Thursday, April 27, 2017


3 c. flour
1/4 c. butter, softened
1 tsp. salt
1 1/2 c. milk
1 tsp. sugar 
1 lb. ground beef
1 lb. ground pork sausage (seasoned is fine)
1/2 medium onion, chopped
1/2 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder
3/4 c. bread crumbs
Dash MSG
A few Tbsp of beef broth
Lard or vegetable oil, for frying

To make the dough: Mix ingredients and knead until soft, smooth dough forms, adding flour as necessary. Set in mixing bowl covered with a towel for at least 30 minutes. It should be resting/rising in a warm place. I usually turn my oven onto the lowest setting and set the bowl on top of the stove.
To make the meat: Mix everything but the broth and lard/oil, then add small amounts of broth until meat is wetter but still sticks together well.  (Fry a small amount of meat in a frying pan to test seasoning, adjusting if desired).

Tear off golf-ball sized pieces of dough, rolling on a pastry cloth or lightly floured surface to make 4" circles. Cover half the circle with meat, and fold the dough closed over the meat, pinching and rolling the edges to seal and forming a roughly calzone shape.  Be sure to squeeze the air out before sealing.  Press the fleischkuechle gently to flatten it slightly.

Heat 1/2" deep of lard or vegetable oil to 325 F, fry fleischkuechle several minutes on each side until deep golden brown and/or meat inside is fully cooked.  

Freezes well, reheat in the oven at 350 F, for about 20 minutes, flipping them over once halfway through.
Here are links to recipes I was inspired from: and

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