Sugars & Spice Patisserie
Meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.Bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. Some variants include grated carrots.
Ingredients
1 package frozen Texas rolls ( I use the Rhodes brand )
1 1/2 to 2 lbs hamburger
1 head of cabbage, shredded or 2 bags of shredded cabbage ( not slaw )
1 medium to large yellow onion, chopped
How to make it
Thaw rolls according to package directions.
In an electric skillet or dutch oven, cook hamburger and onion until brown and drain grease.
Add shredded cabbage, all spice, salt and pepper to taste.
Reduce heat and cover until cabbage is tender.
Add more salt and pepper to taste
Drain and cool.
Spray cookie sheets ( will probably take about 4 ) with Pam. Do not use airbake pans ( I don't know why, that's just what the recipe says !)
When meat is cool and dough is thawed; roll rolls flat and fill each with two heaping tablespoons of meat/cabbage mixture.
Pinch shut and place on cookie sheets seam side down. Leave plenty of room between as dough will rise.
Let set to raise - about 1 to 2 hours - until dough has raised to double in size.
Bake at 350 degrees approximately 18 to 20 minutes until golden brown.
Remove from oven and brush with butter.
Remove from cookie sheet to continue cooling.
I didn't include the time used to thaw dough or raising time in prep time.
Store or freeze in plastic bags. These are great microwaved and we eat them with mustard.
