Nebraska Meat Pies

With these Nebraska meat pies you get tender, buttery rolls stuffed with meat and veggies and baked to perfection. When you’re pondering that this seems like a pasty you’re not solely mistaken. However, these pies have a yeasted dough which makes them so extremely tender.

The filling is a straightforward one in all meat and cabbage, however flavored simply so. Taken altogether it’s a novel deal with that Nebraska is understood for- due to the native German and Russian immigrant populations that popularized these European model hand pies there for generations. They’ve change into a staple of Nebraska delicacies that’s well-liked at eating places and bakeries, together with ones referred to as runza. And, now you can also make them at residence!

FOR THE DOUGH:

• 1/2 cup warm (not hot) water
• 1 (.25 oz) packet active dry yeast
• 1/4 cup granulated sugar
• 1 cup milk
• 6 tablespoons unsalted butter, melted
• 3 3/4 cups all-purpose flour, plus extra for flouring
• 1 1/2 teaspoons salt

FOR THE FILLING:

• 3 tablespoons vegetable oil, divided
• 1 lb ground beef
• 2 1/2 teaspoons salt, divided
• black pepper to taste
• 3 cups chopped green cabbage (about 1/2 large head)
• 1 onion, diced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon white pepper (or to taste)
• 2 tablespoons unsalted butter, melted, for brushing

FOR THE DOUGH:

1. In small bowl combine warm water, yeast, and sugar. Stir gently to combine and leave to activate for 5-10 minutes. Mixture is ready when it’s foamy.
2. Combine yeast mixture with milk, butter, flour, and salt. Knead for 4 minutes. Cover and let rise in a warm place, like on top of stove with oven set to lowest temperature or inside the oven on proof if you have the option. Let rise for 1 hour.

FOR THE FILLING AND PREPARATION:

1. While dough is rising heat 1 tablespoon oil in large skillet or a stockpot over medium heat. Add beef and onion and cook for 10 minutes. Season with 1 teaspoon salt and pepper and scoop into a bowl. Add remaining oil to skillet and add cabbage to pan. Add remaining salt. Cook for 15 minutes or until wilted. Remove from heat.
2. Add Worcestershire sauce and white pepper to cabbage. Add beef and onions back to pan. Stir well to combine. Allow to cool completely.
3. Preheat oven to 350˚F. Punch dough down and roll into 10 equal balls. Roll first ball into a 6”x8” rectangle on floured work surface. Fill one side with 1/2 cup filling and wet edges of dough. Fold over to have short ends meet. Pinch all edges to close.
4. Place seam side down on lined baking sheet. Repeat filling steps for each pie. Allow pies to rest and rise for 20 minutes.
5. Brush tops of pies with melted butter. Bake for 20-25 minutes. Serve with mustard or sauce of choice to dip in.