These Nebraska meat pies are made with soft, buttery buns that are filled with meat and vegetables and cooked to perfection. You’re not totally incorrect if you think this sounds like a pasty. However, the yeasted dough in these pies makes them wonderfully soft.
The stuffing is basic, yet flavorful, consisting of beef and cabbage. Taken as a whole, it’s a one-of-a-kind treat that Nebraska is known for, owing to the local German and Russian immigrant populations who popularized these European-style hand pies for years. They’ve become a cornerstone of Nebraska cuisine, popular in restaurants and bakeries, like runza. And you can now build them at home!
1/2 cup warm (not hot) water FOR THE DOUGH
1 packet (.25 oz) active dry yeast
1 tablespoon granulated sugar
1 quart milk
6 tablespoons melted unsalted butter
3 3/4 cups all-purpose flour + more for flouring
1.5 teaspoon salt
TO COMPLETE THE FILLING:
3 tbsp vegetable oil (divided)
1 pound ground beef
2 1/2 tablespoons salt, freshly ground black pepper to taste
3 cups chopped green cabbage (about half a big head)
1 diced onion
1 tsp Worcestershire sauce
1 teaspoon white pepper (or more as desired)
2 tablespoons melted unsalted butter for brushing
TO MAKE THE DOUGH, combine warm water, yeast, and sugar in a small mixing basin. Stir gently to blend and set aside for 5-10 minutes to activate. When the mixture becomes frothy, it is ready.
Combine the yeast mixture, milk, butter, flour, and salt in a mixing bowl. Knead the dough for 4 minutes. Allow to rise in a warm area, such as on top of the stove with the oven set to the lowest temperature, or inside the oven on proof if you have the choice. Allow to rise for 1 hour.
FOR THE FILLING AND PREPARATION: Heat 1 tablespoon oil in a large pan or stockpot over medium heat while the dough is rising. Cook for 10 minutes after adding the meat and onion. Scoop into a bowl and season with 1 teaspoon salt and pepper. Add the cabbage to the skillet with the remaining oil. Mix with the remaining salt. Cook for 15 minutes, or until the spinach has wilted. Take the pan off the heat.
To the cabbage, add Worcestershire sauce and white pepper. Return the steak and onions to the pan. To blend, stir everything together thoroughly. Allow to totally cool.
Preheat the oven to 350 degrees Fahrenheit. Roll the dough into 10 equal balls after punching it down. On a floured work surface, roll the first ball into a 6″x8″ rectangle. Fill one half of the dough with 1/2 cup filling and moisten the edges. Fold over to meet the short ends. To shut, pinch all of the corners together.
Place seam side down on a baking sheet lined with parchment paper. Filling processes should be repeated for each pie. Allow 20 minutes for the pies to rest and rise.
Melted butter should be brushed over the tops of the pies. Cook for 20–25 minutes. Serve with mustard or your favorite dipping sauce.
