Bierocks or Runzas (2 Recipes)
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Like Cornish pasties, Bierocks (also called Runzas), are hand-held dinner pies. They are popular in the Midwest.
INGREDIENTS
1 package yeast, 2-1/4 teaspoons
1/2 cup sugar
2 cups warm milk
1/2 cup shortening
1 teaspoon salt
2 large eggs, beaten
7 to 8 cups flourSoften yeast in milk. In a large bowl, combine the yeast softened in warm milk and the remaining ingredients, except the flour. Add the flour in additions, mixing with a wooden spoon until the dough becomes too thick to stir with the spoon anymore. Turn out onto a kneading surface, and knead in more flour until the dough is soft and manageable (this will happen around the 7th or 8th cup of flour).
Let dough rise in a warm place, until doubled in size. Punch down dough. Let dough rise again in a warm place, until double in size.
FILLING
2 to 3 pounds ground beef
1 large onion, chopped
1 large head cabbage, shredded
Salt and pepper, to tasteBrown ground beef with onion in a very large skillet or pot, and drain grease.
Add shredded cabbage, salt and pepper; mix well and cover. (The ratio of shredded cabbage to meat will seem like a lot, but it will be okay after the cabbage reduces in size).
Simmer for about 15 minutes, until cabbage has reduced and becomes tender. If the mixture starts to dry, add a small amount of water. Let mixture cool enough to handle. (The filling may be cooked a day ahead and refrigerated until needed).
MAKING THE RUNZAS
Water
1/4 cup melted butterPreheat oven to 400 degrees. Divide the dough into 4 equal portions. Roll each portion into a square large enough to cut out 6 equal-sized squares of dough. Each square must be large enough to wrap 1/2 cup of filling.
Score out the edges for the 6 squares of dough, and wet the edges with a little water, this will help the dough stick. Place 1/2 cup of filling in the center of each square, then wrap the dough around the filling, pressing the edges together and forming a closed pocket.
Place the pockets, seam-side down, on a lightly greased cookie sheet. Brush tops with melted butter, let dough rise for 5 to 10 minutes. Bake in the oven for 20 to 25 minutes. Remove from oven and let cool on a wire rack.
NOTE - Runzas can be kept in the refrigerator for about a week, or frozen for a few months. If you freeze them, be sure to wrap them individually.
BIEROCKS OR RUNZAS 2
1 (16-ounce) package hot roll mix
1 pound ground beef
1 cup finely chopped onion
3 cups shredded cabbage
Milk
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepperMake roll mix according to package directions. Knead dough, cover, and let dough rest.
Meanwhile, for the filling, cook beef and onion until meat is brown. Drain fat. Stir in the cabbage and 1/4 cup water. Cook for 5 minutes or until cabbage is tender, drain well. Stir in salt and pepper. Remove from heat and let cool enough to handle.
Divide dough into 6 pieces. Roll each piece to a 7 x 5-inch rectangle. Spoon filling lengthwise down the center of each rectangle. Bring long edges of dough together over filling. Pinch edges and ends to seal.
Place bundles, seam-side down, on a greased baking sheet. Let stand in a warm place 20 minutes; brush with milk.
Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.