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Tyrolean Meat Pasties | Crispy & Savory
(0)
60 min
Under an hour
Gurkerl Küche
Traditioneller Alpinklassiker aus Tirol: Knusprig in Butterschmalz herausgebackene Teigtaschen, gefüllt mit saftig-würzigem Faschierten, feinen Zwiebeln und Majoran, serviert auf warmem Kümmel-Sauerkraut.
Preparation method
Prepare the dough & let it rest
Mix the wheat flour with a pinch of salt in a mixing bowl. Gently melt the butter in a small pot and whisk together with the lukewarm milk and egg.
Pour the liquid ingredients into the flour and quickly knead everything into a smooth, elastic dough. Shape the dough into a ball, wrap it in a damp tea towel, and let it rest at room temperature for about 30 minutes.
Brown the savory minced meat filling
Finely chop the onion and garlic cloves. Heat 1 tbsp of clarified butter in a pan and sauté the diced onion and garlic until translucent.
Chef's tip
For particularly crispy pasties, do not let the clarified butter get too hot so the dough cooks through evenly and the minced meat inside stays juicy.
The unbaked pasties freeze wonderfully: pre-freeze individually on a floured board and then pack them into bags or containers. When needed, fry straight from frozen in hot clarified butter over slightly reduced heat.
Ingredients
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