Maultaschen with a sausage-pistachio filling

Name: Maultaschen with a sausage-pistachio filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 2 TABLESPOONS Pistachio kernels; 1 fine, uncooked veal sausage; 250 g Leeks (leek); 600 ml Vegetable broth (instant); 50 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
2 TABLESPOONS Pistachio kernels
1 fine, uncooked veal sausage
250 g Leeks (leek)
600 ml Vegetable broth (instant)
50 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Put flour and 1/2 teaspoon of salt in a bowl and press a depression into it. Place the eggs and 3-4 tablespoons of cold water in the hollow and knead from the centre to a smooth dough. Wrap in cling film. Chop the pistachios. Squeeze the sausage meat out of the sausage and mix with the pistachios.
2
Halve the pasta dough and roll out both halves thinly. Spread the sausage meat in small heaps on a pastry sheet with a teaspoon of sausage meat mixture. Brush the spaces in between with water and place the second pastry sheet on top. Press down with a stirring spoon handle and cut into pieces with a knife. Press each Maultasche with a fork along the edge again. Cook the Maultaschen in plenty of boiling salted water for about 8 minutes. Meanwhile clean and wash the leek and cut it into fine rings. Bring leek and stock to the boil and simmer for 2-3 minutes. Add cream and season to taste with salt and pepper.
3
Cook the Maultaschen in plenty of boiling salted water for about 8 minutes. Meanwhile clean and wash the leek and cut it into fine rings. Bring leek and stock to the boil and simmer for 2-3 minutes. Add cream and season to taste with salt and pepper. Drain Maultaschen and arrange in deep plates with the leek-cream sauce. Makes 12-14 Maultaschen