Runza (meat pies)
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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.
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Baked
TIME: 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
- 2 small onions, chopped
- 4 cups chopped cabbage
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions:
In a large mixing 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.