Bierocks (German Meat Turnovers)

Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 371 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 onion, chopped
• ½ cup melted butter
• 2 (1 pound) loaves frozen bread dough, thawed
• 2 tablespoons Worcestershire sauce
• 1 pound ground beef
• 1 small head cabbage, chopped
• 1 clove garlic, crushed
• 1 ½ teaspoons lemon pepper
• 2 teaspoons caraway seeds

Recipe Instructions

Step 1

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

Step 2

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.

Step 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).

Step 4

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