Maultaschen in Buttery Onion Broth
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Ingredients
- 8 fresh lasagne sheets
- 250 g pork mince
- 150 g spinach
- 1 onion
- 1 egg
- 1 tsp nutmeg
- 800 ml chicken stock
- 30 g butter
Nutrition (per serving)
- Calories
- 455 kcal
- Protein
- 26.9 g
- Carbohydrate
- 40.7 g
- of which sugars
- 4.3 g
- Fat
- 20.1 g
- of which saturates
- 8.4 g
- Fibre
- 3.3 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wilt the spinach in a dry pan for 2 minutes, squeeze out the excess water and chop finely.
- 2
Mix the pork mince, spinach, half the grated onion, egg and nutmeg together with a good pinch of salt and pepper.
- 3
Lay the lasagne sheets out and spoon the filling along the centre of each. Fold over and press the edges to seal into large parcels, then cut each into 3-4 squares.
- 4
Bring the chicken stock to a simmer in a wide pan with the remaining onion, then lower in the parcels and poach for 10-12 minutes until the filling is cooked through with no pink remaining and the pasta is tender.
- 5
Melt the butter and spoon it over the maultaschen, then serve in bowls with the broth.
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