By Sara McCleary Updated - This post may contain affiliate links
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Piragi are traditional Latvian bacon buns. Filled with sautéed onion and bacon. Made by my grandmother, myself, and now my son. This recipe is a family tradition.
I thought it only appropriate that my 200th post on Belly Rumbles is one about a food that is close to my heart. Close due to happy memories, the deliciousness and the fact it is a family recipe.
A recipe that is passed down the generations in all households of Latvian descent. Even today Josh whipped up two batches of piragi to share amongst his friends tomorrow as they partake in their gaming marathon.
It does make this mother proud that he does an amazing job and that his rolling of these little buns has almost reached my standard.
One of my earliest food memories was standing in my great grandmother's kitchen in Merrylands, Sydney. My grandmother and great aunt would also be present. It would have been school holidays, a day or two before Christmas Eve. grandma would have been babysitting me while Mum and Dad were at work.
The kitchen would be full of glorious cooking smells, traditional delights being prepared for the family's Christmas Eve feast. The table that dominated the tiny kitchen, would be covered with flour and piles of dough. Nimble fingers shaped buns filled with bacon and onion perfectly. I was witnessing a piragis production line, to which I was welcomed to join with open arms.
Piragi are a Latvian tradition. Probably the most well know traditional Latvian food. Small torpedo shaped buns filled with a bacon mixture. Simple, but ever so delicious and smell incredible when baking. What seemed like hundreds would be made from that kitchen in the lead up to Christmas Eve.
When the extended family was all together on Christmas eve, the piragi would disappear quicker than could be passed around. Hungrily devoured by all. There would be bags frozen to be given to family members to take home with them. After a late night of celebrations the take home piragi then became an easy and traditional Christmas Day breakfast.
When my grandmother passed away, there wasn't a recipe in her handwritten cookbook for these. Like a good Latvian girl I was supposed to have paid attention, and instinctively have known how to make these addictive buns. Of course I didn't, and as Dad was a male he was never taught and no help.
Through memory, trial and error, I eventually recreated my family's recipe. Even though Josh is now a master at making and shaping piragi, the recipe is written down for future generations.
Really hope you enjoy these tasty little buns of bacon as much as my family do. Is there a traditional recipe that has been passed down through the generations in your family? If there is I would love to hear about it.
Sara xxx
Printable Recipe
Piragi - Latvian Bacon Buns
Recipe Author: Sara McCleary
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.
Original Recipe makes 40 buns
Big Batch filling and Sour Cream Dough Recipe makes 75 buns
4.89 from 17 votes
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Prep Time 1 hour hr 30 minutes mins
Cook Time 45 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Savoury Baking
Cuisine Latvian
Servings 40
Calories 57 kcal
Ingredients
Original Recipe Filling
- 350 grams (12.35oz) bacon rashes | finely diced
- 2 brown onions | finely diced
- Ground pepper to taste
- pinch of salt | if needed
Original Recipe Dough
- 60 ml water
- 190 ml milk
- 60 grams unsalted butter
- 1 tablespoons caster sugar, superfine sugar
- 1 egg | beaten
- 2 teaspoons dry instant yeast | 1 x 7g sachet
- 440 grams (3 ½ cups) plain flour
- 2 teaspoons salt
Big Batch Filling
- 1.5 Kg (3.3lb) bacon rashers | finely diced
- 5 onions | finely diced
- ground pepper to taste
- pinch of salt | if needed
Rich Sour Cream Dough (halve recipe if making original recipe filling)
- 500 ml (2 cups) milk
- 125 grams butter
- 125 grams (½ cup) sour cream
- 2 tablespoons sugar
- 1 egg | beaten
- 1 Kg (6 ¾ cups) plain flour | plus extra if dough is too sticky
- 4 teaspoons dry instant yeast | 2 x 7g sachets
- 2 teaspoons salt
Egg Wash
- 1-2 egg yolks |1 for small batch, 2 for large batch
- 20 ml (1 tablespoon) olive oil | reduce oil to ½ tablespoon for small batch
Instructions
Bacon Onion Filling (original & big batch)
Place bacon in a heavy non stick pan and sauté over medium low heat until the bacon fat starts to render (melt). Add onions and continue to cook until the onions are translucent, and the liquid released from the bacon has evaporated.
There shouldn't be any noticeable liquid when you move your spoon/spatula through the bacon mixture (there will be a little)
Once the bacon and onion mixture has finished cooking, taste it and season with pepper and salt as necessary.
You may not need to add salt if the bacon is rather salty. Alwasy check when cooking has finished.
Leave this mixture to cool completely while you are making the dough.
I make the bacon onion mix the day before and leave it in the fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
Original & Rich Sour Cream Dough
In a small saucepan add milk, water, butter, and sugar. Warm over low heat until the butter has melted and the sugar has dissolved into the milk. Do not bring to the boil.
Rich Sour Cream Dough: Same as above, but omit the water and add the sour cream. Sour cream and butter should both melt and combine with the milk.
When the milk mixture has cooled to lukewarm whisk through a beaten egg.
Place flour, yeast, and salt in a large bowl. Add milk mixture, and stir to bring the ingredients together.
KNEADING BY HAND: Turn the dough out on to a lightly floured surface and knead until dough is smooth and elastic, around 5 - 10 minutes.
KNEADING BY ELECTRIC MIXER: Using a dough hook knead dough until it becomes smooth and elastic. Use the kneading setting on your mixer, or slow speed.
If the dough is too sticky add a little more flour. The dough should not stick to your hands or bowl.
Place dough into a clean lightly oiled bowl and cover. Leave the dough to rise, around 1½ hours or until doubled in size.
To Fill & Shape Piragi
Once the dough is ready, preheat the oven 180? (360?). Line 2 baking trays.
Pull off a walnut size piece of dough from the dough. Work the dough piece into a ball in your hand then tease it out to a circle.
Place a teaspoon of the bacon mixture in the middle of the dough circle, and bring the edges of the dough together.
Pinch the edges together with your fingers sealing the bun well. Shape into a torpedo or more traditional crescent shape and place on a prepared baking tray.
