Bierocks

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bierockss 23/06/2017

Bierocks are made with a yeasted dough to form a pastry casing for a savoury filling of meat and cabbage and originating from Eastern Europe.

Ever in search of new ways with mince, this recipe also provides an interesting, tasty and cheap combination of ingredients that also provide a hand held snack that pairs perfectly with a cold beer. Winner!

Makes 12

Ingredients:

Bread Dough:

  • 500g strong white flour
  • 1 7g sachet fast action yeast
  • 1 large egg
  • 1 tsp salt
  • 1 tsp sugar
  • 100ml whole milk
  • 100ml hot water

Filling:

  • 500g lean beef mince
  • 1 large onion, finely chopped
  • 1 small Savoy cabbage, finely shredded
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • grated Parmesan cheese (optional)

Method:

Make the bread dough:

  1. Put the flour, yeast, egg, salt and sugar into a bowl.
  2. Add the hot water to the milk and add gradually to the mixture until it comes together into a soft dough. You may need more liquid, depending on the moisture in the flour and egg.
  3. Knead the mixture for ten minutes, cover and set aside to rise for an hour.

Make the filling:

  1. Heat a non-stick saucepan over a medium high heat and crumble in the meat. No need to have any oil, even lean mince has a certain amount of fat in it which will come out as the meat cooks.
  2. Stir the meat around until it is browned and shiny.
  3. Add the onion and continue stirring while the onion softens.
  4. Finally add in the cabbage and cook until the cabbage has softened – probably no more than 2-3 minutes.
  5. Stir in the salt and pepper, remove from the heat and set aside to cool.
  6. When the dough has risen, tip out and pat down.
  7. Divide dough into pieces weighing 75-80g.
  8. Roll dough out into a 15cm square.
  9. Put a large tablespoon of the cooled filling into the middle of the dough.
  10. Add 1 teaspoon of the grated cheese, if using.
  11. Bring the corners of the dough together and pinch along the edges to seal in the filling. What you will end up with looks like the back of an envelope.
  12. Turn the buns over and place onto a parchment-lined baking sheet.
  13. Dust the buns with flour and set aside to rise for 15-20 minutes.
  14. Preheat the oven to 180°C/160°C Fan.
  15. Bake the buns for 15-20 minutes until lightly browned.
  16. Remove the buns from the oven and immediately cover the baking sheet with some tea-towels. This will trap the heat and create steam, which will soften the crust of the buns.
  17. Eat warm.

bierocks

Herby Halloumi Flatbread Parcels

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Screenshot_2016-05-20-10-02-15-1[1] 20/05/2016

These flatbreads are stuffed with salty cheese, garlic, coriander and parsley before being griddled on the barbeque for a brilliant smoky flavour.

Suluguni is a stringy, salty cheese from Georgia; it’s not easy to find (try Russian delis), but it has a special stretchy texture and makes a welcome change from ubiquitous halloumi. I have used halloumi in the image shown which has a wonderful savoury saltiness.

Makes 6

Ingredients:

  • 2 garlic cloves, crushed
  • 200g suluguni or halloumi cheese, roughly chopped
  • 50g fresh coriander – stalks and leaves
  • 50g parsley – stalks and leaves
  • Salt and fresh ground black pepper
  • 1½ lavash flatbreads, about 30cm x 50cm (or use 6 flour tortillas)
  • Lemon juice to serve

Method:

  1. Put the garlic, cheese and herbs in a food processor and whizz to a paste. Season to taste.
  2. Cut the whole lavash into quarters and cut the half lavash in half to give 6 pieces. Divide the filling among the flatbread pieces or tortillas then fold into parcels. Screenshot_2016-05-20-10-04-30-1[1]
  3. Wrap the parcels individually in lightly oiled foil, pop them on the barbecue and cook for about 10 minutes. The filling will melt inside. Alternatively, heat the foil parcels in a dry frying pan for a few minutes each side or brush the unwrapped breads with sunflower oil and cook in a griddle pan over a high heat or under a hot grill for 3-4 minutes on each side until golden.