Cookbook:Fleischkrapfen (Austrian Meat Pasties)

Cookbook | Ingredients | Recipes | Austrian Cuisine

Fleischkrapfen (Austrian Meat Pasties)
Fleischkrapfen on plate.jpg
Category Main course
Servings 4 - 6
Time prep: 45 min

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 Hasenöhrl. Hasenöhrl is Austrian dialect for "rabbit ear," which describes the shape of the finished item. Hasenöhrl is made nearly the same way as Fleischkrapfen; the only differences are that Hasenöhrl is not filled and its dough is thinner than that used for Fleischkrapfen.

Fleischkrapfen are traditionally eaten during Carnival. Both Fleischkrapfen and Hasenöhrl are served with sauerkraut.




  1. For the dough, mix the two kinds of flour and season the mixture with a pinch of salt. Boil up milk and butter, then pour it over the flour and knead it quickly.
  2. For the stuffing, chop the onion and brown it in butter, add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little.
  3. Roll the dough into one 4 cm thick piece. Then cut it into 2 cm thick slices and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together.
  4. Heat the oil or shortening to 180˚C (350˚F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides.
  5. Serve with sauerkraut on the side (see image).