Date
February 02 2023
Written By
Lance Avery
Our favorite meat pie: Bierocks (a fancy hot pocket)
Written By Lance Avery - February 02 2023
A yeast dough pastry pocket sandwich with savory filling, originating in Prussia & most passionately served in KANSAS!
We made this recipe prior to the Superbowl in 2023 to celebrate the Kansas City Chiefs going to and then winning the big game.
Check out our video where we performed this recipe LIVE on WGN
We also have the recipe and video on the WGN website
These meat pies are filled with ground beef, our smoked sausage that's stuffed with bacon, onions, cabbage, and garlic.
Bierocks
Lance Avery
Rated 5.0 stars by 1 users
Category
Entree
Servings
10 - 12
Prep Time
45 minutes
Cook Time
30 minutes
How you say it all depends on where you are from. The basic terminology is that Beirocks is a Savory Meat Pie or Dumpling. Similar to Empanada, pirogi, or pirozhki, beirocks are a yeast dough pastry pocket sandwich with savory filling, originating in Prussia & most passionately served in KANSAS! In this recipe we use a combination of ground beef and chopped smoked bacon sausage.
Ingredients
2 pounds frozen bread dough, thawed
1/2-pound ground beef
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2 links Spicy 3 – Pepper Bacon Sausage, sliced lengthwise twice, then chopped thin
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2 links Aged Cheddar Bacon Sausage, sliced lengthwise twice, then chopped thin
1 large onion, small dice
2 cloves garlic, minced
2 cups shredded cabbage (about a ½ pound)
1 teaspoon seasoned salt
1 egg, beaten
Directions
Place ground beef in a large skillet and cook over medium-high heat to brown the beef.
Once the beef is nicely brown, add the sausage, garlic, and onions and cook for an additional 5 minutes.
Add cabbage and seasoning to the pan and stir. Cover and reduce to low heat and simmer for 30 minutes.
Let cool at least 15 minutes. The filling can be made in advance and stored in the refrigerator until ready to assemble.
Preheat oven to 350 degrees.
Divide bread dough into 10 equal balls (about 3 ounces each). On a floured surface, roll out each ball until it is ¼-inch thick. If it bounces back thicker, continue rolling until it stays the desired thickness.
Place ⅓ cup of filling in the center of each piece of flattened dough.
Pull the dough around the filling, pinching into a rectangle. Be sure the dough is pinched tightly.
Place each filled rectangle pinched side down into two large baking dishes lined with parchment paper, with each rectangle spaced at least 2-inches apart. Brush each bierock with egg.
Let the dough rise at room temperature for 45 minutes.
Place the baking dishes in the oven and bake at 350 degrees for 30 minutes or until golden brown.
Recipe Video
Recipe Note
You can make these in advanced and hold them in your fridge before baking for a couple days. You can also bake them off completely, let them cool and store them in the fridge for another day. Just heat them in a 300F oven for 20 minutes or so.
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