Good evening, Raffies!
Today we are going to Latvia and enjoying some traditional pies. I have good memories of this lovely country and its delightful people.
Pīrāgi is a traditional treat that is served to celebrations. So, we decided to celebrate the lovely summery weather and the shining sun today.
As for the recipe, I followed the lovely Liva on Latvian Eats, who explained the procedure in detail. As for the pies, they were amazing and I even drank some of my Riga Black Balsam, which I have been hoarding jealously. I guess it is time to pay another visit to Latvia 🙂
For the dough
500 g flour
250 ml milk
65 ml cream
50 g sugar
65 g butter
2 tsp dry yeast
65 g sour cream
1 egg, whisked
For the filling
250 g bacon, cubed
1 onion, minced
1 egg to brush
In a pot, mix the milk, the cream, the butter and the sugar. Heat for a few minutes. It should feel warm, but not hot upon touching. Do not bring to a boil!
In a bowl, mix the milk/cream with yeast, flour, egg, one or two spoons of salt and work until you have a nice and smooth dough. Cover it with a towel and leave to rest for one or two hours.
In a bowl, mix the bacon and the onion, add some freshly ground pepper.
On a floured surface, quarter the dough and roll it out to 5 mm. Using a glass, cut out round shapes. Put about 1 tsp of filling in the circles and close them by folding them into half moons. Continue with the remaining dough. Brush the finished pīrāgs with some egg.
Bake at 180º C for 15 minutes until golden brown.
If you would like to, you can make pīrāgs with sauerkraut or mushrooms, too.