Riesling pie (Rieslingspaschtéit)

Instructions

1. In a large bowl, mix the flour and salt, then rub in the cold butter with your fingertips until the texture is sandy. Add the egg and 4 to 5 tablespoons of cold water, then bring together into a ball, cover and chill for 30 minutes.
2. Fry the bacon in a pan over medium heat for 4 minutes, then add the onion and garlic for 3 minutes.
3. Add the minced meats and brown them for 6 to 8 minutes, breaking them up, then deglaze with the Riesling and reduce by half over high heat.
4. Off the heat, stir in the parsley, hard-boiled eggs, salt, pepper and nutmeg, then let the filling cool.
5. Preheat the oven to 180 °C. Roll out two thirds of the pastry and line a buttered 26 cm tart tin, leaving the edges overhanging.
6. Spread the filling, cover with the remaining pastry, seal the edges and make two steam vents in the centre. Brush with egg yolk.
7. Bake for 55 to 60 minutes, until the crust is golden brown. Let it cool slightly or completely before slicing.