Anyone got a really good Pirogue recipe??

Question

Does anyone have a really good Pirogue recipe. Ive tried a few and the dough mixture I use to hold in the goats cheese dosnt stay together and when they are boiled most of the cottage cheese mixture has already come out. lol. Ah help!

Also it would be even better if you know that your own recipe is an award winning recipe that will keep my family coming back for more!!

Thanks.

Answer 1

MEAT PIROGUE  

1 large onion or 1 bunch green onions

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced

1 lb. ground beef

2 eggs, hard boiled, peeled

1 Pillsbury pie crust or fresh pie pastry

Brown a large onion or 1 bunch of chopped green onions in 1 tablespoon of butter.

Add olive oil and minced garlic and brown ground beef lightly, letting it brown a little, but not allowing it to dry out.

Chop two hard cooked eggs. Arrange meat, onion and eggs in layers in a pie pastry lined square tin and press to seal on the top crust.

Pierce with fork and bake at 425F degrees until top is golden brown.

Wins every time !!

Answer 2

Stuffed Eggplant "Pirogue"

  

2 large eggplants, peeled

1 cup plus 4 teaspoons all-purpose flour

1 1/2 cups fine dry bread crumbs

3 tablespoons plus 1 teaspoon Essence, or other Creole seasoning, recipe follows

2 eggs

2 1/3 cups milk

5 tablespoons unsalted butter

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1/2 teaspoon chopped fresh thyme leaves

3/4 teaspoon salt

1 teaspoon minced garlic

1/2 cup heavy cream

1 1/2 cups grated Cheddar (may substitute other cheeses here, such as Gruyere or brie)

1 bay leaf

Vegetable oil, for frying

3/4 pound medium shrimp, peeled and deveined

3/4 pound lump crabmeat, picked over for shells and cartilage

1/4 cup dry white wine

1/3 cup finely chopped green onions

1/4 cup finely grated Parmesan

1 tablespoon finely chopped fresh parsley leaves

Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell. Set aside. Reserve removed pulp for another purpose or discard.

In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence. In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence. Season the eggplant pirogues with 2 teaspoons of the Essence. Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce. Reserve 1/4 cup of the seasoned breadcrumbs and set aside.

In a medium saucepan melt 2 tablespoons of the butter over medium high heat. Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes. Add the garlic and cook for 1 to 2 minutes, or until fragrant. Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute. Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes. Remove from the heat and add the cheese, stirring until melted. Add the bay leaf and set aside, covered.

In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute. Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat. Add the reserved cheese sauce and stir well to combine. Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan. Taste and adjust the seasoning, if necessary.

In a large, deep skillet or Dutch oven, heat several inches of oil to 350 degrees F.

Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes. Drain on paper-lined baking sheet. Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each. In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs. Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned. Garnish with fresh parsley and serve immediately.

Creole seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Answer 3

what my mom would do is after she rolled the dough, she laid it out on the table with very little flour and the side that was up became the outside so the side laying on the table was slightly sticky and also when you seal your pirogi, use a wet fingertip to dampen the dough and press together very well. I have seen them sealed with a fork, pressing firmly.  Your water should be boiling but not so hard that the pirogi are flung all over.

My favorite recipe was dry curd cottage cheese, 1 beaten egg and salt and pepper.  sometimes we would fill with raisins or prunes.  Potato filling popular too, just cooled mashed potato mixed with fried onion and salt and pepper and again an egg, beaten.  They also only need to boil till they float, then maybe one more minute.  They cook very fast.