Leftover Braised Meat?

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

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.


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


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. Put ¼ cup (about 40 g) filling in the center of each, gather the edges of the dough over the filling, and pinch to seal. Arrange seam side down on a parchment-lined baking sheet, cover with plastic wrap, and let rise in a warm spot for 30 minutes to 1 hour (or refrigerate for up to 1 day, then bring to room temperature).

Preheat the oven to 400°F (205°C). Uncover the buns and bake until nicely browned, 30 to 35 minutes.