Repeat with the remainder of the dough and bacon mixture.
Leave 3cm / ¾ inch between each piragi.
Mix egg yolks and olive oil together to make an egg wash. Brush the egg wash mixture over the top of the buns.
Place buns in the oven and bake until golden, 12-15 minutes. Rotate trays halfway through baking for even browning.
If making a big batch of piragi only bake two trays at a time.
Once out of the oven place on a cooling rack.
STORE IN FRIDGE: Store piragi in an air-tight container in the fridge for a few days. Reheat in the oven before serving (160?/320?)
STORE IN FREEZER: Piragi can be frozen for up to three months in the freezer. Place cold piragi in an air-tight freezer container or zip lock bags. Reheat in the oven before serving (160?/320?)
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
NUTRITIONAL INFORMATION DISCLAIMER
Please note that the nutritional information for the piragi is based on the original recipe.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Calories: 57kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 17mgSodium: 179mgPotassium: 36mgSugar: 1gVitamin A: 60IUVitamin C: 0.4mgCalcium: 8mgIron: 0.1mg
Keyword traditional Christmas food
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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Reader Interactions
Comments
John
My grandfather was a baker who came from Riga, and in my family these were always called speckkuchen. But it wouldn't be Christmas without them. 🙂
Reply
Sara McCleary
Hi John
Speckkuchen is German, is that where he settled when he left Riga? You're right it doesn't matter what they are called, it wouldn't be Christmas without them.
Cheers, Sara
Laura
Hello and thank you for documenting all of this. My husband grew up on these but has not had them since his mother passed years ago. I have a recipe my sister in law tried to write up watching a great aunt, but that is it.
Two questions please…1) the bacon. After studying recipes yours is the first to mention rasher bacon, which I believe would have been used long ago, not American bacon. Your instructions don’t mention adding water to the bacon/onion mix. I wonder if that is only needed for American bacon. Any idea on that?
2) the dough rising. Most recipes have two risings before filling, then another rise after filling. Do you only do one?
Thank you!
Reply
Sara McCleary
Hi Laura
Thanks for dropping in and your questions.The Bacon
A rasher of bacon simply refers to a piece of bacon. Eg, if you were to go into a butcher in Australia you would ask for "a dozen rashers of bacon"
In Aus, we can buy a whole slice of bacon which consists of the eye and the the longer streaky piece. It would look like Canadian bacon attached to American streaky bacon. I hope that makes sense.
There is no need to add water. Cook the bacon very slowly and the fat will render down to become liquid. I've never added water, even if making a low-fat version that only uses the shortcut or Canadian cut. Then I may add a little butter to lubricate.Dough Rising
Yep, I only do one rise. I find by the time I stuff and shape a tray of piragi that they have rested enough. It works for me, I have tried double rising/resting, and to be honest, with my dough recipe, especially the one with the sour cream, they work out.I'm going to put a little video up of making them on Instagram if you are interested in following me there.
I hope the above helps.
Cheers, Sara
Silja Pukitis
Sara, Thank you for your suggestion about the yeast. I have been using the Active Dry yeast-- is that the same as Instant yeast? I did finally get the dough to rise by putting saran wrap on bowl and in warmed but cooled oven. I am still frustrated. I am on my fourth try, now I have another two problems. Even with the egg wash they dont brown at 375 for 15-20 minutes and there is an air pocket between the meat filling and bun, yet when I am filling it the dough is touching the filling. I never had these problems years ago when I made them.
I was using half and half instead of milk, could that have something to do with it. Next time I will go back to the milk.Reply
Sara McCleary
Hi Silja
Yes, active dry yeast is the same as instant. I can't help you with the air pockets, really not sure about that one. Regarding browning, try a little olive oil and egg yolk wash instead of whole egg and milk.
Cheers, Sara
Patty
Hey!! So glad I stumbled across your recipe for Pirogis My grandparents immigrated to US in early 1900’s and I grew up on these and many other Latvian dishes I’m planning on making these with my granddaughters in the next few weeks They need to know more about their heritage
I’ve searched many places for this recipe but yours comes the closest to what I remember Let you know how we do
Live in South Georgia so not many if any Latvians to quiz about this
Again, thank you I am so excited to do this and will let you know how it turns out!!!Reply
Susan
Thank you for much for this recipe. My mother would make ‘speck perogen’ when I was young. I thought it was a German recipe. She passed away before I could learn from her how to make it. I had a recipe once in German but I misplaced it. Her family is Latvian, to Germany ??, to Canada ??. I’m so happy.
Reply
Lenny Schultz
the recipe is exactly what my mother used when she was alive. I helped with the bacon and onion frying. her recipe came from her mom from Latvia. my mother would use a little cardamom seeds finely crushed ( Powder) when they came to the United States
Reply
Sara McCleary
Hi Lenny
I've learned from the amazing people that have stumbled across my recipe for piragi that a lot of people add a little cardamom. It adds a subtle touch and is a really lovely addition.
Thanks for sharing your story about your mum and your bacon and onion chopping contribution!
Cheers, Sara
Kimj
My mother in laws recipe is a hair different she cheats and uses minced onions in the bacon mixture and she uses Canadian bacon as well! In her milk when she scalds it adds in cardamom! We deseed the pods and grind them in a coffee grinder so much better than jarred cardamom we found! I am sure yours are amazing too we were just curious about online varieties! Thank you for sharing your story! My mother in law was from Riga!
Reply
Sara McCleary
Hi Kimj
Thank you so much for sharing your piragi story. I love hearing of all the different variations that families make.
Cheers, Sara
Naeobi
Wow. Just wow. And not the sarcastic kind, the good kid that you give when you overeat to the point your body hurts and would keep going. Had to convert it to American Metrics, and did an order of operations closer to my tried and true dinner rolls, but this recipe really, REALLY hits the spot. Sweet onion and bacon in a roll that melts like butter. Thank you. It's phenomenal and we loved it.Reply
Sara McCleary
Hi Naeobi
Thank you for trying the recipe, I am so happy that you enjoyed the piragi and they were a hit.
