Bierock Russian Meat Pies AKA Runza Recipe

Bierock Russian Meat Pies (a.k.a. Runza) Recipe:

Runza Ingredients:

Dough:
4½ cups Flour
¼ cup ground flaxseed
¼ cups wheat germ
½ cup sugar
½ ounce active dry yeast
1 teaspoon salt
¾ cup milk
½ cup water
½ cup butter
2 eggs

Filling:
1 pound ground beef
1 pound ground breakfast-style pork sausage
1 medium white onion
2 cups green cabbage
1 teaspoon salt
½ teaspoon pepper

Recipe Directions:

1. Combine milk, water, and butter. Heat together until butter is melted. Stir constantly, and don’t boil (if on the stove top).

2. Combine all dry dough ingredients into Kitchen Aid stand mixer and stir using dough hook. Slowly add in hot liquid. Combine.

3. Drop in eggs and thoroughly mix until dough is liquid-like. Remove boil from stand mixer and cover with a warm damp towel. Move dough to a warm location and allow to rise for at least 1 hour.

4. In the meantime, chop onion and shred cabbage. In a frying pan throw in all filling ingredients and cook until meats are thoroughly cooked and cabbage is wilted.

After the hour preheat oven to 350^oF and punch down dough. Turn out onto clean surface for rolling. Break dough in half for easier rolling. Roll to 1/16” thick.

5. To make the pockets, cut into 5×5 inch squares and fill with meat mixture. Fold two sides into the middle and press dough together. Collect the unsealed ends and fold them in toward the middle by the first seam. Ends may not meet; don’t force it, just seal so the meat is contained in a pocket.

6. Bake in preheated oven for 30 minutes or until dough is golden brown (remember inside are already cooked). Cool at least 5 minutes before serving.

As you can tell, many of the ingredients are burger-like. I like my Runzas plan but my husband and kids like theirs with ketchup.

You will have extra dough so if you prefer thicker dough walls, make accordingly. I take the remaining dough and make a free form loaf of sweet bread which is fine alone or makes a great French Toast though I’ve made it into garlic bread and it works.

I make my pockets into a rectangle; this reminds me of Runzas from my undergraduate college days at the University of Nebraska-Lincoln. Traditional bierock should be triangular; which is doable with this recipe, just fold one corner to the other and seal the open two sides by pressing between thumb and forefinger or use a fork to make more decorative edges.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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