Bierocks (German Meat Turnovers)

Bierocks (German Meat Turnovers)

Pamela Logsdon 0

"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

Serving size has been adjusted!

Original recipe yields 12 servings



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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  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.
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Reviews 127

  1. 157 Ratings


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 buttermilk biscuits and also a can jumbo flaky biscuits (8 per can). There was so much filling that I ended up using both cans. I just rolled out a small pizza-sized round about six inches per biscuit, put filling on, folded and crimped them and baked them in the oven for about 15 min., when the tops started to get golden brown. Talk about easy to work with and cooks in half-the-time! Both biscuit doughs were good, but the vote tended toward using the flaky biscuit dough.

Meghan O'Hara

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 Loaf" brand of frozen bread. Instead of being a wad of dough, this bread is packaged as one thin sheet of dough rolled up like a jelly roll. I just unroll it, and voila, perfectly even flat dough ready to go. I just cut it into squares and make filled triangles.


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 Kansas by the Volga Germans who emigrated from Russia. And are we ever glad they did. I freeze these in foil so our older sons can just grab a few and microwave and eat "on the run." Marian Elizabeth