Catholic Recipe: Little Pockets
INGREDIENTS
- 2 eggs
- 3 tablespoons water
- salt
- 2 cups sifted all-purpose
- flour
- milk
- 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
Filling:
Prep Time: 1 1/2 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Germany
Food Categories (5)
Feasts (0)
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
