Nebraska Meat Pies
Nebraska Meat Pies
A comforting staple with deep Midwestern roots, these Nebraska Meat Pies feature a tender, yeast-raised dough filled with a savory mix of ground beef, onions, and cabbage. Perfectly portable and deeply satisfying, they make a hearty dinner or an ideal grab-and-go lunch.
Ingredients
For the Dough:
| Ingredient | Amount |
|---|---|
| Warm water | ½ cup |
| Active dry yeast | 1 packet (.25 oz) |
| Granulated sugar | ¼ cup |
| Milk | 1 cup |
| Unsalted butter, melted | 6 tablespoons |
| All-purpose flour | 3¾ cups (plus extra) |
| Salt | 1½ teaspoons |
For the Filling & Brushing:
| Ingredient | Amount |
|---|---|
| Vegetable oil, divided | 3 tablespoons |
| Ground beef | 1 lb |
| Salt, divided | 2½ teaspoons |
| Black pepper | To taste |
| Green cabbage, chopped | 3 cups |
| Onion, diced | 1 |
| Worcestershire sauce | 1 teaspoon |
| White pepper | 1 teaspoon (or to taste) |
| Unsalted butter, melted | 2 tablespoons |
Makes: 10 pies
Instructions
Prepare the Dough
- Activate Yeast: In a small mixing bowl, stir together warm water, yeast, and sugar. Let it sit for 5–10 minutes, or until bubbly and foamy.
- Mix & Knead: In a large bowl, combine the yeast mixture with milk, melted butter, flour, and salt. Knead for about 4 minutes until a smooth dough forms.
- Let Rise: Cover the bowl with a cloth and place it in a warm area. Allow the dough to rise for about an hour, or until doubled in size.
Make the Filling & Assemble
- Cook the Beef & Vegetables: While the dough is rising, heat 1 tablespoon of oil in a large skillet over medium heat. Add ground beef and diced onion, cooking for around 10 minutes. Season with 1 teaspoon of salt and black pepper. Transfer to a bowl once browned.
- Cook the Cabbage: In the same skillet, add the remaining oil and cabbage. Sprinkle with the rest of the salt and cook for about 15 minutes until softened.
- Combine the Mixture: Take the skillet off the heat. Stir in Worcestershire sauce and white pepper. Add the beef and onion back in, mixing thoroughly. Allow to cool completely.
Shape & Bake the Pies
- Preheat & Shape: Heat your oven to 350°F (175°C). Punch down the risen dough and divide it into 10 even pieces. Roll each piece into a 6×8-inch rectangle on a floured surface.
- Fill & Seal: Spoon about ½ cup of the filling onto one half of each rectangle. Dampen the edges with water, fold the dough over, and seal the edges tightly by pinching them together.
- Bake: Place each pie seam-side down on a parchment-lined baking tray. Let them rest for 20 minutes. Brush the tops with melted butter. Bake for 20–25 minutes until golden brown and cooked through.
