I have not filled Maultaschen in a long time.
At supermarket KAUFLAND I discovered a roll of Maultaschen pasta dough. Not a producer name that was known to me. A small Swabian factory, I googled later.
The dough has to be very thin, but with good structure.
Usually the pasta is filled with pork, but I wanted some beef in mine.
I had a Bok choy in my veggie drawer of my fridge and it needed to go. But use spinach as everyone else. A carrot to bulk it out and a bunch of spring onions and 3 garlic cloves.
I blanched the bok choy in salted water and used the same water to cook the carrot. Drained of excess water these went in my mini chopper together with the onions and garlic.
The soaked bread (1 croissant 1 slice of baguette) were squeezed and chopped too.
Everything needs to be smooth to go in the pasta. I put in the beef, 1 egg and some breadcrumbs to soak up a bit too much moisture.
Season it with salt, pepper, herbes de Provence, Piment d'Espelette, Piri Piri seasoning. When you think you've put enough seasoning in, just add 1/3 more of everything :-)
Unroll the pastry sheet and with two tablespoons layer 2 inch wide 1/2 inch high sausage of the meatfilling on it. Brush the one side with water and fold it over and press down.
Use a pizza cutter to cut parcels. The industrial made ones are closed on all sides, the homemade ones are not. Store them on a plate sprinkled with semolina. Use more semolina when you put more pasta on top of each other.
Use a wide pan with salted water and carefully put some Maultaschen in. Do not overlap. If they stick to the bottom of the pan, scrape them loose. After 8 min, they are done. Store them on a wire rack on top of a baking sheet.
I ate mine with some Sriracha Mayo.
Ingredients:
1 roll Maultaschen pasta dough
500 g lean ground beef
1 egg
1 croissant, 1 slice of baguette soaked in water
3 spring onions
3 cloves of garlic
1 bok choy
1 carrot
4 tbsp breadcrumbs
Salt, pepper, herbes de Provence, piment d'Espelette, Piri Piri
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