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Sunday, February 02, 2014

Recipe: Bierocks

Bierocks are a German hand food. A meal in one's hand. Meat in bread, as so many other cultures also make.

I've halved the recipe I make for our family, so this will produce more of an amount in line with the average sized family. However, these freeze really well, so you may want to double it anyway, and freeze the assembled, but not baked, bierocks in a single layer, then either seal in a vacuum bag or just put in freezer bags in the freezer and bake fresh when you want them again. This recipe is probably not authentic. I didn't know what kind of dough was used, so I used my pizza dough for it. This is a great way to use up leftover mashed potatoes from another meal, too.

2 recipes of pizza dough
1 pound ground beef
1 large onions, diced
2 cups sauerkraut
2 cups shredded cabbage
mashed potatoes (made from about a pound of potatoes, and thinned a little with milk)
Semolina or corn meal for the pan
Mustard, to serve

Brown the ground beef and onions together and add the sauerkraut and cabbage when the meat is fully browned and the onions are softened. Cook until the cabbage is soft, season with salt and pepper to taste. Set aside.

Divide the dough into 2 inch balls. Preheat the oven to 375 F and prepare baking pans by sprinkling with semolina so the bierocks will not stick.

Roll each ball of dough into a flat oval. Put a heaping tablespoon of mashed potatoes (maybe more, look at how much you have and judge for yourself) and about the same amount of the meat mixture in the dough. Seal up and lay in pan, seam side down. At this point, you can freeze the rolls for later baking if you wish.

Bake in preheated oven for about 25 - 30 minutes, until the dough is slightly browned and risen. Serve with mustard to dip, a salad, maybe some fruit.

I have, in times of great exhaustion, made giant ones like calzones and sliced them up for us. That also works, but it removes the self contained nature of this.

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