MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Midwestern Meat Pies
Categories: Pies, Pastry, Beef, Vegetables, Greens
Yield: 12 servings

4 1/2 c A-P flour
1/2 c Sugar
1/2 oz (2 env) active dry yeast
1 ts Salt
3/4 c Milk
1/2 c Water
1/2 c Shortening
2 lg Eggs; room temp

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1 lb Lean ground beef
2 sm Onions; chopped
4 c Chopped cabbage
1 ts Salt
1/2 ts Pepper

Place 1 3/4 cups flour and the sugar, yeast and salt in a large bowl.
Heat the milk, water and shortening to 125oF/52oC. Pour over flour
mixture; add the eggs. Beat with an electric mixer on low until
blended. Beat an additional 3 minutes on high. Stir in the remaining
flour; knead until smooth and elastic, 6-8 minutes.

Place dough in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook beef and onions over medium heat
until meat is no longer pink, breaking it into crumbles; drain. Add
the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into twelve 6-in. squares. Top each square
with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly
to seal, and place on greased baking sheets. Bake @ 350oF/175oC until
golden brown, about 20 minutes. Serve hot.

Dolly Croghan, Mead, Nebraska

Makes: 12 pies

RECIPE FROM: https://www.tasteofhome.com

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... The bacon + ice cream experiment can only be described as disastrous.
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