BIEROCKS (GERMAN MEAT TURNOVERS)
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Provided by Pamela Logsdon
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g
MEAT AND CABBAGE PASTIES
From Sunset. I think I would add some shredded carrot to this and either potato cubes or rutabaga cubes. Preparation time includes rising time.
Provided by Pesto lover
Categories Savory Pies
Time 3h
Yield 16 pasties
Number Of Ingredients 16
Steps:
- In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
- Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
- Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
- Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
- Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
- In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
- Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
- Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
- Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
- Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
- With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
- Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
- Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.
Nutrition Facts : Calories 447.4, Fat 20.1, SaturatedFat 6.9, Cholesterol 67.9, Sodium 444, Carbohydrate 48.9, Fiber 2.5, Sugar 8.1, Protein 16.8
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
CORNED BEEF PASTIES
This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 5 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry.
- In a large mixing bowl stir together thoroughly the flour and the salt.
- With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- Using the 7-8 T.
- ice water gradually all to dry ingredients, 1 T.
- at a time, tossing the ingredients with a fork till the mixture holds together.
- Form into a ball.
- If desired, cover and chill the dough 1 hour.
- Meanwhile, prepare the meat-vegetable filling.
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into five equal portions.
- On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
- Using tines of a fork, seal the pastry edge.
- Cut slits in the pastry for escape of steam.
- Carefully transfer pasties to an ungreased baking sheet.
- Bake pasties at 400 degrees till golden brown about 45 minutes.
- If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- Serve with the pasties.
CABBAGE-FILLED PASTRIES
Filled pastries are a popular item all over Eastern Europe. These are a vegetarian version filled with cabbage.
Provided by morgainegeiser
Categories Breads
Time 50m
Yield 10 pastries
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion, and cabbage. Sprinkle with brown sugar, lemon juice, dill weed, salt and pepper.
- Cook, strirring frequently, about 8 minutes or until tender. Stir constantly toward the end of coooking time to keep vegatables from sticking. Remove from heat and let cool 5 to 10 minutes.
- Preheat oven to 400 degrees. Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of wax paper several inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
- Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
- Bake 8-10 minutes until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 119.6, Fat 5.1, SaturatedFat 1.3, Cholesterol 0.8, Sodium 226.4, Carbohydrate 16.4, Fiber 1.1, Sugar 3.1, Protein 2.4
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
BEEF PASTIES
Make these traditional beef pasties for a comforting lunch. Encased in shortcrust pastry, they're filled with chunks of beef, swede, carrot, potato and onion
Provided by Karenza Mason
Categories Lunch, Snack
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
- Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
- Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
- Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
- Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.
Nutrition Facts : Calories 713 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
CABBAGE (KAPUSTA) PASTY
I was introduced to these in college through a Russian friend, and wanted to make these for myself. This recipe was adapted from a pie recipe normally called "Kapustnik" in Russian cookbooks.
Provided by crowmama
Categories Lunch/Snacks
Time 3h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
- Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
- Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
- Bake on greased cookie sheets at 375°F for 20-30 minutes.
- Brush the finished pasties with melted butter.
Nutrition Facts : Calories 589.9, Fat 28.6, SaturatedFat 9.4, Cholesterol 77.5, Sodium 1383, Carbohydrate 72.2, Fiber 6.4, Sugar 11.2, Protein 13
BEEF CABBAGE HASH
"As a busy working mother of two, I often rely on this comforting all-in-one skillet recipe when we need a quick meal," relates Penny Wolverton of Parsons, Kansas. It's simple, satisfying and costs only 55 cents for each serving.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
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CORNED BEEF AND CABBAGE PASTY | JOANIE SIMON
From joaniesimon.com
5/5 (1)Category EntreeCuisine BritishTotal Time 1 hr 10 mins
- Start by preparing the crust dough at least and hour to up to a day prior to serving. Combine the flour, salt and butter in a food processor and process until the butter is cut into the flour into little beads. Don’t over-process. Next, add water into the mix by 1/4 cup at a time until the dough holds together but not sticky. Again don’t over-mix as you don’t want to develop too much of the gluten. Roll the dough into a ball and cover with plastic wrap, allowing it to rest in the fridge at least 30 minutes up to overnight.
- Next, prepare your filling (for the St. Patty’s leftovers version, scroll to the bottom) by mixing together the allspice, coriander, cloves, ginger, red pepper flakes, cinnamon, steak seasoning and salt and then rub that mixture all over the meat. Place the seasoned meat, mustard, vinegar, water, apple juice, and carrots into an electric pressure cooker and cook on high for 20 minutes or into a slow cooker and cook for 6 hours on high. The meat should be fork tender, able to be easily pulled apart.
- Next, place the butter into a large pot over medium heat and as soon as the butter is melted, add the cabbage and sauté until the cabbage is soft, stirring occasionally for even cooking. Add the sautéed cabbage to the beef.
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