Bierocks (German Meat Turnovers)

READY IN: 1hr
Recipe by Diane Hankins

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

Top Review by Delenn

I didn't have a lot of luck with this recipe. I am 100% sure that it was the operator not the recipe. I couldn't get the bread into a circle so I used rectangles. I used a fork to go around the edges to seal it but they came undone whilst baking. The filling was nice.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a