Written by adam on Apr 27, 2006
Meat Pirogue
So Easter is over and you have a dozen and a half hard-boiled eggs that you need to get rid of. But stop! Don't toss them out. Assuming they are not rotten, you can get a lot of use from your leftover easter egss. There are all kind of things you could do. You could peel them, chop them up and put them in chicken or tuna salad. You could chop them up and sprinkle them on top of salads or soups. Or you could try this cool recipe that TheWife and I found: A Meat Pirogue.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- 1 TBSP butter
- 1 TBSP olive oil
- 2 Hard-boiled eggs, peeled
- 1 ready pie crust
Prep:Hard-boil the eggs the night before you plan to cook the pirogue. Chop the onion, mince the garlic, chop eggs. Preheat oven to 425 degrees.
In a large skillet heat the butter and oil over medium heat. Add the onions and brown until soft. Add the ground beef and brown. Drain.
Line a square pan with the pie crust. Layer the meat mixture and eggs into the pie crust then seal on the top. In this case, we just folded the extra circular edges into the square shape. It was no big deal. Pierce the top of the crust with a fork.
Bake at 425 until the top is golden brown.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my