Runza (meat pie)
- 2 pkg
- active dry yeast
- 2 c
- warm milk
- 1/2 c
- 1/2 tsp
- eggs, beaten
- 1/2 c
- shortening, margarine or butter
- 7-8 c
- all-purpose flour
- 2 lb
- ground beef
- head of cabbage, finely shredded
- 1 medium
- onion, chopped
- salt and pepper to taste (you'll need quite a bit of it for flavoring)
DOUGH (IF YOU'RE FEELING LAZY YOU CAN BUY FROZEN DOUGH ROLLS AT WALMART BUT THEY'RE NOT AS TASTY)
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4
or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
softened. Add salt and pepper to taste. It takes a lot!
Start this about halfway through the second rise of the dough. Set aside until dough is ready.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the
dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)
Give each square an extra roll with the rolling pin before filling.
Put a large mound of filling on the center of each dough square, Dot each meat pile with a dab of butter. Pull opposite corners of the
dough together and pinch to hold. Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with
parchment paper (helps to keep any leakage from staining your cookie sheet)
Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for
about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.
Remove from oven and rub butter on the top of each Runza. This recipe makes about 28 of these rolls.
Preheat oven at 350.
Grease a large 9x13" glass pan.
Seperate your dough into 2 large balls....roll each "ball" out fairly thin. Place the first piece of dough in the bottom of your greased pan, allowing it to "creep" up the sides a bit.
Spread your filling out on the dough in the pan, leaving about 1/2 an inch from the sides. Place 6-8 dabs of butter on top of the meat mixture. When finished, place the second piece of dough on top, and pinch the sides (as best as possible) of the bottom and top doughs together to "seal" your casserole. Cover with a towel and let sit for about 15 minutes to rise. Bake casserole for 20-30 minutes, or until the dough is cooked through and a nice golden brown. Remove from oven and rub butter on top of the casserole.
Serve hot!!! This should be served with extra butter sitting nearby.