German Swabian Meat Pastries (Schwabische Maultaschen)
|
Ingredients
Pastries
3-1/2 cup | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Best of International Cooking
Similar Recipes
pastries