#18 of the Treat Yo Self Challenge
Savories Chapter
I've never been to Nebraska, and I've never heard of a Runza. I've also never tasted a pasty, nor heard of a bierock or a krautburger. But I was in the mood to try something new for dinner, and I think these are all variations on the same theme of a savory, meat-filled hand pie. So I put the ingredients on the grocery list and looked forward to trying them this chilly Saturday!
While the recipe is technically for Nebraskan Runzas filled with ground beef and cabbage, we have lots of ground venison in the freezer and I wanted to supplement the cabbage with some shredded carrots. Thus I decided these would be called Montana Runzas!
It was a super easy recipe to make, especially since I had lots of family teamwork: while I got to do everything related to the dough, Mike made the filling for me (since seeing raw ground venison makes me lose my appetite), and Rose brushed the finished product with some melted butter.
Yay for team Burcusa!
Verdict: These were delicious, especially hot out of the oven! Mike was suspicious since he's apparently had some very bad, greasy pasties in the past, but he said these were quite good! I also liked them since I didn't have to deal with the raw ground venison. And Rose, sick with the flu, even liked the bread (although she refused to try the filling). Overall, this was a great dinner! We're planning to reheat the leftovers for lunch tomorrow, so we'll see if they hold up as well as the cookbook author says they should. And now I want to plan a trip to Nebraska, not only so I can check the state off my list (trying to reach all 50 before I die) but also so I can try a genuine Runza and see how it compares!
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