Bierocks (German Meat Turnovers) |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest. Ingredients:
2 (1 lb) bread dough, loaves |
1 lb ground beef, thawed |
1 onion, chopped |
1 garlic clove, crushed |
1 1/2 teaspoons salt |
1 1/2 teaspoons lemon pepper |
1 small cabbage, chopped |
2 tablespoons worcestershire sauce |
2 teaspoons caraway seeds (optional) |
1/2 cup butter, melted |
Directions:
1. 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.
2. Preheat oven to 350 degrees F (175 degrees Celsius.
3. 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.
4. 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).
5. Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
|
|