Cheers, Sara
Tj
Love these but can’t get ours to get golden, what is the trick?
Reply
Sara McCleary
Hi TJ
Glad you are enjoying the recipe. It is the eggwash that does all the work making the piragi golden. Try using egg yolk only with 1-2 teaspoons of water whisked in as your eggwash. This may work for you in getting them a little more golden without overcooking the piragi. Let me know how you go 🙂
Cheers, Sara.
A Logins
Our family recipe includes lemon extract in the dough. A good amount, so that the house smells lemony all day. Highly recommended, the lemon brings out the sweetness of the onion and that’s what really elevates these from a simple bacon bun. Made 200 over the holiday and they were gone in 3 days! Our dough is a much fluffier version as well but it takes 5 hours.
Reply
Sara McCleary
Hi A
lemon extract is a new one to me! Over the years I have heard of so many family variations, but this one is one I have not heard of before. I would have never thought of adding lemon extract. I will have to give it a go one day, completely curious!
Cheers SaraRhonda Zommers
My Latvian MIL would add lemon rind to her piragi she told me everyone has secret ingredients, following her recipe is so different than your recipeSara McCleary
Hi Rhonda
You are so right, every family had their way of making piragi. When I shared this recipe years ago I had no idea of all the amazing comments and stories it would attract. I love hearing how other families made them, their tricks, etc. Thank you for sharing that your MIL added lemon rind. I'm curious, was that to the dough, or to the filling?
Cheers, SaraKristaps
Sveiks! I’m curious about this as well- i was thinking about zesting a lemon and putting it in the bacon onion mix to try it out. Also- try using a little bit of bacon flavored SPAM- works wonders.
Undine
My Latvian grandmother would make a big batch of these on special occasions. When I was a kid, this was MY FAVORITE FOOD IN THE WORLD. I was never a big meat-eater, but there was something magical about those buns. Unfortunately, she didn’t work from any recipe, and no one ever thought to ask her to write one down. But I think your recipe must be very similar to hers.
Lee Stanton Sawyer
Hello Sara, My heart beat overtime when I saw your entry today. My Latvian Grandmother made these EVERY Saturday, I really mean every Saturday, for her 5 children and spouses, and 11 grandchildren. Saturday afternoon was not to be messed with. We were her family and we had the best times together. My Grandfather and Grandmother immigrated, separately, from Latvia in the early 1900's and met at the Latvian Club in Boston MA. I have not tried your recipe yet but just know it will be almost as good as "Ma's" baking. Ma and Pa were very old world and never lost their accent. Ma used to send necessary items (baby diapers and clothes, first aid supplies, clothes etc etc) to her sister in Latvia to be used by the Red Cross. She used to send money but "others" took the money before it reached her sister. As a child I remember her packaging the items up for mailing. So so many heart filling memories of my Grandparents. Thank you for my trip down memory lane. Happy New Year!
Reply
Sara McCleary
Happy New Year Lee
I love hearing of fellow Latvians family stories. I remember my grandmother sending items back to Latvia as well. Life was hard before the country got its independence back.
Glad to take you for a trip down memory lane. BTW I am very jealous that you had fresh piragi every week!!!
Cheers SaraLee Stanton Sawyer
Hi Sara, We were spoiled. She would also give us a special treat - a bribe?? - dark dark rye breadspread with real butter and sprinkled with sugar. Can'tbeatit. Except, I am no longer able to find the bread. Dad used to go to Brighton MA every Saturday morning to pick up the 4# loaves with chewy crusts and soft sour dough interior. No caraway seeds. It was also wonderful in a sandwich with liverwurst, cheese, and sandwich spread. How I long for those days. Carefree and full of family love. Unfortunately that was 65+- years ago.
Alex
Hi, I’m hoping to make these this week, but I wanted to know how the leftovers should be stored and reheated? Would they be good eaten cold in a lunchbox? And if I freeze the remainders, how should I reheat those? Thanks! We’ve never had nor heard of these before but they look absolutely amazing!
Reply
Sara McCleary
Hi Alex
I hope you enjoy your first ever batch of piragi!
Storing is easy. You can keep them in an air tight container in the fridge for a few days (if they last that long).
Alternatively feeze them, which is what I and most Latvians do each time we bake them. Mainly as we make 100s at a time in advance, bag and freeze them for Christmas or other occasions.
To freeze place them in a ziplock or plastic bag. Remove as much air as you can and place them in the freezer.
To reheat, defrost in the fridge, then warm them at 160 deg C/320 deg F until they are warmed through. You can also place them directly in the oven from the freezer.
They are best served warm but will be a great treat cold in lunch boxes as well.
Cheers, Sara.
Russell Soens
I want them so bad but all the Latvians I knew have all passed. They are so good you can eat a bag at one siting. I am a man in St Paul MN and would love to buy some. I also loved the heavy dark sour bread WOW! It brings back some old and great memory's Thanks Rusty in MN, and thanks to the Vijums and all they had to go threw during the war...........
Reply
Sara McCleary
Hi Russell
They are good, aren't they. You should have a go at making a batch for yourself for rope somebody in to do it for you. I also love Latvian dark bread, it's the best.
Cheers, Sara
Apryl Kanbergs
My Latvian grandma Elenora made these all my life, Piragi. She was born in 1914 in Latvia. Her recipe is nearly identical to this one, and was her great great grandmothers recipe. The only addition is 1/4 tsp cardamom added.Reply
Sara McCleary
Hi Apryl
Thank you for sharing your piragi story. One of the aspects of sharing this recipe that I love is all the wonderful comments I have received over the years of peoples' personal stories. It seems that most families' grandmothers had their own little twist on a basic recipe. I do love the sound of adding cardamom. I will have to give it a try 🙂
Cheers, SaraMark Hofert
Hi Sarah, I too have many happy memories of bacon rolls when I was a young boy that my grandmother made. She would bake these and so would my mother and we used to always enjoy them along with the other interesting Latvian baking that grandma used to make. We also had a beautiful apple slice and a cheese filled slice although I wasn’t really a fan of that one as a kid. Thank you so much for your recipe as what I got from my father and mother really never quite worked. I made these on the weekend and they were just like I remember. My grandmother did like to use a sugary mix of coffee and sugar to put over the top of all of her baking which was another little special treat. Thank you once again. Mark
Sara McCleary
Hi Mark
So lovely to hear from you and I am glad you found my piragi recipe. More importantly, I am thrilled you enjoyed them and they are as you remembered.
