Nebraska Meat Pies

INGREDIENTS:

FOR THE DOUGH:

1/2 cup warm (not hot) water

1 (.25 oz) packet active dry yeast

1/4 cup granulated sugar

1 cup milk

6 tablespoons unsalted butter, melted

3 3/4 cups all-purpose flour, plus extra for flouring

1 1/2 teaspoons salt

FOR THE FILLING:

3 tablespoons vegetable oil, divided

1 lb ground beef

2 1/2 teaspoons salt, divided

black pepper to taste

3 cups chopped green cabbage (about 1/2 large head)

1 onion, diced

1 teaspoon Worcestershire sauce

1 teaspoon white pepper (or to taste)

2 tablespoons unsalted butter, melted, for brushing

DIRECTIONS:

FOR THE DOUGH:

In small bowl combine warm water, yeast, and sugar. Stir gently to combine and leave to activate for 5-10 minutes. Mixture is ready when it’s foamy.

Combine yeast mixture with milk, butter, flour, and salt. Knead for 4 minutes. Cover and let rise in a warm place, like on top of stove with oven set to lowest temperature or inside the oven on proof if you have the option. Let rise for 1 hour.

FOR THE FILLING AND PREPARATION:

While dough is rising heat 1 tablespoon oil in large skillet or a stockpot over medium heat. Add beef and onion and cook for 10 minutes. Season with 1 teaspoon salt and pepper and scoop into a bowl. Add remaining oil to skillet and add cabbage to pan. Add remaining salt. Cook for 15 minutes or until wilted. Remove from heat …