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Pirogs or Pirogi Recipe

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This recipe for Pirogs or Pirogi, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Breid
Added: Saturday, April 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c boiling water
1/2 lb butter
2 1/2 lb flour--divided into thirds
2 pkg yeast
1/2 c warm water
4 tsp salt
4 tbsp sugar
1 lb bacon-frozen
2 1/2 lb ham,
1 can Spam
2 onions
3 tbsp black pepper
1 egg and 1 tbsp sugar--for glaze

Directions:
Directions:
Boil 1 cup water, add butter to melt. Add salt and sugar. Add additional 1 cup boiled water. Pour into a large bread bowl to cool. Stir yeast into 1/2 cup warm water until dissolved. Stir 1/3 of the flour into the cooled water/butter mixture. Beat well. Stir in the dissolved yeast, add another 1/3 of the flour and mix by hand. Slowly add remaining flour until dough is right consistency, not too dry. Knead 5-10 minutes on flour-covered surface. Return to bowl, sprinkle top with flour, cover with towel and let rise in warm place until double in size. Meanwhile, chop bacon, ham, Spam and onion very fine; add pepper. Mix well. Your food processor will do a great job with the chopping, if you have one. Set meat mixture aside. Punch down dough and divide in half. Roll each half into a long rope- 1 1/2 inch diameter. Cut into 3/4 inch pieces, and with your fingers, press each into a circle. Spoon a large tbsp of meat mixture onto the circle and fold over like a turnover. Press edges together to seal and place on a baking sheet. Beat egg and add sugar, brush tops of pirogi before baking. Bake at 375 for 15-18 minutes.

Number Of Servings:
Number Of Servings:
Makes between 50-60 pirogs
Preparation Time:
Preparation Time:
About 4 hours total.
Personal Notes:
Personal Notes:
There are other ethnic variations of pirogi, but this one is Latvian, and very tasty. It is worth the 4 hours prep time, especially for a special occasion.

 

 

 

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