A unique Alsatian dish where a ground meat filling is rolled into an egg pastry sheet, then sliced. These slices are then fried and served. In this sense, the dish bears many similarities with the famous South German Dish, Maultaschen, which is more similar to ravioli but is also traditionally sliced and fried before serving.
Fleischschnacka
A unique Alsatian dish where a ground meat filling is rolled into an egg pastry sheet, then sliced. These slices are then fried and served. In this sense, the dish bears many similarities with the famous South German Dish, Maultaschen, which is more similar to ravioli but is also traditionally sliced and fried before serving.
Servings: 4
Equipment
- Food Processor
Ingredients
Noodle Dough
- 500 g All Purpose Flour Premade pizza dough can also work but will be an imperfect substitute due to the higher egg content of this dough.
- 120 ml Dry White Wine
- 50 ml Olive Oil
- 3 Egg Yolks
- 15 g Salt
Filling
- 2 Medium Onions
- Olive Oil
- 800 g Beef Shoulder or Similar
- 1 Bunch Chives
- 2 Eggs
- 3 Garlic Cloves
- Salt
- Pepper
- 200 ml Beef Broth
Instructions
- Mix all the noodle ingredients together in a bowl and knead thoroughly for about 5 minutes until the mass has become elastic. Let sit for several hours in the refrigerator.
- With the dough in the refrigerator, prepare the meat. To start with, you will need to cook it through completely. You can do this in any number of ways. Traditionally, you would boil it for 90 minutes in salted water, but you could also roast it in the oven with herbs and etc.
- Dice the onion and garlic together and fry with some oil in a pan until the onions are translucent. Then set aside and let cool.
- Add the precooked meat and chives to the food processor with the onions and garlic and blend into a thick paste.
- Now roll the noodle dough into a flat rectangle, about ½ cm thick. Now spread the meat paste evenly over the surface. Gently roll up the dough sheet into a long sausage-like roulade. Leave some space at the long end of the roll and use water to bind the dough to itself. Let it set for at least one hour.
- Now cut the roulade into thick 2 cm thick slices.
- In a pot, heat the olive oil on a medium-high temperature and fry each slice for a few minutes on each side.
- With each slice fried, add the slices back to the pot and add the broth. Bring to a boil and simmer for 20 minutes.
- You can remove and serve, or serve with the broth.