# Cooks, I'm determined to make this recipe work, your input is appreciated.. **URL:** \ **Category:** Cafe Society\ **Created:** [May 22, 2013, 1:49am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980 "2013-05-22T01:49:21Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [May 22, 2013, 1:49am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/1 "2013-05-22T01:49:21Z")
I pretty much concocted this idea in my head a couple of days ago and I don’t think I’m going to be able to get it out of my mind until I actually try it. So you know how Pillsbury has their version of the Sloppy Joe? Wherein you take the Sloppy Joe mix, fold it in a biscuit, and then bake it for however long? Yeah, it’s like that, only I don’t intend to use Sloppy Joe mix. The theme is, ‘German Steak’. This is basically what I want to do: Ground beef, sauté in some diced onion and some minced garlic. Throw in some beef broth and let it simmer for a while. Next, throw in some diced carrot and some diced dill pickle (I know, weird, right?) Let it simmer for a few more minutes. Then add some bread crumbs to tighten it up, and bring it all together. Take mixture, fold it into a biscuit and bake. On the side, I’ll have two dip’n sauces: Spicy brown mustard and Beefy mushroom. Thoughts? (Other than I’m crazy) ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [May 22, 2013, 1:56am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/2 "2013-05-22T01:56:21Z")
I used to know someone who made this or something like it. Sometimes with sauerkraut and sausage instead of the beef. It’s a German dish but I don’t remember the name. It’s yummy, though. Your recipe sounds fine to me. Just be sure your meat mix isn’t too wet when it gets wrapped. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 22, 2013, 2:13am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/3 "2013-05-22T02:13:36Z")
Sounds like a [pasty](http://en.wikipedia.org/wiki/Pasty). Here’s one good looking recipe: > **[Pasties with Beef Gravy | Make Ahead Mondays](https://www.foodiewithfamily.com/pasties-and-beef-gravy-make-ahead-monday/)** > > This is comfort food at its finest; hand held meat and potatoes pies with rutabaga, carrots and onions. Traditionally, these pasties are served with loads of ketchup, but folks have been known to love (read:inhale) them when covered with good beef... ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [May 22, 2013, 2:14am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/4 "2013-05-22T02:14:06Z")
Mmm I’d eat it. If you’re unsure about baking times, be sure to try just one biscuit at a time until you get it right! ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [May 22, 2013, 3:22pm UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/5 "2013-05-22T15:22:20Z")
> [@redtail23](#): > > I used to know someone who made this or something like it. Sometimes with sauerkraut and sausage instead of the beef. It’s a German dish but I don’t remember the name. > > It’s yummy, though. Your recipe sounds fine to me. Just be sure your meat mix isn’t too wet when it gets wrapped. [Bierocks ?](http://allrecipes.com/recipe/bierocks-german-meat-turnovers/) It’s made with beef and cabbage though. ---
**Author:** ![Smitty](https://avatars.discourse-cdn.com/v4/letter/s/e274bd/32.png) [@Smitty](https://boards.straightdope.com/u/Smitty)\ **Post date:** [May 23, 2013, 11:46pm UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/6 "2013-05-23T23:46:25Z")
Use puff pastry instead of biscuit dough. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [May 24, 2013, 12:04am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/7 "2013-05-24T00:04:28Z")
> [@Smitty](#): > > Use puff pastry instead of biscuit dough. Ha! I thought about that but wound up using Pillsbury. I had it last night. Turned out great. Next time, I wont bother with the mushroom dip’n sauce. Spicy brown mustard was definitely the way to go. ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [May 24, 2013, 2:41am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/8 "2013-05-24T02:41:27Z")
Roll the dough out thin. Put bottom rounds into muffin tins, spoon in the filling, and top with top rounds. ---
**Author:** ![GreedySmurf](https://avatars.discourse-cdn.com/v4/letter/g/a698b9/32.png) [@GreedySmurf](https://boards.straightdope.com/u/GreedySmurf)\ **Post date:** [May 24, 2013, 5:30am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/9 "2013-05-24T05:30:40Z")
Hmm, I was confused for a bit, mainly by the ‘folding into a biscuit’\* bit. But I think what you’re describing is nothing more unusual than a meat pie. A staple of Australian (and British) cuisine. - When you say ‘folding in’, do mean make a pastry case, or do you plan to mix up the meat mixture with the biscuit mixture to make some sort of unholy blend of meat and pastry patty? ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [May 24, 2013, 5:35am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/10 "2013-05-24T05:35:00Z")
> [@GreedySmurf](#): > > Hmm, I was confused for a bit, mainly by the ‘folding into a biscuit’\* bit. But I think what you’re describing is nothing more unusual than a meat pie. A staple of Australian (and British) cuisine. > > - When you say ‘folding in’, do mean make a pastry case, or do you plan to mix up the meat mixture with the biscuit mixture to make some sort of unholy blend of meat and pastry patty? No. Think Calzone. I probably didn’t articulate that too well… ---
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [May 24, 2013, 6:12am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/11 "2013-05-24T06:12:12Z")
I’ve made something similar many times. I recommend diced green onions in the meat mix, and I never used carrots or pickles, though, so mine was more probably more savory and less tart/sweet than yours is likely to be. I also make a variation with cheddar cheese in the mix. Great snack food. I found the unbaked rolls freeze surprisingly well, too. The main thing I’d suggest is to be careful when you put your mix on the dough. The mix will be greasy, and you don’t want the grease around the edges of the dough, or it will be hard to get it to seal around it when you fold it. Also, a given bit of dough never seems to hold as much of the mix as you think it should. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [May 24, 2013, 6:19am UTC](https://boards.straightdope.com/t/cooks-im-determined-to-make-this-recipe-work-your-input-is-appreciated/658980/12 "2013-05-24T06:19:01Z")
The Russians (and other East Europeans) make something like this called a _pirozhok_. The fillings vary a lot (my favorite is ground beef and pork, minced onions, and chopped spinach), and they can be either baked or deep-fried. Yum-O! 🆒