Top 3 Luxembourg Pies

Rieslingspaschtéit is a traditional meat pie coming from Luxembourg, consisting of a pastry shell that surrounds a filling of pâté-like meat mixture in Riesling aspic. The pastry base is typically made by combining flour, butter, lard, water, salt, and a splash of Riesling wine, while the filling usually consists of pork or veal, chopped white bread, vegetables, herbs, spices, and Riesling wine. Holes for releasing steam are traditionally made in the pie’s top, and the pie is brushed with beaten egg yolks before baking for a nice glazed finish. Rieslingspaschtéit can be found in numerous bakeries in the country, and it is typically enjoyed chilled with a variety of side dishes and a glass of Riesling wine.Expand

Mummentaart is a traditional Luxembourgish pie or tart filled with a cinnamon-flavored apple filling. The dough is made by combining flour, butter, quark, water, and salt, while the filling typically consists of sliced or cubed slightly sour apples that are sprinkled with sugar, cinnamon, and lemon juice, then mixed with raisins. A layer of dough is placed inside a baking tin, and it is then covered with the apple filling before being finished with another layer of dough on top, glazed with beaten egg yolks, and baked until nicely colored and done. Slices of this scrumptious apple pie can be enjoyed both warm and chilled, and they are often accompanied by a dollop of whipped cream or fresh fruit on the side.Expand

Pâté gaumais is a type of pie consisting of yeast dough filled with pork. Prime cuts of pork used in this traditional recipe are marinated for 48 hours in wine or vinegar with different spices and herbs such as garlic, shallots, bay leaves, thyme, and parsley. The pie got its name after Gaume, a part of the Belgian region of Lorraine, south of the Province of Luxembourg, where bakers and butchers traditionally prepare this hearty dish all year round. It can be eaten either hot or cold and is thought to taste even better after a few days.Expand