Tirtln pastries
Recipe of the region Bruneck
filling
1000 g spinach
150 g quark
500 g potatoes
1 onion
Dough
500 g rye flour
2 eggs
Salt
500 g wheat flour
3 tablespoons of oil
Water (lukewarm)
Preparation Tirtln
Filling: Strain the spinach and potatoes, lightly fry the finely chopped onion. Leave to cool and then mix together well with the quark, spinach and potatoes.
Dough: Knead together the wheat flour, rye flour, eggs, oil, salt and water (as required) to form a firm dough. Form approx. 3 cm thick rolls from the dough. Cut out pieces with a thickness of approx. 5 cm and flatten out sheets that are approx. 2 mm thick (diameter approximately 15 cm). Place a bit of filling on a dough sheet, cover with a second sheet and press firmly down all the way round. Round off the overhanging edge. Then cook in hot oil.
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