Swabian Maultaschen

Ingredients for 8 servings:

• 1 ½ kg pasta dough
• 550 g minced meat, mixed
• 500 g sausage meat
• 350 g spinach
• 150 g smoked bacon
• 1 spring onion(s)
• 1 garlic clove(s)
• 3 tbsp breadcrumbs
• ½ mace flower(s), ground
• 3 tbsp oregano or marjoram, chopped
• 1 ½ bunch parsley
• 2 eggs, separated
• broth

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Blanch the spinach for about 20 seconds, then drain. Sauté the bacon. Chop the garlic, slice the spring onion, and saute both. Mince the spinach, parsley, mace, and minced meat with a medium grinder and mix in the sausage meat, oregano, breadcrumbs, and egg yolk. Lay out the dough, cut into rectangles, and place 1 heaped tablespoon of the filling on each rectangle. Brush the edges with egg white, fold over 2-3 times, and press out any air. Press the edges firmly with a fork. Let the Maultaschen stand in boiling broth for about 10 minutes. Serve with potato salad and fried onions.