Lativian Bacon Rolls (Pīrāgi)

Ingredients:

450-500 g (17.5 oz) flour

250 g (8.75 oz) milk or water

25 g (0.875 oz) yeast

75 g (2.625 oz) margarine

25 g (0.875 oz) sugar

5 g (0.175 oz) salt

1 egg

Filling: 350 g (12.25 oz) smoked streaky bacon

50 g (1.75 oz) onion, ground pepper

Cooking Instructions:

Prepare dough without a starter (see above). After dough has risen, divide into 30-35g (1.05 - 1.225oz) pieces, roll into round balls and leave on a pastry board for 10-15 minutes to rise. Press each piece flat, place bacon filling in the centre, press together edges of dough above or at the side of filling. Roll with both hands to even out filling; make the shape long with slender ends and bent into a half-moon. Place on a greased baking tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter once removed from the oven. Bacon filling: Cut rind off bacon. Dice bacon and onion and sauté (sauté only for a short period, so that fat does not run off), add pepper and mix well.

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