VOLUME 1 - Kilimanjaro Foods

Piroshki
Servings
1/2 c bisquick
1/3 c milk
lb beef,Ground
1 lb chicken,Ground
1 t oregano
1 T garlic powder
1 T pepper,black
1/2 t sage
1/2 t thyme
16 oz corn,creamed
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.