Rieslingspaschtéit (meat pie with Riesling jelly)
A pastry pie filled with minced meat, set with Riesling wine jelly and served cold.
With care: in a safer version
Ingredients
- pastry
- minced pork and veal
- onion
- spices
- Riesling wine
- gelatine
- egg
How it is prepared
The pie is baked, then filled with wine jelly once cool and set in the fridge.
Food safety with low immunity
- Cook meat right through: steaming hot inside, with no pink parts or pink juices.
- Minced meat and dishes made from it must always be fully cooked — including the middle.
How to prepare it during treatment
Cold meat pies (pâtés) are considered a listeria risk and are usually not advised during neutropenia. Choose a hot, freshly baked meat pie without jelly or wine instead.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.
Reheating
Eaten cold — not reheated. That is why freshness and the fridge matter.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Liver disease. The recipe uses wine or other alcohol, and not all of it cooks off. With liver disease and during treatment, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)