Nebraska Meat Pies
Nebraska Meat Pies, a comforting and savory delight, are the perfect embodiment of homestyle cooking. Combining a soft, yeasty dough with a rich and flavorful meat-and-cabbage filling, these pies are a testament to the simple, yet deeply satisfying, meals that have been shared across generations. Whether you’re longing for a taste of home or looking to try a new culinary tradition, Nebraska Meat Pies offer a delicious journey into heartland cuisine.
Why You Should Try This Recipe:
These meat pies are more than just a meal; they’re an experience. First, the process of making the dough from scratch and preparing the filling brings the joy of cooking into your kitchen. The blend of ground beef, cabbage, and spices, encased in a soft, homemade dough, results in a comforting dish that’s both flavorful and filling. Ideal for gatherings, freezer-friendly meals, or a satisfying dinner, Nebraska Meat Pies are a versatile addition to any recipe collection.
Ingredients Needed:
- For the Dough: Warm water, active dry yeast, granulated sugar, milk, unsalted butter, all-purpose flour, and salt.
- For the Filling: Vegetable oil, ground beef, green cabbage, onion, Worcestershire sauce, white pepper, and additional salt and black pepper to taste.
Storage Info:
Nebraska Meat Pies can be stored in the refrigerator for up to 3 days. Wrap them individually in foil or plastic wrap, or place them in an airtight container. For longer storage, freeze the pies for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warm throughout.
Helpful Tips:
- Ensure the water is warm, not hot, to activate the yeast without killing it.
- Let the meat and cabbage filling cool completely before assembling the pies to prevent the dough from becoming soggy.
- For a golden, crispy crust, brush the pies with an egg wash (1 beaten egg mixed with a tablespoon of water) before baking.
FAQ about Nebraska Meat Pies:
- Can I use store-bought dough? Yes, you can use store-bought bread or pizza dough as a time-saving alternative, though homemade dough adds a special touch.
- Is there a vegetarian alternative for the filling? Absolutely! Swap the ground beef for a mixture of lentils, mushrooms, and additional vegetables for a vegetarian version.
- Can I make these pies ahead of time? Yes, you can prepare the pies and store them in the refrigerator overnight or freeze them before baking. Just add a few extra minutes to the baking time if cooking from cold.
Nebraska Meat Pies are a heartwarming dish that combines the simplicity of bread with the richness of a meaty filling, creating a perfect balance of flavors and textures. Whether for a casual dinner, a special occasion, or simply as a tasty snack, these meat pies are sure to bring comfort and satisfaction to any table.
Nebraska Meat Pies
Equipment
- Large skillet or stockpot
- Baking sheet
- Mixing bowls
Ingredients
For the Dough:
- 1/2 cup warm water not hot
- 1 packet 0.25 oz active dry yeast
- 1/4 cup granulated sugar
- 1 cup milk
- 6 tablespoons unsalted butter melted
- 3 3/4 cups all-purpose flour plus extra for dusting
- 1 1/2 teaspoons salt
For the Filling:
- 3 tablespoons vegetable oil divided
- 1 lb ground beef
- 2 1/2 teaspoons salt divided
- Black pepper to taste
- 3 cups chopped green cabbage about 1/2 large head
- 1 onion diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white pepper or to taste
- 2 tablespoons unsalted butter melted (for brushing)
Instructions
For the Dough:
- In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
- Mix the yeast mixture with milk, melted butter, flour, and salt. Knead for 4 minutes until smooth. Cover and let rise in a warm place for 1 hour.
For the Filling and Preparation:
- While the dough rises, heat 1 tablespoon oil in a large skillet over medium heat. Cook beef and onion for 10 minutes. Season with 1 teaspoon salt and pepper. Transfer to a bowl.
- Add remaining oil to the skillet and cook cabbage with remaining salt for 15 minutes until wilted. Remove from heat.
- Stir Worcestershire sauce and white pepper into the cabbage. Add beef and onions back to the pan. Mix well and let cool completely.
- Preheat oven to 350˚F. Punch down dough and divide into 10 equal balls. Roll each ball into a 6”x8” rectangle on a floured surface.
- Fill one side of each rectangle with 1/2 cup filling, wet edges of dough, and fold over to enclose filling. Pinch edges to seal.
- Place pies seam side down on a lined baking sheet. Let them rest and rise for 20 minutes.
- Brush the tops of pies with melted butter. Bake for 20-25 minutes.
- Serve with mustard or sauce for dipping.
Notes
Letting the dough rise in a warm place helps in achieving a light and fluffy texture.
These pies freeze well; wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
