Maultaschen casserole with ham

Ingredients for 4 servings:

• 200 g carrot(s)
• 2 tbsp oil
• 400 g Maultasche(s), from the refrigerated section
• 100 g peas, frozen
• 4 sprigs of marjoram
• 200 ml milk
• 3 eggs
• salt and pepper
• nutmeg
• 75 g Emmental cheese
• 8 slice(s) raw ham, e.g. bone-in ham, cut into thin slices

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and slice the carrots. Heat oil in a pan. Cook the carrots, peas, and Maultaschen for about 5 minutes, turning occasionally, or until the Maultaschen are golden brown. Remove the pan from the heat. Wash the marjoram, shake it dry, pluck the leaves from the stems, and finely chop them. Whisk the herbs with the milk and eggs, and season with salt, pepper, and nutmeg. Grate the cheese. Cut the Maultaschen into thick slices. Place the Maultaschen and vegetables in a greased baking dish and pour the egg wash over them. Roll up the ham and press it into the casserole. Sprinkle with cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for about 30 minutes, until golden brown.