Try this recipe for a hearty, very tasty, main course that will have your family smiling the nest time they hear the word “Bierocks” It sounds like nown-verb “Beer-Rocks” but has nothing to do with the adult beverage. When I started cooking meet pies from a photo I saw, my wife Teresa reminded me that she cooked Bierocks several years ago. This is version of the dish.
Bread Ingredients
Use Papa’s Famous Bread Recipe HERE for pockets. NOTE: Make two (2) full batches.
Filling Ingredients
- 3 Pounds – Extra Lean Ground Beef
- 1 Tablespoon – Extra Virgin Olive Oil
- 1 – Medium Onion, White or Yellow
- 4 Cloves – Fresh Garlic, Minced
- 1 Small Head – Cabbage, Chopped (approximately 5 1/2″ diameter)
- 1 Pound – Mozzarella Cheese, Grated
- 2 Teaspoons – Salt
- 1 Teaspoon – Pepper
- 2 Tablespoons – Lee & Perrin’s Worcestershore Sauce
- 1 – Large Egg
Preparation
- Brown the ground beef. Drain excess fat.
- Saute the onions, garlic, cabbage in the extra virgin olive oil until cabbage is limp and drain any excess moisture.
- Mix filling ingredients, meat, sauteed onions, cabbage, garlic, salt, pepper and Lee & Perrin’s Worcestershore Sauce in large mixing bowl. (Do not add cheese)
- As you prepare dough Papa’s Famous Bread Recipe HERE separate each dough batch into four (4) parts, for a total of eight (8).
- Roll dough on countertop with generous ammount of flour on board with a rolling pin into thin strips, approximately 7″ wide.
- Cut into 7″ x 4″ strips.
- Brush the edges with eggwash. Water may also be used to seal the edges.
- Add an appropriate portion of Mozzarella cheese and the meat/filling mixture.
- Seal edges.
- Place on lightly greased or Teflon cooking sheet and cook for appoximately 25 minutes at 350 degrees.
- Serve with fancy mustard or your favorite sauce.
Feeds a “houseload” of 12 adults and a bunch of hungry grandkids.
Try ’em and let us know what you think…
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