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    Piroshki


    Source of Recipe


    Internet

    List of Ingredients




    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.

    Recipe




 

 

 


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