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Piroshki
Piroshki is a traditional Russian recipe for a classic pasty filled with meat and herbs that's oven baked before serving, which is made using a 'cheats method'. The full recipe is presented here and I hope you enjoy this classic Russian version of: Piroshki.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
10–12
Rating: 
Tags : Herb RecipesBeef RecipesChicken RecipesFowl RecipesMilk RecipesBaking RecipesRussia Recipes
A classic Russian recipe for a traditional pasty filled with meat and herbs that's oven baked before serving shown whole and sliced in half.
Method:
Add the minced beef and minced chicken to a large bowl then mix in the black pepper, garlic powder, oregano and thyme. Heat a little oil in a large pan then add the mixture and fry until the meat has browned. Drain any excess liquid then set the meat aside in a bowl.
In a saucepan combine the creamed corn and the soup mix. Combine well and heat until the mixture has warmed through and thickened. Stir in the meat mixture and mix all the ingredients together. By the end the meat should be just moist but not soupy.
In a separate bowl, combine the bisquick and milk to form a dough. Turn this out onto a lightly-floured work surface and roll out to about 5mm thick (the dough will be fairly sticky so you will need plenty of flour to dust the dough, work surface and rolling pin). Cut out 10cm diameter rounds from the dough then take a scant tablespoon of the meat mix and place off centre in each round of dough. Fold the other half over and pinch to seal, so that you have a half-moon shape. Use a metal spatula to lift the finished piroshki from the work surface then transfer to a greased baking tray. Crimp the edges with a fork then brush with egg wash. Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until the pastry is golden.
Allow to cool for a few minutes then serve.
