With these Nebraska meat pies you get soft, buttery rolls filled with meat and veggies and baked to perfection. If you’re thinking that this sounds like a pasty you’re not entirely wrong. But, these pies have a yeasted dough which makes them so incredibly tender.
The filling is a simple one of meat and cabbage, but flavored just so. Taken altogether it’s a unique treat that Nebraska is known for- thanks to the local German and Russian immigrant populations that popularized these European style hand pies there for generations. They have become a staple of Nebraska cuisine that’s popular at restaurants and bakeries, including ones known as runza. And, now you can make them at home!
To make these pies you’ll first need to let your dough rise for 1 hour. Then roll the dough into small rectangles to be filled. If the rectangles aren’t perfect that’s ok as you can trim the uneven parts as you go.
To make the pockets first fold over the edges of the long sides into the middle, then press down on the short edges to seal. Then place them seam side down on the pan to bake.
A little brush with some melted butter before they go into the oven guarantees they turn the most perfect shade of golden brown.
Serve these Nebraska meat pies with a bit of mustard (German mustard is my favorite with these) or some ketchup for a meal or a snack that’s portable, filling, and full of delicious flavors.
Yield(s): Makes about 10 pies
1 h 54 m prep time | 50 m cook time | 414 calories
For the dough:
1/2 cup warm (not hot) water
1 (.25 oz) packet active dry yeast
1/4 cup granulated sugar
1 cup milk
6 tablespoons unsalted butter, melted
3 3/4 cups all-purpose flour, plus extra for flouring
1 1/2 teaspoons salt
For the filling:
3 tablespoons vegetable oil, divided
1 lb ground beef
2 1/2 teaspoons salt, divided
black pepper to taste
3 cups chopped green cabbage (about 1/2 large head)
1 onion, diced
1 teaspoon Worcestershire sauce
1 teaspoon white pepper (or to taste)
2 tablespoons unsalted butter, melted, for brushing
