Ingredients for Bierochs
- 1 lb Ground Beef
- 1 large chopped Onion
- 1 cup shredded Cabbage
- 2 tbsp Dijon Mustard
- 1 cup shredded Cheddar Cheese
- 1 tsp Salt
- 1/2 tsp black Pepper
- 5 cups all-purpose Flour
- 1 package (2 1/4 tsp) Active Dry Yeast
- 2 large Eggs
- 2 tbsp granulated Sugar
- 1 cup lukewarm Milk
- 1/4 cup melted unsalted Butter
- Cooking Oil
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How to Make Bierochs
- **Make the Filling:**
- In a large skillet, brown 1 lb ground beef over medium heat until cooked through. Drain off any excess grease.
- Add 1 large chopped onion and 1 cup shredded cabbage to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Remove from heat and stir in 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp Dijon mustard.
- Stir in 1 cup shredded cheddar cheese until melted and combined. Set aside to cool.
- **Make the Pastry:**
- In a large bowl, combine 5 cups all-purpose flour, 2 tbsp granulated sugar, and 1 package (2 1/4 tsp) active dry yeast.
- Add 1 cup lukewarm milk, 1/4 cup melted unsalted butter, and 2 large eggs.
- Stir until a stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and knead briefly on a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Roll each piece into a ball, then flatten into a 6-inch circle.
- Place about 1/4 cup of the beef filling in the center of each circle.
- Bring the edges of the dough together to enclose the filling, pinching to seal. Place seam-side down on a baking sheet.
- Bake at 350°F (175°C) for 25-30 minutes, or until the pastries are golden brown.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
39g
Fat
50g
Carbs
17g
