Bierocks German Meat Turnovers Recipe

Ingredients for Bierocks German Meat Turnovers

• Bread Dough
• Ground Beef
• 1 large onion, chopped
• Garlic Clove
• 1 tsp salt
• 1/2 tsp lemon pepper
• 1 small head of green cabbage, shredded
• 2 tbsp Worcestershire sauce
• 1 tsp caraway seeds
• Butter

How to Make Bierocks German Meat Turnovers

1. In a large skillet over medium-high heat, brown 1 lb ground beef. Drain excess grease.
2. Add 1 large onion (chopped), 2 cloves garlic (minced), 1 tsp salt, and 1/2 tsp lemon pepper. Cook until softened, about 5 minutes.
3. Stir in 1 small head of green cabbage (shredded), 2 tbsp Worcestershire sauce, and 1 tsp caraway seeds.
4. Cook until cabbage is tender, about 10-15 minutes. Drain any excess liquid.
5. Preheat oven to 350°F (175°C).
6. On a lightly floured surface, roll out 1 lb of pie dough into a 12-inch circle. (You can also use 2 smaller circles)
7. Cut the circle into 6 (or 12) equal wedges.
8. Spoon an equal amount of the beef and cabbage filling onto the center of each dough wedge.
9. Bring the three points of each wedge to the center, pinching to seal tightly to create a turnover.
10. Place the bierocks on a lightly greased baking sheet.
11. Brush the tops with 1 tbsp melted butter or egg wash (optional).
12. Bake for 30-35 minutes, or until golden brown and the filling is heated through.
13. Serve hot! Leftovers can be frozen for later enjoyment.