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I am including this recipe not because my Grandmother made
it, but because I have received a lot of requests and it was
the spirit of my grandmother to collect recipes and share
them with friends.
I want to share this one with you. My first delicious encounter
with them a lady passed a plate of these meat pies and said
they were German Rocks, as I pursued this recipe I found out
lots of people were interested in the recipe.
The word Bierocks
is realted to the Turkish word Berok or Boerek.
This
is sort of a German version of a Cornish Pasty, or a Russian
Pirogue. It seems that all cultures have their own meat pie,
and many times they are a culinary tradition they are very
proud of.
For 6 servings (they freeze well)
Use
frozen bread dough if in a hurry.
Or
this bread dough recipe, it is much better and really worth
the effort.
2 c lukewarm milk
1/4 c oil
2 ea eggs (beaten)
2 pk yeast
1/2 c sugar
1 ts salt
2 c plus of flour
Mix together milk and oil. Then add remaining ingredients.
Knead and
let rise for 1 hour. While bread is rising cook filling:
1 ½ lbs. ground beef
1 small head cabbage chopped
1 onion chopped (2 cups)
6 cloves fresh garlic (chopped)
Salt and pepper (to taste)
1 T Soy sauce
1 T worchestishire sauce
Fry beef and do not drain. Add cabbage and onion, garlic and
salt
and pepper and a little soy sauce to taste.
Roll
out hunks of dough (about the size
of a tennis ball) as thin as possible.
Add 1/6 of the filling and fold over and seal.
Crack an egg in a bowl and whip with a tbl of water.
Brush
the tops of the pastry with beaten egg before baking, this
makes a nice shiny crust.
Bake
325-350 degrees
for 30 min. or until golden.
Serve
with catsup.
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