Bierocks (German Meat Turnovers)

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

• Ready In: 1 hr
• Serves: 12

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.