Pirogi

10 servings

Ingredients

Quantity Ingredient
1.00 pint sour cream; plus
½ cup sour cream; for garnish
5.00 cup flour
2.00 tablespoon melted butter
2.00 whole eggs
1.00 egg yolk
2.00 teaspoon salt
2.00 teaspoon olive oil
½ pounds ground beef
1 bayou blast; see * note
½ pounds soft farmers cheese
2.00 teaspoon minced garlic
2.00 tablespoon minced shallots
½ cup green onions
1.00 whole egg
1 salt; to taste
1 freshly-ground black pepper; to taste
3.00 tablespoon solid unsalted butter
2.00 tablespoon finely chopped parsley; for garnish

Directions

* 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 ¼-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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2364 broadcast 05-15-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-02-1998

Recipe by: Emeril Lagasse

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