Whatever You Call Them

It seems as if every people group has a variety of buns filled with meat and cheese. I grew up with the ground beef, cabbage variety called Bierocks. Whatever you call them, pockets of dough filled with meat and cheese are delicious to eat and easy to make. Possible combinations of meat, cheese, and other ingredients are almost endless. Our family has made them with pizza flavors, taco, ham and cheese, as well as traditional beef and cabbage. The recipe for a cheeseburger version is below.


2 lb. ground beef, browned with onion, seasoned to taste
thickening mixture, as if making gravy
cheese, desired amount and kind

4 C. flour - can do 2 C. white & 2 C. wheat
2 1/4 t. yeast
1/4 C. oil
1 t. salt
1 1/2 to 2 C. hot water (110-120 degrees)

While ground beef is browning, mix together dough ingredients in mixer with dough hook attachment, cover and rest.

While dough is resting, finish browning ground beef. After beef has browned, stir in thickener and add any necessary liquid until mixture is just moistened. Don't want mixture to be too runny as it is being placed in dough. After mixture is thickened and any flavor from thickener has cooked out, add cheese and stir until melted through. Add any desired seasonings at this time and stir in.

Divide dough into 8 sections. If smaller buns are desired for children, divide into 16 sections instead of 8. Make each section into ball and roll out flat. Place desired amount of filling on dough, bring up edges and pinch shut to seal.

Place on baking sheet, and bake at 400 degrees for 30 minutes. Can brush tops with melted butter and sprinkle with seasonings, if desired. May want to use a baking sheet with sides as filling juices sometimes leak out a bit.

The only thing left is to enjoy! Oh yes, always plan on making more than you think you will need, and don't be concerned with having any leftover. If there are any left, they freeze and reheat beautifully. Doubtful there will be any though. There seldom are at Abundance House. Just a little sidenote: these meat pockets lend themselves perfectly to picnics and other on-the-go situations. They also stay warm long enough to accomodate traveling. To avoid condensation which causes soggy bread, wrap in clean tea towel before placing in traveling container. The buns can also be made ahead, frozen, and baked later.

Now I'm hungry. Until next time!
Abundantly Blessed @ Abundance House

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