| PIROSHKI
32 pies 4 1/2 c Bisquick 1 1/3 c milk 1 lb ground beef 1 lb ground chicken 1 ts oregano 1 T garlic powder 1 T pepper 1/2 ts sage 1/2 ts thyme 16 oz can creamed corn 1 pk 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 to help it seal. Place in the oven and bake for 30 minutes. Remove from oven and cool a few minutes; serve warm. |
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