Ingredients
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
- 5 – 6 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
Instructions
- Make the Dough:
- Dissolve the yeast in warm water (109° F) . Add a pinch of the sugar and leave the yeast to ‘work’ for ten minutes.
- Whisk the other dry ingredients together in a bowl.
- Melt the shortening and set it aside to cool a bit.
- 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.
- Stir until most of the flour is incorporated and then scrape the bowl’s contents onto a kneading surface.
- 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.
- 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.
- Making the Filling:
- 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.
- Making the Piragi:
- Pre-heat the oven to 375° F.
- After the dough has risen, punch it down and divide the dough ball into 4 pieces.
- Roll out each piece to about ¼ inch thickness.
- Using a round cookie cutter that is 2 ½ to 3 inch in diameter, cut the dough into rounds.
- 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.
- Keep the piragi about an inch apart and brush with some of the beaten egg.
- Bake for 14 minutes until golden brown.
- 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
Nutrition
- 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