Fleischkrapfen (Austrian Meat Pasties)
Fleischkrapfen is a traditional dish originating in Salzburg. In this preparation, meat of all kinds is cut into small pieces and used to fill a fried hand pie. It is an ideal way to make use of leftover meat. There is also a "light version“ of the Fleischkrapfen called Blattlkrapfen or Hasenöhrl. Hasenöhrl is Austrian dialect for "rabbit ear," which describes the shape of the finished item. Hasenöhrl is made nearly the same way as Fleischkrapfen; the only differences are that Hasenöhrl is not filled and its dough is thinner than that used for Fleischkrapfen. Fleischkrapfen
Source and licence
"Fleischkrapfen (Austrian Meat Pasties)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fleischkrapfen_(Austrian_Meat_Pasties), revision 4587194), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fleischkrapfen_(Austrian_Meat_Pasties)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587194
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 200 g rye flour
- 200 g wheat flour
- Salt to taste
- 40 g butter
- ¼ litres milk
- 400 g potatoes
- 100 g bacon
- 400 g smoked meat
- 1 onion
- Salt
- Pepper
- Marjoram
- Parsley
- 4 tbsp butter
- Shortening or oil for deep frying
Method
- For the dough, mix the two kinds of flour, and season the mixture with a pinch of salt.
- Boil up milk and butter, then pour it over the flour and knead it quickly.
- For the stuffing, chop the onion and brown it in butter. Add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little.
- Roll the dough into one 4 cm thick piece. Cut it into 2 cm thick slices, and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together.
- Heat the oil or shortening to 180°C (350°F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides.
- Serve with sauerkraut on the side (see image).