Easy Bierocks With Help From Trader Joe's

Trader Joe's has some pretty decent products, that is why I don't feel too funny plugging their name.  The ingredient lists are fairly pure and that is why I use them for a few shortcuts sometimes.  This idea cuts out the bread dough making time for Bierocks by using TJ's pizza crust dough.  The assembly for these meat and kraut  pockets is still a bit time consuming and fiddly, but this trick helps quite a bit and is well worth it.  This is the sort of recipe for a busy weekend meal, or make ahead lunches.

I have to give credit for this idea to my son-in-law Chris. It was his idea to use the dough to make Bierocks, or what he called Krautburger.  Filling ingredients may vary...

* 2 pkg.TJ's pizza dough

* 1 jar TJ's sauerkraut, drained, I separate the large pickles and chop them smaller, add back to mix

* 1 onion, chopped in med. dice

* 1 lb. lean hamburger mince

1 egg yolk for egg wash

Sweat the chopped onion and add the mince.  Cook through and make crumbly.  Add kraut and mix evenly, season. Set aside to cool.

Make egg wash with egg yolk and a bit of water. Set aside.

Preheat oven to 400 deg. F.

 

 

Open your packages of pizza dough and divide in half, then each half in half...etc. until you get 8 pieces. You can scale the pieces if you want.  I just eyeball them and redistribute until they are even.

Then, roll into a smooth ball, and flatten a bit, as pictured above.  Let rest a few minutes, up to 5 min.

Follow the pictures below on a well floured working surface:

1. Roll out into an oblong.
2. Pile high with the filling in the centre.
3. Pinch together in the middle.
4. Move along the entire edge, pinching it completely closed.
5. Lay flat and press down slightly.
6. Do pinch pleats along the edge. Press the edge together a little bit.

Place on a parchment lined baking tray.  Leave room for them to grow as picture below.

Egg wash:

Bake for about 20 minutes.

Guess what I'm making next:

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Valentine Springerle

Yes, the blog is still going after a long break.  The best way to restart this thing is with a sweet treat.  I missed the traditional, German Christmas boat to make Springerle biscuits.  After looking for a press to make these biscuits, there was a bit of sticker shock.  The wooden presses are so elegant, but pretty dear to purchase. 

The idea of a Valentine biscuit took hold.  Springerle biscuits can be made weeks in advance, they are actually better with a bit of age.  

The search for heart themes were not completely unfruitful, but again expensive.  Then, I can across Chinese moon pie presses being advertised for cookie presses. They are plastic, but fairly cheap.  The thought being, I can give the inexpensive route a go and if I get good at making the biscuits, then invest in beautiful wood presses and collect them.

 

 

Just a casual trip to a home goods store and the inexpensive, interchangeable silicone stamps with a wooden handle were found.  A Valentine theme?  Even better!

I used the recipe in the first video below:

 

Rolled out my dough.

The first trick to getting a good impression, is copiously flouring the stamp.  I found that letters need the most finesse.

Ok, the reason for the blog grinding to a halt for awhile.  I have a new grand biscuit stamper.

For my designs a good ole pint glass made a great cutter for the larger ones.  I cider sample glass was best for the smaller designs.

Another of the important tricks to keep your design after baking is to dry the pressed, and cut dough.  The best results are after 24 hours.

Pleased with how they turned out, there will be vigorous hunts at charity shops and online for wooden presses.  I saw some really nice celtic designs that could be saved for.

                                           
                                                They look great all packaged up for gift giving!

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