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

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Nebraska-inspired meat pies featuring a savory beef and cabbage filling encased in a soft, buttery dough, perfect for a comforting meal.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Main Course

Cuisine: Fusion

Ingredients Equipment Method Notes

Ingredients

  

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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)

Equipment

• Large skillet or stockpot
• Baking sheet
• Mixing bowls

Method

 

For the Dough:

1. In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
2. 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:

1. 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.
2. Add remaining oil to the skillet and cook cabbage with remaining salt for 15 minutes until wilted. Remove from heat.
3. Stir Worcestershire sauce and white pepper into the cabbage. Add beef and onions back to the pan. Mix well and let cool completely.
4. 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.
5. 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.
6. Place pies seam side down on a lined baking sheet. Let them rest and rise for 20 minutes.
7. Brush the tops of pies with melted butter. Bake for 20-25 minutes.
8. Serve with mustard or sauce for dipping.

Notes

Ensure the yeast mixture becomes foamy to ensure proper activation.
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.

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