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Latvian Piragi (Bacon Rolls)

Tammy LeMesurier

For Snack / Other


Published on

90 minutes to prepare and 12-15 minutes to cook

Serves lots of people


These are a traditional recipe from my mother's homeland Latvia. They can be time consuming to make, but oh so worth every second. Our family tradition is to make them every year at Christmas. They are wonderful heated and dipped in sour cream.



1/2 cup warm water
2 tsp sugar
2 envelopes dry yeast - In small bowl, mix sugar with water - sprinkle yeast on top. Set aside 10 minutes.

2 cups Milk
1/2 cup Oil
2 tbsp sugar
2 tsp salt
2 eggs - beaten
1/2 cup sour cream
6 cups flour


2 pounds lean Bacon - chopped fine
2 medium white onions - chopped fine
3 tsp minced garlic
salt and pepper to taste



Scald the milk and pour into a Large bowl.
Add oil, sugar and salt and stir.
Mix beaten eggs with sour cream.
When the milk is cooled to luke warm, add egg mixture, yeast mixture and 2 cups of flour.
Beat thoroughly.
Add another cup of flour, mix well.
Add almost all of the rest of the flour, turn out onto floured board and knead for about 10 minutes.
Place dough into a well greased bowl and cover with plastic wrap for 1 1/2 hours.


In a hot pan, stirfry bacon, onions and garlic quickly for 5 minutes. Add salt and pepper to taste.
Cool quickly in refrigerator.


Punch down dough and cut in half.
Roll each half out into a large rectangle.
Cut each rectangle into 40 squares.
Put 1 tsp filling in each square and pinch closed.

Brush with egg wash and pierce top to allow steam to escape.

Bake at 400 F for 12 - 15 minutes

* This dough is very sensitive and will become tough if cut outs are used and scraps re- rolled. Hence why I cut only once per batch.

If you run out of filling, use pie filling or cinnamon sugar for excess and bake for a sweet snack or roll into twists and sprinkle caraway seeds on top after egg wash for a true Latvian snack!



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