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