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Name: Swabian Pockets (Maultaschen)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 3 tb milk Canned; Salt; 1 Hard roll without crust, (best when stale); 1 c bauern bratwurst Diced; 3 Eggs; 1 Egg; 4 Eggs; 1/2 lb Ground meat; 2 3/4 c Flour; 3 md Onions diced; 1/2 lb spinach Cooked; nutmeg Grated; 1 tb Butter; 6 Strips bacon medium-lean; Salt; 1/4 lb Fresh sausage meat (from sausage preferably); 3 tb fresh (To 4 tb) chopped

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INGREDIENTS

3 tb milk ; Canned
Salt
FILLING
1 Hard roll ; without crust, (best when stale)
1 c bauern bratwurst ; Diced
3 Eggs
1 Egg
4 Eggs
1/2 lb Ground meat
2 3/4 c Flour
3 md Onions ; diced
1/2 lb spinach ; Cooked
nutmeg ; Grated
1 tb Butter
6 Strips bacon ; medium-lean
Salt
1/4 lb Fresh sausage meat ; (from sausage preferably)
3 tb fresh ; (To 4 tb) chopped

Servings

INSTRUCTIONS

Certainly if anyone were to insist that Maultaschen were the most delicious of all Swabian specialties, I[=Horst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that Maultaschen would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the championship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division. It has been said that Maultaschen were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Dough: enough beef stock or salted water to cook the Maultaschen Combine the flour, eggs, and salt in a wl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your Maultaschen to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold he plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped Maultaschen. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, dpeending upon the size of the Maultaschen. Theyll bob up to the surface when theyre done; remove them with a slotted spoon and allow to drain. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown amd empty the contents of the skillet over the Maultaschen on the serving dish. Serve with slippery potato salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of Maultaschen in a bowl of hearty beef broths; garnish liberally with finely chopped onion. Swabian Fried Won Tons: Allow the boiled Maultaschen to cool, then cut into strips. Saute in a skillet until crisp on the outside. Serve with pota o salad. Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices lof cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92

NOTES

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Swabian Pockets (Maultaschen)

3 tb milk Canned
 Salt
 FILLING
1 Hard roll without crust, (best when stale)
1 c bauern bratwurst Diced
3 Eggs
1 Egg
4 Eggs
1/2 lb Ground meat
2 3/4 c Flour
3 md Onions diced
1/2 lb spinach Cooked
 nutmeg Grated
1 tb Butter
6 Strips bacon medium-lean
 Salt
1/4 lb Fresh sausage meat (from sausage preferably)
3 tb fresh (To 4 tb) chopped

Certainly if anyone were to insist that Maultaschen were the most  delicious of all Swabian specialties, I[=Horst Scharfenberg] would hardly  be prepared to deny it. In fact, as indicated earlier, I suspect that  Maultaschen would have very good chances in a four-way international  competition with ravioli, won tons, and pirogi for the championship of the  Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.  It has been said that Maultaschen were originally invented in order to  allow Swabians to keep eating meat during Lent by concealing it beneath the  pasta shell and amidst the spinach filling from the eye of the parish  priest (if not the omniscient Deity Himself). The following recipe is  typical but far from definitive, especially where the ingredients for the  filling are concerned. Feel free to use whatever you have on hand or  whatever your fancy (or your conscience) dictates. Dough: enough beef stock  or salted water to cook the Maultaschen Combine the flour, eggs, and salt  in a wl and mix to make a pasta dough. Then add a little water and knead  until it has a firm but elastic consistency. To make the filling, melt the  butter in a skillet and fry the bacon with the onions until both are quite  translucent. Combine the bacon mixture with the sausage meat. Moisten the  hard roll in water, press dry, and put through the meat grinder (better  than the food mill or food processor), along with the bacon mixture, cooked  spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold  in the eggs, parsley, and seasonings; mix together. The filling should be  very spicy indeed. On a board that has been sprinkled with flour, roll out  the dough into rectangular sheets (about twice as wide as you want your  Maultaschen to be). Take a tablespoon measure and put little dabs of  filling at equally spaced 3-inch intervals all down the middle of one side  of the sheet of dough. Mix together the egg and canned milk and apply it to  the spaces in between, the outer edge and the fold line. Fold he plain half  of the sheet of dough over to cover the filling, press down firmly on the  spaces around the little packets of filling, and use a pastry wheel or  knife to separate the packets into 3-inch square or diamond-shaped  Maultaschen. The process is similar to making ravioli. Cook thoroughly in  beef stock or boiling salted water for about 10 to 15 minutes, dpeending  upon the size of the Maultaschen. Theyll bob up to the surface when  theyre done; remove them with a slotted spoon and allow to drain. Serving  suggestions: Cut an onion or two into half-rings, fry in butter until  golden brown amd empty the contents of the skillet over the Maultaschen  on the serving dish. Serve with slippery potato salad or a mixed green  salad. Swabian Won Ton Soup: Serve a couple of Maultaschen in a bowl of  hearty beef broths; garnish liberally with finely chopped onion. Swabian  Fried Won Tons: Allow the boiled Maultaschen to cool, then cut into  strips. Saute in a skillet until crisp on the outside. Serve with pota o  salad. Maultaschen Croque Monsieur: Arrange several portions in an  ovenproof casserole, cover with boiled ham and a couple of slices lof  cheese, and heat in the oven until the cheese reaches the desired  consistency. Serve with green salad. From: THE CUISINES OF GERMANY by Horst  Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by:  Karin Brewer, Cooking Echo, 7/92

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Nutrition

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Serving Size: 1 Serving (880g)
Recipe Makes: 4

Calories: 1686
Calories from Fat: 915 (54%)

Amt Per Serving		% DV

	Total Fat 101.7g	136 %
	Saturated Fat 33.1g	165 %
	Monounsaturated Fat 39.4g
	Polyunsanturated Fat 10.3g
Cholesterol 2046.3mg		630 %
Sodium 1746.1mg		60 %
Potassium 1623.2mg		43 %
Total Carbohydrate 93.7g		28 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 88.2g
Protein 96.3g		138 %
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Calories per serving: 1686

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