Bierocks - respect to the hairy bikers

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Bierocks - respect to the hairy bikers

Postby denty632 » Mon May 07, 2012 2:00 am

Hello from the Deep south..

After inspiration from the Hairy Bikers, had a go at bierocks this weekend.. absolutely awesome!! Will be trying them again with some empenada mix in.

<a href="http://s1153.photobucket.com/albums/p504/Denty632/baking/?action=view&amp;current=019-640.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/baking/019-640.jpg" border="0" alt="Photobucket"></a>

Used this recipe for the dough - http://allrecipes.com/recipe/pams-bierocks/

Used this recipe for the filling - http://www.bbc.co.uk/food/recipes/meat_ ... buns_80117

dead easy to make and a firm family favourite..
Tha Falklands Baker Boy
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Postby wheels » Mon May 07, 2012 4:29 pm

This is a new one on me. They look great. I'd love to see a photo of a cross-section showing the filling?

Phil
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Postby denty632 » Mon May 07, 2012 4:51 pm

Sorry Wheels,

all gone by now.. but I will work on some more and do a cross section.

as I said definite family favourite so will be doing them again soon

Steve
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Postby wheels » Mon May 07, 2012 6:01 pm

Yes, it looks a good recipe. :D :D
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Postby Gill » Mon May 07, 2012 7:54 pm

I made some too and can confirm that they're delicious.

The only thing is, I told some friends about them on a German forum and they were most indignant, claiming that bierocks are American, not German :lol:.
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Postby mitchamus » Mon May 07, 2012 10:14 pm

I was going to ask - Where's the Bier?

or does the name mean - they should be eaten with Beer?
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Postby denty632 » Mon May 07, 2012 10:22 pm

The show suggested that they were traditionally eaten with beer in Germany... Though the suggestion above seemed otherwise. In the show they were cooked in a communal oven. They are slightly salty, bloody tasty and I would think perfect with a fine German beer... To be fair, or with any other for that matter!

Good old Wikipedia notes Argentine or US Connections but definitely puts the origins in Eastern Europe.

Best eaten straight from the oven, but equally good, like all pizza, first thing in the morning, cold, while cooking SWMBO's breakfast in bed!!
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Postby mitchamus » Tue May 08, 2012 12:33 am

They would probably be good cooked as like a Bretzen too

i.e - quick lye bath before the oven...


Hmmm stuffed pretzels..... :P
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Postby denty632 » Tue May 08, 2012 1:14 am

don't think so, these are a soft 'wheel's' type dough... high fat, quite sweet and very much a 'traditional' type dough.

never cooked pretzels before, but have watched el Hairy Bikers do so.. don't think this would work though.

Steve
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Postby denty632 » Thu May 10, 2012 12:39 am

New batch tonight and a mate came around so I split one open especially for you Wheels.

different receipe for the filling, just made it up really! cabbage and grated carrot. were the veg.

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=001-320.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/001-320.jpg" border="0" alt="Photobucket"></a>

Closer view...
<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=002-320.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/002-320.jpg" border="0" alt="Photobucket"></a>
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Postby mitchamus » Thu May 10, 2012 2:19 am

denty632 wrote:don't think so, these are a soft 'wheel's' type dough... high fat, quite sweet and very much a 'traditional' type dough.

never cooked pretzels before, but have watched el Hairy Bikers do so.. don't think this would work though.

Steve

challenge accepted! :lol:
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Postby denty632 » Thu May 10, 2012 10:20 am

Look forward to the results!
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Postby wheels » Thu May 10, 2012 5:36 pm

They look superb. I fancy the idea of doing appropriately flavoured ones to accompany individual soups.

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