Runza are made from a slightly sweet, rich bread dough and a filling of beef, onion and cabbage. Although the ingredients are simple, the results are delicious. This recipe does require some time since the bread dough has to rise. However, you can certainly make the filling while the dough is rising. Another reason these are great is because they can be refrigerated or frozen and reheat extremely well.
Ingredients (serves 4)
4-1/2 cups flour
1/2 cup sugar
1-1/2 tbsp yeast
1 tsp salt
180mL (3/4 cup) milk
120mL (1/2 cup) water
100g (1/2 cup) shortening
450g (1 lb) ground beef or beef/pork mixture
2 onions, chopped
4 cups thinly sliced cabbage
pinch of salt, pepper, and nutmeg
Mix 1-3/4 cups flour, sugar, yeast, and salt in a large bowl. Combine the shortening, milk, and water, and microwave or heat on the stove until shortening melts. Let cool slightly and add to the flour. Add eggs and mix well. Add remaining flour (2-3/4 cups) and mix until smooth. Let rise 1 hour.
Meanwhile, saute meat, onions, and cabbage until meat is cooked through. Season with a pinch each of salt, pepper, and ground nutmeg to taste.
Divide dough into 12 equal balls, and roll into squares of about 6 inches (15cm) on a floured surface. Place about 1/3 cup of the meat mixture in the middle of the dough, and fold one corner over to the opposite corner, making a triangle. Use a fork to seal the edges of the dough very well.
Bake at 180C / 350 F for 20 minutes.