Berox German Pasties Recipes

BEROX - GERMAN PASTIES

Steps:

• For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.
• For filling:.
• Brown beef and onions. Drain.
• Add cabbage and seasonings to beef and saute until tender.
• Add tomato sauce and tomato paste and simmer 10 minutes.
• Divide dough into 8 small dough balls.
• Take one dough ball and roll out onto a lightly floured surface.
• Place a generous 1/2 cup of mixture down the center of the rolled out dough.
• Fold over and pinch edges to seal, use fork to press around sealed edges.
• Place each pasty onto a nonstick cookie sheet and bake at 375F for 25-30 minutes or until golden brown.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.