Starter
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:
-
170 grye flour
-
80 gflour
-
100 gpotatoes, cooked and mashed
-
1 dspnoil
-
80 mllukewarm milk
-
salt
-
1free-range egg
30
g
onions
20
g
butter
500
g
spinach
150
g
curd cheese (Topfen)
parmesan and nutmeg to taste
salt
pepper
Instructions - Tirtlen
-
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.
-
3.
StepCook the spinach gently and then squeeze out the water and coarsely puree the spinach.
-
4.
StepMix the ingredients and add the brown, sautèd onions and season to taste.
-
5.
StepPlace the filling in the middle of a round of pastry and cover with another round. Press the edges together well.
-
6.
StepFry the ‘Tirtlen’ in hot oil and drain well.
-
7.
StepServe and enjoy hot.
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Happy cooking
