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Runza (meat pies)

By: Dolly Croghan

"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 runza, and it quickly became a popular dish with my family."

Rate/Review | Read Reviews (118)

3,394 Saves

Prep Time:
35 Min

Cook Time:
20 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
FILLING:
1 pound lean ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. 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, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-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 degrees F for 20 minutes or until golden brown. Serve hot.