BERROKS

Recipe from Margurite M Bopp, about 1950
(Leslie Hannay’s grandmother)


Filling
3 lbs beef boiled or roasted (roast beef is best and I buy cheap cuts, but good meat)
1 large can of kraut, chopped (I use a knife to chop the kraut)
1 large onion
Salt and Pepper to taste

Grind meat and onions together in a hand grinder. In a large bowl, mix together ground meat, onions and chopped kraut and the juice from the kraut. I also add about ¼ cup water to the mix. Cover and refrigerate overnight. You will need all this juice as the meat takes it up. If the juice is omitted the berroks will be too dry.

Dough
In a bowl mix 4 cups flour, 4 teaspoons baking powder, 2 beaten eggs, and ½ teaspoon salt. Add enough water to make a stiff dough. Roll out (not to thin). Using a saucer, cut out dough. Put about a tablespoon full of filling in the center, wet the edge, and fold over like you are making turnovers. Crimp close the edge with a fork.
Fry in hot bacon drippings, lard, or oil untill golden brown. The berroks will probably need to be turned to cook fully. When cooked, set on a cooling rack to drain the oil. Makes about 10-12 berroks.

NOTE: Today it is April 2010 and food is prepared a little differently. Making berroks is like making “pasties” for the coal miners, which is a meat pastry filled with meat and potatoes. The berrok filling is to be a soft chewy filling. The dough can be made of your favorite recipe and cooked in hot canola oil. If you want baked berroks, first mix 1 egg yolk and 2 tablespoons of water and brush egg mix on the tops of the berroks. Bake them at 350 degrees for about 20-25 minutes.
CAUTION: When baking, watch burning which means they are starting to overcooked.