Piragi (Bacon Rolls)
This recipe was kindly contributed by Valdis Dombrovskis, European Commission Vice- President for the Euro and Social Dialogue, also in charge of Financial Stability, Financial Services and Capital Markets Union
- 450-500 g flour
- 250 g milk or water
- 25 g yeast
- 75 g margarine
- 25 g sugar
- 5 g salt
- 1 egg
- 350 g smoked streaky bacon
- 50 g onion
- ground pepper
Prepare the dough without a starter. After it has risen, divide into 30-35 g pieces, roll into round balls and leave to rise for 10-15 mins. Press each piece flat, place bacon filling (see instructions below) in the centre, press together the edges of the dough above or at the side of the filling. Roll with both hands to even out the filling; make the shape long with slender ends and bent into a half-moon. Place on a greased baking tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter once removed from the oven.
To make the bacon filling, cut the rind off the bacon and cube. Dice the onion and sauté with the bacon (only shortly, so that the fat does not run off ), add pepper and mix well. If the bacon is already smoked there is no need to fry, just prepare the filling without onion
Prepare the dough without a starter. After it has risen, divide into 30-35 g pieces, roll into round balls and leave to rise for 10-15 mins.
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