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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Fleischkrapfen (Austrian Meat Pasties)

Serves 4–6 Time prep: 45 min Difficulty 3/5 Ingredients 15 Steps 7
Fleischkrapfen (Austrian Meat Pasties)

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.

Ingredients

Dough

  • 200 g rye flour
  • 200 g wheat flour
  • Salt to taste
  • 40 g butter
  • ¼ litres milk

Stuffing

  • 400 g potatoes
  • 100 g bacon
  • 400 g smoked meat
  • 1 onion
  • Salt
  • Pepper
  • Marjoram
  • Parsley
  • 4 tbsp butter

Other

  • Shortening or oil for deep frying

Steps

  1. Mix the two kinds of flour with a pinch of salt.
  2. Boil milk and butter. Pour over flour. Knead quickly.
  3. Chop onion and brown in butter. Add chopped bacon, smoked meat, and boiled, chopped potatoes. Season with salt, pepper, marjoram and parsley. Cool a little.
  4. Roll dough into one 4 cm thick piece. Cut into 2 cm slices. Roll each into a circle with rolling pin.
  5. Put medium amount of filling on one half of each circle. Fold other half over. Press edges firmly together.
  6. Heat oil or shortening to 180°C (350°F). Deep fry until golden brown on all sides.
  7. Serve with sauerkraut.

Source. Adapted from “Cookbook:Fleischkrapfen (Austrian Meat Pasties)” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Fleischkrapfen on plate.jpg by cooking_lady Original uploader was Brite33bb at en.wikibooks, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.