I love the idea of a sugar coffee mixture brushed over the top of baked goodies. Not only would it add a little flavour, but it would also add a gorgeous colour.
I know the cheese and the apple slice you are referring to well. It has been a while since I have enjoyed them. I feel the need to get baking!!
Cheers, Sara.Astrida
I know the apple slice you mean. Yum. Do you have recipe to share ? astridarta & bigpond.com
Brian
My grandma made these for us and it was a staple part of every family gathering as i grew up.
I wrote down the recipe as a teenager but didn't note how much cardamom to add ... I'm making these now for the first time in years (for my fathers 81st birthday party) and now ill add a 1/4 tsp of cardamom .. should be better than what i used to make. Thanks !!Sara McCleary
Hi Brian
I don't add cardamom to mine, but a lot of people do. 1/4 tsp sounds about right. I hope your father has a wonderful 81st and enjoys the piragi.
Cheers, SaraAnette Mellott
Hello. My grandmother and mother are both from Latvia and they made these every christmas i have a latvian cookbook but never made anything. My mother used nutmeg and also added cut up ham in them..sooo good.
Duane
I grew up next to an older Latvian couple whom I called Grandma & Grandpa. Grandma would make these buns but we never could figure out what she was calling them but I learned the recipe. Grandmas dough was never kneaded and she cooked her bacon in orange juice and some orange zest. Whenever I made it in college it would draw people from almost a block away. All asking what is that amazing smell? I no longer eat pork and will be doing trails to find substitutes for the bacon. Thank for putting a name to Grandma Argyles bacon roles!!Reply
Sara McCleary
Hi Duane
What wonderful memories. Grandma certainly made her's with a twist, it's the first time I have heard of oranges being used in the recipe. Sounds quite interesting, but obviously orange and bacon go well together. They do smell amazing don't they! Glad I could put a name to them for you.
Cheers, SaraSue Ann
If you eat meat, try beef bacon. My local farmer sells this cut (from brisket I think?) and it is delicious. I'm going to try this recipe with both meats, and the beef bacon version may even get some fresh grated horseradish. I'm so excited to try this recipe!
Sara McCleary
Hi Sue
I haven't tried beef bacon. I have turkey and venison bacon (not in piragi). Sounds really interesting, please let me know how they turn out.Janelle Morris
Can theses be made gluten free
Sara McCleary
Hi Janelle
I haven't made a gluten free version of piragi. I can't see any reason why you couldn't swap out the flour for a gluten free plain flour/all-purpose flour.
Please let me know how you go.
Cheers Sarasilja pukitis
I have tried making pirags, sometimes they come out sometimes not, and it is so frustrating. The yeast Poofs when in a cup but when I add it to the dough -the dough does not rise or double, I cover it with damp cloth and put in warm place wait 1-2 hours-nothing. I have been buying my pirags from a Latvian lady but I can see she is getting tired, and my son also wants to learn how to make them, Any ideas what I am doing wrong? I would appreciate any tips.Sara McCleary
Hi Silja
Sounds like you are getting frustrated with trying to get your dough to rise. If your yeast is blooming when it is added to lukewarm water, then it seems it is active. I'm not sure what is going on, but I have a suggestion for you to try.
Make sure you are using INSTANT dry yeast (not simply dry yeast) and mix it straight into the flour. Do not add it to the water to bloom.
You do not need to bloom instant dry yeast, it can be added straight to flour.
Follow the recipe as I have it but;
1. Skip step #4
2. Continue to follow the recipe as above.
3. Add the instant dry yeast at step #7 and add the 60ml of water with the rest of the liquid ingredients.
4. Follow the recipe as normal from that point.I hope that this helps.
Cheers, SaraDuane
Wow! Sounds nummy for sure! I’ve been trying to get away from meat. Years ago I had a butcher in a little shop in Seattle. He made very lean beef bacon I used to put into potato soup. It was delicious but I bet in the buns they will be outstanding. I would love to hear how they turn out. I will eventually try making them with Veggie Crumbles. It will be a good project for over the winter I think!
Rob L
Definitely going to try making these. My grandmother would churn out seemingly thousands of these during the year. We were never without them in her freezer. Unfortunately that recipe along with her piparkukas was never written down. We've pretty much figured out piparkukas and will make and send them out to my family members every Christmas but dang now I want to start a pirag assembly line (she always dropped the "i" when she said it). It was meaningful to her because they were able to get out of Latvia when the Russians invaded by trading bacon and vodka for passage (the Russians took everything else). Bacon was our family's lifesaver.
Reply
Sara McCleary
Hi Rob,
It is truly an amazing site to witness these delicous buns being churned out. I was always surprised as a kid how many could be made in my great-grandmother's tiny little kitchen.
It seems a common thread that many of our Latvian grandmothers didn't write down the recipes. Oh and mine also called them pirag too (along with piragi), I think it is a singular term vs plural, but don't judge me if I am wrong ;P
My grandmother didn't share a lot of what they went through to get out of Latvia, and dad was only very young. I am putting some of the pieces together though talking to relatives that are still in Latvia.
Cheers, SaraM Daugulis
Growing up most of my childhood life with my Grandparents.... Omam's and Papas. Piragi's were served very Christmas. I remember the smells and the amounts that my Omam's would make. I watched her but sadly could not remember how they were made. I did try from memory to form a recipe and to my delight I almost got it right!.. they were edible at least lol Thanks to google and people like you putting this online, I can not get this right!!! It is sad Omam's did not teach me this and all her other most delicious foods from Latvia. I would love to learn more and cook for my family to pass on the traditions. My Grandparents too did not talk much about the past, a few good memories from childhood. But once war stated, the conversation's became silent.Sara McCleary
Hi M
It seems a lot of us share a similar upbringing in regard to conversations had and the sharing of knowledge. Glad I could at least fill in the piragi gap.
