Baking Germany Meat Pies: Bierrocks

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Just another name for Runzas

Makes a large amount

From the National Grange cookbook: A collection of Classic American and Old World recipes from the kitchens of Rural America

2 pkg dry yeast
2 cups milk, scalded
3 T sugar
3 T shortening, melted
1 T salt
7 to 8 cups flour
2 Pounds Ground beef
1 large onion, chopped
1 16 ounce can sauerkraut

Dissolve yeast in 3/4 cup water in bowl. Add cooled milk, sugar, shortening, salt and 4 cups flour until smooth. Stir in enough additional flour to make easily handled dough. Knead on floured surface for 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, for 1 hour or until doubled in bulk. Brown ground beef in skillet, drain. Add onion and drained sauerkraut; mix well. Roll dough into two 1/4 inch thick rectangles. Cut into 4 inch squares. Place large spoonfuls of ground beef mixture in center of each square. Fold corners to center to enclose filling; press to seal. Place in baking pan. Let rise, covered, until doubled in bulk. Bake for 20 minutes or until golden brown.