FLEISH KUECHLE

Fleish Kuechle image

Provided by Tim Hankel

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!