Crispy German Meat Pockets
A cherished recipe passed down from my grandmother, these Crispy German Meat Pockets are a delightful treat filled with a savory mixture of ground beef, onions, and spices, all enveloped in a crispy, golden pastry. Despite our family's quirky name for them, they are a comfort food that blends tradition with flavor. Perfect as a hearty snack, appetizer, or main course, these pockets encapsulate a piece of our family history while offering a delicious taste experience that everyone will love.
4
Servings
400
Calories
7
Ingredients
Ingredients
ground beef
1 lb (raw)
salt
2 teaspoons (to taste)
pepper
3/4 teaspoon (to taste)
medium onion
1 (finely chopped)
water
1/2 cup (room temperature)
lard
1 block (for frying)
pastry dough
as needed (prepared per dough recipe without baking powder)
Instructions
1
Prepare the pastry dough according to your dough recipe, ensuring it does not include baking powder.
2
In a large mixing bowl, combine the ground beef, salt, pepper, chopped onion, and water. Mix until well incorporated and set aside to marinate for about 15 minutes.
3
Roll out the prepared dough on a floured surface until it's about 1/8 inch thick.
4
Using a sharp knife or pastry cutter, cut the dough into rectangles measuring approximately 3 inches by 4 inches.
5
Place a generous tablespoon (or a small ball) of the meat mixture in the center of each dough rectangle.
6
Fold the dough over to form a pocket and press the edges firmly to seal. Use a fork to crimp the edges for extra security.
7
In a deep skillet or pot, heat the lard over medium-high heat until it shimmers.
8
Carefully add the filled pockets to the hot lard, frying in batches if necessary to avoid overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes per side.
9
Once cooked, remove the pockets from the lard and drain on a paper towel-lined plate to eliminate excess grease.
10
Serve warm and enjoy your Crispy German Meat Pockets!
Nutrition Information
27.5g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy German Meat Pockets?
They are a traditional family recipe consisting of a savory ground beef and onion mixture encased in a crispy, deep-fried pastry shell.
What type of meat is used in this recipe?
This recipe uses 1 lb of raw ground beef.
How should the onion be prepared?
One medium onion should be finely chopped for the meat filling.
What spices are needed for the filling?
The meat is seasoned with 2 teaspoons of salt and 3/4 teaspoon of pepper.
Is there a special requirement for the pastry dough?
Yes, the pastry dough should be prepared without any baking powder to ensure the correct texture.
How long should the meat mixture marinate?
The mixture of beef, salt, pepper, onion, and water should marinate for about 15 minutes.
How thick should I roll out the dough?
The dough should be rolled out to a thickness of about 1/8 inch.
What size should the dough rectangles be?
Cut the dough into rectangles measuring approximately 3 inches by 4 inches.
How much meat goes into each pocket?
Place a generous tablespoon or a small ball of the meat mixture in the center of each rectangle.
How do I seal the meat pockets?
Fold the dough over the meat, press the edges firmly to seal, and use a fork to crimp the edges.
What fat is used for frying?
The recipe calls for one block of lard for frying.
How do I know when the lard is ready?
Heat the lard over medium-high heat until it begins to shimmer.
How long do the pockets need to fry?
Fry the pockets for approximately 3-4 minutes per side until they are golden brown and crispy.
How do I prevent the pockets from being too oily?
After frying, remove them from the lard and drain them on a paper towel-lined plate.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
What is the fat content per serving?
Each serving has 27.5g of fat.
How much protein is in each serving?
There are 20g of protein per serving.
How many carbohydrates are in each serving?
Each serving contains 20g of carbohydrates.
What is the food category for this recipe?
The recipe is categorized under Grains.
Can I use water in the meat mixture?
Yes, 1/2 cup of room temperature water is mixed into the beef to help it marinate.
Should I cook the meat before putting it in the dough?
No, the meat is placed in the dough raw and cooks while the pocket is being fried.
Is this recipe considered an appetizer?
Yes, it is tagged as an appetizer, though it can also be a snack or main course.
What temperature should the water be for the meat mixture?
The water should be at room temperature.
Why should I avoid overcrowding the pan while frying?
Frying in batches avoids overcrowding, which ensures the lard stays hot enough to make the pockets crispy.
What is the texture of these pockets?
They have a crispy, golden pastry exterior and a savory, moist meat interior.
What are some common tags for this recipe?
Common tags include German, comfort food, meat pie, and savory snacks.
Is this a family recipe?
Yes, it is a cherished recipe passed down from the creator's grandmother.
How should the pockets be served?
They are best enjoyed when served warm.
What tool is best for cutting the dough?
You can use a sharp knife or a pastry cutter to create the rectangles.