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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 12 |
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The dough for these meat pies is rich, tender & slightly sweet. They are filled with ground beef, cabbage & onions. They are excellent as road food & brown bag lunches. Wrap individually in foil to freeze. Ingredients:
4 1/2 cups flour |
1/3 cup sugar |
1/2 ounce dry active yeast |
1 teaspoon salt |
3/4 cup milk |
1/2 cup water |
1/2 cup butter |
2 large eggs |
1 lb ground round |
4 cups cabbage, shredded |
1 medium onion, chopped |
3 garlic cloves, minced |
salt |
pepper |
Directions:
1. Heat milk, water & butter to 120-130 degrees F.
2. Put 2 Cups flour, sugar, yeast & salt in large bowl.
3. Pour milk mixture over flour mixture & add eggs. Mix until blended, then work in remaining flour.
4. Turn out on lightly floured surface & knead lightly for 3 minutes. Shape into ball, oil surface lightly & cover.
5. Let rise until double.
6. Meanwhile, season ground round with salt & pepper to taste & brown in large pot.
7. Add cabbage, onion & garlic with small amount of oil or water if needed. Cook until cabbage is soft. Cool.
8. When dough is risen, preheat oven to 350 degrees F.
9. Divide dough into 12 equal portions.
10. On floured surface, roll 1st ball into 10 inch circle.
11. Place 1/2 Cup meat mixture on edge of circle. Fold into half moon shape & pinch edges to seal tightly.
12. Place on greased baking sheet. Continue rolling & filling until all dough is used.
13. Let runzas rest for 10 minutes then prick each with a fork & bake for 20 minutes. Remove from oven & brush with melted butter.
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