Nebraska meat pie Runza
Incorporate the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice water to the mixture, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
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Sift together 3 cups of flour, the baking powder and baking soda, and then add it to the milk mixture. Beat with the mixer for about 2 minutes, until the dough is sticky and stretchy. Let the mixture rise for 30 minutes. Change the beater on the stand mixture for the dough hook. Then, whisk the egg and salt in a bowl until light and foamy, and.
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In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet. Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes. Add cabbage and let cook down until wilted, about 5 minutes.
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Set aside until the yeast activates and becomes foamy on top, about 10 minutes. Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F. Whisk.
Nebraska Meat Pie Recipe Commonly known as the Runza Runzas recipe
Take a piece of dough and roll into a rectangular or round shape, about 1/4-inch thick. Add filling, and pinch the edges firmly to seal making sure the filling is totally enclosed. Flatten slightly, and place on greased cookie sheet or pan, seam-side down. Let rise again until about double (about 1/2 hour or so). Bake for 30 minutes.
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Scoop approximately 1/3 cup of filling into the center, spread out. Fold the top up and the bottom edge of the dough and press corners to seal. Then, fold the left side in, pinch to seal. Fold the right side over, covering the left, and pinch to close. Place the Runzas, seam side down onto a greased cookie sheet.
filling meat pie
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
Nebraska handheld meat pies r/unza
1. Combine water, yeast and pinch of sugar in a large bowl. Let sit until foamy, about 10 minutes. 2. Add 3 eggs to yeast mixture and whisk. Add 2 cups of bread flour to the yeast mixture. Quickly stir until completely mixed for about 3 minutes. Add the butter, 3 Tbsp of sugar, salt, and remaining flour.
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While dough is rising heat 1 tablespoon oil in large skillet or a stockpot over medium heat. Add beef and onion and cook for 10 minutes. Season with 1 teaspoon salt and pepper and scoop into a bowl. Add remaining oil to skillet and add cabbage to pan. Add remaining salt. Cook for 15 minutes or until wilted.
Nebraska Meat Pie Recipe Commonly known as the Runza
If you've ever been to Nebraska, you've probably had a handheld meat pie. These buttery palm-sized dough pockets encase a peppery browned beef, cabbage and onion filling. Great made ahead and heated for lunch, they are built to travel; they'll fly off the table at a potluck or tailgate.
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While dough is rising heat 1 tablespoon oil in large skillet or a stockpot over medium heat. Add beef and onion and cook for 10 minutes. Season with 1 teaspoon salt and pepper and scoop into a bowl. Add remaining oil to skillet and add cabbage to pan. Add remaining salt. Cook for 15 minutes or until wilted.
Bierock / Runza / Nebraska Meat Pie Meat Pie, Ancestry, Yeast, Nebraska
If you've ever been to Nebraska, you've probably had a handheld meat pie. These buttery palm-sized dough pockets encase a peppery browned beef, cabbage and onion filling. Great made ahead and heated for lunch, they are built to travel; they'll fly off the table at a potluck or tailgate.
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Set aside until the yeast activates and becomes foamy on top, about 10 minutes. Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F. Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture.
Nebraska Meat Pie Recipe Commonly known as the Runza
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Nebraska Meat Pie Recipe Commonly known as the Runza Runzas recipe
Nebraska's Comfort-Food Meat Pie. When Russians of German ancestry settled the Nebraska Midlands over a century ago, they brought with them recipes for a unique meat pie. A bun of soft bread dough is baked with a stuffing of ground beef and cabbage, as well as enough spice to give it pizzazz, but not so much that it is anything but comfort food.
Nebraska Meat Pie Recipe Commonly known as the Runza
Instructions. This is easier when using a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt, and butter in a bowl and add a cup of flour. Mix thoroughly using a whip beater attachment, scraping down the bowl's sides. Hint: grab a clean dish towel and wrap it around the bowl.