Runzas, beef and cabbage stuffed rolls

Crack the eggs into a bowl, beat them with a fork and weigh the specified amount without shells. Melt the butter and let cool to lukewarm. Warm the milk to about 40 °C, stir in the active dry yeast and leave for about 5 min. In a bowl, mix cooled butter, sugar, 6 g salt and beaten egg. Add the yeast milk, then 500 g flour. Knead for about 7 min until smooth, soft and still slightly tacky. Keep the remaining flour for shaping.

Remove the cabbage core. Peel the onions and the garlic. Lightly oil the bowl with 5 ml oil, put in the dough and cover. Let rise at room temperature for about 90 min until doubled. During this rise, chop onion and garlic and finely shred the cabbage. Heat 15 ml oil in a large skillet, sauté onion and garlic for about 3 min, then add beef and cook for about 8 min, breaking it up until no raw meat remains. Add cabbage, 5 g salt and pepper and cook for another 4 min until wilted and excess water has evaporated. Spread in a dish and cool for at least 10 min while the dough finishes rising.

Gently deflate the dough and divide into 12. Use the remaining 20 g flour to lightly flour the work surface and rolling pin. Roll each piece to about 3 mm thick, leaving enough dough to enclose the filling. Divide all the cooled filling among the centres, bring the edges together and pinch firmly closed. Place seam-side down on parchment-lined baking trays, spacing the rolls apart. Cover and proof for about 30 min until puffy. Meanwhile preheat the oven to 180 °C conventional heat.

Uncover and bake for about 30 min until golden and the dough is baked through at the seam. Use two trays. Swap their positions halfway through if baking both together. Cool on a rack for about 5 min.