Leftover Braised Meat?

Name: Leftover Braised Meat?
Ingredients: Salt and freshly ground black pepper; Dough from 1 recipe crusty rolls, risen until doubled; ½ cup (75 g) raisins; 1 heaping cup (280 g) pureed pot roast (meat and porcini); 3 cups (320 g) minced (food-processored) green cabbage; 1 sweet potato, peeled and diced; ⅛ teaspoon ground mace (optional); ¼ teaspoon freshly grated nutmeg; ¼ teaspoon ground cinnamon; ½ teaspoon ground cumin

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Make medieval runzas: Bake these filled buns on a Sunday afternoon and tuck them into lunchboxes throughout the week, or assemble them one evening, stash them in the fridge, and bake them the next day for supper. If you’d like, add a few slivers of Manchego or other cheese as you fill each bun.

Ingredients

1 sweet potato, peeled and diced
3 cups (320 g) minced (food-processored) green cabbage

Main course
Supper
Lunch
Baking

Method

Put the sweet potato in a pot and cover with water. Bring to a boil, add the cabbage and raisins, cover, and cook for 5 minutes. Drain well in a sieve, then transfer to a large bowl and stir in the meat, cumin, cinnamon, nutmeg, mace (if using), salt, and pepper.

Cut the dough into sixteen portions and roll each out on a floured surface to a circle about 6 inches (15 cm) in diameter. Pu