Recipe for cooking runza - meat pies

Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Meats

Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-in. square or rectangles.

Dough
4 1/2 (four and a half) c. flour, divided
1/2 c. sugar
2 pkg. dry yeast
1 tsp. salt
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs

Filling
1 lb. lean ground meat
2 small onions, chopped
4 c. chopped cabbage
1 tsp. salt
1/2 tsp. pepper

In a large bowl, place 1 3/4 (one and three-fourth) c. flour, sugar, yeast and salt.

Heat milk, water and shortening to 120 degrees. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional mins. on high. Stir in remaining flour; knead until smooth and elastic. Place dough in a greased bowl and let rise in a warm place until doubled, about 1 hour.

Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into 12 (6-in.) square or rectangles. Top each square or rectangular with 1/3 c. meat mixture. Fold into triangles. Pin. edges tightly to seal and place on greased baking sheets. Bake at 350 degrees fahrenheit for 20 mins. or until golden brown. Serve hot.

Yield: 12 servings.