MEAT TURNOVERS - FLEISCH KIECHLA

Meat Cakes or Turnovers of German origin -- Pronounced "Flash kee-kle".

Dough: 3 c. flour 1 1/2 c. milk 1 tsp. salt Meat Filling: 1 lb. ground meat (may use half/half pork and beef) 1 small onion, chopped crackers or bread crumbs 1/4 tsp. thyme 2 tbsp. fresh parsley 1/2 tsp. garlic powder or 1/2 tbsp. fresh garlic, minced 1/4 tsp. ground cumin (optional) 1/2 tsp. each salt and pepper (and other seasonings, if desired) 1 egg

In a large bowl, mix ingredients for dough. On a work surface lightly sprinkled with flour, roll out quite thin. It's easiest to divide dough into two parts and roll each separately. Dough should be thin enough to read large newsprint through it.

Combine ingredients for filling together and drop tablespoons of it onto the dough as you would when making ravioli. Don't use too much filling; use just a tablespoon and spread it out thinly. If you prefer a larger amount of filling, precook/brown the meat first.

Cut dough into sections, fold over and press edges together well to seal. You can make either round pockets or square ones. Rounds will become half circles and squares will become triangles when folded over.

Fry cakes in deep hot oil until golden brown (about 365°F). If oil is too hot then outside will brown too quickly before contents are cooked.

Makes main course serving for 4.

Variation: Sauté ground beef with onions and garlic to make filling. Season with 1/2 tsp. turmeric, 1 tbsp. minced garlic, 1/2 tsp. cayenne and 2 tbsp. finely chopped jalapeno peppers for a spicy filling.

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