Bierock Photos

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.

Bierock Photo 1

Cabbage, onion, and garlic cooking in a little oil.

Bierock Photo 2

Adding the meat.

Bierock Photo 3

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.

Bierock Photo 5

The dough is rolled out and topped the filling and cheese.

Bierock Photo 6

The bierock is folded over, and sealed with a little water along the edges.

Bierock Photo 7

The bierock is now ready for the oven.

Bierock Photo 8

The finished product, fresh from the oven.

Bierock Photo 9

An interior view of the finished bierock.

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2 comments on “Bierock Photos

  1. Beth says:

    Thank you for taking the time to take/offer the photos. They help quite a bit.~S~

  2. Beth says:

    Thank you for taking/offering the photos. They help quite a bit.~S~

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