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Midwestern Meat Pies

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 runza recipe, and it quickly became a popular dish with my family. —Dolly Croghan, Mead, Nebraska
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 4-1/2 cups all-purpose flour, divided
  • 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
  • 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, 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 3 additional 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 onion over medium heat until meat is no longer pink; 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.
Nutrition Facts
1 serving: 368 calories, 13g fat (4g saturated fat), 56mg cholesterol, 443mg sodium, 48g carbohydrate (11g sugars, 2g fiber), 14g protein.
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