When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska
Midwestern Meat Pies
Ingredients
- 4-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon salt
- 3/4 cup 2% milk
- 1/2 cup water
- 1/2 cup shortening
- 2 large eggs, room temperature
- filling:
- 1 pound lean ground beef (90% lean)
- 2 small onions, chopped
- 4 cups chopped cabbage
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Place 1-3/4 cups flour and the sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
- Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
- Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal, and place on greased baking sheets. Bake at 350° until golden brown, about 20 minutes. Serve hot.
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