Bierrocks I Popular Recipes

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Tuesday, January 24, 2017

Bierrocks I

"Pastry wallet packed with beef, cabbage, onions, and cheese. Can pass straight from the freezer in to the oven."

Ingredients :

2 cups milk, lukewarm
1/four cup vegetable oil
2 eggs, overwhelmed
2 (.25 ounce) applications energetic dry yeast
half cup white sugar
1 teaspoon salt
6 cups all-cause flour
2 kilos lean floor beef
1 onion, chopped
half medium head cabbage, chopped
18 slices American cheese
1 egg, beaten
1 tablespoon sesame seeds (optionally available)

Instructions :

Prep : 35M	Cook : 18M	Ready in : 1H5M

Preheat oven to 350 ranges F (one hundred seventy five stages C).
To Make Dough: In a large bowl, mix collectively milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix properly including remaining cup of flour as vital to shape kneadable dough. Knead for a few minutes, then cowl bowl and allow dough upward push one hour in a heat area.
To Make Filling: Brown red meat in a huge saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; upload salt and pepper to taste. Let cool.
After dough has risen, roll out hunks of dough (approximately the dimensions of tennis balls) as skinny as viable. Place half slice of cheese on dough, top with filling, then vicinity different 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water can also help seal them). Place on a baking sheet, brush with egg wash and, if preferred, sprinkle with sesame seeds.
Bake in a preheated 350 ranges F (175 tiers C) oven for half-hour or until golden brown. Serve right now or cool and freeze for later. To reheat frozen bierrocks without a doubt bake until warm.

Notes :

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