Speckzelten (speckplatz)
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Speckzelten (speckplatz)
  Pork    German  
Last updated 6/12/2012 1:24:05 AM. Recipe ID 57465. Report a problem with this recipe.
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      Title: Speckzelten (speckplatz)
 Categories: Pork, German
      Yield: 4 Servings
 
    500 g  Flour (4 1/2 cups less 1
           -Tbsp)
      1 ds Sugar
    1/2 ts Salt
    1/4 l  Milk (1 cup plus 1 Tbsp)
     10 g  Yeast (.35 oz)
     30 g  Butter (2 Tbsp)
           Topping A:
    300 g  Raw smoked lean bacon,
           -finely diced (10 1/2 oz)
      1    Egg yolk
      1 tb Coriander
      1 tb Caraway seed
      1 sm Onion, finely chopped
           Salt
           Topping B:
      2 c  Cracklings
      2 tb Lard
           Salt
 
  From the Ries area.
  
  These bacon tarts can be made in two ways.  The dough base is always
  the same, however, the topping is different.
  
  Dough:
  
  In a bowl, mix the flour and salt.  Dissolve the yeast and sugar in
  half the lukewarm milk.  Form a well in the flour, and pour the yeast
  mixture into this well. Dust the liquid with flour, and cover the
  bowl. Let rest, in a warm spot, for 1/2 hour.  Then add the melted
  butter and knead and beat the dough until it starts to form small
  bubbles. Shape into rounds that are about half a finger's width
  thickness and about 5 inches in diameter.  Tweak the edges of the
  dough into a raised rim. Cover the dough circles with
  
  A) egg yolk and then lightly press in the bacon and add the remainder
  of the ingredients, OR
  
  B) lard and then lightly press in the cracklings. Season with salt.
  
  Bake at medium heat for 30 minutes.  Serve hot.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted 




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Recipe ID 57465 (Apr 03, 2005)

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