Grammelpogatscherl

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, chilled and cubed 125g (1/2 cup) unsalted butter, chilled and cubed
• 100g (3.5 oz) pork cracklings, finely chopped 100g (3.5 oz) pork cracklings, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/4 cup milk 1/4 cup milk
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 15g (1g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, chilled butter cubes, salt, and black pepper. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Add the finely chopped pork cracklings, onion, and caraway seeds to the bowl. Mix well.
3. 3.
   Gradually add the milk to the mixture, stirring until a dough forms. Knead the dough lightly until it comes together.
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/4 inch.
5. 5.
   Using a round cookie cutter or a glass, cut out circles from the dough.
6. 6.
   Place the circles on a baking sheet lined with parchment paper.
7. 7.
   Brush the tops of the circles with beaten egg wash.
8. 8.
   Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the pastries are golden brown.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Pork cracklings — Make sure to finely chop the pork cracklings to ensure an even distribution of flavor throughout the pastries.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dough mixture.
• Serve the Grammelpogatscherl warm for the best taste and texture.
• If you can't find pork cracklings, you can substitute with bacon bits for a similar flavor.

Serving advice

Grammelpogatscherl are best enjoyed fresh out of the oven. Serve them warm as an appetizer or snack. They can be served on their own or accompanied by a dollop of sour cream or a side of pickles.

Presentation advice

Arrange the Grammelpogatscherl on a platter, garnished with fresh herbs such as parsley or chives, to add a pop of color. Serve them on a rustic wooden board for an authentic Austrian touch.