Pīrāgi -Traditional-Authentic Latvian Bacon Roll Recipe
Are you ready to embark on an exciting culinary journey, combining the warmth and familiarity of traditional comfort food with the unique flavors of Latvian culture? Then you’ve come to the right place. I am sharing my all time favorite food- seriously! —Latvian Piragi!
This simple but delicious combination of bacon, onion, bacon and spices wrapped in warm fresh roll is sure to tantalize your taste buds and give you a delightful insight into Latvia’s rich history for any occasion. So let’s start off our adventure by discovering some interesting facts about this beloved delicacy!
First, don’t get piragi confused with pirogi OR or Russain pirojki, or pirozhiki. However you wanna spell it… Are stuffed with simple meat and rice mixture and fried till golden brown. This is not a Latvian Piragi.
I Grew Up Baking Latvian Piragi
I grew up baking Latvian piragi with my mother. The traditional Latvian bacon buns go way back where my Latvian grandmother handmade piragi with my mother. Piragi is our Latvian family tradition stems from the fact that Latvians have been making piragi for centuries especially for special occasions such as the summer solstice and the holidays. The recipe I am sharing is an authentic recipe that has been passed down from one generation to the next.
What is a Latvian Piragi?
Piragi dough bun is filled with bacon, ham, and onion. Cardamon is added to the dough. What, you may wonder why cardamom? Isn’t that a spice from India? Why would Latvians use it in their food? Simple: a long time ago, as the Balts established trade routes to Byzantium (now Istanbul) to trade local amber, they became fond of the spice and took it back home, where it’s been a pastry mainstay ever since. Now, why cardamom specifically? I don’t know…
To learn more about Latvia, you will enjoy this article: 40 facts about Latvia- that will surprise you.
Addicting Mouth Watering Bacon Bun
Piragi are traditionally made in large batches for special occasions. I always freeze a good portion because they can be warmed up quickly in the oven or microwave.
Making these addicting bite size savory crescent shape treats take time to make. The filling is often prepared the day before and kept refrigerated, and the dough is made the next day when the piragi are baked. The filling needs to be very finely diced, and the dough needs to be given a couple of hours to fully rise.
The shaping of the piragi is a skill, and time and patience are required. Making piragi is often a family activity as so many are made at the same time, a couple of people will prepare the filling while someone else makes the dough. Shaping the piragi is something that everyone can be involved in, and at times can get quite competitive- who can made the perfect piragi!
Latvian piragi are an absolute treat for any food lover out there!
What kitchen supplies you need:
-
Two or three baking sheet
-
A good dough mixer- I use a kitchenAid
-
Greased pan-baking sheet (cookie sheet)
-
A large clean working surface to roll the dough- lightly floured surface
-
Clean cloth towel to place over dough
-
Warm place for the dough to rise
-
Roller or you can roll out with your hands
- Two sauce pans
If you like recipes with bacon, check this recipe out.
Pīrāgi -Traditional-Authentic Latvian Bacon Roll Recipe
Addicting Mouth Watering Bacon Bun
Piragi are traditionally made in large batches for special occasions. I always freeze a good portion because they can be warmed up quickly in the oven or microwave.
Making these addicting bite size savory crescent shape morsals take time to make. The filling is often prepared the day before and kept refrigerated, and the dough is made the next day when the piragi are baked.
The filling needs to be very finely diced, and the dough needs to be given a couple of hours to fully rise.Piragi are traditionally made in large batches for special occasions. I always freeze a good portion because they can be warmed up quickly in the oven or microwave.
Making these addicting bite size savory crescent shape bacon buns take time to make. The filling is often prepared the day before and kept refrigerated, and the dough is made the next day when the piragi is baked. The filling needs to be very finely diced, and the dough needs to be given a couple of hours to fully rise.
The shaping of the piragi is a skill, and time and patience are required. Making piragi is often a family activity as so many are made at the same time. A couple of people will prepare the filling while someone else makes the dough. Shaping the piragi is something that everyone can be involved in, and at times can get quite competitive- who can make the perfect piragi!
Latvian piragi is an absolute treat for any food lover out there! Whether you prefer the sweet version filled with seasonal fruits or the savory option packed full of meaty goodness is entirely up to you—either way, these delicious pastries will always hit the spot!
