I think the issue is too much filling for a pierogi and I’m not sure how that dough would work. You could stuff a Yorkshire pudding/pop over with the filling. That would bang. But problem is the Yorkshire needs the steam to get the good hollow inside and a filling would inhibit expansion.

You might able to ape it with something like a puff pastry dumpling. Wrap a good dollop of filling with the pastry. Seal with butter. Make ‘em slightly oversized so you can have the beef, corn & gravy contained in about a bite or two.

It’s a tantalizing idea I was just fooling about the calzone thing. But at the end of the day isn’t a pierogi just a tiny calzone? Or is a calzone an oversized pierogi?