Latvian Piragi

01Method

1. 1

   In a large bowl, combine half of the flour with the sugar, salt, and yeast. Work in the softened butter with a fork until the mixture has a coarse, crumbly texture. Pour in the warm water and beat at medium speed for 2 minutes.

2. 2

   Mix in the room-temperature eggs along with another portion of flour until a thick batter forms. Gradually incorporate the remaining flour in additions until the dough holds together.

3. 3

   Transfer the dough to a floured surface and knead until smooth and elastic, approximately 8 minutes. Drape a damp cloth over the dough and allow it to rest for 20 minutes. Punch it down, re-cover, and let it rise until doubled, 1 to 1½ hours.

4. 4

   While the dough rises, fry the bacon in a large skillet over medium-high heat, stirring now and then, until browned and crisp, 7–10 minutes. Transfer to a paper-towel-lined plate. Pour off all but about a tablespoon of the rendered fat.

5. 5

   Cook the diced onion in the reserved bacon fat over medium heat until softened, about 5 minutes, then take the pan off the heat. Combine the onion with the bacon, season with salt and pepper, and set aside until needed.

6. 6

   Heat the oven to 175 °C (350 °F). Grease two large baking sheets with cooking spray and place the beaten eggs in a small bowl.

7. 7

   Divide the dough into 3 portions, then cut each portion into roughly 12 pieces. Flatten each piece to pizza-dough thickness. Spoon a small amount of the bacon-onion filling into the center, brush the surrounding dough with egg wash, then fold and seal the edges over the filling. Arrange the piragi seam-side down on the prepared pans and brush the tops with egg wash.

8. 8

   Bake the first pan for 5 minutes, remove and apply another coat of egg wash, then return to the oven and bake until golden brown, about 20 more minutes.

9. 9

   Bake the remaining piragi using the same method.