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500 g minced meat (beef or beef/pork mix) 4 Bratwurst style sausages 4 stripes of smoked bacon 6 eggs 500g wheat flour 300g fresh spinach 4 medium sized carrots 1 large onion 1 baguette nutmeg parsley 2 tablespoons unsalted butter
Maultaschen is a Swabian dish which consists of dough pockets with a meat filling similar to Chinese dumplings or Italian Ravioli, just a bit bigger .They are traditionally eaten during fasting time and Good Friday to deceive God as the eaten meat is hidden in the pasta dough. The filling: Chop up the onion, carrots and bacon Put butter into pan and fry the onions, carrots and bacon until slightly golden Soak the baguette with water, let it rest for a while and squeeze out Chop up the Bratwurst sausages put together with minced meat and wet bread. Add the fried onion, carrots and bacon to the meat mixture Chop up the spinach (not too much), add to the mixture. Add 3 raw eggs, knead the mixture until smooth Season with parsley, nutmeg, salt and pepper The dough: Add 3 raw eggs to 500g of flour Knead until you get a relatively hard and smooth consistency adding a bit water as necessary Use a Pasta Machine to flatten out the dough or alternatively roll out the dough to the thickness of lasagna dough aproximately Put it all together: Cut out approx. 10cm by 20cm rectangles of the dough Place 1-2 tablespoons of filling onto one side of the cut out dough rectangle Fold over the other side and press together the edges so that no filling comes running out Repeat this with the rest of the dough and the filling Bring a big pot of salted water to the boil Boil the Maultaschen for about 10 minutes Serving suggestions: Serve them in a meat broth. Or fry them with a bit of mixed egg yolk and egg white on each side. Serve them with Swabian potato salad.
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