Complete Runzas

"The dough for these meat pies is rich, tender & slightly sweet. They are filled with ground beef, cabbage & onions. They are excellent as road food & brown bag lunches. Wrap individually in foil to freeze."
 
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Ready In:
2hrs 50mins
Ingredients:
14
Yields:
12 runzas
Serves:
12
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ingredients

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directions

  • Heat milk, water & butter to 120-130 degrees F.
  • Put 2 Cups flour, sugar, yeast & salt in large bowl.
  • Pour milk mixture over flour mixture & add eggs. Mix until blended, then work in remaining flour.
  • Turn out on lightly floured surface & knead lightly for 3 minutes. Shape into ball, oil surface lightly & cover.
  • Let rise until double.
  • Meanwhile, season ground round with salt & pepper to taste & brown in large pot.
  • Add cabbage, onion & garlic with small amount of oil or water if needed. Cook until cabbage is soft. Cool.
  • When dough is risen, preheat oven to 350 degrees F.
  • Divide dough into 12 equal portions.
  • On floured surface, roll 1st ball into 10 inch circle.
  • Place 1/2 Cup meat mixture on edge of circle. Fold into half moon shape & pinch edges to seal tightly.
  • Place on greased baking sheet. Continue rolling & filling until all dough is used.
  • Let runzas rest for 10 minutes then prick each with a fork & bake for 20 minutes. Remove from oven & brush with melted butter.

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