Starter
Tirtlen
Tirtlen
Tirtlen are traditional South Tyrolean fried pastries which are native to the Pustertal and Eisacktal valleys.
Paul Huber
Farmer from farm Griesserhof
Ingredients
10 pieces
40 MIN.
- For the dough:
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170 grye flour
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80 gflour
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100 gpotatoes, cooked and mashed
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1 dspnoil
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80 mllukewarm milk
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salt
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1free-range egg
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30 gonions
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20 gbutter
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500 gspinach
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150 gcurd cheese (Topfen)
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parmesan and nutmeg to taste
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salt
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pepper
Instructions - Tirtlen
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1.
StepCombine and knead the ingredients for the dough. Then roll out and cut out rounds. -
2.
StepFinely chop the onion, sauté in a little butter, lightly dust with flour and let it brown.
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3.
StepCook the spinach gently and then squeeze out the water and coarsely puree the spinach.
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4.
StepMix the ingredients and add the brown, sautèd onions and season to taste.
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5.
StepPlace the filling in the middle of a round of pastry and cover with another round. Press the edges together well.
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6.
StepFry the ‘Tirtlen’ in hot oil and drain well.
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7.
StepServe and enjoy hot.
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Happy cooking
