|Servings||4 - 6|
|Time||prep: 45 min|
Fleischkrapfen - Austrian Pasties/Empandas
One of the most solid and traditional dishes in the region of Salzburg comes from the Pongau and is called Fleischkrapfen. Fleischkrapfen is an ideal way to make use of leftover meat. Meat of all kinds are cut into small pieces and mixed together, used as a filling in a homemade, sealed dough pocket, which is then deep fried.
There is also a "light version“ of the Fleischkrapfen, which is 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 with meat but stays empty, and that the dough of Hasenöhrl is thinner than the one that is used for the Fleischkrapfen.
Fleischkrapfen are traditionally eaten during Carnival. Both dishes, Fleischkrapfen and Hasenöhrl, are served with sauerkraut.
- 200 grams rye flour
- 200 grams wheat flour
- salt (to taste)
- 40 grams butter
- 1/4 litres milk
- 400 grams potatoes
- 100 grams bacon
- 400 grams smoked meat
- 1 onion
- 4 tbsp. butter
Shortening or oil for deep frying
- 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. Then 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.
- Deep fry the Fleischkrapfen, afloat in hot shortening, and fry each side until golden brown.
- Serve with sauerkraut on the side (see image).