Best Midwestern Meat Pies Recipes
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
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place 1-3/4 cups flour and the 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 an additional 3 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, breaking it into crumbles; 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 : Calories 368 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 443mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 2g fiber), Protein 14g protein.
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
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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., Place dough in a greased bowl; 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° for 20 minutes or until golden brown. Serve hot.
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