Runza Meat Pie Recipes

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RUNZAS



Runzas image

A white roll stuffed with cabbage, beef and onions.

Provided by klinnea

Categories     Appetizers and Snacks     Pastries

Time 1h50m

Yield 16

Number Of Ingredients 12

4 cups ground beef
1 onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 egg, beaten
4 cups all-purpose flour

Steps:

  • Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
  • Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
  • Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g

NEBRASKAN RUNZAS



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

Steps:

  • Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
  • Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
  • Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
  • Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
  • Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
  • Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
  • Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
  • Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
  • Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
  • Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

RUNZAS (MEAT PIES)



Runzas (meat pies) image

When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to runza, and it quickly became a popular dish with my family.

Provided by Allrecipes Member

Categories     Meat Pie

Time 55m

Yield 12

Number Of Ingredients 13

4 ½ cups all-purpose flour, divided
½ cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
¾ cup milk
½ cup water
½ cup shortening
2 large eggs eggs
1 pound lean ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
½ teaspoon pepper

Steps:

  • In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 48.2 g, Cholesterol 60.6 mg, Fat 18 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 376 mg, Sugar 10.7 g

MIDWESTERN MEAT PIES



Midwestern Meat Pies image

When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this runza recipe, and it quickly became a popular dish with my family. -Dolly Croghan, Mead, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup 2% milk
1/2 cup water
1/2 cup shortening
2 large eggs
FILLING:
1 pound lean ground beef (90% lean)
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place 1-3/4 cups flour and the sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted., Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal, and place on greased baking sheets. Bake at 350° until golden brown, about 20 minutes. Serve hot.

Nutrition Facts : Calories 368 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 443mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 2g fiber), Protein 14g protein.

RUNZA



Runza image

Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.

Provided by Jen Wiehl

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 loaves bread dough
1 lb hamburger
1/2 head of cabbage (chopped)
1/2 medium onion (chopped)
salt and pepper

Steps:

  • Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
  • While dough thaws, make the filling.
  • Brown the hamburger and drain, then return to pan.
  • Add cabbage and onion and cook down.
  • Salt and pepper to taste (1 tsp pepper recommended).
  • Let dough rise, then punch down and roll a portion to 1/4" thickness.
  • Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
  • Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
  • Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
  • Call Nebraska natives not in attendance and gloat (taunting not advised).

RUNZA (MEAT PIE)



Runza (meat pie) image

This is an old German recipe I got from my ex-mother in law years ago. The traditional Runza is made into individual meat filled rolls, I've always made it as one large casserole. Either way, I've been told recently that they freeze wonderfully. ***NOTE***The picture above is NOT of My Runza, it's one i pulled from the internet. The bread in this recipe is much thicker than what you see in the picture. I'll post instructions for both methods of making Runza here for everyone. Enjoy!!!

Provided by Jennifer McConnell @Shutterbug81

Categories     Beef

Number Of Ingredients 13

DOUGH (IF YOU'RE FEELING LAZY YOU CAN BUY FROZEN DOUGH ROLLS AT WALMART BUT THEY'RE NOT AS TASTY)
2 package(s) active dry yeast
2 cup(s) warm milk
1/2 cup(s) sugar
1/2 teaspoon(s) salt
2 - eggs, beaten
1/2 cup(s) shortening, margarine or butter
7-8 cup(s) all-purpose flour
FILLING
2 pound(s) ground beef
1 - head of cabbage, finely shredded
1 medium onion, chopped
- salt and pepper to taste (you'll need quite a bit of it for flavoring)

Steps:

  • Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter. Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a dough hook) Put in a greased bowl, cover with a towel and allow to rise until double. Punch down and let it rise again.
  • Brown ground beef. Add shredded cabbage and chopped onion and cook over medium heat until cabbage and onion is softened. Add salt and pepper to taste. It takes a lot! Start this about halfway through the second rise of the dough. Set aside until dough is ready.
  • IF YOU"RE MAKING INDIVIDUAL RUNZA ROLLS READ HERE Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4" thickness. Cut into 5"or 6" squares. (Reserve dough you cut off to reroll.) Give each square an extra roll with the rolling pin before filling. Put a large mound of filling on the center of each dough square, Dot each meat pile with a dab of butter. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with parchment paper (helps to keep any leakage from staining your cookie sheet) Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes. Bake Runzas in a 350 degree oven for 15 to 20 minutes - until they are a deep brown. Remove from oven and rub butter on the top of each Runza. This recipe makes about 28 of these rolls.
  • IF YOU'RE MAKING THE CASSEROLE READ HERE: Preheat oven at 350. Grease a large 9x13" glass pan. Seperate your dough into 2 large balls....roll each "ball" out fairly thin. Place the first piece of dough in the bottom of your greased pan, allowing it to "creep" up the sides a bit. Spread your filling out on the dough in the pan, leaving about 1/2 an inch from the sides. Place 6-8 dabs of butter on top of the meat mixture. When finished, place the second piece of dough on top, and pinch the sides (as best as possible) of the bottom and top doughs together to "seal" your casserole. Cover with a towel and let sit for about 15 minutes to rise. Bake casserole for 20-30 minutes, or until the dough is cooked through and a nice golden brown. Remove from oven and rub butter on top of the casserole. Serve hot!!! This should be served with extra butter sitting nearby.

NEBRASKA RUNZAS



Nebraska Runzas image

I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.

Provided by hrlyhny

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 cup chopped onion
1 cup sauerkraut
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon caraway seed
1 loaf frozen bread dough, thawed

Steps:

  • Brown hamburger and onion, drain and add kraut and caraway seed.
  • Cook about 5 minutes.
  • Remove from heat.
  • Divide dough into 8 parts.
  • Roll out each and fill Pinch dough together.
  • Place seam side down on lightly greased baking sheet.
  • Let raise 20 minutes.
  • Bake 15 mins at 350.
  • Brush with soften butter.

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