Gone a bit snack happy at the mo so tried these today and must say they are bloody morish.
So,if you enjoy warm bread with a tasty hot meat filling these jobbies
hit the spot !!!!!!!!!!!!!!
Douth Ingredients
500g Strong White Flour
15g Fresh Yeast(7g pkt dried yeast)
1 Tsp Salt
1 Tbsp Sunflower Oil
300ml warm water
Meat Filling
500g Minced Beef
2 large Onions
1 small white cabbage
1 Tbsp sea salt
1/2 Tbsp Ground White Pepper
1 Tbsp Caraway Seeds
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
1 Tsp Ground Cumin
50g Melted Butter
For the Dough,stir the sugar into the warm water then add the yeast and set aside for 10 mins whilst mixture foams.
Mix the Flour and salt together,now add the oil to the yeast mixture and stir.,now pore yeast mixture into the flour and mix together to form a soft dough.
Flour a board and work the dough mixture for 10 mins and place in an oiled bowl,cover with clingfilm and set aside for 45 mins.
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks004.jpg)
Dough should now have doubled in volume.
Mean time dry fry the mince meat on a medium heat and drain off fat,now continue to cook untill nicely browned.,add chopped onion and sweat through till soft and slightly browned.
Shread Cabbage (remove hard core) and add to frying pan,now add spices and butter and continue to stir fry.
After 5 mins add water and cover pan and cook gently for a further 5 mins untill contents of pan are cooked through.
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks001.jpg)
Once cooked through leave mixture to cool.
Return Dough to floured board and knock back for 5 mins,then divide Dough into 20 equal portions.
Roll out a portion about 6 ins around and 3mm thickness,then add 2 Tbsps
of Meat mixture to middle of Dough circle.
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks006.jpg)
Leave enough room around edge to wet with water and draw up dough edge into center
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks009.jpg)
Once Bierock has been shaped turn over and place on an oiled cooking tray and set aside for 10 mins for Dough to double in size.
Meantime heat Fan oven to 180 degrees.
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks011.jpg)
Baste Bierocks with Melted butter or Eggwash and cook for 18 mins.
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks019.jpg)
(http://i156.photobucket.com/albums/t22/skatenchips/Bierocks016.jpg)
Taste great with mustard of your choosing or Gherkins and washed down with Beer..!!!!!!!!!!!!!!!!!
Also really tasty as cold snax.
Enjoy
Gazza
Simlar to the ones my mum used to make but ours were steamed. Street food in the Far East. BTW do you reckon they wood freeze?
Better ask the Hairys Lottie Lou...... :tongue3:
Well,its just a bread roll with a savoury meat mixture in it so I wouldnt want it defrosted and reheated after freeeezing.
Your Mums Steamed versions sound like a Dim Sum Ive made before which was tasty with sweet chilli sauce but they were dunked in hot water ....very Doughy texture on the Palete though !!!!!
Must say ive enjoyed these though very nice with Mustard and the Gherkins,Judes Gonna trial em out on her office staff tomorra....God elp em...... :happy7:
Gazza
Stop it! Stop it now! This is just food porn! :tongue8:
I was thinking of making these but not a fan of the spices so i was thinking i might make a large batch of cottage pie mince and then use some for the cottage pie and some for these bierocks
Sounds about right Cambourne 7,when I sourced the origins through German immigrants post WW2 in the USA there is no mention of "spices",I think the Hairys use poetic license after touring all over Europe and North Africa.
They are tasty with the spice and I chopped 2 Jo,s Long Chillies from my Plot and used in 2 of them and it added a nice kick each mouthful.
But by Tradition,I think your Cottage Pie mince would be actually closer to the Original Recipe.
Gazza
Gazza all your food looks bloody lovely!
These look like a thing a Russian friend makes (sometimes they are made with pastry too) - they stuff them with all sorts of things including cooked cabbage, meat and potatoes etc, and I bet they are pretty nice with a pork mince and onion mix too....
Good to see your dough technique, I will know how to do that next time!
Antipodes
(http://i156.photobucket.com/albums/t22/skatenchips/DARTMOUTH2012001.jpg)
I froze and defrosted the mince contents and it re heated fine Lottie Lou but I did use fresh bread Dough for the outer casing.
The only addition I added was some more "Quickly sauted" Cabbage and Onion for a bit of extra crunch !!!!!!!!!!!
Gazza
They defo look moorish. I'm gonna try them over the weekend. May freeze a second batch of the filling as well for easy make up of another batch when I'm short of time. The kenwood mixer will do the dough, all I'll need to do is defrost the filling, assemble and bake.