“Tyrolean (sweet) church fair pasty” is as close to a translation as I could get. This is also one of my favourite things from my home district. A fried pasty thing with a filling of poppyseed and pears (and rum). And yes, this is the right amount of poppyseed. ;)
|400g wheat flour|
|50g butter, melted|
|1 tablespoon rum|
|300g dried pears|
|1/8 l milk|
|50g butter (or margarine)|
|150g ground poppyseed|
|grated lemon zest|
|1 shot rum|
For the filling, simmer the dried pears until soft, then mince. Boil the milk with added butter and sugar, add the poppyseed and let steep a little. Add spices and rum, mix to form a creamy paste.
Combine dough ingredients to form a soft dough. Knead well, until it is silky and smooth. Cover with a dish towel and let rest for 30 minutes.
Roll out the dough on a floured surface. The dough should be quite thin (like for cut-out cookies). Cut out circles (e.g. with the help of a big mug or small cereal bowl), put a spoonful of filling in the centre of the circles, then fold into half-moons and pinch the edges shut.
Fry in hot oil until both sides are golden brown, then drain on tissue paper. Serve with a dusting of castor sugar.
DISCLAIMER FOR VEGAN READERS OF MY BLOG: I have yet to try replacing the eggs in this recipe. I might give commercial egg replacer a try. Please bear with me until I have tested this – and forgive the non-vegan post for a change. If you have suggestions that might work, feel free to comment. I’m always grateful for an exchange of ideas.
(Picture nicked from wipptalblog.tirol – where they use a recipe that also has Powidl, an Austrian jam made from prunes.)