Latvian pīragi

1/2 lb thick bacon

1 smal onion

3/4 cup milk

1/4 cup butter

3 tbs sugar

1 tsp salt

1 envelope dry yeast

1/4 cup warm water (105 to 115 degrees)

1 egg

3 1/2 cups all purpose, sifted flour

dash of salt, pepper, nutmeg

Filling: May be prepared the day before.

Cut bacon into fine pieces

dice onion fine

Fry bacon with onions until onion is transparent and bacon almost done, but not crisp.

Dough: Pour 3/4 cups milk into saucepan; and scald. Add 1/4 cup butter, 1 tsp salt, 3 tbl sugar. Stir until butter melts. Coo to room temp.

Stir in beaten egg and yeast dissolve in 1/4 cup warm water. Gradually add 3 1/2 cups of sifted flour (1 1/2 first, then 1/2 cup each time) Mix well.

Cover bowl for 10 minutes to let rest.

Then knead lightly but quickly for 5 to 6 minutes until dough is smooth but still soft.

Cover with clean damp towel.

Place in draft free area and let rise until double in bulk, 1 1/2 hours.

Baking: turn portion of dough out onto lightly floured surface. Roll out 1/4 to 3/8 inch thick. Cut with small juice glass in circles. Flatten circles lightly. Put rounded teaspoons full of bacon filling in center of dough. Press edges firmly together to keep filling from coming out. (try rubbing a very small amount of beaten egg around edges before folding over, it acts like glue). Shape and put rolls with closed side down on well greased cookie sheet with 1ince sides Let rise for 15 to 20 minutes. Then brush top with mixture of 1 beaten egg and 1 tbl black coffee

Bake 400degrees for about 15 minutes or until lightly brown.

bon appetit