Fleischnacka

In a large mixing bowl, combine flour, a pinch of salt, and enough water to form a smooth, firm dough. Knead the dough for about 5 minutes until elastic, then let it rest for 30 minutes covered with a clean cloth.

Finely dice the onion and mince the garlic, then sauté them in a drizzle of oil over medium heat until softened and translucent. Season with salt and pepper.

Add the minced beef to the pan and cook, stirring frequently, until browned and fully cooked through. Season generously with salt, pepper, and a pinch of freshly grated nutmeg, then remove from heat and allow the filling to cool completely.

On a lightly floured surface, roll the rested dough out into a large, thin rectangular sheet approximately 2–3 mm thick.

Spread the cooled meat filling evenly over the entire surface of the dough sheet, leaving a small border around the edges. Carefully roll the dough tightly lengthwise into a firm log, pressing gently to seal the edges.

Using a sharp knife, slice the roll into rounds approximately 2–3 cm thick, forming individual pinwheel-shaped pastries.

Heat a thin layer of oil in a large skillet over medium-high heat and sear the Fleischnacka rounds on both sides until golden brown, about 2–3 minutes per side.

Pour the beef stock into the skillet, reduce heat to low, cover, and gently simmer the pastries until cooked through and the stock has reduced slightly. Serve warm with the pan juices spooned over the top.