Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (25 g) granulated sugar
- 3 1/4 cups (390 g) all-purpose flour, plus more as needed
- 1 1/4 tsp kosher salt
- 1 large egg
- 4 tbsp (57 g) unsalted butter, melted and cooled slightly
- 1 tbsp neutral oil (canola or avocado), plus more for bowl
- 1 lb (454 g) ground beef (85/15 or 90/10)
- 1 medium yellow onion, diced (about 1 1/2 cups / 200 g)
- 4 packed cups shredded green cabbage (about 12 oz / 340 g)
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup (60 ml) low-sodium beef broth
- 1 tsp apple cider vinegar
- 1 egg + 1 tbsp water (egg wash)
Do This
- 1. Make dough: Bloom yeast in warm milk + sugar (5 minutes), then mix in flour, salt, egg, and melted butter; knead 6–8 minutes.
- 2. Let dough rise: Cover and rise until doubled (45–60 minutes).
- 3. Cook filling: Brown beef, sauté onion and cabbage until tender, season, then simmer briefly with broth; cool 10 minutes.
- 4. Assemble: Roll dough into two rounds; line a 9-inch pie pan, add filling, top with second round, seal and vent.
- 5. Proof briefly: Rest assembled pie 15 minutes while oven preheats to 375°F (190°C).
- 6. Bake: Brush with egg wash; bake 35–40 minutes until deeply golden.
- 7. Cool and slice: Rest 20 minutes for clean slices; serve warm.
Why You’ll Love This Recipe
- All the cozy flavor of bierocks, but in an easy-to-slice comfort pie.
- Soft, lightly sweet yeast crust with a savory, peppery beef-and-cabbage filling.
- Great leftovers: it reheats beautifully for lunches and quick dinners.
- A budget-friendly meal using simple staples and one skillet for the filling.
Grocery List
- Produce: green cabbage, yellow onion, garlic
- Dairy: whole milk, unsalted butter, eggs
- Pantry: all-purpose flour, active dry yeast, granulated sugar, kosher salt, black pepper, smoked paprika, neutral oil, Worcestershire sauce, Dijon mustard, brown sugar, low-sodium beef broth, apple cider vinegar, ground beef
Full Ingredients
Soft Bierock-Style Pie Dough
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (25 g) granulated sugar
- 3 1/4 cups (390 g) all-purpose flour, plus more as needed
- 1 1/4 tsp kosher salt
- 1 large egg, room temperature
- 4 tbsp (57 g) unsalted butter, melted and cooled slightly
- 1 tbsp neutral oil (canola or avocado), plus 1 tsp more for the bowl
Cabbage & Beef Filling
- 1 lb (454 g) ground beef (85/15 or 90/10)
- 1 medium yellow onion, diced (about 1 1/2 cups / 200 g)
- 4 packed cups shredded green cabbage (about 12 oz / 340 g)
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp brown sugar (for that classic slightly sweet-savory balance)
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt (plus more to taste)
- 1/4 cup (60 ml) low-sodium beef broth
- 1 tsp apple cider vinegar
Egg Wash
- 1 large egg
- 1 tbsp water
Optional for Serving
- Yellow mustard or spicy brown mustard
- Dill pickle slices
- Sour cream
Step-by-Step Instructions
Step 1: Start the dough (bloom yeast and mix)
In a large mixing bowl, combine the warm milk (110°F / 43°C), yeast, and granulated sugar. Stir and let stand until foamy, 5 minutes.
Add the flour and kosher salt. Add the egg, melted butter, and 1 tbsp neutral oil. Stir with a sturdy spoon until a shaggy dough forms.
Step 2: Knead and let rise until doubled
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 6–8 minutes (add a little flour only if the dough is very sticky; it should feel soft and slightly tacky).
Lightly oil the mixing bowl with 1 tsp oil. Place the dough in the bowl, turn to coat, and cover tightly. Let rise in a warm spot until doubled in size, 45–60 minutes.
Step 3: Cook the beef, onions, and cabbage filling
While the dough rises, set a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, 6–8 minutes. If there is more than about 1 tbsp of fat in the pan, carefully spoon off the excess.
Add the diced onion and cook until softened, 4 minutes. Add the shredded cabbage and cook, stirring often, until it softens and reduces in volume, 6–8 minutes.
Stir in the garlic and cook 30 seconds. Add the Worcestershire, Dijon, brown sugar, smoked paprika, black pepper, and salt. Pour in the beef broth and simmer until most of the liquid is absorbed (not soupy), 2–3 minutes. Turn off the heat and stir in the apple cider vinegar.
Spread the filling on a plate or tray and let it cool for 10 minutes (cooler filling is easier to wrap in dough and helps prevent a soggy bottom).
Step 4: Prep the pan and roll out the crust
Lightly oil a 9-inch deep-dish pie plate (or a standard 9-inch pie plate works too; just mound the filling a bit higher). Set aside.
When the dough has doubled, punch it down. Divide into 2 pieces, with one piece slightly larger (about a 55/45 split) for the bottom crust.
On a lightly floured surface, roll the larger piece into a 12-inch round. Gently fit it into the pie plate, letting excess dough hang over the edge.
Step 5: Fill, top, seal, and vent
Spoon the cabbage-and-beef filling into the dough-lined pie plate and spread it evenly.
Roll the remaining dough into an 11-inch round and lay it over the top. Trim excess dough to about 3/4 inch overhang, then fold the bottom overhang up and over the top edge. Crimp to seal.
Cut 5 small vents in the top crust so steam can escape.
Step 6: Proof briefly, egg wash, and bake until golden
Cover the assembled pie loosely and let it rest at room temperature for 15 minutes. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center.
Whisk together the egg and water. Brush the top crust evenly with egg wash.
Bake at 375°F (190°C) until the crust is a deep golden brown and the filling is hot, 35–40 minutes. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
Step 7: Cool, slice, and serve
Let the pie cool on a rack for 20 minutes before slicing (this helps the filling set and keeps slices neat).
Serve warm, plain or with mustard and pickles on the side for a classic bierock-style vibe.
Pro Tips
- Shred cabbage thinly: Thin ribbons cook faster and melt into the filling instead of staying crunchy.
- Keep the filling fairly dry: Simmer off excess liquid so the bottom crust stays tender, not gummy.
- Don’t over-flour the dough: A slightly tacky dough bakes up softer and more bierock-like.
- Cool the filling briefly: Even 10 minutes helps prevent steam from turning the crust soggy during assembly.
- Use a deep-dish plate if you have it: It holds the generous mound of filling comfortably.
Variations
- Cheesy bierock pie: Sprinkle 1 cup (100 g) shredded cheddar over the filling before adding the top crust.
- Spicier version: Add 1/4 tsp crushed red pepper flakes or 1 tsp hot sauce to the filling.
- Turkey or sausage: Swap in 1 lb (454 g) ground turkey (add 1 tbsp extra oil for richness) or use half ground beef and half ground pork sausage.
Storage & Make-Ahead
Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 12–15 minutes, or microwave on medium power in 60–90 second bursts until hot.
Make-ahead options: You can cook the filling up to 2 days ahead and refrigerate it (bring to room temp for 20–30 minutes before assembling). The dough can be made, covered, and refrigerated after kneading for up to 24 hours; let it sit at room temperature for 45 minutes before rolling.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 23 g protein, 50 g carbs, 26 g fat, 3 g fiber, 780 mg sodium.
