Piragi
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2sticks margarine
- 1cup water
- 3tablespoons sugar
- ½teaspoon salt
- 4 to 5cups flour
- 2packages dry yeast
- ½cup warm water
- 11-pound package of bacon
- 2 or 3medium onions
- Freshly ground pepper to taste
- 1egg
Nutritional analysis per serving (50 servings)
120 calories; 7 grams fat; 2 grams saturated fat; 1 gram trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Melt the margarine in a large pot. Add 1 cup of water, 2½ tablespoons of sugar, salt and 1 cup of flour.
- Step 3
In a small bowl, dissolve the yeast in ½ cup of warm water with ½ tablespoon sugar and 1 teaspoon flour. Set aside in a warm place for 5 minutes.
- Step 4
Add the yeast to the pot, and add enough flour until the dough no longer sticks to the hands or pot. Knead a short time. Cover with a napkin, and set aside in a warm place to rise for 2 to 3 hours.
- Step 5
Mince the bacon and onions, and add pepper.
- Step 6
When the dough has risen, pinch off small pieces the size of Ping-Pong balls, and then stretch them out into a sausage shape about an inch long. Pat each piece flat, put a heaping tablespoon of the bacon-onion mixture in the center, and close the dough tight with the fingertips. Place on a greased cookie sheet.
- Step 7
Lightly beat the egg, and brush the piragi.
- Step 8
Bake at 450 degrees for about 20 minutes or until browned.
- Step 9
Let cool on a rack.
- These can be refrigerated for up to a week and reheated in the oven. Or they may be frozen.
Private Notes
Comments
My family is Latvian and while bacon is the classic filing we have vegetarians in the family and make this with sautéed mushrooms and onions as the filling.