Title: Bierocks
Categories: German Beef Vegetable Pie Heirloom
Yield: 6 Servings

1		16-oz package hot roll mix
1	lb	Ground beef
1	c	Finely chopped onion
3	c	Shredded cabbage
		Milk
1/4	c	Water
1/4	ts	Salt
1/4	ts	Pepper

Make roll mix according to package directions for basic recipe thriugh kneading step. Cover; let dough rest.

Meanwhile, for filling, cook beef and onion till meat is brown. Drain fat. Stir in the cabbage and 1/4 cup water. Cook for 5 minutes or till cabbage is tender; drain well. Stir in 1/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper.

Divide dough into 6 pieces. Roll each piece to a 7 x 5-inch rectangle. Spoon filling lengthwise down center of rectangles. Bring long edges of dough together over filling; pinch edges and ends to seal. Place bundles, seam sides down, on a greased baking sheet. Let stand in a warm place 20 minutes; brush with milk. Bake in a 350F. oven for 25 to 30 minutes or till golden.

Like Cornish pasties, German Bierocks (also called Runzas) are hand-held dinner pies. They were popular in wheat growing areas of the Midwest.

1 Heritage of America Cookbook Better Homes and Gardens Books. Des Moines, Iowa MM Format by John Hartman Indianapolis, IN

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