Well, I finally managed to make my own Piragi!
I was somewhat deterred by my mum constantly telling me it was an ‘all day job’, but when I had a day free & was in the baking mood I thought I’d give it a whirl… turns out mum was drastically over exaggerating – it took far less time than what I found it took me to bake a batch of piparkukas only days before!
So – on with the process… my mum didn’t have a recipe & my aunt who has all of our Latvian recipe’s was overseas at the time I decided to bake so mum suggested that I use the one for ‘piroshki’ in my much treasured Margaret Fulton cookbook.
It looked pretty straight forward – and would have been a whole lot easier had I actually made sure I had all the ingredients before I started *read mad run to the store to get more eggs mid-way through combining the ingredients* – oops…
The first step was to make the dough, which aside from the abovementioned mistake, was so super easy – combine ingredients & let it rest! As it’s a super fluffy bread consistency you’re looking for you don’t really want to work the dough at all.
While the dough was resting, I got down to cooking my speck, pepper & onion mix – and can I just say that the house was smelling AMAZING at this stage
I cooked down the onions & speck on quite a low heat so it took quite some time, which was good because by the time the mixture had cooled the dough was ready for piragi making!
Margaret suggested to roll the dough in rounds, but I remember my Vastmum always used to make kind of long shapes (which we also experienced in Latvia), so I gave this a go. Unfortunately, as it had been perhaps close to 20 years since I last made these, I’d forgotten how to join the seam of the bun & had it running kind of down the side with the end result being a whole lot of split buns when they baked… thankfully I kinda got the hang of it by the end, ensuring the seam was on the bottom of the bun, so we had at least a couple of perfectly formed parcels of deliciousness
Split or not split though, I was super happy, as to me, the flavour was just how I remembered them. Vatsmum must have been a good teacher
Now that I know the whole process only takes a couple of hours, I’ll most definitely be making these again in the near future – look out waist line!!!