Estimated Nutrition (whole recipe, rough)
Counts 10 of 16 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Veal | not in our table | 0 |
| Cognac | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- for the pastry:
- 750 g flour,
- 250g butter,
- 2 eggs,
- 12g salt,
- 200ml water,
- 1 egg yolk
- for the filling:
- 1kg 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
- for the aspic:
- 1 pig trotter,
- 2 pig ears,
- mirepoix,
- Riesling,
- pepper,
- salt.
Directions
Finely chop the vegetables and mix them with the remaining ingredients for the filling.
Leave to macerate for 48 hours.
To prepare the pastry mix the flour, eggs, salt and water.
Add the melted butter. Leave to rest for 1 hour.
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.
Make 2 or 3 chimneys (decorate their rims with pastry).
Trace a criss-cross pattern with a fork.
Brush with the egg yolk mixed with a little cold water.
Put in the oven at medium heat for some 2 hours (until the cooking juices comes out clear). Leave to cool completely.
Cook the pig's trotters and ears with the mirepoix for some 3-4 hours.
Add the Riesling. Pour this aspic through the chimneys into the pastry.
Leave to cool in the refrigerator for 3-4 hours.
Category:Luxembourgish Recipes
Category:Luxembourgish Snacks