Swabian Meat Pasties (Schwabische Maultaschen) - cooking recipe

Ingredients

For the pasties
3 1/2 cups all-purpose flour
1/2 teaspoon salt
8 -10 tablespoons warm water (110 F)
1 tablespoon vinegar
5 tablespoons vegetable oil
For the Filling
1 1/2 day-old bread rolls
1 cup water (ABOUT)
12 ounces fresh spinach, cooked 3 minutes,drained
2 teaspoons chopped parsley
1/2 lb ground veal
1/2 lb pork
3/4 lb bulk pork sausage
1 onion, chopped
2 eggs, slightly beaten
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
6 -8 cups chicken stock or 6 -8 cups broth
2 tablespoons butter
1 onion, sliced into rings
1 -2 cup fine dry breadcrumb, fried in
butter

Preparation

Stir together flour and 1/2 teaspoons salt.
Stir in 8 tablespoons water, vinegar and oil until mixture forms a ball.
If necessary, add more water.
Cover; let stand 20 minutes.
Moisten bread in about 1 cup water; squeeze out moisture.
Combine squeezed out bread with spinach, parsley, ground meats, sausage, CHOPPED onion, eggs, nutmeg, salt and pepper.
Mix very well.
Roll out 1/4 of the dough at a time until 1/8 inch thick.
Cut into an even number of 3-inch squares.
Place 1 1/2 tablespoons filling on centers of half the squares.
Top with other squares.
Crimp edges together with a fork.
Bring stock or broth to a boil.
Add pasties; simmer in uncovered pan about 10 minutes or until they rise to the top.
Melt butter in a skillet.
Saute SLICED onion in butter until golden.
Serve pasties with sauteed onion rings.
Garnish with breadcrumbs.
Makes 6 servings.
Best of International Cooking.