Bierock

The first time I tried these was when my Aunt Debi made them and wow, they were so good.  These are a Slavik meat pie and there are a lot of variants of this meal.  These are popular throughout the Balkan regions, midwestern US and northern European countries.   You can find this made with flaky phyllo dough, puffed pastry dough, biscuit style dough or even wrapped and fried like an egg roll.  Depending on the region fillings vary from spinach to carrots to cabbage to potatoes and for meats you’ll find almost any type of ground meat.

I tend to follow my aunt’s recipe except I add potatoes as well and reduce the cabbage as my kids are not big fans of cooked cabbage, and they won’t touch sauerkraut, which is what my grandmother would use.  The nice thing about bierocks is that they can be stored and reheated very easily; if frozen they keep for a good while as well.  And they really are easy to make!


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Ingredients

1 lb. ground beef

4 medium potatoes, washed and finely diced

1/2 medium onion, finely minced

1 cup raw cabbage, finely shredded and diced

8 frozen yeast rolls *

*I prefer Parkerhouse

Directions

  • Prepare a cookie sheet with wax paper.  Apply a little olive oil to the surface.  Lay rolls out, spaced 2 inches apart.  Cover with saran wrap and set out to rise.  This will take roughly 3 hours, though if you need to leave them out longer, it is fine.
  • In a large skillet over medium heat, combine beef and vegetables and cook thoroughly until beef if cooked and potatoes are tender.
  • Preheat oven to 300 degrees F.
  • Remove saran wrap and lightly dust a surface with flour.
  • Pick up each roll and lightly flour, thinning the dough out.  Do not overhandle the dough.  You want to flip it between your hands a few times to loosen some of the rise and then set aside.
  • Fill each dough roll with two to three large spoonfuls of meat mixture and then seal the dough by pinching the edges together at the top.
  • Bake for 25 minutes or until golden brown.

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