Beef & Cabbage Meat Pastry (Variation of Bierocks or Runzas)

"When I was first married, we lived in a very small town in western Kansas that has a strong German influence. Bierocks were a staple of community events including dinners & fundraising events. It is very common to purchase or make extras & freeze them for later. These aren't traditional bierocks because I've tweaked the recipe so that it's more appealing to my children."
 
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Ready In:
2hrs 20mins
Ingredients:
16
Yields:
12 pastries
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ingredients

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directions

  • To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
  • Stir in dry milk, baking powder and shortening.
  • Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
  • Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
  • Cover bowl with damp cloth & let rise until double in size. Punch down dough.
  • To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
  • Drain extra fat from meat (or place in metal colander & rinse with hot water).
  • Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
  • Turn heat off and add cheeses, stirring until melted.
  • Preheat over to 350 degrees F.
  • Divide dough into 12 equal portions.
  • Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
  • Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
  • Place folded-side-down on a lightly oiled/greased cookie sheet.
  • Repeat with remaining dough/filling.
  • Bake in preheated oven for 20 minutes or until brown.

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