Swabian Maultaschen baked with herb cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour onto a work surface. Press a depression in the middle. Add 1/2 teaspoon of salt, two eggs, two tablespoons of oil and cold water. Knead the ingredients to a smooth dough.

2. 2

   Cover and leave to rest for 30 minutes. Soak rolls in cold water. Peel and finely chop onions and garlic. Sort the spinach and wash thoroughly. Blanch 250 grams of spinach in boiling salted water and rinse with cold water.

3. 3

   Squeeze well in a sieve and chop finely. Mix the minced meat, one egg, half of the onion and garlic cubes, chopped spinach and squeezed bread roll and season with salt, pepper and nutmeg.

4. 4

   Roll out the pasta dough thinly to a rectangle (48 by 32 cm) on a floured surface. Mark twelve squares (8 by 8 centimetres) on one half of the dough. Spread the minced dough on the middle of the squares.

5. 5

   Separate an egg. Spread the edges of the dough with egg white. Place the 2nd half of the dough over the filling. Cut out squares and press edges around the filling firmly. Let Maultaschen simmer in plenty of lightly simmering salted water for ten to twelve minutes.

6. 6

   Fry the remaining onion and garlic cubes in the remaining oil. Add the remaining dripping wet spinach and let it collapse. Place the spinach in an ovenproof dish (30 centimetres in diameter). Place drained Maultaschen on top.

7. 7

   Whisk the rest of the egg yolk, eggs, cream and cheese. Wash herbs and chop except for one bouquet for garnishing. Add to the egg cream, season to taste and pour over the Maultaschen. Bake in a preheated oven (electric: 200°C/ gas: level 3) for twelve to 15 minutes.

8. 8

   Serve garnished with remaining herbs.