BIERROCKS I

Bierrocks I image

Pastry pockets filled with beef, cabbage, onions, and cheese. Can go straight from the freezer in to the oven.

Provided by ANDIBECKMAN

Categories World Cuisine Recipes European German

Time 1h5m

Yield 18

Number Of Ingredients 13

Ingredients

2 cups milk, lukewarm
¼ cup vegetable oil
2 eggs, beaten
2 (.25 ounce) packages active dry yeast
½ cup white sugar
1 teaspoon salt
6 cups all-purpose flour
2 pounds lean ground beef
1 onion, chopped
½ medium head cabbage, chopped
18 slices American cheese
1 egg, beaten
1 tablespoon sesame seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 41.4 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 1.9 g, Protein 22.9 g, SaturatedFat 9.1 g, Sodium 607.6 mg, Sugar 8.1 g