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Title: Piroshki
Categories: Cake Beef Russian
Yield: 32 Pies
| 4 1/2 | c | Bisquick; or other biscuit mix |
| 1 1/3 | c | Milk |
| 1 | lb | Ground beef |
| 1 | lb | Ground chicken |
| 1 | ts | Or#gano |
| 1 | tb | Garlic powder |
| 1 | tb | Pepper, black |
| 1/2 | ts | Sage |
| 1/2 | ts | Thyme |
| 16 | oz | Corn, creamed |
| 1 | pk | Lipton vegetable soup mix |
Heat oven to 350 F. In a bowl, mix the pepper, garlic powder, or#gano and thyme together with the ground beef and ground chicken. Saut# 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 seal (optional). Place in the oven and bake for 30 minutes. Remove from oven and cool a few minutes; serve warm.
Adapted from The Joy of Cooking per Sam Waring