesh grinder and cut the rest into small cubes
- Cut the vegetables into brunoise
- Mix all the ingredients together
- Season with salt and pepper
- Pour the wine and vinegar over it
- Leave to marinate for +- 12 hours in the fridge

Prepare the pâté dough:
- Make a fountain with the flour
- Mix the flour with the lard, fine salt and eggs
- Gradually add lukewarm water and work into a paste
- Leave to rest for +- 20 minutes in the fridge

- Roll out the dough to a thickness of 6 mm
- Let the marinated meat drain
- Place the meat on the dough
- Brush with gilding
- Close the dough and place on a baking sheet lined with parchment paper
- Cut a chimney to prevent the dough from breaking
- Brush with gilding
- Bake at 210°C for 10 minutes then lower the temperature to 190°C and bake for another 250 minutes
- Fill with the Riesling jelly (repeat this work until the pâté is filled with jelly)
- Leave to cool