Minty Cheese Filled Pasta Kärntner Kasnudel Food

MINTY CHEESE FILLED PASTA (KäRNTNER KASNUDEL)

Steps:

• Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
• Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
• Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste.
• Form ~1inch diameter balls out of the filling.
• Use a rolling pin or a pasta machine to flatten dough (2mm thin).
• Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
• Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
• Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)).
• Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
• Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.

CHOCOLATE MINT CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
• Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.