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Catholic Recipe: Little Pockets

    INGREDIENTS

    Pockets:
  • 2 eggs
  • 3 tablespoons water
  • salt
  • 2 cups sifted all-purpose
  • flour
  • milk  Filling:
  • 1 1/2 pounds spinach, chopped
  • 2 tablespoons chopped parsley
  • 1 onion, chopped
  • 4 rolls
  • 1 leek, chopped
  • 2 tablespoons butter
  • salt
  • ground nutmeg
  • marjoram
  • 3 eggs
  • 2 quarts boiling water
  • Details

  • Yield: 2 dozen
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany

Feasts

  • None

Also Called: Maultaschen

DIRECTIONS

Combine eggs, water; beat; add salt, flour and enough milk to make firm dough. Knead dough on lightly floured board until smooth. Roll out thin; cut in squares. Reserve to dry before filling. Soak rolls in water; squeeze as dry as possible; pull into small pieces. Sauté spinach, parsley, onion, leek in butter in saucepan 10 minutes. Add seasonings. Put through meat grinder with bread. Add eggs; mix well. Cover 1/2 dough square with filling, leaving narrow margin. Brush margin with milk. Fold other half of square over, pressing ends firmly together with fork; repeat. Cook 15 minutes in boiling water. Yield; 2 dozen

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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