posted by Ann 05-21-98 5:15 PM
Runza (Meat Pies)
4 1/2 cups bread flour, divided
1/2 cup sugar
2 pkg. active dry yeast
1 tsp. salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
Filling:
1 lb. ground beef
2 small onions
4 cups chopped cabbage
1 tsp. salt
1/2 tsp. pepper
In a large mixing bowl, place 1 3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120-130 degrees.
Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in remaining flour; knead until smooth, 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 done.
Roll dough into 2 6-inch 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 for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.
posted by Ann 05-21-98 5:15 PM
RUNZA
2 loaves frozen bread dough
1 med. onion
1 tbsp. butter
1/2 lg. cabbage
1 lb. ground beef
Salt and pepper
Cheddar cheese
Thaw and let dough rise 30 to 60 minutes. Preheat oven to 350 degrees. Saute onion in butter. Add cabbage, cool until soft. Add beef and seasonings and cook until browned. Roll out each loaf to 12 x 8.
Divide into two portions. Divide meat mixture in 4 equal portions; fill each center of dough with 1 portion of
meat. Fold top and bottom edges of dough into center, seal and fold outer edges.
Place fold side down on greased cookie sheet. Brush with butter. Bake 20 minutes until brown. To add cheese, cut sandwich horizontally and slip slice of cheese inside.