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Examples
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Academically, a bierock is a cooked filling of chopped or ground meat (almost always beef), chopped onion (yellow, usually), and cabbage (often sauerkraut), wrapped in a bun of sweet, leavened dough and baked until golden -- palm-sized, so you can slip a couple in your pocket.
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But say "bierock" to a Kansan, and the general response is silence, or something about the music at a frat party.
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German settlers on the banks of the Volga adopted the pirogi, christened it "bierock" and brought it to the Great Plains in the 1870s, along with red wheat seeds and roots of their beloved peonies.
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Place bierock seam-side down on a floured surface while you assemble the remainder.
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Like the empanada, the calzone and the Hot Pocket, the bierock, simply put, is a filling encased in pastry.
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At the table, Spomer cuts a slit in the top of each bierock and drops in a pat of butter.
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The bierock originated in Russia, known there as pirogi.
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Most bierock-makers stick to the family recipe, in part to honor tradition (nostalgia is a sublime seasoning) but also because making bierocks involves some time and a measure of exactitude, as most bread recipes do.
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Spomer also serves up sausages - bratwurst or knockwurst - extra kraut, and coarse mustard at his bierock feeds.
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In Nebraska, the bierock morphed into the runza sandwich, a variant differing in shape (the runza is rectangular), and in the occasional addition of pork and cheese to the filling.
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