Nebraska Meat Pies

2 2 minutes read

These Nebraska Meat Pies are a hearty and savory dish with a rich history. A soft, yeast-risen dough envelops a flavorful filling of seasoned ground beef, cabbage, and onions, creating a comforting and portable meal that is perfect for a satisfying dinner or packed lunch.

Nebraska Meat Pies

Ingredients:

For the Dough:

Ingredients:	Quantity
Warm water	½ cup
Active dry yeast	1 (.25 oz) packet
Granulated sugar	¼ cup
Milk	1 cup
Unsalted butter, melted	6 tablespoons
All-purpose flour	3 ¾ cups (plus extra for flouring)
Salt	1 ½ teaspoons

For the Filling & Brushing:

Ingredients:	Quantity
Vegetable oil, divided	3 tablespoons
Ground beef	1 lb
Salt, divided	2 ½ teaspoons
Black pepper	To taste
Green cabbage, chopped	3 cups
Onion, diced	1
Worcestershire sauce	1 teaspoon
White pepper	1 teaspoon (or to taste)
Unsalted butter, melted	2 tablespoons (for brushing)

Yields: 10 meat pies

Instructions:

Making the Dough

Activate the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Gently stir to combine and let the mixture sit for 5-10 minutes, until it becomes foamy.
Knead the Dough: In a large bowl, combine the foamy yeast mixture with the milk, melted butter, flour, and salt. Knead the dough for 4 minutes.
Let it Rise: Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Making the Filling & Assembling the Pies

Cook Beef & Vegetables: While the dough is rising, heat 1 tablespoon of vegetable oil in a large skillet or stockpot over medium heat. Add the ground beef and diced onion and cook for 10 minutes, breaking the beef apart as it browns. Season with 1 teaspoon of salt and black pepper to taste. Scoop the mixture into a bowl and set aside. Add the remaining 2 tablespoons of vegetable oil to the skillet and add the chopped cabbage along with the remaining 1 ½ teaspoons of salt. Cook for 15 minutes, or until the cabbage is wilted.
Combine the Filling: Remove the skillet from the heat. Add the 1 teaspoon of Worcestershire sauce and 1 teaspoon of white pepper to the cabbage. Add the cooked beef and onions back into the pan and stir well to combine. Allow the filling to cool completely.
Assemble the Pies: Preheat your oven to 350°F (175°C). Punch the risen dough down and divide it into 10 equal balls. On a floured work surface, roll one dough ball into a rectangle about 6×8 inches. Fill one half of the rectangle with about ½ cup of the cooled filling. Wet the edges of the dough with a little water, then fold the other half over to meet the short ends. Pinch all the edges firmly to close and seal the pie.
Bake the Pies: Place the pie seam-side down on a lined baking sheet. Repeat the filling and folding steps for the remaining pies. Let the assembled pies rest and rise for 20 minutes. Brush the tops of the pies with the 2 tablespoons of melted butter. Bake for 20-25 minutes, or until golden brown.
Serve: Serve the pies warm with your choice of mustard or dipping sauce.