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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastries:
3-1/2 cups all-purpose flour
1/2 tsp. salt
8 to 10 tbsp. warm water (110°F)
1 tbsp. vinegar
5 tbsp. vegetable oil
Filling:
1-1/2 day-old bread rolls
1 cup water (approximately)
1 bunch (12 oz.) fresh spinach, cooked 3 minutes, drained
2 tsp. chopped parsley
1 lb. mixed ground veal and pork
3/4 lb. bulk pork sausage
1 onions, chopped
2 eggs, slightly beaten
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
6 to 8 cups chicken stock or broth
2 tbsp. butter
1 onion, sliced into rings
1 to 2 cup fine dry breadcrumbs, fried in butter
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Directions:
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Stir together flour and 1/2 teaspoons salt. Stir in 8 tablespoons water, vinegar and oil until mixture forms a ball. If necessary, add more water. Cover; let stand 20 minutes.
Moisten bread in water; squeeze out moisture. Combine with spinach, parsley, ground meats, sausage, CHOPPED onion, eggs, nutmeg, salt and pepper.
Roll out 1/4 of the dough at a time until 1/8 inch thick. Cut into an even number of 3-inch squares. Place 1 1/2 tablespoons filling on centers of half the squares. Top with other squares. Crimp edges together with a fork.
Bring stock or broth to a boil. Add pasties; simmer in uncovered pan about 10 minutes.
Melt butter in a skillet. Saute SLICED onion in butter until golden. Serve pasties with sauteed onion rings. Garnish with breadcrumbs. Makes 6 servings.
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