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  Added: Oct 29, 2008  •  Visited (1090)  •  Print version Print this recipe (166)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Piragi
What You Need:
THE DOUGH
  • ½ cup milk
  • ¼ cup butter
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 package quick-rising yeast
  • 1 egg, lightly beaten
  • 2 cups all-purpose flour

    THE FILLING
  • ¼ pound bacon, coarsely chopped
  • ½ pound boneless pork butt, coarsely chopped
  • 1 medium yellow onion, peeled and coarsely chopped
  • Salt and freshly ground black pepper to taste

    THE GLAZE
  • 1 egg
  • 1 tablespoon water



  • How To Cook:
    THE DOUGH:
    1. In a small saucepan heat the milk, butter, salt, and sugar until the butter is melted and all is blended. Cool to warm, about 105°F.

    2. If you have a heavy electric mixer that will make bread, place the liquid mixture in the mixing bowl and proceed as follows. If you do not have such a mixer, simply do the rest by hand. Add the yeast to the warm liquid mixture and stir to dissolve. Mix in the egg.

    3. Add 1 cup of the flour to the warm liquid mixture and mix to form a smooth batter. Or stir the flour into the liquids with a wooden spoon.

    4. Cover the bowl and allow the sponge to rise for about ½ hour. Using a dough hook, knead in the remaining cup of flour until the mixture is very smooth. Or add the flour by hand and knead for about 5 minutes on a floured surface.

    5. Place the dough on a plastic counter and cover with a large bowl. Allow to rise until double in bulk, about 1 hour.

    THE FILLING:
    1. Heat a frying pan and add the bacon, pork, and onion. Saute over medium-high heat until the meat browns a bit and the onion is tender. Do not overcook. Drain in a colander until cooled to room temperature. Add salt and pepper to taste.

    2. Form the piragis by pulling some of the dough toward you and flattening it out a bit, a little at a time. It should be quite thin. Push it with your fingers until it is.

    3. Put 1½ teaspoons of the filling about 1 inch in from the edge of the flattened dough. Be very careful to not spread the oil from the filling around the edge of the dough, as it will prevent the dough from sealing.

    4. Fold the outer edge of the dough over the filling and press the edge a bit to seal it. Cut off the dumpling with the edge of a 3-inch-round water glass so that a crescent is formed. (See the illustration.)
    Latvian Piragi
    5. Pinch the edges a bit and place the piragi on a greased baking sheet. Be sure that you pinch each well or they will open during baking and "laugh at you" since they will seem to have their mouths open in great joy. Continue until all of the dough and filling are used. Don't keep kneading the dough, as it will get tough.

    THE GLAZE:
    1. Mix the egg and water well and brush the piragi with this.

    2. Let the piragi rise for about 15 minutes and then bake at 400°F for about 18 minutes, or until a lovely brown.

    To Make: about 2 dozen
    This recipe is also available in:
    Cuisine » Europe » Latvia
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Bacon
    Dish » Breakfast Dishes

     





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