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Ingredients

How to make it

  • Heat milk to almost boiling, Remove from heat and add butter, then add the salt. Allow to cool and add sugar.
  • In a small bowl. Prepare dry yeast in warm water. Add to mixture
  • Add 1 beaten egg to mixture then add flour one cup at a time
  • Dough will be stiff but sticky. When it begins to leave the sides of the bowl, turn it out onto a lightly floured pastry board. Work enough flour into the dough so that it does not stick to hands or board. Knead for about 5 -10 mins. Cover bowl with tea towels or plastic sheet and leave in a warm place to double in side (about 1 1/2 hours)
  • In a hot fry pan, Fry the bacon quickly for about 5 mins without letting it crisp or letting the fat separate.
  • Remove the fat the does separate and discard.
  • Season Fried bacon with salt and pepper . Remove to bowl and cool in refrigerator. In the same pan fry onions until they are almost clear, but again without letting it crisp. Mix in bowl with bacon.
  • There are then two ways of rolling out the dough:::: METHOD ONE: Split the dough into two portions and roll each into 20" long strand. cut each into1" portions. This will give you 40 pieces. OR METHOD TWO: Take a piece of dough off that looks 1" cubed, don't measure it, just guess and you will be right every time. :)
  • With your hands briefly roll, then flatten into a pattie-large enough to put a teaspoon of filling into the middle. fold edges over, then pinch closely together. Place on greased or non stick cookie sheet, Pinching the seam under. Bend the rolls slightly into a crescent Shape if you prefer. ( its important to try not get fat from filling on the edges of the dough as the seams will pop open when baked and your piragi will be "Smiling at you"
  • brush tops with a beaten egg (for shine) and bake in a preheated oven at 400*F for about 12- 15 mins until golden light brown.

Reviews & Comments 10

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    " It was excellent "
    Kezz18 ate it and said...
    A definite winner...thanku for posting this :)
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    " It was good "
    baibaserocca ate it and said...
    I just made this recipe yesterday, and it was excellent. I did use Black Forest Ham, with two slices of cooked bacon for the meat because that's what my Mom would have used. The only other comment I would make is that you need to let the piragi rise again before baking them. Thank you for the GREAT recipe.
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  • dfangel 14 years ago
    Thanks it is 2 tablespoons of sugar.

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  • kirstypie 14 years ago
    Tried this and it turned out great! I do see one problem with the recipe, however. In step one it says "Allow to cool and add sugar." However there is no sugar listed in the ingredients. I added 1 tsp and it worked out fine. Thanks for sharing!
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  • greekgirrrl 16 years ago
    What a neat recipe. I' bookmarking this one
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  • turtle66 16 years ago
    Mmm i love Pirogi....Gr8t post.
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    " It was excellent "
    robertg ate it and said...
    Love these to no end. Was treated to these by a latvian woman and never stopped loving them,great post,thanks..Bob
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    " It was good "
    trigger ate it and said...
    I bet you could fill these with shrimp, minced green olives capers and red bell peppers.

    Spinach and feta cheese filling would be nice too.
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  • skystone 16 years ago
    Now I am hungry for these lovely things! My mother-in-law makes hers with ground beef and taught me her secret recipe. However, as I learned more about the various ways these are made I added dill, chopped egg and sour cream to the filling. The bacon filling is new to me and I really want to try it. All I need is a cold, rainy day to get me in the mood.
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  • shandy 16 years ago
    WoW! Yum! I have had these before a while back but I have not had a chance to make them. Now that you have posted the recipe, I will definitely make the time =D
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    " It was excellent "
    kukla ate it and said...
    Oh, DfAngel!!! I LOVE these things! An Italian friend's Nonna (the Nonna was actually Latvian...) used to make these when I was a kid -- and my friend & I used to come in from school and we could smell the bacon & onions all over the house!! LOVE these -- thank you, THANK YOU for posting the recipe :)
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