Maultaschen, Grandma`s Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 small onion (s)
- 0.5 stick ½ leek
- 3 tablespoon parsley, fresh or frozen
- 3 roll (s), stale
- 1 egg (s)
- 250 g minced meat, mixed
- 0.5 ½ ham sausage, smoked
- salt and pepper
- 500 g pasta douh from the coolin shelf or homemade
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Chop the onions and leeks as small as possible, sauté them in a saucepan with the parsley, then leave to cool.
- Soak the rolls in water, squeeze them out and place in a bowl. Then add the minced meat, the ham sausage cut into small pieces, the eggs, salt, pepper and finally the cooled vegetables. Mix everything together.
- Roll out the pasta dough, cut in half lengthways and form squares of the same size (approx. 15 cm x 15 cm).
- Spread the filling on the dough squares by tablespoon (about 1 tablespoon each on a square).
- Coat the edges of the pastry that surround the filling with egg white as glue. Then fold in the side edges and press firmly. Also coat the resulting upper and lower edges with egg white and fold them in so that the filling is well wrapped.
- Put the bags in hot water and let them cook for 6 - 7 minutes. Caution: The water must not boil, otherwise the pockets could open!
- The finished Maultaschen can be served with toasted breadcrumbs and a salad or in the broth. But even when cold, they are a real treat, grandma`s style!
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