Serves 12
80 min
German Meat Pies
Recipe GLPRf7ef4f9d9c06a7
These hearty German meat pies feature a tender Bisquick crust folded around a savory filling of seasoned ground beef, sautéed onions, fresh green cabbage, and tangy sauerkraut. Baked until golden brown with steam vents, they are ideal for lunch, dinner, or as a satisfying hand-held meal.
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Ingredients
4 1/2 cups Bisquick baking mix
1 cup boiling water
1 pound ground beef
1 yellow onion, chopped into 1/4-inch pieces
2 teaspoons black pepper, divided
1/2 medium head green cabbage, chopped into 1/4-inch pieces
1 pound sauerkraut
1 teaspoon salt
Directions
Preheat oven to 400°F. Lightly grease a baking sheet with cooking spray or shortening.
Pour boiling water into a medium bowl and add the 4 1/2 cups Bisquick mix. Stir until a soft dough forms.
Sprinkle additional Bisquick mix on a clean work surface. Turn the dough out onto the surface and knead gently for about 20 times, coating lightly with Bisquick as needed.
Divide the dough into 6 equal portions and shape each into a smooth ball.
Using a rolling pin, flatten each ball into a 7-inch round. Place the rounds on the prepared baking sheet.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned through, about 5-7 minutes.
Stir in the chopped onion and 1 teaspoon of the black pepper. Cook for 3-5 minutes until the onion begins to soften.
Add the chopped green cabbage, sauerkraut, remaining 1 teaspoon black pepper, and salt. Stir well to combine. Continue cooking for 10-15 minutes, stirring occasionally, until the cabbage is tender and flavors have melded.
Drain the filling in a colander to remove excess liquid. Spread the filling on a plate or shallow bowl and let cool to room temperature, about 15-20 minutes.
Once cooled, spoon approximately 1/2 cup of filling onto one half of each dough round, leaving a 1/2-inch border.
Wet the edge of each round lightly with water. Fold the dough over the filling to create a half-moon shape and press firmly to seal.
Using a fork, press decoratively around the sealed edges to ensure they are well sealed.
Using a sharp knife, cut 3 small slits into the top of each pie to allow steam to escape during baking.
Bake at 400°F for 18-20 minutes, or until the crust turns light golden brown.
Remove from oven and let cool for a few minutes before serving.
