Bierox pies are very popular among German immigrants, living in the USA. They are baked from yeast dough stuffed with sauteed minced meat with cabbage. But unlike Russian pies Bierox is made mainly round. On rolled dough put a large amount of minced meat with cabbage and tightly wrap, so that when biting off the pie, the filling does not fall out. Bierox very easy to prepare and can replace a full-fledged lunch of meat, vegetables and bread, which you can take with собой. 
Time: 2 hour. 50 minutes Difficulty: easy. Quantity: 8 pies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 tbsp. milk
- 2 tbsp. l (30 gr.) Salted butter
- 1/4 Art. white sugar
- 2 and 1/4 tsp active dry yeast (1 sachet)
- 4 tbsp. premium flour
- 1 egg whipped
- 3/4 tsp salt
- 1 tbsp. l milk for lubrication
Filling
- 220 gr ground beef (10-15% fat)
- Diced half onion
- 3 tbsp. shredded cabbage (about a quarter of the average head out)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: yeast dough, ground beef, white cabbage, black pepper, milk
Recipe preparation:
- In a large bowl, combine milk and butter. Preheat in microwave at intervals of 30 seconds until the butter melts. Add sugar and beat until dissolved. Whisk the mixture while it is will not cool down to 38 ° C (liquid temperature above 43 ° C can kill yeast).
- Pour yeast onto the milk mixture and leave for 5-10 minutes, until they soften and start to foam. Whisk the mixture and add 2 tbsp. flour. Add the egg and salt. Whip to everything to mix.
- Add the remaining flour in 1/4 tbsp. at a time until the dough converge in a com. Put it on the table and knead 10-15 minutes until it will not become soft and smooth, adding more flour if necessary. The finished dough should be a little sticky, but not stick to your hands or table surface.
- Form a ball from the dough, put it in a greased turning the bowl so that the dough is also covered with butter. Cover the dough with plastic wrap or a damp towel and put in warm a place without drafts so that it doubles in volume, by about 1 час.
- Cook the filling: in a large skillet with non-stick over medium heat fry the meat until tender, 5-7 minutes. Drain as much fat from the pan as possible so that it doesn’t meat fell out. Return the pan to the stove and add the onions. Fry 2-3 min until it becomes soft. Add cabbage and cook 7-10 minutes until the cabbage is soft. Remove the filling from the stove, salt and pepper.
- Press the risen dough and put it on the working surface. Divide the dough into 8 balls (approximately 100 g.). Roll each ball to a circle with a diameter of 10 – 12 cm. If the dough returns its shape, roll it as far as possible, cover and let the dough rest for 3-5 minutes, then try again roll it out.
- Lay out 2 large tbsp. l fillings in the center of each circle, leaving the edges clean. Then assemble the edges and clamp them to completely seal the dough. Repeat the same with the rest. pastry and filling.
- Put the formed buns on a greased baking sheet, cover and leave to rise for 30-45 minutes so that they increased in volume by about 1.5 times.
- Preheat oven to 190 ° C 10 minutes before baking. AND last but not least, lightly grease the buns with milk and bake for 20-25 minutes until golden brown, with tapping from them should be heard a hollow sound. Shift buns from the oven on the wire rack. Note These buns can be frozen after baking. To serve, take them out of the freezer in the morning, for dinner they thaw out. To fully warm them up, preheat them in the microwave oven for 1-2 minutes at intervals of 30 seconds.
