Swabian Meat Pasties (Schwäbische Maultaschen) Recipe
Description:
Discover the delightful flavors of traditional Swabian Meat Pasties, or Schwäbische Maultaschen, with this recipe from Love With Recipes. These savory pastries, rich in both taste and history, are a perfect blend of seasoned meats encased in tender dough. Whether you’re preparing a hearty family meal or looking to impress your guests with something uniquely delicious, these pasties are sure to become a favorite.
Ingredients:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons warm water
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
For the Filling:
- 5 ounces fresh spinach
- 1 1/2 cups finely chopped parsley
- 1 pound ground pork
- 12 ounces bulk pork sausage
- 1 onion, finely chopped
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking and Serving:
- 2 cups broth (chicken or vegetable)
- 2 tablespoons butter
- 1 onion, sliced
- 1/4 cup breadcrumbs (for garnish)
Instructions:
Preparing the Dough:
- Begin by sifting together the flour and 1/2 teaspoon of salt in a large mixing bowl.
- Gradually stir in 8 tablespoons of warm water, vinegar, and vegetable oil. Mix until the ingredients combine to form a dough. If the dough is too dry, add additional water, a tablespoon at a time, until a smooth, elastic ball forms.
- Once the dough has come together, cover the bowl with a damp cloth and let it rest for 20 minutes. This resting period allows the dough to relax and become easier to roll out.
Making the Filling:
- While the dough is resting, moisten the bread with about 1 cup of water. Squeeze out the excess moisture and set the bread aside.
- In a large bowl, combine the squeezed-out bread with the fresh spinach, chopped parsley, ground pork, bulk pork sausage, finely chopped onion, eggs, ground nutmeg, salt, and black pepper. Mix the ingredients thoroughly until well combined. This will be your savory filling.
Assembling the Pasties:
- After the dough has rested, divide it into four portions. Roll out one portion at a time on a lightly floured surface until it reaches about 1/8 inch thickness.
- Cut the rolled dough into 3-inch squares. You should have an even number of squares.
- Place 1 1/2 tablespoons of the filling in the center of half of the squares. Top each with another square of dough, aligning the edges.
- Use a fork to crimp the edges of each pasty, sealing the filling inside.
Cooking the Pasties:
- Bring the broth to a boil in a large pot. Once boiling, carefully add the pasties to the pot.
- Reduce the heat and let the pasties simmer uncovered for about 10 minutes, or until they float to the surface. This indicates they are cooked through.
Serving:
- While the pasties are cooking, melt the butter in a skillet over medium heat. Add the sliced onion and sauté until it turns golden brown.
- Remove the cooked pasties from the broth and place them on a serving platter. Top with the sautéed onion rings.
- Garnish with breadcrumbs for an added crunch and serve warm.
Notes:
- These Swabian Meat Pasties can be enjoyed on their own or as a part of a larger meal. They pair wonderfully with a light salad or some steamed vegetables.
- You can also freeze the cooked pasties for up to 3 months. To reheat, simply simmer them in a bit of broth until heated through.
Nutrition Information (Per Serving):
- Calories: 957
- Fat: 40.3 g
- Saturated Fat: 12.4 g
- Cholesterol: 204.6 mg
- Sodium: 1138.7 mg
- Carbohydrates: 90.8 g
- Fiber: 5 g
- Sugar: 7.3 g
- Protein: 54.6 g
These pasties are a wonderful way to experience traditional Swabian cuisine right from your kitchen. Enjoy the rich flavors and comforting texture of these handmade treats, and share them with your loved ones for a delightful meal.
