Midwestern Meat Pies Recipe
Midwestern Meat Pies Recipe photo by Taste of Home
Next Recipe

Midwestern Meat Pies Recipe

Read Reviews
5 10 11
Publisher Photo
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. —Dolly Croghan, Mead, Nebraska
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 12 servings


  • 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 large eggs
  • 1 pound lean ground beef (90% lean)
  • 2 small onions, chopped
  • 4 cups chopped cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving: 368 calories, 13g fat (4g saturated fat), 56mg cholesterol, 443mg sodium, 48g carbohydrate (11g sugars, 2g fiber), 14g protein.


  1. 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, about 6-8 minutes.
  2. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  3. 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.
  4. 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.
Originally published as Runza in Country June/July 1992, p51

Reviews for Midwestern Meat Pies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Anitta User ID: 9093467 261887
Reviewed Feb. 27, 2017

"The meat and cabbage is well balanced. The dough density turned out perfect. It is a bit sweet for us. I will decrease the sweetness next time. This is a lot like my mother used to make. We added more pepper to ours. A great overall recipe. easy to adjust for your preference."

[email protected] User ID: 1510 14207
Reviewed May. 18, 2013

"I did cut the sugar down to 1/4 cup, but loved these, I cant wait to make again. the dough is so easy to work with, and just so so so good."

ChefsDelight User ID: 1876766 13298
Reviewed Apr. 20, 2013

"I first found this Taste of Home recipe on another site with 5 stars and many reviews. That was several years ago, and my family has thoroughly enjoyed it ever since. In fact, I find it even better than the runzas I can purchase in the restaurant. The bread by itself is amazingly good, and the base recipe for the filling is also good enough for 5 stars.

However, I do make some changes to suit my family that we think make it even better. We like the Swiss Mushroom Runzas sold in the restaurant, so I add fresh mushroom to the skillet while browning the meat and onion. I often use a little extra hamburger too, since we like them meaty. I usually double the salt and pepper and add a little garlic powder to give it more kick. And, I add a half can of cream of mushroom soup to help it hold together. I make my dough in the bread machine. When it comes out, I divide it in half and keep dividing until I have 16 balls. Yes, it will make that many! I wanted smaller portions for my kids, and these are still good sized. I roll out each one into a circle in a bit of flour, add a slice of Swiss cheese, and a full 1/3 cup of filling. (I've found that the slice of cheese works better than shredded. It not only helps keep the top smooth, but it also adds some insulation to keep the hot filling from "melting" and tearing the dough. I'd let the filling cool first if you don't use cheese.) Then, I just pull up the sides around the filling, turn it over, lay it on my pan and bake. Delicious! I've also froze these and had good results."

Zhena User ID: 3826731 13828
Reviewed Dec. 2, 2012

"The Runza allergen information states there are no eggs in the Original Runza. I haven't used this recipe for that reason."

Zhena User ID: 3826731 201528
Reviewed Dec. 2, 2012

"The Runza allergen information states there are no eggs in the Original Runza."

jayeltee User ID: 6636839 36590
Reviewed Jun. 14, 2012

"This is delicious! Try adding 1-2 cups of grated cheddar cheese. Rolled the dough into circles and folded in half."

adkinad User ID: 4707019 26379
Reviewed Dec. 20, 2011

"This recipe was excellent! I will definately make these again. The bread was perfect! The taste was great and the dough was really easy to work with. I did add a little more flour when needed while kneading to keep the dough from sticking to my counter and hands and I used half a medium onion instead of two small ones. I would recommend, instead of folding the dough into triangles, fold them into a rectangle form instead, like a hot pocket. (I did try both) The meat mixture fills the pocket better and they fit better on the baking sheet. Awesome recipe!!"

Isolda User ID: 2915263 38953
Reviewed Jan. 30, 2010

"I've made these meat pies many times--sometimes just as the recipe states and other times I have added various chopped vegetables to the filling. I like a versatile recipe!"

nancy romero User ID: 1591124 22774
Reviewed Oct. 27, 2009

"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!"

nancy romero User ID: 1591124 14652
Reviewed Oct. 27, 2009

"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."

Loading Image