E. Bird
My father-in-law's second wife was Latvian and she would make these. We would have them at Christmas and she would make them for the men to pack in there hunting sacks. Absolutely delicious, and your recipe is the same as hers was. Thank You .Reply
Sara McCleary
Hi E
I'm so happy to hear that you enjoyed the recipe and is the same as your step-mother's. Thank you for sharing the story of her packing piragi into the men's hunting sacks. Would be a perfect snack when on the go.
Cheers, Sara
Jennie
Hi Sara! My Latvian grandmother still makes hundreds of these at Christmas time. She's 85 and it's getting a little harder for her so I have been testing out batches from our family recipe. I wanted to let you know about the sour cream question. My great grandma had a half cup of sour cream and mixed that in the 2 beaten eggs. That mixture would then go into the yeast/water/sugar mixture before scalded milk (cooled) and flour.Reply
Sara McCleary
Hi Jennie
Thank you for sharing your great grandmother's dough method. I love adding to my knowledge base on how others do their dough. Since writing this article with my original dough recipe I have been playing around with using sour cream. I have a dough that I really enjoy and works. I will be adding it to the recipe card soon to share with everyone.
Cheers, Sara
Terri Sanchez
I haven't made this yet, but will be in the next couple weeks.
My grandmother is Latvian and passed when I was only 7. She would make these for any special event. I remember them as "pigs in a blanket" growing up, then later realized Americanized "pigs in a blanket" in search for Piragi. 🙁
I didn't know the real name. Thank you for sharing this with us! You may see another review from me once I finally get the opportunity to try it!Thank you,
Terri- from the Zarins family line.Reply
Sara McCleary
Hi Terri, so happy that you found my recipe. If you did end up making them I hope you enjoyed. Pigs in a blanket are such a different dish to piragi, it must have been quite frustrating for you.
katherine
My father and I love these lovely buns! Growing up, one of his co workers would always make us some for Christmas and Easter, they are wonderful pockets full of Joy!
I want to make some and send them to him (frozen) I wonder what the best way to reheat from frozen is?Reply
Sara McCleary
Hi Katherine
I hope you enjoy my recipe and they bring you and your father some delicious joy.
I freeze mine all the time. There are a few ways you can deal with them once they are frozen.1. Take them out of the freezer, place on a lined baking tray and re-heat at 160 deg C (320 deg F) until warmed through.
2. Let them defrost before reheating in the oven as above.I tend to re-heat from frozen.
Hope this helps!Katherine
They were perfect! I froze them and sent via overnight fedex and he( my Dad) received them without issue. The reheat worked perfectly!
Thank you! I will definitly make again!
Katherine
Kate
I found this recipe years ago from you and still turn to it every holiday! Thank you so, so much. I have these same memories in the kitchen with my Grandma... She is still around but suffers from dementia and is really very little help when it comes to recipes. She never wrote this one down either because as a Latvian, it was like second nature to make! Anyway- Another year thankful to have this recipe of yours!
I have a huge Latvian decent family to make these for .?Reply
Sara McCleary
Hi Kate
Thank you for your lovely words, I am so happy that this recipe is still bringing you enjoyment and feeding the extended family. I love hearing feedback like this.
I think Latvian grandmothers are a special breed 😉
BTW this recipe will be getting a revamp in a few weeks. Still have the recipe you love, but will be adding an alternative dough recipe. I have been using this dough for a few years now and love it. Stay tuned 🙂
Cheers Sara
Sasha
Hi Sara,
Just to let you know, I'll be making these out of respect for my departed Latvian grandmother tomorrow, who, like yours, was based in Merrylands. Appreciate the recipie, and even though I'm an amateur cook, I'll give it a good go!
Cheers,
Sasha
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Sara McCleary
Hi Sasha
Hope you enjoy the recipe, let me know how you go! Don't rush it as it is your first time making them, take your time 🙂
I'm about to make a batch soon. I always have a fresh batch made the day the Christmas tree goes up. My own little tradition that my family happily approve of.
And what a coincidence about Merrylands. I wonder if they knew each other?Cheers Sara
Chris Fisher
I make these every year in memory of my Latvian mother and grandmother??Making a batch as we speak.
Sara McCleary
Hi Chris, piragi really are a memory infused dish. For those of us that grew up with them, they bring back very fond memories.
Cathy
Hi Sara and Sasha,
My Grandma lived next door to an incredible Latvian cook on Burford Street - wondering whether this would be either of your Grandmother's? She catered for her 100th birthday party herself and we all ate Piragi. She also made the most incredible fluffy pikelets and a traditional easter bread with flaked almonds all over it - (stollen?) I'm baking Piragi today and found this recipe and this discussion! My mouth is watering for her delicious cooking.
Cheers
CathySara McCleary
Hi Cathy,
That wasn't my grandmother. But I tell you, that is so Latvian to be catering her own 100th! The bread you are referring to is called Klingeris, which is a traditional birthday cake. Usually made in the shape of a pretzel. Though my grandmother made small ones in a rectangular tin, and always at Christmas.
Now I feel like making a batch! Enjoy your piragi.
Cheers, Sara
Drew
My grandmother and mother used to make them, Easter & Christmas. Yes the memories of being in Grandma’s kitchen.When mum became to ill 10 years ago, I started to make them. I use 500g of bacon, but the rest is the same.
Due to this years restrictions, I just received a call from my sister for the recipe. She doesn’t want to miss out so I sent her yours.
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Sara McCleary
Hi Drew,
They do evoke strong memories for those of us that grew up with them, don't they! I hope your sister likes my recipe as much as your family one. I will be making these later this week for Easter as well. Wishing you all the best for Easter.
