Fleischkrapfen (Austrian Meat Pasties)

Name: Fleischkrapfen (Austrian Meat Pasties)
Cook time: 45 min
Yield: 4 servings

fleischkrapfen on plate ? Photo by cooking_lady

Original uploader was Brite33bb at en.wikibooks, CC BY-SA 3.0, via Wikimedia Commons

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 Hasen�hrl. Hasen�hrl is Austrian dialect for "rabbit ear," which describes the shape of the finished item. Hasen�hrl is made nearly the same way as Fleischkrapfen; the only differences are that Hasen�hrl is not filled and its dough is thinner than that used for Fleischkrapfen. Fleischkrapfen are traditionally eaten during Carnival. Both Fleischkrapfen and Hasen�hrl are served with sauerkraut.

Cooking time: 45 minutes
Servings: 4

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