Nebraska Handheld Meat Pies

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subheading: Dough:

½ cup warm water (110 to 115 degrees F)

One ¼-ounce packet active dry yeast

¼ cup sugar

¾ cup milk

6 tablespoons unsalted butter

4 ¼ cups all-purpose flour (see Cook's Note)

1 ½ teaspoons kosher salt

subheading: Filling:

3 tablespoons vegetable oil

1 pound ground beef

2 ½ teaspoons Kosher salt

3 cups chopped green cabbage (about ½ large head)

2 cups chopped onion (about 1 large onion)

1 teaspoon ground white pepper

2 tablespoons unsalted butter, melted, for brushing

Ketchup, for serving

Directions at foodnetwork.com

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