Speķa Pīrāgi (Bacon Turnovers)
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
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Cooking tools:
- Stand mixer
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
- Cutting board
- Chef's knife
- Skillet
- Rolling pin
- Round cutter
- Parchment paper
- Baking sheet
- Pastry brush
- Oven
- Stove
- Spoon
- Fork
- Kitchen scale
Ingredients
- 1 1⁄4 cups milk
- 12 tbsp. unsalted butter, plus more for greasing
- 1⁄3 cup plus 1 tsp. sugar
- 1 tsp. kosher salt
- 2 1⁄4 oz. packages active dry yeast
- 5 cups flour
- 1 tbsp. canola oil
- 1 lb. double-smoked bacon, cut into 1/8" cubes
- 1 small yellow onion, minced
- Kosher salt
- freshly ground black pepper
- 1 tbsp. heavy cream
- 1 egg yolk
- 1 egg white, lightly beaten
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