Rieslingspaschtéit

Instructions

Prepare the dough a day in advance:

1. Put the flour and salt in a bowl.
2. Cut the butter into small cubes, add it and knead it in with your fingers.
3. Add the water and work into a homogeneous, firm dough using a food processor.
4. Then shape the dough into a thick ball, roll it in plastic wrap and refrigerate for 24 hours.

For the meat filling:

1. Soften the white bread under cold water and then squeeze it out with your hands.
2. Put the meat, leek, garlic, onion, parsley and white bread through a meat grinder. (slice 13 mm)
3. Add the eggs, white wine and spices and mix by hand to a compact mass.
4. Roll out the dough into a rectangle, 6 mm thick, and spread the meat mixture lengthwise in the middle of the dough.
5. Brush the edge of the dough with egg yolk and shape everything into a loaf.
6. Brush the whole loaf with egg yolk and cut two or three small openings in the top.
7. Bake in a preheated oven at 200 °C for about 90 minutes.

For the Riesling jelly:

1. Bring the white wine and water to the boil, stir in the jelly powder and season to taste with salt, pepper and wine vinegar.
2. Remove the pâté from the oven, leave to cool slightly and slowly pour in the Riesling jelly through the top holes.
3. Leave the pâté to cool on a cake rack.