Cheers, Sara
Kim
Thanks for sharing this recipe Sara. My family adopted a Latvian grandpa when I was 3. So although I have no Latvian blood, I consider myself an honorary Latvian. He was a wonderful friend and I always looked forward to his friend Big Regina (as opposed to his other friend Little Regina) bringing piragi over for celebrations. I have been trying to find a recipe for years that resemble those yummy buns and have searched the pako festa for years to find the Latvian community. On the weekend I found that the Latvian community in Geelong has dwindled and they have not had a stall for many years?. My dough (your recipe) is now resting and I am hoping that these are the piragi from my childhood. Fingers crossed. I am super excited. Thanks again.
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Sara McCleary
Hi Kim
So happy your came across my recipe. The piragi will have well and truly been cooked and eaten by now. Hope that they lived up a little to your childhood memories.
I think you are definately an honorary Latvian! It sounds like you had a very delicious childhood thanks to your adopted grandpa. I'm based in Sydney and not familiar with the Latvian community in Geelong.
Cheer, Sara
Lea
Loved these! Made them since we have to be separated for Christmas, the dough is just perfect! I did have to bake mine for 20 minuets but they are just delicious. I made them vegetarian and used mccormick bacon bits rehydrated with onion for the filling and it worked out wonderfully!Sara McCleary
Hi Lea, so glad you really enjoyed them. I love how you made them vegetarian, very clever idea.
Ellie
I tried making these today, and they were delicious! I'll definitely be making a batch for my family on special occasions. Can i ask how you seal them, though? Mine opened up into little bread tacos while they were cooking.
Sara McCleary
Hi Ellie, I'm glad that you made them and that you liked them. Piragi tacos are still delcious!
As time goes by you will get the knack of sealing them. A few tips below that I hope will help.- Fill them with cold bacon/onion mixture. The mixture is easier to work with and helps stop the spreading of bacon grease/oil over the dough mixture when you try to form the piragi.
- Make sure that the edges that you will be sealing together are free from filling, and bacon fat grease from the filling.
- I pinch the dough together with my fingers to seal the piragi. Then I work the seam together well by more pinching. You shouldn't be able to see where the join in the dough is.
- Place the piragi "seam" side down on the baking tray to bake.Even after doing all of the above, you will probably get one or two that split, even if only at one of the piragi ends. Happens to me every time. The great thing when this happens is that they are the ones you eat, and the rest are the ones served when intended 😉 Cheers Sara
Kelly Czap
My mom is Latvian - I am the only one who still makes her recipe. She uses canned evaporated milk (maybe because that was what she got used to using during the war) in the bread with 2 eggs, and then another egg to close up dough and paint on top. She also uses finely chopped ham with the bacon and onion. Thank you for your recipe post.
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Sara McCleary
Hi Kelly, I think you may be right about the evaporated milk being a remnant of the war. I am so happy to hear you are still making them. It is great to know that these bacon buns are being made outside of Latvia.
Baiba
I veganise the recipe with facon, plant milk and egg subs
My dads side are Latvian and they only make these for special occasions
Now I’m vegan I make my own once a year or soSara McCleary
Hi Baiba, The use of facon is really clever with the swap outs to make these vegan. Only a few substitutes really, which is great.
Cathy Smith
My ex-husbands father came over from Latvia during the war and his grandmother always made piragis and we'd come home with a tinful everytime we'd visit. She never gave anyone her recipe and we've been trying to duplicate it ever since. This is the closest we've come. I do know that she used bacon drippings in her dough so I switched some with part of the butter. So so good. Thank you so much!
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Sara McCleary
Hi Cathy
I am loving all the different stories that this piragi post is attracting from readers that have Latvian blood in their families. Bacon fat to the dough makes perfect sense, it would create a slightly richer dough.
My father is adamant that my great grandmother added sour cream to her dough and I have been playing around with that. So far it is a winner and I will be updating the recipe above to show the two kinds of doughs.
So happy you found Belly Rumbles and that you had success with the piragi recipe. The kind of reader feedback I love! Thank you 🙂
Michelle
Hi, I want to know if it's Ok to add fresh dill to the bacon/onion piragi filling, or is this too bizarre? It makes so much sense to me- I love dill on so many things (I had a Latvian dad and my anglo mum learned to make piragi when we were kids: so much yum, and I'm trying to continue) As boiled potatoes+ butter + fresh dill = AMAZING, is fresh dill OK?. Also, what about Latvian vegans ( this would be hard.... mushrooms/ onions?)
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Sara
Hi Michelle
Firstly I want to say, when it comes to personal taste, there is no wrong. If all taste buds were the same what a boring old world we would live in.
As far as piragi go with the addition of dill. It is something I would never ever do, as it would change the whole taste profile of piragi. I'm a purist when it comes to my bacon buns.
Don't get me wrong, I LOVE dill. I believe it runs through my veins with sour cream. But it has no place in my piragi. Whern you make your next batch of piragi, why don't you set some of the bacon mixture aside and add a little dill to that. Try it, test it, you may be on to something amazing. Do let me know how you go!
Now in regard to Latvian vegans........ surely there is no such thing?? 😉
Mushrooms and onions would be a great alternative filing, but you would have to find a completely different dough, as normal piragi dough has milk, butter and egg in it. By the time you reinvent the wheel it would be so removed from piragi, I would just make some vegan mushroom and onion tarts.
Diane Giberson (Kengis)
I grew up with all the Latvian traditions but the one I carry out now are the piragi buns. Actually can across your post as I was finding a picture or reference for a client email. I'm now preparing for out festive evening and wanted to wish you a merry Christmas. ?Sara McCleary
Hi Diane, I hope you had a wonderful Christmas. Piragi are a tradtion that I have kept going with my family. My adult son is now an expert so the tradition will live on.
Denise
Just want to make sure I understand...the onion & bacon are left to cool in the rendering. Then placed in dough, fats & all? Thanks for helping to clarify proceedure.
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Sara
Hi Denise, Yes this is correct. You are slow cooking the bacon and onion. The bacon fat renders, but the liquid also reduces. I leave my mixture to cool for easier handling. Piragi are rich little flavour bomb buns. Not an every day food that is for sure!
