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Tirtlen

Tirtlen

Tirtlen are traditional South Tyrolean fried pastries which are native to the Pustertal and Eisacktal valleys.

Recipe from the farmer's kitchen

Paul Huber

Farmer from farm Griesserhof

Ingredients

10 pieces

40 MIN.

• For the dough:
• 170 g
  rye flour
• 80 g
  flour
• 100 g
  potatoes, cooked and mashed
• 1 dspn
  oil
• 80 ml
  lukewarm milk
• salt
• 1
  free-range egg

For the spinach filling:

30 g

onions

20 g

butter

500 g

spinach

150 g

curd cheese (Topfen)

parmesan and nutmeg to taste

salt

pepper

Print recipe

www.roterhahn.it

Instructions - Tirtlen

• 1.

  Step
  Combine and knead the ingredients for the dough. Then roll out and cut out rounds.
• 2.

  Step
  Finely chop the onion, sauté in a little butter, lightly dust with flour and let it brown.
• 3.

  Step
  Cook the spinach gently and then squeeze out the water and coarsely puree the spinach.
• 4.

  Step
  Mix the ingredients and add the brown, sautèd onions and season to taste.
• 5.

  Step
  Place the filling in the middle of a round of pastry and cover with another round. Press the edges together well.
• 6.

  Step
  Fry the ‘Tirtlen’ in hot oil and drain well.
• 7.

  Step
  Serve and enjoy hot.
•  
  Happy cooking

Paul Huber

Farmer from 'Roter Hahn Buschenschank'

Griesserhof in Vahrn

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