Go Back
Nebraska Meat Pies

Nebraska Meat Pies

Nebraska-inspired meat pies featuring a savory beef and cabbage filling encased in a soft, buttery dough, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Fusion
Servings 12

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

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.
Keyword Stuffed dough