Diana
Piragi have been a family recipe since I was a toddler...I'm now in my 60s. My mother always made them for special occasions. Now that she's gone I've kept up the tradition. I just made a batch today. When I make the bacon and onion filling I always start by sautéing the bacon first. When the fat has melted in the frying pan, I pour it off into a jar. I then return the bacon to the stove and add the diced onion. By pouring off the excess fat, and there's plenty, the bacon and onion actually sauté nicely...otherwise they seem to boil in the fat, taking forever to brown. My mother's recipe also called for 1/2 tsp of nutmeg in the bacon mixture.
Sara
Hi Diana
The festive season is here and piragi making is starting to happen!
I'm so glad you have kept up the tradition. I have made sure that my son now is an excellent piragi baker,. In fact his folding puts mine to shame!
Thank you for sharing your method, I always love to find out how others make piragi. They really are quite personal with recipes being passed down from one generation to another.
I don't allow my bacon or onions to brown as this changes the flavour profile by allowing the mixture to caramelise. It's a personal taste preference and how my great grandmother and grandmother did it. What I have worked out over the years everyone does it differently and they all tase amazing!
I use full rashers of bacon but if they are extra fatty I may leave some of the fat out. Like you I cook the bacon first and let the fat render, then I add my onions. Then saute the onions and bacon gently until any liquid and fat evaporate. Leaving a rich bacon and onion mixture.
Yours is the first recipe I have come across that includes nutmeg. Such a lovely twist.
Cheers Sara
Chris
Hi Sara and thanks for the Piragi recipe. We Aussie kids grew up with a Latvian family next door and was our first close contact with post war European settlement. Our fondest memories were those when they had family celebrations as without fail a large plate of Piragi would find its way to us. I can still taste them now so many decades on...yumm!
Your images are exactly as I remember and am making my first batch now, can’t wait until they come out of the oven.Reply
Sara
Hi Chris, thank you for dropping in and I hope that your piragi were a success. I have to admit, I never get sick of these delicious bacon buns. Tasty and such a great part of my family food heritage.
Cyndi Goorsky
I just finished a huge batch for Christmas morning. My grandmother's 2nd husband whom she married before I was born was from Latvia. Every Christmas since I can remember they made these pockets of joy. I have been making them for the 35 years since they both passed away together in 1984. Being the good Dutch girl from southern California, I also make Olly Bollen as well Christmas morning. Hopefully my sons will take the lead when i am gone. MERRY CHRISTMAS!
Cyndi Goorsky
Hemet, California.Reply
Sara
Hi Cyndi
I hope you had an amazing Christmas, it sounds like you had a delicious one especially with the Olly Bollen! I'm sure your sons will master the art and keep the tradition going. I have found out sons are often guided by their stomachs. Josh's piragi are now often a better shape than mine!
Wishing you a wonderful New Year.
Chrissie
Hi have just found this recipe and tried it, my mother was Latvian and her and a Latvian friend of the family would make loads of them every birthday and holiday, they have become the family's favorites. She also made caraway seed buns and cinnamon rolls using the same dough, all delicious. It wasn't until she was in her 80's that my children urged me to write down the recipe before it was too late, she always made them from memory. Mine never turn out quite the same though - she had a very warm kitchen and huge aga that was great for proving dough. Your recipe is slightly different, Mum used cream and less butter in hers, but the result is perfectly good. Thanks!Reply
Sara
I'm so glad you enjoyed them.
Liz Nall
Hi Sara,
Thanks for this recipe as my 92 yo mother in law (Latvian) was telling me about them so will try them for this Christmas.
She also mentioned a cheesecake ? Slice which had a bread base. Have you heard of that or have recipe?
She said it was a Christmas and special occasion staple.
Thanks. LizReply
Sara
Hi Liz
Thank you for dropping in. Glad to hear that you will be making them and I do hope that your mother in law enjoys them at Christmas. I will be making a couple of batches myself, they are a Christmas staple for us.
I think the cheesecake your MIL is referring to is a Latvian cheesecake called biezpienmaize. I will be making it for Belly Rumbles in the not too distant future, so stay tuned!
Liz Nall
Hi Sara. I didn’t get to make the
Piragi last year but I’m determined to get there this year.
The recipe states plain flour, As it is a bun do you use bread flour or normal plain flour?
Thanks.Sara
Hi Liz
They are a labour of love. I hope you do get around to making this year. BTW they freeze as well.
I use normal plain flour. Mainly as that is what my grandmother and great grandmother used. Bread or 00 flour wasn't a thing back then.
In theory though, bread flour should be the better choice....... In practice, I need to make a batch using it to see how they go 😉
Alan Gynn
Both my grandparents were Latvian and I remember as a child my Nan making these and always looked forward to going to nanny’s because as soon as we walked in there was always some waiting for us on the table and they were unbelievable sadly she passed away when I was 9 years old and although my mum had the recipe she could never get them just like nanny’s they are one of my favourite childhood memories ??
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Sara
Alan I feel your mum's pain. My father keeps telling mine aren't as good as my great grandmother's piragi.
Lynn
Hi! I was wondering where the salt plays into the recipe? I've read it twice but can't seem to find the step where it gets added. I assume it's with the flour?, step 8 maybe? Looking forward to making these for my Latvian-born MIL, thanks for the recipe!
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Sara
Hi Lynn
Thank you for pointing that out to me. I have amended the recipe to show where the salt is added. salt is added with the flour before pouring in the liquids. Hope you enjoy the recipe.
Shelby vargas
I’m so glad i found this! My (very) Latvian grandmother passed this week and i so desperately wanted to do something before our big celebration of life party we will have when we’re all together. Exactly how she used to make them, and of course... never wrote down! Thank you so much!Reply
Sarma Burdeu
Mum never made these as she had a friend who kept us supplied, so I never had a family recipe. I so want to master this bc they are soooo delicious and my adult son is keen to learn to keep the tradition going. I'm looking forward to following your recipe and hoping they turn out better than my last, disasterous, attempt.Reply
Trudi
My first husband was Latvian. I love these rolls - his Mom made them all the time. Thanks so much for the recipe. And they freeze so well!
