Jan's Maultaschen

Ingredients for 3 servings:

• 500 g pasta dough, homemade or from e.g. Bürger
• 100 g minced meat, mixed
• 100 g meatloaf
• 100 g leaf spinach, fresh or frozen
• 50 g ham sausage, smoked, in one piece
• 50 g bacon cubes
• 20 g parsley
• 1 m.-sized onion(s)
• 1 m.-sized egg(s)
• Butter for frying
• ½ roll, can also be old and hard
• Instant vegetable broth
• salt and pepper
• nutmeg
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and Swabian

First, dice the onion and sausage and finely chop the parsley. Place the bread roll in water to soften. Fry the onions and bacon in a pan with butter for about 5 minutes, then add the parsley and sausage and fry for another 2 minutes. Meanwhile, place the minced meat, sausage meat, spinach, small pieces of the bread roll, and the egg in a bowl. Add the slightly cooled contents of the pan to the bowl. Season the mixture and mix thoroughly with your hands (disposable gloves recommended). Fill a suitably sized pot with water and add a little vegetable stock (better a little too much than too little), and bring the water to a boil. Roll out the pasta dough into a rectangle on a work surface and spread the mixture thinly. Leave a little space at the short edges and about 2 cm at the far end of the long edge. If there isn’t enough mixture for the whole dough, you can trim off the excess. Starting at the bottom, fold the dough upwards twice, then fold the top edge inwards to seal the pocket. Cut Maultaschen (swabian pockets) from the roll as large as you like and add them to the boiling water. Reduce the heat slightly so the water is just simmering. After 10 minutes, remove the Maultaschen and let them drain. Then enjoy them with Swabian potato salad! You can also make larger batches and freeze them.