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Bierocks (German Meat Turnovers) Recipe

Recipe by: 106a802496d678ba

"Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Saute 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.
  • 2Preheat oven to 350 degrees F (175 degrees C).
  • 3On 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).
  • 4Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 371 cals
  • 2 (1 pound) loaves frozen bread dough, thawed
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons lemon pepper
  • 1 small head cabbage, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons caraway seeds
  • 1/2 cup melted butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    371
    19%
  • Fat:
    16.1
    25%
  • Carbs:
    39.2
    13%
  • Protein:
    15.4
    31%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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