BIEROCKS (GERMAN MEAT TURNOVERS)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Bierocks (German Meat Turnovers) image

"Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest."

Provided by @MakeItYours

Number Of Ingredients 10

2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter

Steps:

  • Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
  • Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

There are no comments yet!