Bierocks

I was a little disappointed with recipe. I was expecting to have a huge mouth of flavour, but maybe I didn't put enough salt in the filling. Last week, I made bolognaise (I know that's not German), but I thought maybe I could use left over bolognaise sauce as the stuffing.


- 1 cup hot milk                      
- 1 tablespoons sugar
- 2 tablespoons shortening
- 1 teaspoon salt
- 1 packet (1/4oz) yeast
- 1/4 cup warm water
- 1 egg, lightly beaten
- 3 1/2 cups flour
- 450g mince
- 450g cabbage, shredded
- 1 onion, chopped
- pinch of allspice
- salt and pepper
- melted butter for brushing


1. Combine the milk, sugar, shortening and salt. Cool to lukewarm. Add the yeast, (dissolved in warm water). Stir in flour and knead. Cover and leave to rise in a warm place until it is doubled in size.


2. Meanwhile, in a frypan cook the mince, cabbage, and onion. Add the allspice, salt and pepper.


3. Roll the dough 1/4 inch thick and cut into squares. Put 2-3 tablespoons of the mixture in each. Fold the corners to the middle, pinching together at the top. Place on a baking tray and let rise for 10 minutes.


4. Bake at 220 degrees celcius until golden brown. Brush with melted butter.