Kansas Bierock Pockets

Name: Kansas Bierock Pockets (Elevated)
Total time: 6 h
Yield: 6
Cuisine: American
Ingredients: 1 cup Whole Milk; 1/4 tsp Instant Dry Yeast; 1 tbsp Honey; 1 1/2 tsp Sea Salt; 3 1/2 cups High-Protein Bread Flour; 3 tbsp Unsalted Butter-cold, cubed; 1 lb Grass-Fed Ground Beef; 1/2 head Savoy Cabbage-finely shredded; 1 Shallot-minced; 3 cloves Garlic-minced; 1 tbsp Dry Sherry; 1 tsp Dijon Mustard; 1/2 tsp Caraway Seeds; 1/2 tsp Smoked Paprika; 3/4 tsp Sea Salt; 1/2 tsp Freshly Ground Black Pepper; 1 Egg; 1 tbsp Milk

⏱6h

👥6

🔥600 cal

Hard

🍽️American

An elevated take on the Kansas Bierock, utilizing high-quality ingredients and a slow-fermented dough for exceptional flavor and texture.

1 cup Whole Milk

1/4 tsp Instant Dry Yeast

1 tbsp Honey

1 1/2 tsp Sea Salt

3 1/2 cups High-Protein Bread Flour

See all 18 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥600 cal

Hard

🍽️American

An elevated take on the Kansas Bierock, utilizing high-quality ingredients and a slow-fermented dough for exceptional flavor and texture.

#Kansas #Beef #Cabbage #Pocket #Artisan #Slow Fermentation

Instructions

In a large bowl, combine Whole Milk, Yeast, Honey, and Salt. Let stand for 10 minutes.
Add Bread Flour and knead until a shaggy dough forms. Incorporate cold, cubed Butter and continue kneading for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and refrigerate for 24-48 hours for a slow fermentation.
While the dough chills, prepare the Filling. In a large skillet, brown Grass-Fed Ground Beef over medium-high heat. Drain off any excess grease.
Add Shallot and Garlic to the skillet with the beef. Cook until softened (about 3 minutes).
Add Savoy Cabbage and cook until wilted and tender (about 8-10 minutes).
Deglaze the pan with Dry Sherry, scraping up any browned bits. Stir in Dijon Mustard, Caraway Seeds, Smoked Paprika, Salt, and Pepper. Remove from heat and let cool completely.
Remove the dough from the refrigerator and divide it into 6 equal pieces.
Roll each piece of dough into a circle about 7 inches in diameter.
Place a generous spoonful of Filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal tightly.
Place the Bierocks on a baking sheet lined with parchment paper.
Whisk together Egg and Milk for the Egg Wash. Brush the tops of the Bierocks with the Egg Wash.
Sprinkle with coarse sea salt.
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and the filling is bubbling.

Ingredients

1 cup 240 mL Whole Milk
1/4 tsp 1.25 g Instant Dry Yeast
1 tbsp 15 mL Honey
1 1/2 tsp 7.5 mL Sea Salt
3 1/2 cups 440 g High-Protein Bread Flour
3 tbsp 45 mL Unsalted Butter-cold, cubed
1 lb 450 g Grass-Fed Ground Beef
1/2 head 250 g Savoy Cabbage-finely shredded
1 1 Shallot-minced
3 cloves 9 g Garlic-minced
1 tbsp 15 mL Dry Sherry
1 tsp 5 mL Dijon Mustard
1/2 tsp 2.5 mL Caraway Seeds
1/2 tsp 2.5 mL Smoked Paprika
3/4 tsp 3.75 mL Sea Salt
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1 1 Egg
1 tbsp 15 mL Milk

Equipment

Large Bowl
Large Skillet
Baking Sheet
Parchment Paper
Whisk

Instructions

In a large bowl, combine Whole Milk, Yeast, Honey, and Salt. Let stand for 10 minutes.
Add Bread Flour and knead until a shaggy dough forms. Incorporate cold, cubed Butter and continue kneading for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and refrigerate for 24-48 hours for a slow fermentation.
While the dough chills, prepare the Filling. In a large skillet, brown Grass-Fed Ground Beef over medium-high heat. Drain off any excess grease.
Add Shallot and Garlic to the skillet with the beef. Cook until softened (about 3 minutes).
Add Savoy Cabbage and cook until wilted and tender (about 8-10 minutes).
Deglaze the pan with Dry Sherry, scraping up any browned bits. Stir in Dijon Mustard, Caraway Seeds, Smoked Paprika, Salt, and Pepper. Remove from heat and let cool completely.
Remove the dough from the refrigerator and divide it into 6 equal pieces.
Roll each piece of dough into a circle about 7 inches in diameter.
Place a generous spoonful of Filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal tightly.
Place the Bierocks on a baking sheet lined with parchment paper.
Whisk together Egg and Milk for the Egg Wash. Brush the tops of the Bierocks with the Egg Wash.
Sprinkle with coarse sea salt.
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and the filling is bubbling.

Nutrition per serving

Calories 600

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Kansas Bierock Pockets

Kansas Bierock Pockets

Ratings & Reviews

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