Classic Bierocks

Bierocks are a traditional Eastern European dish, known for their delicious meat-filled pastries. In this recipe, we present a variation of bierocks with a twist, incorporating sauerkraut and offering three different filling options. This versatile recipe serves approximately 6 people, with each person enjoying two bierocks. These hand rolls are perfect for lunch or dinner and can be enjoyed both warm and cold, making them a convenient on-the-go option.

Serves 6 (2 bierocks per person)

INGREDIENTS:

DOUGH

• 2 (¼-ounce) packages active dry yeast
• 2 cups warm water
• ½ cup sugar
• 4 tablespoons butter, softened
• 1 egg
• 2 teaspoons salt
• 7 cups unbleached all-purpose flour

FILLING (Option 1: Sauerkraut and Ground Beef)

• 1–2 tablespoons oil, for sautéing
• 1 medium onion, chopped
• 1 pound ground beef
• 2 cups sauerkraut, plain or mixture of choice, with the brine squeezed out
• Salt and freshly ground black pepper
• Pepper Paste or red chile flakes, to taste (optional)

MUSTARD SAUCE

• ½ cup Dijon mustard
• ½ cup sour cream

INSTRUCTIONS:

1. Begin by making the dough. In a mixing bowl, dissolve the yeast in warm water and let it proof for a few minutes. Mix in the sugar, softened butter, egg, salt, and half of the flour. Allow the sponge to rest for 10 minutes, then stir in the remaining flour gradually until a soft dough forms.
2. Place the dough in an oiled bowl, cover it with plastic wrap, and refrigerate for 2 hours. Alternatively, let it rise at room temperature for 1 hour.
3. While the dough is rising, prepare the filling. In a skillet, sauté the chopped onions in oil until translucent. Add the ground beef and cook until lightly browned. Remove the pan from heat and add the sauerkraut, salt, pepper, and optional pepper paste or red chile flakes.
4. Once the dough has risen, punch it down, roll it out, and cut out circles approximately 4 inches in diameter. Gather the remaining dough scraps and re-roll as needed.
5. Place about ⅓ cup of the filling mixture in the center of each dough circle. Bundle the edges together and pinch them closed.
6. Grease a baking sheet and arrange the bierocks, pinched side down, about 3 inches apart. Let them rise in a warm, draft-free place for 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake the bierocks for 20 to 30 minutes or until they are browned.
8. While the bierocks are baking, prepare the mustard sauce by combining Dijon mustard and sour cream in a bowl. Mix well.
9. Serve the hot bierocks with the mustard sauce on the side for dipping. Leftover bierocks can be enjoyed as pocket sandwiches the following day.

Variation: Greek Lamb Bierocks

1. For the filling, brown the ground lamb and minced garlic in olive oil. Remove the pan from heat and add the drained sauerkraut and crumbled feta cheese.
2. Fill and bake the bierocks following the main recipe. While they are baking, prepare the yogurt sauce by combining Greek yogurt, finely grated garlic, and salt. Serve the Greek-inspired bierocks hot with the yogurt sauce as a dipping sauce.

Variation: Sweet Potato–Tofu Bierocks (Vegetarian)

1. In a skillet, heat coconut oil and carefully add the tofu cubes. Fry them until browned, then add the chopped onions and sauté until translucent. Add the diced roasted sweet potato, pulsed Edgy Veggies, salt, dried oregano, and chile pepper flakes.
2. Fill and bake the bierocks following the main recipe. While they are baking, prepare the chipotle mayo by combining Homemade Sunflower Mayonnaise and chipotle powder. Serve the vegetarian bierocks hot with the chipotle mayo as a dipping sauce.