Swabian Meat Pasties (Schwabische Maultaschen)

• 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

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

pasties, flour, salt, water, vinegar, vegetable oil, filling, bread rolls, water, fresh spinach, parsley, ground veal, pork, pork sausage, onion, eggs, ground nutmeg, salt, pepper, chicken, butter, onion, butter

Taken from www.food.com/recipe/swabian-meat-pasties-schwabische-maultaschen-85932 (may not work)