Ingredients
- For the dough:
- 1 kg flour
- 4 pinches of salt
- 500 g butter
- 12 tbsp cold water
- For the meat filling:
- 250 g white bread
- 1 kg fresh pancetta
- 1 kg lean pork
- 1 large leek, trimmed
- 5 thick garlic cloves, peeled
- 2 thick onions, peeled
- 30 g parsley
- 2 eggs
- 300 ml Riesling
- 40 g salt
- 8 g pepper
- 5 g sugar
- 3 g ground nutmeg
- 2 egg yolks, whisked
- For the Riesling jelly
- 800 ml Riesling
- 1.2 l water
- 120 g jelly powder (Knorr)
Instructions
Prepare the dough a day in advance:
- Put the flour and salt in a bowl.
- Cut the butter into small cubes, add it and knead it in with your fingers.
- Add the water and work into a homogeneous, firm dough using a food processor.
- Then shape the dough into a thick ball, roll it in plastic wrap and refrigerate for 24 hours.
For the meat filling:
- Soften the white bread under cold water and then squeeze it out with your hands.
- Put the meat, leek, garlic, onion, parsley and white bread through a meat grinder. (slice 13 mm)
- Add the eggs, white wine and spices and mix by hand to a compact mass.
- Roll out the dough into a rectangle, 6 mm thick, and spread the meat mixture lengthwise in the middle of the dough.
- Brush the edge of the dough with egg yolk and shape everything into a loaf.
- Brush the whole loaf with egg yolk and cut two or three small openings in the top.
- Bake in a preheated oven at 200 °C for about 90 minutes.
For the Riesling jelly:
- Bring the white wine and water to the boil, stir in the jelly powder and season to taste with salt, pepper and wine vinegar.
- Remove the pâté from the oven, leave to cool slightly and slowly pour in the Riesling jelly through the top holes.
- Leave the pâté to cool on a cake rack.