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Bread recipe - Latvian Traditional Piragi - Bacon and Onion Bread Rolls
This blog post features a reader's favourite: A homemade recipe that's been handed down generations of Latvian family members over decades, this particular piragi recipe has evolved from the traditional bacon and onion bitesize rolls to include vegetarian and vegan filling options.
Traditionally it's bacon and onion, but you can substitute fillings to suit your diet - which is your favourite?
If you have an idea for our next blog recipe - sweet or savoury - we'd love to hear from you. Send us your baking and cooking ideas via our contact form.
A very cheap and versatile dish to use up the contents of your pantry/cupboard. This blog details how to bake bread rolls with the inside stuffed with a choice of filling.
160ml of warm milk and water mix, (with 2 teaspoons of sugar to feed the fresh yeast - with dry yeast just sprinkle into the flour)
6/8 rashers of smoked bacon
1 large onion (red or white)
Sprinkle of salt and a large amount of pepper (ground black and/or white)
First, light your oven and adjust the setting to the lowest heat to pre warm.
Fresh yeast: Crumble in fresh yeast into 160 ml of warm milk/water/sugar mix. Allow to float to the surface for 5 minutes and add to flour. Dried yeast: Mix in flour and water/milk combo Once the dough is made, knead for 5 mins, adjust consistency so the dough cleans the bowl, not too wet, not too floury.
Pop back in the bowl in the oven on minimum heat or turned off, covered with a cotton tea towel for 40 mins or so. The dough needs to have heat to double in size.
Whilst you are waiting, cut the raw bacon into tiny tiny pieces, either with scissors, or with a sharp butchers knife. I mean tiny. Chop your onion into tiny tiny pieces.
In a frying pan, fry the bacon pieces with a bit of spray oil. After 4-5 mins, add the onions for 2-3 mins. Undercooking the onions are fine, you are aiming for a 'bite' in the finished product. Add plenty and lots of it, pepper of your choice.
Once the dough has risen, DO NOT knock the air out.
Handle with care with a knife and slice the dough. Take a small bitesize portion. With a teaspoon, fold in the bacon/onion/pepper mix, and pinch the underside to seal.
Mould the bread into a crescent shape as illustrated by Nina Payne.
Pop onto a greased baking tray. Below you can see I've added finely chopped red jalapenos to the dough of some piragis.
Set the oven gas mark 7, 250 degrees gas, and have a timer set for 12 minutes. Check after 12 minutes, for large Piragis 15 minutes may be better, for small bitesize Piragis, 12 minutes will be fine.
I use a microwave on 20 seconds with butter in a mug at this point. Grab a pastry brush and dip in the molten butter and brush all over. If you don't have a pastry brush, foil, or greaseproof paper dipped in molten butter is equally as good.
Once out of the oven and brushed, each Piragi should be closely guarded, because when they are hot out of the oven, you will suddenly find you will be overwhelmed by a crowd of people eager to munch.
Store in an airproof box in a kitchen towel or greaseproof paper. Fresh piragis are good for 72 hours (if they last that long).
Warm in oven for 10mins Gas 4, or microwave for 40 seconds if you're in a hurry for a delicious hot snack on the go. Ideal for brightening up commuting to and from work, or equally as cool cold to include in a picnic/packed lunch.
There are many pineapple cooking ideas on the internet, perhaps you have a family recipe for Pineapple Upside Down Cake?
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