Description
Hearty German beef beerocks blend savory ground meat with pillowy pastry, creating a comforting pocket of flavor. Tender beef and caramelized onions nestle inside buttery dough, promising a satisfying meal you’ll crave on cool evenings.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 2 cups (150 g) shredded cabbage
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (500 g) all-purpose flour
- 1 cup (240 ml) warm milk (110F/43C)
- 1 packet (2 ¼ tsps) active dry yeast
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) vegetable oil or melted butter
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp Worcestershire sauce (optional)
Instructions
- Yeast Activation: Combine warm milk, sugar, and yeast in a small bowl. Allow the mixture to activate and become frothy for 5-10 minutes.
- Dough Preparation: Blend flour and salt in a large mixing bowl. Add the activated yeast mixture, vegetable oil, and egg. Knead until a smooth, uniform dough forms.
- Dough Development: Work the dough on a floured surface for 8-10 minutes until elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Filling Creation: Brown ground beef in a large skillet over medium heat. Drain excess fat. Incorporate onion, cabbage, garlic, seasonings, and paprika. Sauté until vegetables soften, about 8-10 minutes. Add Worcestershire sauce if desired. Cool slightly.
- Dough Shaping: Preheat oven to 375F (190C). Line a baking sheet with parchment paper. Punch down the risen dough and divide into 10-12 equal portions. Roll each portion into a 6-inch circle.
- Assembly and Baking: Place 2-3 tablespoons of filling in the center of each dough circle. Fold edges over the filling, sealing completely. Position parcels seam-side down on the prepared baking sheet.
- Final Baking: Bake for 20-25 minutes until golden brown and crisp. Allow to cool slightly before serving.
Notes
- Activate Yeast Carefully: Ensure milk is warm (110-115°F) to prevent killing yeast; too hot or cold temperatures will disrupt fermentation.
- Knead Dough Strategically: Use consistent, firm motions when kneading to develop gluten structure, creating a soft, elastic bread texture.
- Control Moisture in Filling: Drain excess beef fat and moisture from vegetables to prevent soggy beerocks and maintain a balanced filling consistency.
- Seal Edges Precisely: Pinch dough edges firmly and fold carefully to prevent filling leakage during baking, ensuring a clean, compact final product.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 352
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg