Bierocks

  • Recipesandwiches
  • Bierocks {pronounced beer-rocks} are German meat-turnover pastries that are typically filled with cooked beef and cabbage. My husband grew up in western Kansas, where in the 1870’s, the Volga Germans arrived and settled. Chris often about raves about the amazing cinnamon rolls that the Mennonites made and these German bierocks. I think someone misses Kansas. :) Last night we had fun making dough from scratch and filling (and eating) these delicious meat pies.

    Bierocks
    I have made these once before but I used store-bought crescent dough. They really did not turn out right. The dough was just too thick and they were really “bready.” So this time, we made our own dough. One reason I’m really excited about this post is that I can finally cross using yeast off of my bucket list! This has been a long time coming. Using homemade dough made this a time consuming process, but it was worth it. Plus it was fun! For the dough, I adjusted a basic Better Home’s and Gardens recipe. Feel free to use your own.
    Bierocks
         makes 12 large bierocks
    Dough:
    4 1/3 C all-purpose flour
    1 package active dry yeast
    1 C skim milk
    1/3 C light butter
    1/3 C sugar
    1 tsp salt
    2 eggs
    Filling:
    1 lb lean hamburger (I used 97/3)
    4 C shredded cabbage (about 1/2 medium cabbage)
    1 medium onion, sliced thin
    2 carrots, grated
    2 cloves garlic, minced
    1 tsp salt
    1/4 tsp pepper
    1/2 tsp cayenne pepper
    Begin by preparing the dough as it will need time to rise. In a mixing bowl, add 2 cups of flour and yeast together. In a small sauce pot, mix milk, butter, sugar and salt together and heat until mixture is warm and butter has begun to melt. Pour milk mixture into mixing bowl and turn on low for 30 seconds. Add eggs. Crank it up to high for 3 minutes. Begin to add remaining flour and mix on low-medium until flour is incorporated.
    On a floured surface, knead dough for about 6-7 minutes, then place in a greased bowl and cover. Leave covered for 1 hour, turning once. Punch dough down and leave for 10 more minutes.
    While the dough is rising, preheat oven to 350 degrees and begin to prepare the filling mixture. In a large skillet, brown hamburger and add salt, pepper and cayenne. Pour in a large bowl and set aside. While the meat is browning, cut cabbage into thin strips:
    In the same skillet, cook cabbage, onion, carrots and garlic.
    Cover the cabbage mixture with lid to steam veggies if needed. When cooked, add cabbage mixture to meat. 
    Let mixture cool while waiting for dough to finish rising. When dough is ready, roll out to about 1/4 inch thick and cut into 12 large squares (about 5′ X 5′).
    Fill each square with 1/3-1/2 cup of the meat mixture.
     

    Grab opposite corners of dough and bring together at the top. Secure and tear off extra dough.

    Flip over and place on silpat/parchment paper lined baking sheet. I used 1 T of light butter and brushed the tops of the bierocks before placing in the oven.

    Bake for 20-30 minutes or until the tops are golden.

    These are the perfect comfort food. They are so hearty and filling, and the flavors are so simple.

    Bierocks would be the perfect Oktoberfest food or game day dish.

     And oh yeah, guess who had one of these for breakfast today? I’ll give you a hint….it wasn’t me! :)


    • http://www.blogger.com/profile/06676494052929864809 Diane Goertzen

      My grandmother’s family was also mennonite and they settled in North Dakota. She used to make bierocks but she didn’t like putting meat in hers. She put cabbage, onion, a little salt and lots of black pepper. They were really good with fruit preserves. Something about the savory and spicy of the pepper with the sweet of the fruit just tasted really good. Later in life she wasn’t able to make bread anymore and she started using frozen bread dough. It works beautifully too. Yummy! :)

    • http://www.blogger.com/profile/12457729844878563318 David Martin

      Mother also from western Kansas and this is one of her specialties. She uses sauerkraut and sage or mild sausage though. Very good combo. Will have to try this recipe.

    • Pingback: Hamburger Cabbage Soup - Cookin' Cowgirl()