German classics
Maultaschen with spinach and meat filling
These generous pasta parcels contain mince, spinach, onion and soaked bread.
- Total time
- 75 min
- Servings / pieces
- 4
- Topic
- German classics
These generous pasta parcels contain mince, spinach, onion and soaked bread. Ready-made fresh pasta sheets simplify the work while leaving you free to shape the parcels yourself. A fairly dry filling and firmly sealed edges are essential: trapped air and excess moisture can force them open during cooking. Keep the stock barely simmering. This recipe makes twelve large rectangles and serves them with some of their cooking broth. Browned onions or potato salad can be offered separately rather than added to the filling.
Method
Step by step
- 01
Prepare bread and spinach
Soak the roll in milk for ten minutes and squeeze thoroughly. Squeeze thawed spinach firmly in a clean cloth, then chop finely. The filling should be moist but not dripping, otherwise it softens the pasta before the parcels are shaped.
- 02
Soften the onion
Finely dice onion and cook in butter for five minutes. Cool, then mix with mince, spinach, bread, egg and parsley. Season with one level teaspoon of salt, pepper and a little nutmeg. Do not taste the raw meat mixture.
- 03
Cut the pasta
Cut pasta sheets into 24 rectangles about 8 × 10 cm. Roll thick sheets a little thinner if needed. Place one twelfth of the filling on each of twelve rectangles, leaving a border of just over 1 cm all around.
- 04
Seal the parcels
Lightly brush borders with water. Cover with a second rectangle, pressing air outwards from the filling. Press edges firmly together and reinforce with a fork. Lay finished parcels separately on a lightly floured surface.
- 05
Cook gently
Heat the stock. Cook parcels in batches at a bare simmer for twelve to 15 minutes. The meat filling must reach 70 °C for at least two minutes. Lift with a slotted spoon and serve in a little hot broth.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Keeping pasta supple
Cover unused sheets with a barely damp cloth as you work. Dry edges do not seal well. Avoid a wet cloth lying directly on the pasta, which makes it sticky and difficult to lift.
Measuring spinach
The weight refers to thawed spinach before squeezing. Considerably less remains once the water is removed. Wilt fresh spinach first, cool and squeeze thoroughly; its raw weight is not directly equivalent.
Kitchen questions
One more question?
Can I freeze the parcels?
Yes. Cool cooked parcels promptly, freeze separately and package. Thaw and reheat thoroughly in hot stock.
Why do they burst open?
Dry edges, trapped air or vigorous boiling are common causes. Seal carefully and keep the broth at a gentle simmer.
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