Runza (meat pies) Recipe

Runza (meat pies) Recipe
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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 runza, and it quickly became a popular dish with my family.

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  • 12 Servings
  • Prep: 35 min. + rising Bake: 20 min.

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 milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 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

  • In a large bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat 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, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, brown beef and onions in a skillet. 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° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 368 calories, 13 g fat (4 g saturated fat), 56 mg cholesterol, 443 mg sodium, 48 g carbohydrate, 2 g fiber, 14 g protein.

Runza (meat pies) published in Country June/July 1992, p51

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Reviews for Runza (meat pies) (2)

Runza (meat pies) Recipe

Runza (meat pies)

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Reviewed on Oct. 27, 2009 by nancy romero

I added a minced seeded jalapeno and two cloves of garlic to the meat when browning.I also used red as well as black pepper when seasoning. Very good, different from the version I make but quite nice!

Reviewed on Oct. 27, 2009 by nancy romero

I added a minced seeded jajapaeno and two cloves of garlic to the meat when browning.I also used red(cayanne) as well as black pepper when seasoning.

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