Munster Valley Meat Pie - The Traditional Alsatian Recipe

At the foot of the Hohneck, in the Munster Valley, the meat pie is a dish for celebrating and sharing. Beneath a lid of golden puff pastry lies a filling of pork and veal marinated in white wine, seasoned with shallots, herbs and nutmeg. Served hot with a green salad, it is one of the great classics of Alsatian mountain cooking.

A speciality of the valley

The Munster Valley is best known for its cheese, but its meat pie is just as emblematic. Contrary to what its name might suggest, the traditional recipe contains no Munster cheese: it is a meat pie, descended from the pastry-wrapped pâtés made for special occasions. It is found in the mountain farm inns and on family tables, especially for festive meals and family gatherings.

The secret: a marinated filling

The marinade makes all the difference. The day before, the minced meat rests with the white wine, onions, shallots and herbs. The filling absorbs all these flavours and stays moist during baking. The bread soaked in milk adds lightness and helps the filling hold together.

The Munster Valley meat pie recipe

Ingredients for 6 people

• 2 all-butter puff pastry sheets
• 400 g minced pork shoulder
• 300 g minced veal (or beef)
• 15 cl Alsace white wine (Riesling or Sylvaner)
• 1 onion and 2 shallots
• 1 garlic clove
• 1 bunch flat-leaf parsley
• 100 g stale bread
• 10 cl milk
• 2 eggs, plus 1 yolk for glazing
• Salt, pepper, nutmeg and 1 pinch of four-spice mix

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Method

1. The day before, finely chop the onion, shallots, garlic and parsley. Mix with the meat and white wine, cover and leave to marinate overnight in the fridge.
2. On the day, soak the bread in lukewarm milk, then squeeze it out well.
3. Add the bread and the 2 eggs to the filling. Season with salt, pepper, nutmeg and the spice mix, then mix thoroughly.
4. Preheat the oven to 200 °C. Line a pie dish with the first pastry sheet, letting it overhang the edges.
5. Spread the filling evenly. Cover with the second sheet, pinch the edges to seal and cut a small chimney in the centre.
6. Glaze with egg yolk and score patterns with the tip of a knife.
7. Bake for 15 minutes at 200 °C, then lower to 180 °C and bake for a further 45 minutes. Cover with foil if the pastry browns too quickly.

Our tips

Let the pie rest for about ten minutes before cutting so the filling holds better. It is easy to make the day before and reheat in a moderate oven. Served cold, it travels very well for a picnic or buffet.

How to serve the pie

Serve it hot in generous slices with a well-dressed green salad. For wine, a light, fruity Alsace Pinot Noir is a perfect match for the meat. If you prefer white, stick with the Riesling used in the marinade. For more ideas, see our guide to Alsatian food and wine pairings.

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