Kansas Bierock Pockets

Name: Kansas Bierock Pockets (Upgraded)
Total time: 3 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Warm Milk; 2 1/4 tsp Active Dry Yeast; 1 tbsp Sugar; 1 tsp Salt; 3 1/2 cups Bread Flour; 2 tbsp Butter-melted; 1 lb Ground Beef; 1/2 head Green Cabbage-shredded; 1 Yellow Onion-diced; 2 cloves Garlic-minced; 1 tsp Worcestershire Sauce; 1/2 tsp Dried Thyme; 1/2 tsp Salt; 1/4 tsp Black Pepper

⏱3h 30m

👥8

🔥500 cal

Medium

🍽️American

A refined version of the classic Kansas Bierock, with a richer dough and a more complex filling.

1 cup Warm Milk

2 1/4 tsp Active Dry Yeast

1 tbsp Sugar

1 tsp Salt

3 1/2 cups Bread Flour

See all 14 ingredients ↓

(0 reviews)

⏱3h 30m

👥8

🔥500 cal

Medium

🍽️American

A refined version of the classic Kansas Bierock, with a richer dough and a more complex filling.

#Kansas #Beef #Cabbage #Pocket #Comfort Food

Instructions

In a large bowl, combine Warm Milk, Yeast, Sugar, and Salt. Let stand for 5 minutes until foamy.
Add Bread Flour and melted Butter to the yeast mixture. Knead until a smooth, elastic dough forms (about 7-10 minutes).
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Filling. In a large skillet, brown Ground Beef over medium heat. Drain off any excess grease.
Add Onion and Garlic to the skillet with the beef. Cook until softened (about 5 minutes).
Add Cabbage and cook until tender (about 10-15 minutes).
Stir in Worcestershire Sauce, Thyme, Salt, and Pepper. Remove from heat and let cool.
Punch down the risen dough and divide it into 8 equal pieces.
Roll each piece of dough into a circle about 6 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. Pinch the edges to seal tightly.
Place the Bierocks on a baking sheet lined with parchment paper.
Brush the tops of the Bierocks with melted butter.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.

Ingredients

1 cup 240 mL Warm Milk
2 1/4 tsp 7 g Active Dry Yeast
1 tbsp 15 mL Sugar
1 tsp 5 mL Salt
3 1/2 cups 440 g Bread Flour
2 tbsp 30 mL Butter-melted
1 lb 450 g Ground Beef
1/2 head 250 g Green Cabbage-shredded
1 1 Yellow Onion-diced
2 cloves 6 g Garlic-minced
1 tsp 5 mL Worcestershire Sauce
1/2 tsp 2.5 mL Dried Thyme
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper

Equipment

Large Bowl
Large Skillet
Baking Sheet
Parchment Paper

Instructions

In a large bowl, combine Warm Milk, Yeast, Sugar, and Salt. Let stand for 5 minutes until foamy.
Add Bread Flour and melted Butter to the yeast mixture. Knead until a smooth, elastic dough forms (about 7-10 minutes).
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Filling. In a large skillet, brown Ground Beef over medium heat. Drain off any excess grease.
Add Onion and Garlic to the skillet with the beef. Cook until softened (about 5 minutes).
Add Cabbage and cook until tender (about 10-15 minutes).
Stir in Worcestershire Sauce, Thyme, Salt, and Pepper. Remove from heat and let cool.
Punch down the risen dough and divide it into 8 equal pieces.
Roll each piece of dough into a circle about 6 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. Pinch the edges to seal tightly.
Place the Bierocks on a baking sheet lined with parchment paper.
Brush the tops of the Bierocks with melted butter.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.

Nutrition per serving

Calories 500

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Kansas Bierock Pockets

Kansas Bierock Pockets

Ratings & Reviews

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