Liturgical Year : Recipes : Little Pockets

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

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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