Piragi

[Halex]

Ingredients
580g bread flour
80g  butter plus oil,  100g all up
1tspn salt
10g sugar
380g milk
2.5 tspn yeast
400g bacon,
1 onion
salt & pepper, season well
can use caramelised onion

Method

Chop onion & bacon 5 seconds speed 5 set aside

Add Milk, sugar, salt & yeast to TM
Temp 37, speed 1, 3 mins
Add flour & bread improver if using (did not use this time)
Add melted butter & oil
Mix speed 4 10 sec
Knead 4mins
Leave for 1 hour

Roll out, 2inch circles, fill & roll
Makes approx 50

Oven, 210 6 mins
230 1 min each side, turn over.

These are very yummy, enjoyed by all

[Kimmyh]

Thanks Hally. Looking forward to trying your recipe.

[cookie1]

Hally my SIL actually made her yeast dough and then put a little mince in the centre I think. I will have to see if she still has the recipe.

[Itsnotartitsdinner]

Must try at some stage

[Kimmyh]

Made for lunch today and they are lovely. I warmed the butter with the milk. It didn't say what to do with it. I also sautéed the onion and bacon in a little oil, drained and mixed with some grated cheese when cool. I cooked mine at 210c for ten minutes and they didn't need to be turned over. Next time I think I will glaze them with some egg wash to get a better color. Thanks Hally, we all loved them and there are plenty of leftovers for school lunches tomorrow.

[Halex]

Fantastic Kimmy have added when you add butter.

The melted butter goes in with the flour.

There is no need to cook bacon or onion, just add raw.

I also brushed mine with a milk/egg wash.

[Bedlam]

Good when hosting lts Hally, they do sound similar to my sil recipe.

[cookie1]

Yours look tasty too Kimmy.

[astarra]

Oooh the possibilities.....
Definitely trying these. 


Pretty sure I know 1 big boy who will love these along with his 4 daughters.....

[Halex]

Yes, I think lots of different fillings would work

[peterd647]

My grandmother puts the egg yolk in when making the dough and saves the egg white for brushing the outside. I'm going to try her recipe in the Thermie this Christmas. Can't wait.

[cookie1]

That sounds a good idea.

[peterd647]

This is how mine turned out with the egg white brush. They were very delicious. Also added more butter (200g total) to match my Latvian grandma's recipe. Cooked at 220 degrees without turning over for 12 minutes (seam side down). Important tips my grandma - once rolled, lay with a tea towel over and let prove a second time. Also said was to lay on baking paper after they were cooked with a tea towel on top to soften the dough. Huge hit! Minced up a few garlic cloves with the onion too. Used about 600g of rindless bacon and fried it up beforehand. Same with the onion and garlic (not caramelised though). My grandma said you need to use streaky bacon for the fat, but everyone said my 'healthier' filling was better. They preferred my grandma's dough but she used to put 4 tablespoons of sugar in these, but I kept it at 10g. I thought the bread was better not being so sweet, but sugar improves taste for many people. My grandma thought they were too salty, but I think that was due to the limit of sugar. Maybe use less salt next time as bacon should have enough salt.

[Cornish Cream]

Your Piragi look delicious Peter.

[judydawn]

They look lovely Peter, I love how Grandma told you exactly what she thought LOL. Deep down though she must have been very proud of your efforts.