Bierock | Runza | Nebraska Meat Pie

Call it whatever name you want to – these things are DELISH! I like “Bierocks” because its fun to say — beer-rox!bierocks | cameralinzI had a great time making these. The recipe was really easy to follow and the dough just took some patience and time. Just your typical yeast dough patience – put it in a bowl, wait 10 minutes, add some stuff, wait longer, punch it, roll it, shape it, stuff it, wait again.
I have a little confession though… My husband hates cabbage. But he loved these, like he ate more than the one polite bierock that I put on his plate. So I never told him that it was cabbage. I’m sure he could figure it out, maybe he thought it was lettuce, I don’t know. I don’t think I care. I just want them to get eaten so I can keep making them!Bierock Dinner | cameraLinzI didn’t really know what to serve with these besides french fries, but I didn’t want to go that route since I added potatoes to the filling. So we took advantage of the season and served them with tomato-cucumber-onion vinaigrette salad, cantaloupe slices, and cottage cheese.

Now for the recipe:
1/2 cup warm water (110 to 115 degrees F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup sugar
3/4 cup milk
6 tablespoons unsalted butter
4 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt

1 pound ground beef
2 1/2 teaspoons kosher salt, plus more if needed
2 cups chopped green cabbage (about 1/3 large head)
1/2 cup chopped onion
2 cups chopped potato
1 teaspoon ground pepper
2 tablespoons unsalted butter, melted, for brushing
Mustard, for serving


Whisk together the warm water, yeast and 1 teaspoon of the sugar in a bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.

Heat the milk and butter in a small pot until the butter melts. Allow to cool to less than 115 degrees F.

Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk and butter. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.

Boil the chopped potatoes til fork-tender (think potato salad), approx 10 – 15 minutes. In the meantime, heat the ground beef and sprinkle with 1 1/2 teaspoons salt over medium heat in a large skillet. Brown the beef, breaking it up into small pieces. Once browned, transfer the beef to a bowl and add 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage and onions, season with the remaining 1 teaspoon salt and cook until soft, about 15 minutes. Add the browned beef back to the skillet and continue cooking an additional 5 minutes with the cabbage and onions. Season with the pepper and additional salt if needed. Take off the heat and set aside to cool completely.

Preheat the oven to 350°. When the dough has doubled in size, punch it down and divide it into 10 equal-size balls. Roll out each ball one at a time into a rectangle, roughly 6 by 8 inches. Spread 1/2 cup cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on a parchment-lined baking sheet. Repeat with the remaining 9 balls. You will need 2 baking sheets to fit all 10 meat pies. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.

Melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter. Serve with mustard.

bierock fillingThe filling as it cools off.
roll it outSeparate dough into 10 balls, rolling out one at a time.
assembly 1Ready to assemble; fill with 1/2 cup filling and pinch edges together (these will be the bottoms)
assembly 2Pinch the ends shut and fold under. Put them on a parchment lined baking sheet – seams down.
ready to bakeRest for 20 minutes then bake.
out of the ovenAll golden brown, almost ready to eat.
butter the topsNow butter the tops and eat them!
ready to eat
I hope you try these and enjoy them as much as we did. For my family reunion this fall I’m going to make them (a double batch) but instead of making 10 I’m going to divide the dough into 20 balls and make them more of a square shape. Better for a potluck, I think!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: