Hello ladies and gents tdy is sunday and thats for you foodies out there i hope you enjoy this meal because im sure you will
Latvian cuisine has been influenced by other countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes,wheat, barley, cabbage, onions, eggs and pork. The Latvian cuisine is markedly seasonal - due to pronounced four seasons in the climate of Latvia, each time of the year has its own distinctive products, tastes and flavors. Latvian food is generally quite fatty, and uses few spices.
Ingredients
3/4 cup milk
1/4 Cup butter softened
2 tsp salt
2 tablespoons of sugar
1 envelope dry yeast
1/4 warm water
2 egg beaten
3 cups of flour
1 lb bacon (as lean as you can fine it) diced very fine.
1/2 medium onion chopped fine
salt and pepper
How to make it
Heat milk to almost boiling, Remove from heat and add butter, then add the salt. Allow to cool and add sugar.
In a small bowl. Prepare dry yeast in warm water. Add to mixture
Add 1 beaten egg to mixture then add flour one cup at a time
Dough will be stiff but sticky. When it begins to leave the sides of the bowl, turn it out onto a lightly floured pastry board. Work enough flour into the dough so that it does not stick to hands or board. Knead for about 5 -10 mins. Cover bowl with tea towels or plastic sheet and leave in a warm place to double in side (about 1 1/2 hours)
In a hot fry pan, Fry the bacon quickly for about 5 mins without letting it crisp or letting the fat separate.
Remove the fat the does separate and discard.
Season Fried bacon with salt and pepper . Remove to bowl and cool in refrigerator. In the same pan fry onions until they are almost clear, but again without letting it crisp. Mix in bowl with bacon.
There are then two ways of rolling out the dough:::: METHOD ONE: Split the dough into two portions and roll each into 20" long strand. cut each into1" portions. This will give you 40 pieces. OR METHOD TWO: Take a piece of dough off that looks 1" cubed, don't measure it, just guess and you will be right every time. :)
With your hands briefly roll, then flatten into a pattie-large enough to put a teaspoon of filling into the middle. fold edges over, then pinch closely together. Place on greased or non stick cookie sheet, Pinching the seam under. Bend the rolls slightly into a crescent Shape if you prefer. ( its important to try not get fat from filling on the edges of the dough as the seams will pop open when baked and your piragi will be "Smiling at you"
brush tops with a beaten egg (for shine) and bake in a preheated oven at 400*F for about 12- 15 mins until golden light brown.
I hope you enjoy this post if so tell your friends and as always have a chilled day from the viking
Latvian cuisine has been influenced by other countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes,wheat, barley, cabbage, onions, eggs and pork. The Latvian cuisine is markedly seasonal - due to pronounced four seasons in the climate of Latvia, each time of the year has its own distinctive products, tastes and flavors. Latvian food is generally quite fatty, and uses few spices.
Ingredients3/4 cup milk
1/4 Cup butter softened
2 tsp salt
2 tablespoons of sugar
1 envelope dry yeast
1/4 warm water
2 egg beaten
3 cups of flour
1 lb bacon (as lean as you can fine it) diced very fine.
1/2 medium onion chopped fine
salt and pepper
How to make it
Heat milk to almost boiling, Remove from heat and add butter, then add the salt. Allow to cool and add sugar.
In a small bowl. Prepare dry yeast in warm water. Add to mixture
Add 1 beaten egg to mixture then add flour one cup at a time
Dough will be stiff but sticky. When it begins to leave the sides of the bowl, turn it out onto a lightly floured pastry board. Work enough flour into the dough so that it does not stick to hands or board. Knead for about 5 -10 mins. Cover bowl with tea towels or plastic sheet and leave in a warm place to double in side (about 1 1/2 hours)
In a hot fry pan, Fry the bacon quickly for about 5 mins without letting it crisp or letting the fat separate.
Remove the fat the does separate and discard.
Season Fried bacon with salt and pepper . Remove to bowl and cool in refrigerator. In the same pan fry onions until they are almost clear, but again without letting it crisp. Mix in bowl with bacon.
There are then two ways of rolling out the dough:::: METHOD ONE: Split the dough into two portions and roll each into 20" long strand. cut each into1" portions. This will give you 40 pieces. OR METHOD TWO: Take a piece of dough off that looks 1" cubed, don't measure it, just guess and you will be right every time. :)
With your hands briefly roll, then flatten into a pattie-large enough to put a teaspoon of filling into the middle. fold edges over, then pinch closely together. Place on greased or non stick cookie sheet, Pinching the seam under. Bend the rolls slightly into a crescent Shape if you prefer. ( its important to try not get fat from filling on the edges of the dough as the seams will pop open when baked and your piragi will be "Smiling at you"
brush tops with a beaten egg (for shine) and bake in a preheated oven at 400*F for about 12- 15 mins until golden light brown.
I hope you enjoy this post if so tell your friends and as always have a chilled day from the viking
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