Recipe#10518

Title: Piroshki

Newsgroups: rec.food.recipes 
 From: waring@infomail.com (Sam Waring) 
 Subject: Piroshki 
 Date: Sun, 17 Apr 1994 03:19:01 GMT 
 Message-ID: <766548016.AA01318@ima.infomail.com> 

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.