Filled cheese bags

Particularly tempting.

Moderate

4 Persons

Ingredients

For 4 people:

For do-it-yourself:

Pasta bag:

300 grams of flour
3 eggs
some water
1 tbsp butter
1 pinch of salt

Filling:

150 g grated cheese mixture
100 g hay milk curd
Breadcrumbs
2 eggs
salt and pepper

alternatively for the "quick" kitchen:

800 g Bergkastascherl from our cheese dairy shop

Preparation

Step 1

The preparation
Preparation time: 60 min. | Rest time: 30 min.

Step 2

Sieve the flour into a bowl, make a well and add the eggs and salt. Mix with the flour, use both hands to spread the flour from the outside inwards over the liquid dough and work in completely. If the dough is too firm, add some water and possibly some oil. Knead for about 10 to 15 minutes until the dough is smooth and firm. Wrap in foil and let rest for 30 minutes.

Step 3

Mix the grated cheese mixture with curd cheese, an egg and as many breadcrumbs as you want until you have a thick mixture and season with salt and pepper from the mill.

Step 4

Roll out the pasta dough into two thin sheets of dough. Place 1 teaspoon of the filling on a sheet of dough about 5 centimeters apart. Whisk an egg, brush the gaps with it. Place the other sheet of dough on top and press down firmly between the fillings. Cut out with a pasta cutter or cut out squares with a dough wheel.

Step 5

Cook the chestnuts in plenty of boiling salted water for about 6 to 8 minutes. Pour into a sieve and toss in a pan with melted butter.

Serve and garnish with parsley and pumpkin seeds, for example

We wish a good appetite.

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