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Carmel
Thank you so much for your recipe Sara. We grew up looking forward to these delicious bacon buns given to us at Christmas and other occasions throughout the year. My brothers Latvian mother-in-law used to make huge batches of them, and they were amazing. Now I can give them a try!
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Trish
Thanks Sara! I have been making these since my beautiful mother-in-law passed away many years ago. I've been using a US recipe which were never 'quite right'. This year my daughter and I will using your recipe and very much looking forward to our yummy Xmas Eve. Priec?gus Ziemassv?tkus!
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Angela Krumins
One more thing, buy large joints of bacon you can boil, add onions whole, black pepper corns whole, bay leaves too, do not add salt, no need, once the boiled bacon has cooked slowly, take it out and let it cool right down, then chop into small cubes.
You will get a much bigger batch and value for money, I can smell that bacon cooking right now, hahaha enjoy..Reply
Gundega Korsts
Wow -- We never boiled the bacon for our piragi. That liquid must make great stock for soup. We pan-fried a 2:1 combination of bacon and what in the USA is called Canadian bacon (smoked boneless pork butt).
An American Latvian mutt
our family uses 2:1 nueskes bacon and Canadian bacon or ham.
Bless you for doing this and sharing. So good.
Gundega Korsts
Sara -- You've done beautifully at recreating a recipe. That is in fact how traditional cooking was done through all those centuries when literacy was reserved for special purposes -- certainly not for writing down the learn-at-my-side truths of life. --GK (among the youngest of those who left Latvia near the end of WWII).
Angela Krumins
My father was a Latvian, he actually made these for us, he would spend hours in the kitchen and bake hundreds just before Christmas, they smell fantastic while baking in the oven, you can actually eat them hot or cold, when we where children we use to pop some in the microwave, for about half a min, and they where fantastic, especially on a cold winters day. Every one should try these, I love them...
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Karin Barton
My mother's side of the family is Latvian, so of course Piragi always have been and always will be a family favourite. My Aunt, who is English, has made them with reasonable success. I did want to emphasize the importance of what was said on previous comments on the blog: WRITE DOWN the old family recipes before it is too late. We have sparse notes on Oma's Piragi, so it will be a little trial and error to make them taste as wonderful as hers. Other family members who may have helped are also no longer with us. I absolutely love cooking and baking, but have never attempted yeast bakery, probably because my husband has been the one to excel in baking bread, rolls and Danish Pastries.
Finding your post, even a few years since it was written, has spurred me on to give your recipe a go. I want to be able to preserve and pass on the tradition and ability to make them, to my own adult children.Reply
Rita (mademoiselle délicieuse)
I remember reading about these somewhere on your blog before...and what struck me, as it does now, is that passing food down the generations makes for this intangible link between us and those who came before. Although the characters continue to change, the story and ending remain the same =)
As with Phuoc, my family doesn't have recipes as such *sigh* I knew only 2 of my grandparents, one of whom despised cooking and the other was too old to cook by the time I got to know him. And, as I expect to be raising my future children outside of their own culture, I guess I'll have to start writing things down!
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Sara
Hi ChopinandMysaucepan, it really is important to document family recipes, and glad I am doing so.
Hi YaYa, the bond is what makes them so special.
Hi Phuoc, thank you, Ii must admit most of my cooking these days is, what is in the fridge, yep could make something out of that.
Hi Lucas, LOL!!! Oh yes plum dumplings, my grandmother was big on fruit dumplings too!Reply
Trisha
Love traditional, family recipes. There's so much history and tradition and culture and flavours in there. Plus, you cannot go wrong with bacon!
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Lucas @ CoverVersions.TV
They look like little pizza pockets, only actually nice!
And nay, I have not the traditional recipes in my family, but my wife's grandmothers plum dumplings make an appearance about once a quarter.Reply
Phuoc'n Delicious
Unfortunately we don't have traditional recipes that have been passed on, our cooking tends to be "cook with a little of this, and a little of that, or whatever you have on hand" It's one traditional that I would love to pass down onto my children when I have a family, just need to perfect those recipes I remember growing up on.
These look delicious Sara. Great work on recreating these buns without a given recipe
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YaYa
I love traditional family recipes, so much love and history and memories bound up in them!
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ChopinandMysaucepan
Dear Sara
It's great that you have your grandma's recipe documented on your blog. It's one of the reason I wanted to start a blog to and it's really fun and also important to record family recipes that one has shared with loved ones.
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Sara
Hi John, Hehe sorry mate. It will come to you.
Hi Iron Chef Shellie, everything is better with bacon and I am proud to be of Latvian descent where we dedicated a whole bun to it!
Hi Penny, I hope you give the recipe a go.
Hi Lorraine, I don't think Latvian cuisine is that mainstream
Hi Gareth, They are the perfect breakfast food. Actually perfect anytime of the day. I have a fave soup by mum too.
Hi Ramen, Hehe, it sure does.
Hi Anna, Thank you. Seeing Josh perfecting it makes me so happy.
Hi SarahKate, Thank you.Reply
Gareth
Portable cooked breaky, I love it! Be great with pancetta.
I like my mums recipe for ham and vege soup, so nice winter fare.Reply
SarahKate (Mi Casa-Su Casa)
How beautiful! I just love family recipes like this. Congrats on 200 posts!
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Anna@ The Littlest Anchovy
Congratulations on your 200th post Sara! I am so pleased you were able to re-create this - future generations must have this recipe!
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Ramen Raff
Brilliant! Absolutely brilliant! Bacon makes everything better!
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Lorraine @ Not Quite Nigella
Ooh I've never heard of these but I know that I'd love them! 😀
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penny aka jeroxie
I never had these before. Will love to try.
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Iron Chef Shellie
you had me at bacon buns *giggles* 😛
Can't wait to try and make these
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john@heneedsfood
OK, I've had these somewhere. I don't know where or when but I swear I've eaten them before, a long time ago. Something tells me the Croatians do something similar. Man this is gonna bug me. Where have I had these!
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