fleish kuechle
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!
prep time
30 Min
cook time
15 Min
method
---
yield
varies depending upon how large you make them
Ingredients
- PASTRY:
- 4 cups flour
- 1 teaspoon salt
- 1 tablespoon salad oil
- 1 1/2 - 2 cups milk, to make soft dough
- FILLING INGREDIENTS
- 2 pounds ground beef
- 1 pound groung pork
- 1 cup finely chopped onion
- 1 cup water
- 1 tablespoon tender quick (a brand of meat tenderizer)
- - salt and pepper to taste
How To Make fleish kuechle
-
Step 1Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
-
Step 2Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Other Main Dishes
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