Fleischkuechle Flesh Keek Luh Recipes

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FLEISH KUECHLE



Fleish Kuechle image

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!

Provided by Tim Hankel

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 12

PASTRY:
4 c flour
1 tsp salt
1 Tbsp salad oil
1 1/2 - 2 c milk, to make soft dough
FILLING INGREDIENTS
2 lb ground beef
1 lb groung pork
1 c finely chopped onion
1 c water
1 Tbsp tender quick (a brand of meat tenderizer)
salt and pepper to taste

Steps:

  • 1. Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
  • 2. Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
  • 3. Roll 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.)
  • 4. At 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!

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