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Piroshki

beef, ethnic

4 1/2 cup bisquick (or other prepared biscuit; mix)
1 1/3 cup milk
1 lb ground beef
1 lb ground chicken
1 teaspoon oregano
1 tablespoon garlic powder
1 tablespoon pepper, black
1/2 teaspoon sage
1/2 teaspoon thyme
16 oz corn, creamed
1 pkg lipton vegetable soup mix

Heat oven to 350 F. In a bowl, mix the pepper, garlic powder, oregano and thyme together with the ground beef and ground chicken. Saute the meat mixture until brown; drain well. Set aside. Combine the creamed corn and the envelope of soup mix in a saucepan; mix thoroughly and heat until warmed through. Add the meat mixture; mix together well. The mixture should be moist but not soupy. Make the dough from the Bisquick and milk; roll out medium-thin on a board well-dusted with more Bisquick. The dough will be fairly sticky, so have a fair amount of extra Bisquick on hand to dust the board and the pin again as needed. Cut out 4" diameter rounds (I find an English muffin ring or a large tuna can works well). Take a scant tablespoon of the filling and place off-center on each round; fold the other half over and pinch to seal. (Hint: when trying to loosen the rolled-out dough from the board, use a metal spatula.) The piroshki will tend to separate at the seam in the oven, so seal them pretty solidly. Place piroshki on a cookie sheet or jelly roll pan; brush with an egg wash if you'd like a nicer crust and to help it sedl (optional). Place in the oven and bake for 30 minutes. Remove from oven and cool a few minutes; serve warm. Sam Waring From: Sam Waring Date: 21 Jul 94

Yield: 32 pies

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