Austria
Fleischkrapfen — Austrian meat pasties
Rye-and-wheat pastry filled with cooked potato, bacon and smoked meat.
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Austria
Rye-and-wheat pastry filled with cooked potato, bacon and smoked meat.
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Saucepan · Frying pan · Mixing bowl · Rolling pin · Controlled deep fryer · Food thermometer
4 clear steps
Boil the potatoes until tender, drain and chop. Cook the bacon thoroughly in a frying pan. Add the onion and filling butter and cook until the onion softens. Mix with the potatoes, cooked smoked meat and herbs; season and let cool.
Mix the two flours and a little salt in a heatproof bowl. Heat the milk with the 40 g dough butter until the butter melts. Pour into the flour and mix carefully. Let cool enough to handle, then knead into a dough.
Form a log about 4 cm thick. Cut into 2 cm slices and roll each into a thin circle. Add filling, fold over and firmly seal the edges.
Fry in uncrowded batches in a controlled fryer at 180°C until golden on both sides and heated through. Check that the cooked-meat filling reaches 74°C. Lift out and drain; serve warm.
Recipes from the same place, or built on the same ingredients.
