Bierocks (German Meat Turnovers)

Bierocks (German Meat Turnovers)

127

"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

1 h {{adjustedServings}} servings 371 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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 C).
  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. Bake 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.
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Reviews

127
  1. 157 Ratings

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I was surprised that no one had tried using prepared biscuit dough. I made the filling as instructed, but just realized that I left out the salt (fine without it). I had a can of jumbo butterm...

These are *excellent*. They vanish almost instantly at parties. People beg me to make these. I save a ton of time and cleanup when making them by buying the canned Pillsbury "Crusty French ...

We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas Cookbook just to get the recipe; I haven't found it anyplace else. The book states the recipe was brought to...