Pan-Fried Maultaschen with Bacon and Onions
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Ingredients
- 8 fresh lasagne sheets
- 250 g pork mince
- 100 g spinach
- 2 onion
- 1 egg
- 100 g smoked streaky bacon
- 1 tsp nutmeg
- 800 ml chicken stock
- 20 g butter
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 30.7 g
- Carbohydrate
- 43.5 g
- of which sugars
- 6.4 g
- Fat
- 24.6 g
- of which saturates
- 9.4 g
- Fibre
- 3.6 g
- Salt
- 2.58 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, squeeze out the excess water and chop. Mix with the pork mince, one chopped onion, egg and nutmeg.
- 2
Lay the lasagne sheets out and spoon the filling along the centre of each. Fold over and seal, then cut each into 3-4 squares.
- 3
Bring the chicken stock to a simmer and poach the parcels for 10-12 minutes until the filling is cooked through with no pink remaining.
- 4
Lift the parcels out and pat dry. Fry the bacon and remaining sliced onion in the butter for 5-6 minutes until golden.
- 5
Add the poached parcels to the pan and fry for 2-3 minutes more, turning gently, until lightly browned, then serve.
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