Pierozski

*Pillsbury 9" Refrigerated Pie Crust (entire pie crust), 2 boxes
Ground beef, lean, 32 oz (2 lbs)
Mushrooms, fresh, 2 cup, pieces or slices
Peas, frozen, 1.5 cup
Onions, raw, .5 cup, chopped
Garlic, 2 tsp
Olive Oil, 4 tbsp
White Wine, 2 fl oz
Marjoram, dried, 2 tbsp
Salt, 1 tsp
Pepper, black, 2 tsp
*Hungarian paprika, 1 tbsp

Remaining beef mixture can be re-purposed.

Preheat oven to 350 degrees. Let 2 boxes of Pillsbury pie crusts (2 crusts each box) and 1 bag frozen peas come to room temperature.

Saute mushrooms in 1 tbsp olive oil. Season with salt and pepper to taste. As they start to reduce, add 2 oz of white wine. Remove from heat and let cool.

Brown 2.5 pounds of ground beef in 3 tbsp olive oil, garlic, and diced onions. Season with salt, black pepper, paprika and marjoram. When beef is browned thoroughly, add 1.5 cup of peas and previously sauteed mushrooms. Mix together until all ingredients are heated. Pour into a collender and drain off liquid.

Lightly oil a cookie sheet. Unroll Pillsbury pie crust and cut in 3" long by 2" wide ovals. Take cut crust in one hand. Use teaspoon to heap ground beef mixture into crust. Pinch edges together to seal.

Bake six at a time on a cookie sheet at 350 degrees for 30 mins (rotate baking sheet after 15 mins), until golden brown.

Serving Size: 1 hand pie