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Fleischkrapfen (Austrian Meat Pasties)

Fleischkrapfen (Austrian Meat Pasties) — a recipes for pastries recipe, 15 ingredients, about 45 min.

Serves 4 · 45 min · Recipes for pastries

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 40 g butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ¼ litres milk → lactose-free milk, oat milk, or almond milk
  • 4 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. For the dough, mix the two kinds of flour, and season the mixture with a pinch of salt.
  2. Boil up milk and butter, then pour it over the flour and knead it quickly.
  3. 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.
  4. 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.
  5. Heat the oil or shortening to 180°C (350°F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides.
  6. Serve with sauerkraut on the side (see image).

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0