Entree: Luxembourg – National Cuisine – Paschtéit (Luxembourgish puff pastry meat pie filled with seasoned minced meat and mushroom ragout)

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

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 10 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork or a mixture of ground pork and veal
- 2 sheets frozen puff pastry, thawed (about 14–17 oz (400–480 g) total)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium (5 1/4 oz (150 g)) yellow onion, finely chopped
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) chicken or veal stock
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 1 large egg (about 1 3/4 oz (50 g)) beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork or a mixture of ground pork and veal
- 2 sheets frozen puff pastry, thawed (about 14–17 oz / 400–480 g total)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium (150 g) yellow onion, finely chopped
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) chicken or veal stock
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 1 large egg (about 50 g) beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the ragout: Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the chopped onion and cook until soft, about 4 minutes. Add the ground meat and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper.
2. Add mushrooms and thicken: Push meat to the side, add remaining 1 tbsp (15 ml) butter and sliced mushrooms to the pan, and cook until mushrooms release their liquid and begin to brown, about 5 minutes. Sprinkle 2 tbsp (30 ml) flour over the mixture and stir to coat; cook 1 minute.
3. Deglaze and finish filling: Pour in 1/2 cup (120 ml) white wine if using, scraping up browned bits, then add 1 cup (240 ml) stock. Simmer until slightly thickened, about 3–5 minutes. Stir in 1/4 cup (60 ml) heavy cream, 1 tsp (5 ml) Dijon mustard, 1/2 tsp (2.5 ml) thyme, and adjust seasoning to 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) pepper. Remove from heat and let cool until lukewarm.
4. Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll one puff pastry sheet to fit a 9x5 in (23x13 cm) loaf pan or shape to a shallow rectangular baking dish. Press pastry into the pan and trim excess. Spoon the cooled meat and mushroom ragout into the pastry-lined pan, packing evenly. Cover with the second pastry sheet, trimming and sealing edges; crimp or flute to decorate. Cut a few small vents in the top.
5. Bake: Brush the top with the egg wash made from 1 large egg (about 1 3/4 oz (50 g)) beaten with 1 tbsp (15 ml) water. Bake in the preheated oven for 25–30 minutes, until the pastry is puffed and deep golden brown. Let rest 5–10 minutes before slicing.
6. Serve: Garnish with chopped parsley if desired and serve warm, traditionally with a simple green salad or steamed vegetables.

1. Make the ragout: Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the chopped onion and cook until soft, about 4 minutes. Add the ground meat and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper.
2. Add mushrooms and thicken: Push meat to the side, add remaining 1 tbsp (15 ml) butter and sliced mushrooms to the pan, and cook until mushrooms release their liquid and begin to brown, about 5 minutes. Sprinkle 2 tbsp (30 ml) flour over the mixture and stir to coat; cook 1 minute.
3. Deglaze and finish filling: Pour in 1/2 cup (120 ml) white wine if using, scraping up browned bits, then add 1 cup (240 ml) stock. Simmer until slightly thickened, about 3–5 minutes. Stir in 1/4 cup (60 ml) heavy cream, 1 tsp (5 ml) Dijon mustard, 1/2 tsp (2.5 ml) thyme, and adjust seasoning to 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) pepper. Remove from heat and let cool until lukewarm.
4. Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll one puff pastry sheet to fit a 9x5 in (23x13 cm) loaf pan or shape to a shallow rectangular baking dish. Press pastry into the pan and trim excess. Spoon the cooled meat and mushroom ragout into the pastry-lined pan, packing evenly. Cover with the second pastry sheet, trimming and sealing edges; crimp or flute to decorate. Cut a few small vents in the top.
5. Bake: Brush the top with the egg wash made from 1 large egg (about 50 g) beaten with 1 tbsp (15 ml) water. Bake in the preheated oven for 25–30 minutes, until the pastry is puffed and deep golden brown. Let rest 5–10 minutes before slicing.
6. Serve: Garnish with chopped parsley if desired and serve warm, traditionally with a simple green salad or steamed vegetables.