Bierocks - cooking recipe

Ingredients

DOUGH
1/4 cup melted shortening
2 eggs, room temperature
1 cup water
1/3 cup dry milk
1/2 cup sugar
1 teaspoon salt
3 1/2 - 4 cups flour
FILLING
1 1/2 lbs ground meat
16 ounces sauerkraut, rinsed and drained
1 (1 1/4 ounce) package dry onion soup mix
1/2 teaspoon salt
1/8 teaspoon cayenne or 1/8 teaspoon red pepper
1/2 cup relish (optional)

Preparation

Put dough ingredients in above order in your braed machine on the \"dough\" setting.
Cook meat until browned, drain. Mix all the other ingredients together with meat.
Roll dough 1/4 inches thick and cut into 4 inches rectangles.
Place 1 T. filling on top, bring corners up and pinch to sel.
Place on greased baking sheet and let rise 15-20 minutes.
Brush with egg whites.
Bake at 375 for 20 minutes.
These are great frozen for a quick lunch too!