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The Hirshon Latvian The Hirshon Latvian Speķa Pīrāgi

The Hirshon Latvian Speķa Pīrāgi

  • Total Time: 0 hours


Units Scale
  • Dough Ingredients:
  • 2 Tbsp. active dry yeast
  • 1 1/2 cups lukewarm water
  • 1/2 cups shortening
  • 1/2 cup sugar
  • 2 tsp. salt
  • 56 cups Flour (use 5 1/2 cups in the dough and the other 1/2 cup for kneading)
  • 1/2 cup buttermilk
  • ***
  • Filling Ingredients:
  • 1 1/2 lb. Speck (preferred) or bacon – cut into small strips and fried until golden
  • 1 medium onion, minced
  • 3 Tbsp. butter
  • 1 Tbsp. caraway seeds
  • 1/2 tsp. ground rosemary
  • generous sprinkling of black pepper
  • 1 egg, beaten for brushing the prepped piragi


  1. Make the Dough:
  2. Dissolve the yeast in warm water (109° F) . Add a pinch of the sugar and leave the yeast to ‘work’ for ten minutes.
  3. Whisk the other dry ingredients together in a bowl.
  4. Melt the shortening and set it aside to cool a bit.
  5. Make a well in the dry ingredients, mix the buttermilk and shortening and pour into the well. Mix a bit and then add the yeast mix.
  6. Stir until most of the flour is incorporated and then scrape the bowl’s contents onto a kneading surface.
  7. Work the dough to incorporate the rest of the flour – use as much of the flour as needed to make the dough lose its ‘stickiness.
  8. Grease a deep bowl and toss the dough ball to coat. Cover with a damp towel and place the dough in a warm place for 1 – 1 ½ hours.
  9. Making the Filling:
  10. Sauté the onion in the butter until it is semi-transparent, add the caraway seed, black pepper and rosemary. Scrape the contents into the Speck or bacon, mixing well.
  11. Making the Piragi:
  12. Pre-heat the oven to 375° F.
  13. After the dough has risen, punch it down and divide the dough ball into 4 pieces.
  14. Roll out each piece to about ¼ inch thickness.
  15. Using a round cookie cutter that is 2 ½ to 3 inch in diameter, cut the dough into rounds.
  16. Place a teaspoon of filling in the center of each round and roll them into little crescent shaped ‘torpedoes’. Pinch the seal closed and place on greased cookie sheets, seam side down.
  17. Keep the piragi about an inch apart and brush with some of the beaten egg.
  18. Bake for 14 minutes until golden brown.
  19. Remove from cookie sheets promptly and store in sealed plastic bags. Piragi can be re-heated in a warm oven.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1425.07 kcal
  • Sugar: 28.11 g
  • Sodium: 4671.82 mg
  • Fat: 52.17 g
  • Saturated Fat: 17.48 g
  • Trans Fat: 3.73 g
  • Carbohydrates: 165.21 g
  • Fiber: 7.8 g
  • Protein: 70.74 g
  • Cholesterol: 183.18 mg