Pirogi Recipe - Cooking Index
Pirogi Recipe - Cooking Index
| 1 | Sour cream - plus | |
| 1/2 cup | 118ml | Sour cream - for garnish |
| 5 cups | 312g / 11oz | Flour |
| 2 tablespoons | 30ml | Melted butter |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 2 teaspoons | 10ml | Salt |
| 2 teaspoons | 10ml | Olive oil |
| 1/2 lb | 227g / 8oz | Ground beef |
| Bayou Blast - see * Note | ||
| 1/2 lb | 227g / 8oz | Soft Farmers cheese |
| 2 teaspoons | 10ml | Minced garlic |
| 2 tablespoons | 30ml | Minced shallots |
| 1/2 cup | 31g / 1.1oz | Green onions |
| 1 | Egg | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Solid unsalted butter |
| 2 tablespoons | 30ml | Finely chopped parsley - for garnish |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the dough into a soft dough. Divide the dough in half and cover for 10 minutes.
On a floured surface, roll each half of the dough into a thin circle 1/4-inch thick. Cut the dough, using a 3-inch circle cutter.
For the filling: In a saute pan, render the ground beef for 3 to 4 minutes. Season with Bayou Blast. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg together. Mix until thoroughly incorporated. Season with salt and pepper.
Place 1 tablespoon of the filling in the center of each circle and fold over. Press and seal into half-moon shapes. Use a little water to seal the pastries.
In a pot of boiling, salted water, cook the pirogi for 8 to 10 minutes or until they float. Remove from the water and drain. In a saute pan, melt some of the butter. Sear the pirogi for 2 to 3 minutes on each side or until they are golden brown. Remove from the pan. These pastries will need to be sauteed in batches. Serve garnished with sour cream and parsley.
This recipe yields 10 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2364 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.