Entree: Luxembourg – Northern Culinary Region – Paschtéit (Luxembourgish savory meat pie baked in pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (450 g) ready-made shortcrust pastry (or puff pastry), chilled
- 1 lb (454 g) ground pork
- 1/2 lb (225 g) ground veal or ground beef
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 oz (115 g) mushrooms, finely chopped (optional)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) butter for sautéing
- 1/2 cup (50 g) fresh breadcrumbs
- 2 large eggs (100 g), one for filling and one for egg wash
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 tbsp (15 ml) Dijon mustard (optional, for extra binding and flavor)
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) vegetable oil for the pan

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9x5 inch (23x13 cm) loaf pan or a similar deep pie dish and roll out half the pastry to line the pan, leaving pastry hanging over the edges.
2. Make the filling: heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until soft. Add mushrooms if using and cook until moisture evaporates, about 4 minutes. Add minced garlic and cook 30 seconds.
3. Add 1 lb (454 g) ground pork and 1/2 lb (225 g) ground veal to the skillet. Brown the meat, breaking it up, until fully cooked, about 6–8 minutes. Season with 1 tsp (5 g) salt, 1/2 tsp (1.5 g) pepper, and thyme. Remove from heat and let cool slightly.
4. In a bowl combine the cooked meat mixture, 1/2 cup (50 g) breadcrumbs, 1 large egg (50 g), 1/4 cup (60 ml) heavy cream, and 1 tbsp (15 ml) Dijon mustard if using. Mix until evenly combined and firm enough to shape. Adjust seasoning.
5. Fill the pastry-lined pan with the meat mixture, pressing down to eliminate air pockets. Roll out remaining pastry to cover the top, trim excess, and crimp edges to seal. Cut a few small slits in the top for steam to escape.
6. Brush the top with the beaten egg wash and bake in preheated oven 45–55 minutes, until pastry is golden brown and internal filling reaches 160°F (71°C).
7. Let the Paschtéit rest 10–15 minutes before unmolding and slicing. Serve warm, traditionally with a simple green salad, steamed vegetables, or applesauce.