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Nebraska Meat Pies

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
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: Fusion
Ingredients Equipment Method Notes

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)

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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