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Bierrocks

Bierrocks are a German meat-filled pastry. These are perfect for a casual suppers and game days. While best served fresh, they can be refrigerated or frozen, and reheated in foil. If frozen, thaw first before reheating.

Bierrocks

Print Recipe

Yield

10 Pockets 10 Pockets

Difficulty

Advanced Advanced

Prep Time

1:15 1:15

Bake Time

15 to 20 minutes 15 to 20 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 2 tablespoons corn oil
  • 1 egg
  • 10 slices cheddar OR Ameri can cheese
  • 1 egg, beaten
  • Beef and Cabbage Filling
  • 1 pound /500 g lean ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups coleslaw mix
  • 1 teaspoon salt
  • 1/2 teaspoon black medium grind pepper

Directions

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, mil, and oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 10 equal pieces; roll each to 6-inch circle. Place 1 cheese slice on each circle. Top with about 1/2 cup Beef and Cabbage Filling on one half of circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush tops with beaten egg.
  3. Bake at 400°F for 15 to 20 minutes or until done. Remove from sheets; serve warm. Refrigerate or freeze leftovers. To reheat, wrap each pastry in foil; bake at 350°F for 15 to 20 minutes or until heated through. Note: Thaw frozen pastry before reheating.
  4. Beef and Cabbage Filling: Cook ground beef and onions over medium-high heat 10 minutes or until browned, stirring to crumble. Add cabbage, salt and pepper. Cook 10 minutes over medium heat, stirring occasionally. Remove from heat; drain and cool.

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