Fleischkrapfen (Austrian Meat Pasties)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine 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 are traditionally eaten during Carnival. Both Fleischkrapfen and Hasenöhrl are served with sauerkraut.

Cuisine: Austria · categories: Austrian recipes; Deep fried recipes; Holiday recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes for pastries; Recipes using bacon; Recipes using butter; Recipes using marjoram; Recipes using milk; Recipes using potato; Recipes using rye flour; Recipes using wheat flour; Recipes with images; Recipes with metric units

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