It’s been rather busy here of late.
I made an owl. https://www.etsy.com/listing/101153800/harold-the-owl
Jack discovered sweeping.
And I remembered these.
Bierock? What’s a bierock?
Traditionally, it’s a German pastry, stuffed with cabbage, ground beef, and onions.
I’ve never had one. Simply because it sounded far too boring.
So… I made something completely different.
I put in onions, garlic, carrot, potato, peas, sausage, salt, pepper, cumin, garam masala, and cheese.
I may have been really wanting samosas instead.
But you use what you got!
2 cups warm water
1 tbsp honey
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour
(Feel free to halve this, it’s what I did on my first try.)
In a large bowl, dissolve yeast in warm water with a spoonful of honey. (You can use sugar, but honey works better). Let stand until bubbly, about 10 minutes. Mix in sugar, butter, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Let it rise for 1 hour.
Pre-heat oven to 350*
2 cloves garlic
2 tbsp butter
1 carrot grated
1/2 cup frozen peas
1/2 a boiled potato, peeled
1 lb your favorite sausage removed from casing
salt to taste
pepper to taste
1/2 tsp cumin
1 tsp garam masala
Colby jack cheese sliced.
In a med sized skillet, saute onion and garlic in butter. Add carrot, sausage, peas, potatoes, and spices and cook until meat is well done. Set aside.
Punch down dough and separate into 20, (or if you’ve halved the recipe, 10) little balls. Roll out each one into a square, thinner the better, and spoon some of your meat mixture into the center, topping with a slice of cheese.
Using your fingers brush a little water onto the edges of the dough to help them stick, and fold the dough over and seal the edges together.
Place on a greased cookie sheet and bake for 25 minutes or until golden brown.
Serve with your favorite dipping sauce. We like Mustard.
Meanwhile, saute onion and garlic in butter.