Traditional Latvian Piragi Recipe

Ingredients

500 grams of white flour
1 tablespoon of sugar
1 teaspoon of salt
1 packet (7 grams) of active dry yeast
1 cup of milk
1/2 cup of butter
2 large eggs
200 grams of bacon
1 large onion
1 teaspoon of black pepper
1/2 teaspoon of caraway seeds (optional)

Steps and instructions

In a bowl, combine the flour, sugar, salt, and yeast. Set aside.
In a small saucepan, heat the milk and butter until the butter melts. Let it cool down a bit.
Beat one egg and add it to the milk and butter mixture. Stir well.
Pour the liquid ingredients into the flour mixture. Mix it until a dough starts to form.
Knead the dough on a floured surface until it becomes smooth and elastic. This should take about 10 minutes.
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place until it doubles in size. This should take about 1-2 hours.
While the dough is rising, prepare the filling. Chop the bacon and onion finely. Cook them in a pan over medium heat until the bacon is crispy and the onions are caramelized. Season with black pepper and caraway seeds.
Once the dough has risen, divide it into small pieces. Roll out each piece into a circle.
Place a spoonful of the bacon and onion mixture in the center of each circle. Fold the dough over the filling, and pinch the edges to seal.
Place the filled piragi on a baking sheet lined with parchment paper. Let them rest for about 15 minutes.
Beat the remaining egg and use it to brush the tops of the piragi. This will give them a golden color when baked.
Bake the piragi in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until they are golden brown.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Saucepan - A small saucepan to heat the milk and butter for the dough.
Rolling Pin - A long, cylindrical tool used to roll out the dough.
Baking Sheet - A flat, rectangular tray used to place the piragi for baking.
Parchment Paper - A non-stick paper used to line the baking sheet and prevent sticking.
Pan - A frying pan to cook the bacon and onion for the filling.
Knife - A sharp knife to chop the bacon and onion finely.
Pastry Brush - A brush with bristles used to brush the egg wash onto the piragi.

Recipe variations

Use whole wheat flour instead of white flour for a healthier alternative.
Replace the bacon with cooked ham or turkey for a different meat option.
Add grated cheese, such as cheddar or mozzarella, to the filling mixture for a cheesy twist.
Make a vegetarian version by using sautéed mushrooms, spinach, or roasted vegetables as the filling.
Experiment with different herbs and spices, such as dill, thyme, or paprika, to customize the flavor profile.
Try a different crust by using puff pastry or pie dough instead of the homemade dough.
For a sweeter variation, use a sweet dough and fill it with fruit preserves or a sweet cheese filling.
Make mini piragi by dividing the dough into smaller portions and creating bite-sized versions.

Recipe overview

Piragi is a traditional Latvian recipe that makes a perfect snack or appetizer for any occasion. These small, half-moon shaped pastries are filled with a delightful mixture of bacon and onion, delivering a savory taste that is sure to please. The process of making piragi involves preparing a yeast dough, letting it rise, and then filling it with the bacon and onion mixture. Each piragi is then sealed, brushed with egg for a beautiful golden finish, and baked until crisp. Although the process may seem lengthy, the delicious end result is well worth the effort. Whether you're a beginner or seasoned cook, this recipe will guide you through the steps of creating this delicious Latvian treat. Enjoy the process, and most importantly, enjoy the taste of your homemade piragi!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the amount used. Follow the instructions on the package for the appropriate substitution ratio.
Can I use whole wheat flour instead of white flour? Yes, you can use whole wheat flour in place of white flour. However, note that the texture and taste of the piragi may be slightly different.
Can I use a different type of meat for the filling? Absolutely! While the traditional filling is made with bacon, you can experiment with different types of meat such as ham, sausage, or even ground meat.
Can I make the dough in advance? Yes, you can prepare the dough in advance and refrigerate it overnight. Just make sure to let it come to room temperature before proceeding with rolling and filling.
Can I freeze the piragi? Yes, you can freeze the piragi after baking. Allow them to cool completely, then store them in an airtight container or freezer bag. They can be reheated in the oven or microwave when ready to serve.
Can I make mini-sized piragi? Certainly! If you prefer smaller piragi, you can divide the dough into smaller pieces and adjust the filling accordingly. Just keep an eye on the baking time, as smaller piragi may require less time in the oven.
Can I omit the caraway seeds? Yes, the caraway seeds are optional and can be omitted if you prefer. They add a subtle flavor, but the piragi will still be delicious without them.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix and knead the dough.
Saucepan - To heat the milk and butter for the dough.
Baking Sheet - A sheet pan to place the piragi for baking.
Parchment Paper - To line the baking sheet and prevent sticking.
Rolling Pin - Used to roll out the dough into circles.
Knife - To chop the bacon and onion for the filling.
Pan - To cook the bacon and onion for the filling.
Pastry Brush - To brush the egg wash on top of the piragi before baking.

Origin stories

Piragi, known as bacon and onion turnovers in English, are a beloved staple in Latvian cuisine. In its homeland, this hearty pastry is often associated with special occasions and celebrations such as weddings, birthdays, and most notably, the Winter Solstice festival. The festive season in Latvia is unimaginable without Piragi, as they are as important as the Christmas tree itself. A common tradition is to bake them by the hundreds, ensuring that every guest can eat their fill and even take some home. The name 'piragi' is often humorously translated as 'ear bread' due to its crescent shape resembling an ear.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.