Fleish Kuechle Recipes
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!
Provided by Tim Hankel
Categories Other Main Dishes
Time 45m
Number Of Ingredients 12
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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