Well…. this one just wrote itself:
Bread baking Babes beat the blues by baking beautiful, breath-taking, beefy, bierocks.
(I was looking for more but ran out of time – sunshiny day and all.)
In another life I lived in Minneapolis. We had Milda’s Cafe which was famous for Cornish pasties (rhymes with nasty). My internet tells me it’s still open.
Bierocks or Runzas are Nebraska’s version (or it’s the other way around, depending on who’s telling the tale).
According to Kelly, of A Messy Kitchen and our host kitchen for this month, runzas are popular in regions with Eastern European or German heritage.
They are a pocket sandwich made with a yeast dough (pasties are made with a short-crust pastry.
The fillings are the same but different: both have a hearty mix of beef and vegetables. Traditionally, the vegetables would vary according to the region.
However, according to Kelly, there are Runza restaurants all over Nebraska and the fillings can range from “Original (meat, onion, cabbage), Cheese, Swiss Mushroom, Cheeseburger, BBQ Bacon, BLT, Spicy Jack, Vegetarian, etc”
In other words…. anything goes.
Want to join the fun and design your own? Get all the details, the original recipes and the full story at A Messy Kitchen.
Be sure to check out all the Babe’s this month – as usual, the Babes could not be trusted to follow the same recipe to rock the runzas.
And that’s it for the Babes in the October. Stay Safe & Healthy Everyone! And keep on wearing your mask!!!
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
I baked up another batch today with pumpkin and the leftover beet tops! These are so good and possibilities are limited only by the imagination.
Pumpkin & greens…. yum! I may have to try that. I have to cook up my 3 little pumpkins already. They are not going to keep this year, Sigh….
We don’t have Bierocks near me. But we have a little pasty shop that makes pasties the closest to my grandmother’s I’ll ever eat. She was very British and my grandfather was Welsh. His mother taught her how to make a real pasty. Food of the gods. This little shop close to me traveled to Wales a couple years ago to learn how to make them the right way. They learned well. So I’ll give these a try and see how I do. 🙂
The pasties we used to get in Mpls were the real thing – came down from the Welsh miners up on ‘the range’ (Iron Range, northern MN). They are not at all French lol
Bravissima!! Now that’s what I’m talking about!! Now, if only I had use Braxil Nuts instead of Hazelnuts, you could have inserted a couple more Bs.
As always, it’s lovely to see all the breads grouped together to see that they are the same but different.
How could I have forgotten Bravissima or Brava or Bellissima or, or, … Brasil nuts or
Thanks for the lovely roundup!
It was fun, as always !
So fun to see all the different interpretations!
And makes me hungry! Thanks.