Fleischkuechle Recipe
crispy, deep fried turnovers stuffed with seasoned ground beef
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Ingredients
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Dough
Beef Filling
Frying & Finishing
Method
Dough
- 1
Make dough
In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp sugar. Add the 4 tbs cold cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Bring together
Beat 1 egg lightly and combine 3 tbs cold water and 1 tbs cold milk. Drizzle the liquid into the flour-butter mixture and mix gently with a fork until a shaggy dough forms. Add a little more water, 1 tsp at a time, only if the dough is too dry. Turn out onto a lightly floured surface, knead 6–8 turns until smooth — do not overwork.
- 3
Rest
Form dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes the gluten and firms the butter for a flakier, crisp crust.
Beef Filling
- 4
- 5
Brown beef
Increase heat to medium-high, add 1 lb ground beef and break it up with a spatula. Cook until mostly browned, about 6–8 minutes.
- 6
Season and finish
Stir in 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp sweet paprika and 1 tsp caraway seeds (if using). Pour in 2 tbs stock (or water) and scrape up any browned bits. Continue cooking 1–2 minutes until liquid mostly evaporates and filling is fairly dry but still moist. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. Remove from heat and let cool to near room temperature before filling dough (to avoid soggy pastry).
Assembly & Frying
- 7
Prepare workspace & oil
Pour about 6 cups (enough to deep-fry to 2–3 inches depth) vegetable oil or lard into a heavy deep skillet or Dutch oven. Heat over medium-high to 350°F (175°C). Line a tray with paper towels for draining. Whisk 1 egg for egg wash and set near your workspace. Lightly flour your work surface with 1 tbs flour.
- 8
Roll and cut dough
Remove chilled dough from refrigerator and divide into 8 equal pieces (for large turnovers) or 12 pieces (for smaller). On a lightly floured surface roll each piece into a circle about 5–6 inches (12–15 cm) in diameter and roughly 1/8 inch thick.
- 9
Fill and seal
Place about 2–3 tablespoons of cooled beef filling on one half of each dough circle, leaving a 1/2 inch border. Brush the border with beaten egg. Fold the dough over the filling to create a half-moon and press the edges together firmly. Crimp the edge with a fork or roll and pinch to seal completely. Prick the top once or twice with a fork to allow steam to escape.
- 10
Fry
When oil reaches 350°F (175°C) (or a small scrap of dough sizzles and browns gently), carefully lower 2–3 filled turnovers into the oil without crowding. Fry 2–3 minutes per side until deep golden brown and crisp, turning once with tongs. Adjust heat to maintain 325–350°F (165–175°C) to avoid over-browning.
- 11
- 12
Serve
Serve hot or warm. Traditional accompaniments: mustard, pickles, sauerkraut, or a simple green salad.