Venison and Egg Klobasneks are a delicious take on a Texas staple that is sure to make you wonder why you’ve never had it before!
If you’ve ever stopped to eat in Texas, you’ve probably seen these little meat or fruit filled pastries. Their name depends on what they are filled with. If it is filled with fruit it is a kolache, but if it is filled with meat it is a klobasnek. Most people just call it all a kolache so if you’re not in the mood to learn some extra words just remember that one lol.
This delicious food was brought to Texas by Czech immigrants. Most gas stations sell them and there are always mom and pop shops making their own versions. Being part Czech, it is basically in my blood to make a wild game one. I decided to use some of the pan sausage I had made previously, and boy does it taste good! If you are in the tree stand this season and need a delicious pick me up look no further!
If you want to play around a bit, you can use basically whatever filling you want! The Kolache Factory is a restaurant that offers a variety of fillings for their kolaches and klobasneks. My favorite is their chicken enchilada one and my husband loves their sausage and gravy. So go to town and get creative and most importantly ENJOY!
Venison and Egg Klobasneks
- 2/3 C heated milk 115 degrees ~40sec in the microwave
- 1/4 C Sugar
- 1 package active dry yeast
- 2 eggs beaten
- 6 T unsalted butter melted and cooled
- 1 tsp salt
- 4 C all purpose flour
- 1 lb pan sausage
- Canola oil or butter to keep meat from sticking to pan
- 2 T heavy cream
- 1 C cheese cheddar, pepper jack, whatever you enjoy
- 6 eggs
- Pickled jalapeños can omit
- Extra cheese can omit
- 2-3 T melted butter
- Add pan sausage to an oil greased large skillet.
- Cook on high heat until browned, no pink showing. Drain excess oil out.
- Add eggs, heavy cream, and cup of cheese.
- Cook on medium to medium-high heat until the desired texture of eggs is reached (5-10minutes).
- Place in a fridge safe bowl or Tupperware and place in the fridge for several hours or overnight to fully cook off. I cook it the night before. It makes handling the filling much easier.
- Heat milk.
- Pour milk into the stand mixer bowl. Stir in sugar and yeast. Let sit until the yeast becomes frothy (~5-10min).
- Stir in beaten eggs, melted butter, and salt. Combine on low speed.
- Add flour 1 C at a time mixing to incorporate after each.
- After all the flour has been added, continue mixing for 5-7 minutes.
- The dough should ball together and become smooth, no longer sticking to the sides of the bowl. If the dough is still wet and sticking, add 1 T of flour at a time until smooth and no longer sticking.
- Coat a bowl with oil and place dough in it, coating the dough in oil as well.
- Cover with a clean kitchen towel and set bowl in microwave (or another draft free area) that is turned off and let rise for 1 hour or until doubled in size.
- Once dough has risen, punch it down. Divide the dough in ~12 pieces.
- Remove filling from fridge.
- Take a dough piece and using your fingers to flatten it out into a circular shape the size of your palm.
- Place 2 T of filling in the center. Add extra cheese or jalapeños.
- Pinch the dough together over the mixture, fully enclosing it.
- Place seam side down on a greased baking sheet.
- Continue repeating the steps until all dough is used. Brush melted butter on top.
- (I make several different fillings when I do this. Ones with jalapeños I put one jalapeño on the outside on top. Extra cheese= a little cheese sprinkled on top)
- Let rise again for 45 minutes. Preheat oven to 400 °F. Bake 10-12 minutes or until the klobasneks are golden brown.
- Remove and let cool before serving and ENJOY!
- If you have leftovers, they refrigerate well. A quick 30 second microwave nuke will heat it perfectly.