fleish kuechle
(2 ratings)
When we put these on the menu at the restaurant, very few people knew what they were. A German favorite, we soon had people ordering these by the dozens at a time!
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(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For fleish kuechle
- PASTRY:
-
4 cflour
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1 tspsalt
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1 Tbspsalad oil
-
1 1/2 - 2 cmilk, to make soft dough
- FILLING INGREDIENTS
-
2 lbground beef
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1 lbgroung pork
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1 cfinely chopped onion
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1 cwater
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1 Tbsptender quick (a brand of meat tenderizer)
-
salt and pepper to taste
How To Make fleish kuechle
-
1Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
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2Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
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3Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
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4At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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