Capuns (Swiss Chard Parcels)

Ingredients

• Plain flour150 g
• Eggs2 whole
• Milk (for dough)60 ml
• Salsiz or air-dried meat, finely diced60 g
• Large Swiss chard leaves12 whole
• Milk and stock mixed (for cooking)300 ml
• Mountain cheese, grated50 g
• Butter20 g
• Fresh parsley and chives1 tbsp

Steps

1. 1Mix flour, eggs, milk, herbs and salt into a thick spätzle dough in a large mixing bowl. Fold in the diced meat and rest in the bowl for 15 minutes.
2. 2Blanch the chard leaves in a large pot of boiling water for 10 seconds, then transfer to a board and pat dry.
3. 3Place a spoonful of dough on each leaf on the board and roll into a tight parcel.
4. 4Lay the parcels in a buttered ovenproof dish, pour in the milk-stock and simmer covered in the oven at 180°C for 25 minutes.
5. 5Sprinkle the parcels in the same ovenproof dish with cheese, bake uncovered for 10 minutes and transfer to plates with the cooking liquid spooned over.