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…

PIERAGS

Some measurements in metric…this recipe IS from across the pond

Ingredients:

Roll:

• 8 cups cake flour
• ¾ litre full-cream milk
• 250g butter
• 2 tsp salt
• 1 tsp sugar
• 2 packets instant yeast

Filling:

• 1 large onion, finely chopped
• Oil
• 1kg bacon, finely chopped
• Black pepper
• 2 eggs, lightly beaten for glazing

Directions:

1. 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.
2. Sift the flour in a large bowl and add the salt, sugar and yeast.
3. Warm the milk and add the butter so it melts in the milk.
4. Add milk-and-butter mixture to flour and knead until the mixture starts to come off your hands.
5. 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.
6. Make a salami-sized sausage of a quarter of the dough at a time, by rolling on a floured board.
7. 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.)
8. 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.
9. Arrange the pierags on a greased baking tray. Brush with beaten egg.
10. Press the tines of a fork into the top of the pierag about five times (so steam an escape).
11. 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.