Piragi
Source of Recipe
my sister Lucija who got it from our mother
Filling - can be prepared the day before.
10 bacon rashers
2 onions
nutmeg
pepper
dice the onions and bacon. saute the bacon until the fat
runs out of it. add the onions and continue to saute until
the onions are translucent. do not allow to brown. add
nutmeg and pepper to taste. mix well. take off heat and
cool.
Dough
2 cups milk
125g butter
1 tbsp sugar
3/4 - 1 tbsp dried yeast
1 tbsp olive oil
approx 7 cups plain flour
heat 1 cup of milk until nearly boiling. pour over the
butter and sugar. when butter has melted, add rest of milk,
also oil. temperature of milk mixture should be tepid.
allow to cool if necessary. add 3-3.5 cups of flour and the
yeast. mix well with a wooden spoon until smooth. leave
until bubbles appear (20-30 mins) then add rest of flour
1/2 cup at a time, kneading it in well by hand. when all
the flour has been added, keep on kneading until dough comes
away from your hand. cover with a clean dampened tea-towel
and leave to prove in a warmish (careful! not too warm)
place away from draughts. when dough has doubled in size
(can take 1-2 hours) it is ready for use.
divide dough into four. roll out each "blob" to a thickness
of 1/2cm or slightly less. press out rounds with a cutter.
put a teaspoon of bacon mixture in the middle of each round,
fold over and pinch-close. arrange on a baking tray with
seam on the bottom (hidden)
leave to prove for about 10 min. glaze with egg beaten with
a little milk, then bake in 350'f/180'c oven until golden.
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