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I had posted a thread a couple years ago on the flip side on bierocks using leftover smoked chicken, grilled onions and shredded chedder. I had came across this recipe long ago from a recipe site I had belonged to. The original calls for either shredded chuck roast or ground beef along with cabbage, onions, and garlic. Well since I had alot of corned beef leftover from the whole brisket I had corned for two weeks, I decided to make some rueben bierocks. Bierocks are perfect for using leftover smoked meat and the filling ingredients are as endless as fatty fillings.
I started with some fresh shredded swiss cheese, a bag of sauerkraut, a ball of fresh made bread dough and leftover corned beef. You could use frozen bread dough if you wish.
I use about a 1/3 cup of dough per bierock and roll into some what of a circle about 6 inches.
Then just fill it with some meat and other ingredients of choice.
Fold it over and seal edges real good and poke some vent holes in the top with a fork.
I let them rise maybe a half hour and bake @ 350 for about 25 minutes or until golden brown.
Finished, and served with a horseradish sauce made from real mayo, yellow mustard, sugar, fresh cracked pepper and horseradish. Like I said the sky is the limit to what fillings can be added, and works real good for leftover smoked-meat.
I guess you can tell I did the pierogis for the last contest LOL.
I started with some fresh shredded swiss cheese, a bag of sauerkraut, a ball of fresh made bread dough and leftover corned beef. You could use frozen bread dough if you wish.
I use about a 1/3 cup of dough per bierock and roll into some what of a circle about 6 inches.
Then just fill it with some meat and other ingredients of choice.
Fold it over and seal edges real good and poke some vent holes in the top with a fork.
I let them rise maybe a half hour and bake @ 350 for about 25 minutes or until golden brown.
Finished, and served with a horseradish sauce made from real mayo, yellow mustard, sugar, fresh cracked pepper and horseradish. Like I said the sky is the limit to what fillings can be added, and works real good for leftover smoked-meat.
I guess you can tell I did the pierogis for the last contest LOL.
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