Latvian Piragi with Bacon and Onion

Warm the milk to about 35°C. Add the butter, sugar and salt, stir until dissolved, and let the mixture cool to lukewarm.

Sprinkle in the dry yeast, stir, and let stand for 10 minutes. Gradually add the flour and knead a soft dough; knead for 8–10 minutes until smooth and no longer sticky.

Cover the bowl with a towel and leave the dough in a warm place for 60–90 minutes, until doubled in size.

For the filling, finely chop the bacon and onion. Fry the bacon over medium heat for about 6 minutes to render the fat, then add the onion and cook for another 5–6 minutes until softened but without letting the bacon brown. Season with black pepper and let the filling cool completely.

Punch down the dough, divide it into 20 equal pieces, and roll each into a round about 5 mm thick. Place 1 tsp of filling in the center of each, fold the dough in half, pinch the edges firmly to seal, and shape into a crescent.

Arrange the piragi seam-side down on a parchment-lined baking sheet, cover with a towel, and let rest for another 15 minutes. Beat the egg and brush it over the top of each piece.

Bake in a preheated 200°C oven for 15–20 minutes, until golden brown. Transfer to a wire rack and cover with a towel to keep the pastry from drying out.