Most cultures have a meat-filled pastry: calzones, pasties, pierogies, empanadas, dumplings among them. This is the Eastern European-Slavic version from our “satellite sister,” Jennifer Epps Grasela, Ania’s college roommate and lifelong best friend. This recipe takes about five hours’ work from start to finish, but the result is totally worth it. Bierocks do freeze well, and reheat well in the microwave; we think one day we might try it using Grammy’s Potato Rolls recipe. Fair warning – if the edges aren’t sealed very, very tightly, they will leak. One last thing: if you’re from the Midwest, you might also know this as a “runza.” If you are lucky enough to live within driving distance of an outpost of the eponymously named restaurant chain (Runza), drive there right now and try one out. (Get some mustard or ketchup on the side, and try it with them, too.)

• 2 packages dry active yeast
• 1 teaspoon sugar
• 1 cup warm water (110-120 degrees)
• ¾ cup sugar
• 1 tablespoon salt
• 2 cups warm milk
• ⅓ cup Crisco and ⅓ cup melted butter¹ (or 2/3 cup butter)
• 2 eggs
• 8 or more cups flour
• 2 pounds ground beef
• 2 onions, chopped
• 1 head cabbage, chopped²
• Maggi

Brown ground beef in skillet – don’t drain. Add onions, Maggi to taste and chopped cabbage; cook for at least 1 hour. Now you can drain off the excess fat. Cool the meat in the refrigerator until your dough is ready.

Put yeast, 1 teaspoon sugar and water into bowl to proof (let stand until bubbly). Put ¾ cup sugar, salt and milk into large bowl and add proofed yeast. Stir in shortening, eggs, and 4 cups flour; cover with cotton towel and let rise until doubled – this will take about an hour.

Punch down and add 4 more cups flour, knead and let rise until doubled.

Line baking sheets with parchment paper and preheat oven to 350 degrees. Roll out dough on well-floured surface and cut tennis-ball sized circles of dough. Spoon meat into middle; fold dough over and seal edges well (you should lightly brush the edges with water or an egg wash of 1 beaten egg and 1 tablespoon water, which will help the edges to stick).

Bake at 350 degrees for 10-15 minutes. Makes 26. And yes, they freeze well.

1. The original family recipe called for 2/3 cup lard. Nothing personal, but I’d rather have lard than solid vegetable shortening. ↩︎
2. You are welcome to add grated cheeses or lightly sautéed mushrooms when you are assembling the bierocks. Cheese, especially a nice sharp cheddar cheese, is delicious melted over the beef mixture. ↩︎