Bierrocks

Ingredients:

• Shortcrust pastry or puff pastry (we used puff pastry), 500 gr
• Lean beef (minced), 450 gr
• Pork sausage meat, 450 gr
• Cabbage (shredded), 900 gr
• Onions (finely chopped), 200 gr
• Salt, 1/2 tsp
• Ground black pepper
• Butter (melted), 100 gr

Preparation:

Roll out the dough in a working surface and cut into 12.5 cm squares.

In a  large skillet, cook the beef and pork sausage until browned and well combined (cook the meat completely through).

Stir in the cabbage and onions. Fry for 5 minutes, season with salt and pepper and continue cooking for 15 minutes.

Turn down the heat to low and keep it warm.

Take each square of pastry and fill with 1 tbs of the meat and cabbage mixture. Seal the dough by bringing the four corners up and then overlaping them.

Turn the pastry upside down and place on a lined baking tray. Brush each pastry envelope with butter.

When all the pastry has been used up set aside in a warm place to rest for 40 minutes.

Bake in a previously pre-heated oven at 180°C for 20 minutes or until the pastry is cooked through and golden.

Serve hot.