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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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