Ecomely

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Fleischkuekle: photo of the dish
Illustrative photo: Benreis — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Fleischkuekle

A large flaky pastry pocket filled with seasoned minced pork and beef, typical of Swabian and Palatinate cooking. It is eaten warm or lukewarm, often as a festive dish or for a picnic.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

751 kcal per serving

Protein
30.8 g
Carbohydrates
54.5 g
of which sugars
4.6 g
Fat
44.6 g
of which saturated fat
17.5 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C (gas mark 6-7).
  2. Finely chop the onion and garlic, then fry them dry in a pan for 3 minutes until translucent, then let cool.
  3. Mix the minced meat with the onions, garlic, parsley, salt, pepper, nutmeg, egg and crème fraîche until you get a smooth filling.
  4. Roll out the pastry into two rectangles and place half of the filling in the centre of one, leaving a border free.
  5. Cover with the second rectangle, seal the edges carefully with a fork and make a few slits on top.
  6. Brush the surface with the egg-and-milk mixture, then bake for 35 minutes, until the pastry is golden and the filling is cooked through.
  7. Let rest for 5 minutes before cutting into portions.

Variations and tips

Vegetarian version. Replace the meat with a mix of cooked lentils and sautéed sliced mushrooms, with the same spices.

Making do with what's available. A homemade shortcrust pastry also works very well instead of puff pastry.

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Original Ecomely recipe.