Tirtlan with curd cheese filling

This rural speciality from the Pustertal Valley is still an important part of South Tyrolean cuisine today.

Tirtlan are always very popular at every folk festival, in pubs and gourmet farms in South Tyrol. Curd cheese is not the only filling used. Sauerkraut, mashed potatoes and spinach also make excellent additions.

Tip: Tirtlan are often served with barley soup or other soups and are also served at Törggelen.

The recipe

Ingredients for about 10 pieces:

**Tirtlan**
A famers' delicacy from Pustertal
Kompatscherhof

Dough:

100 g rye flour
150 g wheat flour
1 tbsp oil
1 egg
a little lukewarm milk
Salt

Filling:

1 tbsp butter
30 g onion, finely chopped
250 g curd cheese, dry and strained
100 g potatoes, boiled and strained
1 tbsp chives
Salt and pepper

Preparation:

Mix the ingredients for the dough and knead into a smooth, supple dough. Cover and leave to rest for approx. 30 minutes.

For the filling, briefly sauté the finely chopped onion in the butter and leave to cool. Then add the curd cheese, potatoes and chives and season with salt and pepper. Roll out palm-sized sheets and spread the filling in the centre, place another sheet of dough on top, press the edges down firmly and flatten with a pastry wheel.

Fry the tirtlan in the hot fat, floating on both sides, until they are light brown. Drain on kitchen paper.