Bierocks (German Meat Turnovers) Recipe

Bierocks, also known as German meat turnovers, are a delicious and savory pastry dish that originated from Eastern Europe. This recipe has been passed down through generations and has become a favorite in many German households. Bierocks are traditionally made with a yeast dough and filled with a savory mixture of ground meat, onions, and cabbage. The combination of flaky pastry and flavorful filling makes these turnovers a perfect comfort food for any meal.

The origins of Bierocks ca...

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

Information

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12
Yield: 12 servings

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.

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

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).

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

Nutrition

371 cal.

Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 883mg
Total Carbohydrate: 39g
Dietary Fiber: 3g
Total Sugars: 4g
Protein: 15g
Vitamin C: 3mg
Calcium: 29mg
Iron: 4mg
Potassium: 178mg

How to Make Bierocks (German Meat Turnovers) - A Step-by-Step Guide

Ingredients

Information

Nutrition

371 cal.

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