Steve Cooks

Steve's Bierocks

These German treats are ideal with a litre of bier! Can be made in advance and frozen, will also reheat in microwave.

Instructions

Cook all filling ingredients in hot frying pan like a stir-fry then simmer for 15 mins. Add water as needed.

Put aside to cool. (This is for mild mix; more spice can be added!)

Mix all dough ingredients in mixer with dough blade/hook.

Rest in oiled bowl for 30-40 mins.

Knock back and divide into about 20 balls (30-40g each).

Roll each ball to 15cm round on floured surface.

Fill each round with 2 TBS meat/veg mix and crimp like a simple dumpling/ball, using water to seal.

Place each ball on oven trays, seam down on baking paper and allow to rise (15-20 mins).

Glaze with butter/egg/milk and cook in 180C oven for 20-25 mins, watching for brownness.

Serve with alcohol.

Ingredients

Filling

  • 400-500g Minced Pork (generously seasoned with salt and pepper)

  • 1 Red Onion diced

  • 2 sticks Celery diced

  • 2 large Carrot diced

  • 1 ripe Tomato diced

  • 10 leaves mixed Spinach (or greens) diced (1 cup)

  • 3 cloves Garlic crushed and diced

  • ¼ cup water

  • Splash of Olive Oil

  • ½ tsp Paprika

  • ¼ tsp cumin

  • ¼ tsp caraway

  • ¼ tsp white pepper

  • 1 pinch fennel

Dough

  • 1 TBS caster sugar

  • 300ml warm water

  • 1 TBS dried yeast

  • 500g plain flour, plus extra for dusting

  • 1 tsp salt

  • 1 tbsp oil, plus extra for greasing

  • Melted butter/milk/egg for glazing