The dough (getting this right decides the success of your piragi...no pressure!):
Ingredients
- How to Make The Dough:
- 2 Cups 2 % milk
- 1 cube of butter
- 1/4 Cup Crisco
- 1 Tbsp olive oil
- 1 tsp salt
- 1.4 cup sugar
- 1 tsp cardamom
- 2 Tbsp yeast
- 1 tsp sugar
- 1/3 cup warm water
- 1 egg
- 5 cups of flour
- 1 Tbsp Olive Oil
- Meat Filling:
- 350 grams bacon rashes diced finely (I like to use thick cut bacon)
- 2 brown onions finely diced
- 1/2 pound smoked ham
- Ground pepper to taste
Instructions
How To Make The Dough:
In a small saucepan heat the milk to warm
In a separate saucepan, heat butter, Crisco, and 1 Tbsp olive oil until everything is melted. Then add 1/4 cup sugar and salt to mixture.
Transfer all ingredients above to a KitchenAid mixing bowl. . Add cardamom to mix.
In a medium bowl, combine yeast, 1 tsp sugar and warm water. and gently mix. Allow this mixture to poof-up for at least 10 minutes.
Now add 2 1/2 cups of flour to mixing bowl and mix on low speed. Add yeast mixture into mixing bowl until well blended.
Cover with a towel and allow to rise for at least 1/2 hour. Keep in a warm place. After the mixture rises you are ready to add more ingredients.
Add remaining flour, egg, olive oil knead well or use dough hook. You might need to add a little more flour and knead until the dough no longer sticks to your fingers. Place the dough in a bowl and place a clean tea towel over the bowl and let it rise for an hour.
Bacon Mixture:
To make the filling: Dice the bacon and onions. Saute the onions in saucepan. In a seperate pan, cook the bacon then add the small ham pieces. After it’s good and hot, add the onion. Stir often and cook until the onions are nearly caramelized.
Drain in a colander. Dice the ham and stir it into the bacon/onion mixture, then refrigerate.
Buns (pīrāgi)
- Once the dough has risen, punch it down. Preheat oven to 400F/200C. Prepare a floured surface for making the pīrāgi. Take meat filling out of fridge. Mix all the glaze ingredients.
- Cut off a large piece of the dough. On a floured surface, roll it into a rope about 1½ inch (4cm) in diameter. Cut it into segments of about 1½ inch thick.
- Flatten each segment into a small circle. You can either roll and cut the circles but I find it is easier to flatten by hand.
- Put a teaspoonful of the filling in the top half. Fold the dough over to the bottom part and seal by pinching the edges together.
- Place the finished buns, seams underneath, on a baking sheet lined with parchment paper.
- Let rise in a warm place, until the buns are almost doubled in volume, about 30 minutes. Brush them with the glaze.
- Bake in the preheated oven for about 15 minute or until golden brown.
- Let cool 15 minutes before serving.
Notes
The shaping of the piragi is a skill, and time and patience are required. Making piragi is often a family activity as so many are made at the same time, a couple of people will prepare the filling while someone else makes the dough. Shaping the piragi is something that everyone can be involved in, and at times can get quite competitive- who can made the perfect piragi!
Latvian piragi are an absolute treat for any food lover out there!
What kitchen supplies you need:
- Two or three baking sheet
- A good dough mixer- I use a kitchenAid
- Greased pan-baking sheet (cookie sheet)
- A large clean working surface to roll the dough- lightly floured surface
- Clean cloth towel to place over dough
- Warm place for the dough to rise
- Roller or you can roll out with your hands
- Two sauce pans
The shaping of the piragi is a skill, and time and patience are required. Making piragi is often a family activity as so many are made at the same time. A couple of people will prepare the filling while someone else makes the dough. Shaping the piragi is something that everyone can be involved in, and at times can get quite competitive- who can make the perfect piragi!
Latvian piragi is an absolute treat for any food lover out there! Whether you prefer the sweet version filled with seasonal fruits or the savory option packed full of meaty goodness is entirely up to you—either way, these delicious pastries will always hit the spot!
