Steps to Make Oktoberfest Simmering

Bierocks (German Meat Turnovers)

Am 01.10.2016 ist es wieder soweit!

Recipe Summary 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.

Ingredients | Oktoberfest Simmering

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

Directions

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.

Info | Oktoberfest Simmering

prep: 15 mins cook: 45 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Bierocks (German Meat Turnovers)

Main Dish Recipes, Savory Pie Recipes, Meat Pie Recipes,