Handheld Meat Pie

Dough Ingredients

½ C warm water (110 to 115 degrees F)
2¼ tsp active dry yeast
¼ C sugar
¾ C milk
6 TBSP unsalted butter
4¼ C all-purpose flour (see Cook`s Note)
1½ tsp kosher salt

Filling Ingredients

3 TBSP vegetable oil
1 lb ground beef
2½ tsp Kosher salt
3 C chopped green cabbage (about ½ large head)
2 C chopped onion (about 1 large onion)
1 tsp ground white pepper
2 TBSP unsalted butter, melted, for brushing

Dough Directions

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

Heat the milk and butter in a small saucepan 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 mixture. 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.

Filling Directions

Heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.

When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Roll a ball into a rectangle, roughly 6- by 8- inches.
Spread 1/2 cup of the 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 one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling.
Cover the meat pies with a dish towel and allow them to rest for about 20 minutes.
Bake in the oven at 350F until golden brown, 20 to 25 minutes.
While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter.