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.