1/2 lb. lean ground beef
1/4 lb. bacon, diced
1 onion, chopped
1/2 lb. mushrooms, chopped
1 tbsp. tomato paste
1 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. ground black pepper
1/2 c. sour cream
Flaky Butter Pastry (recipe follows)
1 egg
2 tbsp. milk

FLAKY BUTTER PASTRY:

Measure 3 cups all-purpose flour into bowl. Cut in 1 cup butter until mixture resembles coarse crumbs. Mix 1 egg with 1 tablespoon lemon juice and 4 tablespoons ice water. Sprinkle over flour mixture. Toss with fork until dough gathers into a ball. If necessary, add more ice water, 1 tablespoon at a time. Chill, if desired, to make handling easier.

1. Crumble beef and set aside. In heavy skillet brown bacon until crisp. Pour off drippings. Add onion and beef. Saute for 3-4 minutes until meat has lost its pinkness.

2. Add mushrooms and cook until liquid is absorbed. Stir in tomato paste, thyme, salt, black pepper and sour cream. Remove from heat and cool.

3. Prepare pastry. Roll out to about 1/4 inch thickness. Cut out 4 inch rounds. Fill each with a rounded tablespoonful of filling. Fold pastry over filling.

4. Place on ungreased baking sheet, pressing edges together with fork. Brush with mixture of egg and milk.

5. Bake at 400 degrees for 12-15 minutes or until pies are evenly golden. Serve hot, cooled to room temperature, or chill and reheat for severing later. Makes 2 dozen Piroshki.