Pīrāgi are a small bun filled with numerous fillings from Latvia. Probably the most conventional pīrāgi is crammed with bacon and fried onions, and elements within the dough embody milk, sugar, butter and flour.
The shaped dough is rolled out then utilizing a cutter, made into small circles. Every circle is stuffed on one aspect then the empty aspect is folded over the filling to create a crescent form. They’re then pinched shut, baked and eaten as a snack
This dish goes by a number of names, some used to distinguish the fillings and others used interchangeably. Pīrāgi means pie in Latvian. The bacon stuffed variation is named speķa pīrāgi. Speķa means ham or bacon. Pīrāgi are additionally known as pīrādziņi and Speķa Pīrāgi is also referred to as Speķrauši.
Another fillings for pīrāgi are floor meat, mushrooms, cheese with raisins, sauerkraut or cabbage and onions. There are two sorts of pīrāgi dough. One is a buttery; flaky dough and the opposite is a yeasty bread like dough.
Origin & Significance
Pīrāgi originates from Latvia. They’re eaten year-round however are at all times ready for Jani – the celebration of the summer time solstice the place Latvians partake in lots of actions to maintain this vacation custom alive. One in every of these is making batches of pīrāgi with household and mates.
Substances
For the dough
- Entire milk – 500 ml
- Cream – 125 ml
- Sugar – 100g
- Dry yeast – 4 tsp
- Butter (cubed) – 125 g
- Bitter cream – 125g
- Egg (evenly whisked) – 1
- White flour – 1 kg
- Salt – 1 tbsp
For the filling
- Thick bacon – 500g
- Onion (small) – 1
- Salt and pepper – to style
- Egg – 1
Directions
- Pour the milk and cream in a saucepan and add the sugar.
- Warmth the combination till it turns into lukewarm. Don’t let the milk simmer or boil.
- In a big bowl, pour the milk combination and add cubed butter, bitter cream and the whisked egg, mix properly.
- Add the yeast, sifted flour, salt and blend till all is mixed properly to create the dough.
- Knead the dough till it turns into easy and doesn’t stick with the palms or the bowl (add a bit extra flour if crucial).
- Cowl the bowl with a clear tea towel and place in a heat spot for an hour or till the dough has doubled in dimension (about 1 to 1 1/2 hours). To hurry up the method, place the bowl in a sink crammed with sizzling water.
- Finely reduce the bacon and the onion, add a teaspoon of finely floor pepper and mix properly.
- Preheat the oven to 350 F.
- Line a baking tray with baking paper.
- Whisk the remaining egg in a small bowl and put aside.
- Sprinkle some flour on the rolling floor and place the dough on it.
- Lower it in quarters and work on every quarter at a time by rolling it till the dough is 5 mm thick.
- Lower out circles about 6 cm in diameter (use a mug) from the rolled dough.
- Place one heaped teaspoon of filling on one aspect of the circle and fold over.
- Tightly press the dough collectively utilizing your fingers, place pīrāgi seam aspect down and bend in a form of a half-moon .
- Switch pies on to the baking tray, spaced about 2 cm aside.
- Utilizing a pastry brush, brush every pie with the egg wash.
- Place the tray within the oven and bake for 15-17 minutes till golden brown.
Vitamin Data:
Yield: 45
Serving Measurement: 1
Quantity Per Serving:
Energy: 189Complete Fats: 9gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 31mgSodium: 377mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 7g
Vitamin is supplied and calculated by Nutritionix. It’s for basic info functions and is simply a tough estimation.
Photograph Credit score: Sara McCleary
Photograph Credit score: Elaine Ashton
