Oktoberfest Feast: Mini Käsespätzle Pies

Meals in Germany are hearty affairs, and a prime example of that would be the classic dish of cheesy egg noodles called Schwäbische Käsespätzle. Studded with caramelized onions and mixed with a flurry of Emmentaler cheese, this Swabian Oktoberfest favorite is not to be missed! Our recipe serves the noodles piled high in tart shells which makes them into easy-to-pick-up pies.

Yield: 30 mini käsespätzle pies

Instructions

Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 15 minutes. Sprinkle with salt and sugar to promote caramelization. Cook 10-15 minutes more, until the onions are well caramelized. Remove pot and allow onions to cool slightly.

To the carmelized onions (Image 1), add the cooked spätzle (Image 2) and 12 oz. of the shredded Emmentaler cheese (Image 3). Toss to combine. Add salt to taste. Set aside.

Preheat the oven to 400°F. Coat 12-cavity muffin tins (1 or more) with nonstick cooking spray.

Unroll pie crusts on a lightly floured work surface. Roll flat to about 1/4-inch thickness. Cut out twelve 4-1/2-inch rounds of dough using a cookie cutter. Place a round into the cavity of each cup of a nonstick muffin tin. Use your fingers to press the dough flat against the bottom corners of the pan, and also up the walls of the cavities. Bake the crusts for 15 minutes or until they are slightly browned. Cool 10 minutes before filling.

Use a large fork to twirl some of the spätzle mixture around it and fill each pie crust with a heaping forkful. Top each pie with a sprinkle of the remaining Emmentaler cheese. Bake the pies for 10 minutes, or until the cheese is melted and bubbly. Cool five minutes.

Serve immediately garnished with chives or chopped parsley.