Recipe

Piragi Recipe

Add Step-by-Step Photos	Dfangel / All my dishes 8 months ago Make a nice snack everyone will love. Prep:120m Cook:15m Servings:40	Dfangel
	ham pork bread grains

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trigger

robertg

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kukla

Ingredients

3/4 cup Milk

1/4 Cup Butter softened

2 tsp Salt

1 envelope dry yeast

1/4 warm water

2 egg beaten

3 cups of flour

1 lb bacon (as lean as you can fine it) diced very fine.

1/2 medium onion chopped fine

Salt and pepper

Directions

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.

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Comments

kukla 8 months ago 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 :)

shandy 8 months ago said:
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

skystone 8 months ago said:
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.

trigger 7 months, 1 week ago 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.

robertg 5 months, 2 weeks ago said:
Love these to no end. Was treated to these by a latvian woman and never stopped loving them,great post,thanks..Bob