Bierocks (German Meat Turnovers)

Bierocks (German Meat Turnovers)

by Alyssa Rousseau 2 years ago
4.6 (9)
45 minutes
370.8 kcal
39.2 g carbs
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Description

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 (1 pound) loaves frozen bread dough, thawed
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons lemon pepper
  • 1 small head cabbage, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons caraway seeds
  • ½ cup melted butter
Directions
  1. 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. 2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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. 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).
  4. 4. Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Nutrition Facts
serving: 12 servings
calories: 370.8 kcal
carbohydrates: 39.2 g
protein: 15.4 g
saturated fat: 6.9 g
cholesterol: 45 mg
sodium: 882.5 mg
fiber: 3.3 g
sugar: 3.9 g