Today, Katie made more bierocks and I had the presence of mind to snap some photos with my phone-cam. We kept the cooking time and temperature modifications from our original bierock post, but omitted the butter or egg wash, and honestly, the results are nicer as the dough browned more and the exterior got a bit crispier. These are amazing.
EDIT: we’re using dough pieces that are about 4.5 oz each.
We’ll walk you though the process in pictures.
Cabbage, onion, and garlic cooking in a little oil.
Adding the meat.
The finished filling. Note the little black specks – those are pepper, and they are pervasive throughout the filling – pepper, here, is an ingredient, as much as a seasoning.
The dough is rolled out and topped the filling and cheese.
The bierock is folded over, and sealed with a little water along the edges.
The bierock is now ready for the oven.
The finished product, fresh from the oven.
An interior view of the finished bierock.