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Bierocks (German Meat Turnovers)

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Bierocks (German Meat Turnovers)
Total Preparation Time: 15 to 30 minutes Number of Servings: 4
Actual Cooking Time:45 minutes Source: allrecipes
Food Groups: Grains, Meat & Beans, Vegetables
Main Ingredient: Other Meats
Meal Type: Dinner Entrée, Lunch Entrée, Snack
Rate This Recipe:

"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:

2/3 (1 pound) loaf frozen Bread dough, thawed
5 ounces ground Beef
1/3 onion, chopped
1/3 clove Garlic, crushed
1/2 teaspoon Salt
1/2 teaspoon lemon Pepper
1/3 small head Cabbage, chopped
2 teaspoons Worcestershire sauce
3/4 teaspoon Caraway seeds
2 tablespoons and 2 teaspoons melted Butter

Preparation:

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.

Preheat oven to 350 degrees F (175 degrees C).

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.

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. 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).

Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.


Nutrient Information
Calories: 493
Total Fat: 21 g
Saturated Fat: 9 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 865 mg
Carbohydrates: 57 g
Protein: 13 g
Fiber: 1 g
Vitamin A:
Vitamin C:
Calcium: 70 mg
Iron:

Cook's Notes:

Nutrition information based on 4 servings, 4/9/13