Piragi

Name: Piragi
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 500 g strong white bread flour, plus extra for dusting; 250 ml whole milk, gently warmed to 38°C; 7 g sachet (2 tsp) instant dry yeast; 50 g caster sugar; 1 tsp fine sea salt; 70 g unsalted butter, melted and slightly cooled; 1 large egg, lightly beaten; 350 g smoked streaky bacon (or smoked speck), in small 5 mm dice; 1 large onion (about 180 g), very finely diced; 1 tbsp neutral oil (only if the bacon is very lean); 0.5 tsp freshly ground black pepper; Pinch of caraway seeds, lightly crushed (optional); 1 large egg yolk beaten with 1 tbsp milk, for glazing; Flaky sea salt, for sprinkling (optional)

Piragi are small crescent-shaped buns filled with smoked bacon and finely chopped onion, baked in leavened dough until golden. They are indispensable at Latvian celebrations, especially Jāņi — the midsummer solstice festival — when they are made by the dozen and shared generously. Their roots lie in the Baltic medieval tradition of small filled pastries. The filling is made with smoked bacon — rather than plain ham — diced fine with raw onion; a good mixture has a balanced fat-to-lean ratio. Piragi are served warm, often alongside beer or a glass of buttermilk. The smell of them baking announces every Latvian family gathering.

Total time1h 30m

Active time30m

Servings8

DifficultyMedium

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 8 servings

500 g strong white bread flour, plus extra for dusting
250 ml whole milk, gently warmed to 38°C
7 g sachet (2 tsp) instant dry yeast
50 g caster sugar
1 tsp fine sea salt
70 g unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
350 g smoked streaky bacon (or smoked speck), in small 5 mm dice
1 large onion (about 180 g), very finely diced
1 tbsp neutral oil (only if the bacon is very lean)
0.5 tsp freshly ground black pepper
Pinch of caraway seeds, lightly crushed (optional)
1 large egg yolk beaten with 1 tbsp milk, for glazing
Flaky sea salt, for sprinkling (optional)

How to make it

1Pour the warm milk into a large bowl, scatter the yeast and sugar over it, and stir lightly; let stand 5–10 minutes until foamy on the surface — this confirms the yeast is alive.
2Add the melted butter, beaten egg, and salt to the milk; pour in the flour and stir with a wooden spoon until a shaggy dough forms; tip onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and only slightly tacky to the touch.
3Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm spot for 1 hour to 1 hour 15 minutes, until doubled.
4Meanwhile, prepare the filling; cook the diced bacon in a dry frying pan over medium heat for 5–6 minutes, stirring often, until the fat has rendered and the edges just begin to colour but the bacon is not crisp; add the onion (and the oil if needed) and cook for another 4–5 minutes, until the onion is translucent but not browned; season with the pepper and caraway; cool completely.
5Knock back the risen dough and divide it into 24 equal pieces (about 35 g each); roll each piece into a smooth ball, then flatten with a rolling pin into an 8 cm oval, about 4 mm thick.
6Spoon 1 tsp of cold filling onto one half of each oval, fold the dough over to enclose, and pinch the edges firmly to seal; pull the sealed ends gently toward each other to form the classic crescent shape, with the seam facing down on the tray.
7Arrange the piragi on two parchment-lined trays, leaving 3 cm between them; cover lightly and let rise for another 20–25 minutes, until visibly puffy; meanwhile heat the oven to 220°C (425°F / fan 200°C).
8Brush the tops with the egg-yolk glaze, sprinkle with flaky salt if using, and bake for 12–15 minutes — they are ready when the tops are deep golden brown, the seams hold tight, and the bottoms sound hollow when tapped; cool on a rack for 5 minutes and serve warm.