Entree: Latvia – Speķa pīrāgi (Small yeasted savory rolls filled with smoked bacon and onion)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) whole milk, warm (about 100–110°F / 38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 2 tbsp (30 g) sugar
- 1 tsp (6 g) fine salt
- 1 large egg for the dough
- 3 tbsp (45 g) unsalted butter, melted and cooled, plus extra for brushing
- 8 oz (225 g) smoked bacon, diced
- 1 medium yellow onion, finely chopped
- 1/4 tsp (1 g) freshly ground black pepper
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash
- Optional: 1 tsp (1 g) dried marjoram or caraway seeds for the filling

Instructions

1. In a small bowl, combine warm milk, sugar and yeast. Stir and let sit 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together 2 cups (240 g) of the flour and salt. Add the yeast mixture, melted butter and 1 large egg; mix to form a soft dough. Gradually add remaining flour as needed to obtain a smooth, slightly tacky dough.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until elastic. Place in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Meanwhile, prepare the filling: sauté diced smoked bacon in a skillet over medium heat until fat renders and pieces are mostly crisp, about 6–8 minutes. Add chopped onion and cook until softened and golden, another 5–7 minutes. Drain off excess fat, season with pepper and optional marjoram, and let cool.
5. Punch down the dough and divide into 12–16 equal pieces (for 12 larger rolls or 16 smaller; about 50–65 g each). Roll each piece into a small oval on a floured surface.
6. Place about 1–2 tbsp (15–30 g) of the cooled bacon-onion filling in the center of each oval. Fold edges over to form a sealed log or crescent, pinching seams firmly to close.
7. Place assembled pīrāgi seam-side down on a baking sheet lined with parchment, spaced about 1 in (2.5 cm) apart. Cover and let rest 20–30 minutes until puffed.
8. Preheat oven to 375°F (190°C). Brush rolls with beaten egg wash and bake for 15–20 minutes until golden brown.
9. Remove from oven and brush with a little melted butter if desired. Serve warm or at room temperature.