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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: 10 servings


  • 1 pint sour cream, plus 1/2 cup for garnish
  • 5 cups flour
  • 2 tablespoons melted butter
  • 2 whole egg yolks
  • 1 egg yolk
  • 2 teaspoons salt
  • 2 teaspoons olive oil
  • 1/2 pound ground beef
  • Essence
  • 1/2 pound soft Farmers cheese
  • 2 teaspoons minced garlic
  • 2 tablespoons minced shallots
  • 1/2 cup green onions
  • 1 whole egg
  • Salt and black pepper
  • 3 tablespoons solid unsalted butter
  • Garnish: 2 tablespoons finely chopped parsley


  • 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 Essence. 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.