Thursday, November 11, 2010

The "American" Piroshky

It's a turnover, it's a calzone, it's a what??? Yep, that's right, I call it an American Piroshky! Why, you ask?? Well, I'm not exactly sure. When I started out, I fully intended to make vegetable beef soup. But, as I was cooking the meat and vegetables, I had a fleeting memory of my sister Elizabeth and her love of the Piroshky. She once brought one home for me and that's how I made the connection. I looked at the mixture in the pan and thought "that looks like the filling of a piroshky." Well, it just so happened that I had refridgerator biscuits and I figured, why not? Let's give it a try!
The Finished Product
about a lb of ground beef
2 Yukon Gold potatoes, diced
about 1/2 cup sliced or diced carrots
1 onion, diced
cheddar cheese
milk or cream
salt, pepper, garlic salt, oregano
refridgerator biscuits
Saute the vegetables for about 5-8 minutes, then add the ground beef. Cook until meat is browned. Add salt, pepper, garlic salt, and oregano to taste. Add grated cheddar cheese and milk or cream until mixture is slightly creamy and holds together. Roll out each biscuit to about 1/4 in., put about 2 tbls. of mixture in the center, fold over and seal the edges with a fork. Bake at 375 for about 15 minutes.
As you can see, it's not much of a recipe and the measurements are really up to you. Use as much or as little as you like, and be creative! It was actually quite tasty and not healthy or gourmet at all, but when you have little time and little people to feed, you make due!


Anita said...

We always called those hamburger pinwheels...

Elizabeth Anne said...

why did you not tell me you made this! Yum!!