Also known as Latvian bacon rolls, these bite-sized delights are a perfect way to kick off the holiday cocktail hour at any house.
“Since ancient times, this is one of the most popular foods in Latvia. It is usually baked on special occasions and holidays. Like most Latvians, my family cannot imagine Christmas without them! Pīrāgi are most delicious served hot.”
– MARIS SELGA, AMBASSADOR OF LATVIA
🇱🇻 Latvia: Pīrāgi
- 2 lbs Bacon Diced very fine
- 1 Onion Cut into small cubes
- Salt and pepper To taste
Basic Yeast Dough
- 2 Tbsp Dry yeast
- 0.5 Cups Warm water
- 1 tsp Sugar (separate)
- 2.5 Cups Whole milk
- 2 Tbsp Sugar (separate)
- 0.5 Cups Butter
- 2 Tbsp Sour Cream
- 2 Egg yolks
- 1 Lemon rind
- 5-6 Cups All-purpose flour
- 1 Egg Beaten (for glazing)
- Fry bacon in a pan until the fat separates. Drain. Turn into a large bowl.
- Sauté the onion until transparent. Add to the bacon. Add salt and pepper. Mix well. Set aside.
Basic Yeast Dough
- Spring yeast over warm water and sugar. Let stand for 10 minutes.
- In a saucepan, scald the milk. Add sugar, salt, butter and lemon rind. Cool mixture until it is lukewarm. Add 3½ cups of flour, sour cream, egg yolks and yeast. Beat with a wooden spoon until smooth and shiny.
- Cover the bowl and let rise for 1 hour. Turn out on a floured board.
- Add the remaining flour (about 2 cups) gradually. Knead until the dough is elastic and hands come out clean.
- Place back in bowl. Let rise for 45 minutes.
- On a floured board, roll out dough about ¼ inch thick. Starting in one corner, place 1 teaspoon of the bacon filing on the dough. Fold over. Cut in a half-moon shape with the edge of a drinking glass. Press the seam tightly with fingers and tuck it under. Continue until all the dough is used.
- Place rolls on a greased cookie sheet. Brush over with beaten egg. Let rise about 20 minutes.
- Bake at 400 degrees for 10 minutes or until golden brown.