I'm not exactly sure why, but I'm pretty much obsessed with meat pies of all types. Maybe it's the influence of all those cabbage burgers I ate as a kid, or the omnipresent Runza restaurants in Lincoln, Neb., where I went to college. Whatever the reason, whenever I stumble upon another iteration of the ground-meat-in-dough phenomenon, I get excited to try it. My current obsession is fleischkuekle, a type of meat pie in a flaky, pastry-type dough that is fried rather than baked. It has its roots in the Germans from Russia who helped populate the Great Plains in the late 19th century. Coincidentally, I lived near the Germans from Russia Museum in Lincoln, yet somehow never had a fried meat pie until recently.