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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Jayden Smith
[email protected]I love this recipe! The Fleish Kuechle is always a hit with my family and friends. The dough is crispy and the filling is flavorful. I highly recommend this recipe.
twomanywalls
[email protected]This recipe is amazing! The Fleish Kuechle turned out perfect. The dough was crispy and the filling was savory and moist. I will definitely be making this again and again.
Bentley Healy
[email protected]I've tried many Fleish Kuechle recipes, but this one is by far the best. The dough is crispy and the filling is flavorful. I highly recommend this recipe.
blue Death8
[email protected]I'm not a very experienced cook, but I was able to make this recipe without any problems. The Fleish Kuechle turned out great! The dough was crispy and the filling was flavorful. I will definitely be making this again.
Arslan Iqbal
[email protected]This recipe is a bit time-consuming, but it's worth it. The Fleish Kuechle turned out perfect. The dough was crispy and the filling was savory and moist. I will definitely be making this again for special occasions.
Maciu Naisaki
[email protected]I was a bit hesitant to try this recipe, but I'm glad I did. The Fleish Kuechle turned out amazing! The dough was crispy and the filling was flavorful. I will definitely be making this again.
MD DIDARUL ALAM
[email protected]I'm not a big fan of Fleish Kuechle, but I have to admit that this recipe is pretty good. The dough was crispy and the filling was flavorful. I would definitely recommend this recipe to others.
Nazeer Ahmad Khanzada
[email protected]This recipe is a keeper! The Fleish Kuechle turned out perfect. The dough was crispy and the filling was savory and moist. I will definitely be making this again.
Haider Tarrar
[email protected]I made Fleish Kuechle for my family last night, and they loved it! The dough was crispy and the filling was flavorful. I will definitely be making this again.
Lydia Keily
[email protected]Fleish Kuechle is a delicious and traditional dish that is perfect for any occasion. I love the combination of the crispy dough and the savory filling. It's always a crowd-pleaser.
Layan Adeeb
[email protected]I've been making Fleish Kuechle for years, and it's always a hit with my family and friends. The key is to use high-quality ingredients and to not overcook the dough.
Sabbir Rahaman
[email protected]This was my first time making Fleish Kuechle, and it turned out great! The dough was easy to work with, and the filling was flavorful. I especially liked the crispy edges.
Raisul Khan
[email protected]Fleish Kuechle is a fantastic dish that is easy to make and delicious to eat. I love the crispy exterior and the savory filling. I will definitely be making this again.