Maultaschen in leek cream

Name: Maultaschen in leek cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 7-10 Tbsp salt, black pepper; 2 Eggs (size M); 1 (approx. 140 g) fine uncooked bratwurst; 2 TABLESPOONS Pistachio kernels; 1 Stalk leek (leek); 2 TEASPOONS Vegetable broth; 5-7 TABLESPOONS Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
7-10 Tbsp salt, black pepper
2 Eggs (size M)
1 (approx. 140 g) fine uncooked bratwurst
2 TABLESPOONS Pistachio kernels
1 Stalk leek (leek)
2 TEASPOONS Vegetable broth
5-7 TABLESPOONS Whipped cream

Directions

1
Knead 1. flour, 1/2 tsp salt, eggs and 3-4 tbsp cold water until smooth. Let dough rest for about 30 minutes
2
Press the sausage mass out of the skin. Knead with pistachios and pepper
3
Cut the dough in half. Roll out thinly to a square (35 x 35 cm) on a little flour. Spread the sausage mixture in 12-14 heaps on one half of the dough. Brush the gaps and edges with water. Place the second half of the dough on top and press down. Cut into 12-14 pieces, press the edges well with a fork
4
Cook the Maultaschen in plenty of boiling salted water for 10-15 minutes
5
Clean the leek, wash it and cut it into rings. Boil 3/4 l water, stir in broth. Cook leek in it for 2-3 minutes. Add cream and season. Arrange Maultaschen in the leek cream
6
Drink: cool white wine