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.

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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

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Instructions

Prepare the Dough

1. 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.
2. 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.
3. 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.

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Make the Filling & Assemble

4. 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.
5. 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.
6. 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.

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Shape & Bake the Pies

7. 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.
8. 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.
9. 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.