Better With Bacon – Bacon Rolls (Pierags)…
Been awhile since a new, interesting recipe has come across my computer screen. Found this one today that hits our categories – simple, quick, tasty, and bacony! It’s a simply delicious Latvian treat called Pierags (or bacon rolls).
Recipe after the jump…
Some measurements in metric…this recipe IS from across the pond
- 8 cups cake flour
- ¾ litre full-cream milk
- 250g butter
- 2 tsp salt
- 1 tsp sugar
- 2 packets instant yeast
- 1 large onion, finely chopped
- 1kg bacon, finely chopped
- Black pepper
- 2 eggs, lightly beaten for glazing
- Start off by preparing the filling. Combine the onion with a little oil and microwave for two to three minutes to remove the sharp taste. Mix the bacon, onion and freshly ground black pepper. Set aside.
- Sift the flour in a large bowl and add the salt, sugar and yeast.
- Warm the milk and add the butter so it melts in the milk.
- Add milk-and-butter mixture to flour and knead until the mixture starts to come off your hands.
- Sprinkle some extra flour over the dough. Cover with a clean cloth and put in a warm place, well covered and allow to rise for 45 to 60 minutes.
- Make a salami-sized sausage of a quarter of the dough at a time, by rolling on a floured board.
- Cut rounds of approximately 3cm and flatten a round on a floured board. (If the dough is too thin, it will burst open, exposing the filling during baking.)
- Put one heaped teaspoon of the bacon mix in the middle. Fold over the ends and pinch the edges closed. Form into a crescent shape.
- Arrange the pierags on a greased baking tray. Brush with beaten egg.
- Press the tines of a fork into the top of the pierag about five times (so steam an escape).
- Bake at 220°C for 15 to 20 minutes, until the pierags are golden brown.
(Makes about 60)
recipe by Ilze Swart, via Times Live
Originally posted 2011-03-28 22:33:02.