NEBRASKA HANDHELD MEAT PIES
If you've ever been to Nebraska, you've probably had a handheld meat pie. These buttery palm-sized dough pockets encase a peppery browned beef, cabbage and onion filling. Great made ahead and heated for lunch, they are built to travel; they'll fly off the table at a potluck or tailgate.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 10 meat pies
Number Of Ingredients 15
Steps:
- For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
- Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
- Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
- For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
- While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.
CABBAGE & MEAT PIE
I searched Zaar before posting and I don't see another recipe like mine. This is an old recipe and by the looks of the stains on my handwritten notes, it's a good one! My mom always asks me to make this for her. So simple and a little different than your regular cabbage pie. Hope you like it!
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over 350°F.
- Cook and drain ground beef and onion.
- Add soup and simmer for about 3 minutes.
- Spray 9x13 inch casserole dish with nonstick cooking spray.
- Add meat mixture, layer with cabbage and cheese.
- Unroll the crescent rolls then pinch all perforations to seal. (or use the crust listed above by mixing all ingredients to form dough. Roll out.
- Top with pie crust and bake 60 minutes. Let stand 10 minutes before serving.
MIDWESTERN MEAT PIES
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
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.
RUSSIAN CABBAGE PIE
This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Russian
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
- Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g
BEEF AND CABBAGE PIE
I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!-Mary Lou Smarsh, Laurel, Montana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
MEAT AND CABBAGE PIE
Diabetes was new to our household so this is one of the many we tried that the whole family now enjoys.The portions have been adapted to accomodate a family but can be halved for a single pie.Original from "Make a Joyful Table,main dishes to delight the soul."The premade shells are a time saver and a great help for those who are "pastry challenged"If you want to cut down the fat you can make the pies deep dish with only a top crust.
Provided by Krissy-P
Categories Meat
Time 50m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Take pie shells out of boxes to thaw.
- Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
- Stir in the cabbage.
- Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
- Lower heat and simmer 15 minutes.
- Put half of mixture into one of the pie shells and wet the top edge of the shell.
- Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
- Lay second shell directly on top of of mixture in first shell.
- Use damp fingers to seal two shells together.
- Flute edges.
- Make about 8 slashes on top to allow steam to escape.
- Repeat filling the third shell and covering with the fourth shell.
- Check to see that your edges are sealed and for the steam vents.
- Bake for 30-40 minutes or until crust is golden brown.
- Place pie plate on wire rack and let set for 5 minutes.
- Cut into 8 servings.
Nutrition Facts : Calories 2358.8, Fat 134.6, SaturatedFat 35.2, Cholesterol 133.8, Sodium 3359.3, Carbohydrate 214.2, Fiber 23.7, Sugar 26.1, Protein 77
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