Curry Rieslingspaschtéit ⋆Anne's Kitchen

Ingredients

• 600g flour
• 300g butter
• 15g salt
• 70ml lukewarm water
• 1 egg
• 600g minced veal
• 200g veal shouler
• 50ml Riesling or Elbling
• 2 tbsp mango chutney
• 2 ½ tsp curry powder
• ½ tsp cumin seeds
• 1 shallot
• 1 bunch of coriander
• 2 egg yolks, beaten
• 1 tbsp milk
• 2 packets instant meat jelly (‘Sülze’) for 2.5dl each
• 250ml Riesling or Elbling
• 250ml water