Description
German-inspired bierocks pack hearty beef, cabbage, and onions into pillowy dough pockets that promise comfort in every bite. Midwestern kitchens celebrate these savory hand-held treats you’ll want to savor slowly and share with loved ones.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground beef
Spices and Seasonings:
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
Fresh Aromatics and Vegetables:
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
Dairy and Fermented Ingredients:
- 6 ounces (170 grams) gruyère cheese, shredded
- 16 ounces (454 grams) bavarian sauerkraut
Baking Ingredients:
- 2 cans grands southern homestyle buttermilk biscuits
- all-purpose flour, as needed
Instructions
- Transform the ground beef into a flavorful filling by sautéing it with sliced onions, minced garlic, smoked paprika, cayenne pepper, and cumin in a large skillet over medium heat. Stir periodically and cook until the meat is completely browned and crumbles easily, approximately 10 minutes. Carefully drain any accumulated fat.
- Heat the oven to 350°F (175°C) and strategically line two baking sheets with parchment paper to prevent sticking.
- Create the filling mixture by combining the cooked beef with shredded Gruyère cheese and well-drained sauerkraut in a mixing bowl. Gently fold the ingredients to ensure even distribution without crushing the components.
- Prepare the biscuit rounds by placing each dough piece on a lightly floured surface. Carefully flatten and stretch each biscuit into a thin circular shape measuring approximately 5 inches in diameter.
- Assemble the bierocks by placing 3 to 4 tablespoons of the prepared beef mixture precisely in the center of each biscuit round. Carefully fold the edges over the filling, creating a sealed bun shape. Use your fingertips to pinch and secure the seams, ensuring no filling escapes during baking.
- Position the assembled bierocks seam-side down on the prepared baking sheets, maintaining slight separation between each pastry. Slide the baking sheets into the preheated oven and bake for 17 to 19 minutes until the exterior achieves a beautiful golden-brown color.
- Remove the bierocks from the oven and transfer them to a wire cooling rack. Allow 2-3 minutes of resting time to prevent burns and help the filling set. Serve warm and enjoy the delightful combination of flavors and textures.
Notes
- Hearty German-inspired pocket pastries that elevate simple ground beef and cabbage into a comforting meal.
- Freezer-friendly bierocks transform weeknight dinners with minimal preparation and maximum flavor.
- Versatile recipe welcomes personal twists like swapping cheeses or adding unexpected vegetable mix-ins.
- Smoked paprika and cayenne create nuanced warmth throughout the rich meat filling.
- Pre-made biscuit dough ensures even novice cooks can craft these delectable handheld delights quickly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg