Fleischkrapfen (Austrian Meat Pasties)
Photo: cooking_lady Original uploader was Brite33bb at en.wikibooks, CC BY-SA 3.0
Fleischkrapfen are fried meat pasties from Salzburg, built to use up leftover meat. The dough combines rye and wheat flour and is scalded with hot milk and butter, which makes it quick to knead and sturdy enough to hold a generous filling. Bacon, smoked meat and potato are browned with onion and seasoned with marjoram, then sealed in half circles and fried until golden. Sauerkraut on the side cuts through the richness.
Instructions
Mix the rye and wheat flours in a large bowl and season with a pinch of salt.
Bring the milk and the 40 g of butter to a boil, then pour the hot liquid over the flour. Knead the dough quickly until it comes together.
For the filling, chop the onion and brown it in the 4 tbsp of butter. Add the chopped bacon, the smoked meat and the boiled, chopped potatoes, then season with salt, pepper, marjoram and parsley. Let the mixture cool a little.
Shape the dough into a thick roll about 4 cm across and cut it into slices about 2 cm thick. Roll each slice out into a circle with a rolling pin.
Spoon a medium amount of filling onto one half of each circle, fold the other half over it, and press the edges firmly together to seal.
Heat the shortening or oil to 180°C (350°F). Deep fry the pasties until they are golden brown on all sides, then serve with sauerkraut on the side.
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