Tirtlen (region Trentino Alto Adige)

This is a traditional recipe of the Italian region Trentino Alto Adige. You can have Tirtlens as an appetiser or as main dish.

Ingredients (4/6 servings)

For the dough:

rye flour 250 g

wheat flour 250 g

melted butter 30 g

2 eggs

salt

oil to fry

For the spinach filling:                      For the potato filling:

spinach 200 g                                      mashed potatoes 100 g

ricotta 200 g                                        ricotta 200 g

nutmeg                                                1 onion

pepper                                                chives

salt                                                      salt

Preparation

Mix flour, butter, salt and eggs to make a smooth dough. Let it rest for about 30 minutes. Form a roll, cut it into slices and roll them out with a rolling pin to obtain flat disks (diameter of about 10 cm).

Prepare the filling by heating some butter in a pan and frying the spinach. Add a pinch of salt, pepper and nutmeg and the ricotta. Let it cool down a bit.

Spread the filling on a disk and cover with another disk. Seal the edges well with the tips of your fingers and fry the pasties in boiling oil. 

For the potato filling:

Heat some oil or butter in a pan and slightly fry the onion, add the mashed potato, the ricotta, the chives and the salt.