I have scaned the “cooking site” for complete information how to make
pirags,and for my needs I have half of what I’m looking for.
Indianapolis Janis has provided the “pseudo dough” input,and I thank him for that.
Now my question is-how to make the filling?Should that be some specific type of bacon
(US) with onion at what ratio,do I need to mix in ham,or is it just as goog without it?
I know it’s a matter of taste,but any suggestions would be greatly appreciated.
I have made galerts from Moms recep.but Piragi seem so much more of a challenge.
Thank You in advance for any input
Aivars/

Some people prefer using double smoked bacon, but most just use the regular breakfast variety and it’s just as good. As for the onions, I usually use about a quarter to a third as much onion as I do bacon. It really should be such that you don’t really notice it when you’re eating them. As for the ham, it’s just something that some families have come to add, but is not needed at all (I feel it cheapens the taste of the filling). For the most part straight bacon is the best (and most traditional) way to go.

Thank you Vilnis.I’m heading for the kitchen.

Hi,

Was wondering if you could share the dough recipe?  I have made pirags since my grandmother/mother pased away and would love to add them to the holiday table…

Thank you so much!

Look @the post titled"Piragi&Paldies;”
Indianapolis Janis(#2)has a very good
quick way to have dough.On this site
yopu can also find info.for starting from skratch.

Thank you so much!  :)

Why did my family call them SPECK-A-ROACHES?

I give up,why did they(your family) call them
that?

I did not mean that as a riddle at all. It is how my grandfather and father pronounced these little rolls.  I have been making them for years just as described. My dough is fabulous and copied from my a recipe I found in Yankee Magazine years ago from a Latvian bakery in Rhode Island I think. But all the Latvians in our cove called these rolls the same.

Speeka raushi” is what they are saying. Meaning something like “Mighty Loaf”.
If you eat one , it gives you power.

Power is what “speeks” mean. “Rausis” is a small loaf.

i’m getting hungry…...................................

Many many thanks to you and now I have a better pronunciation.  I also in this research found out who had the original recipe for the dough.  She now makes bread in Lebanon NH and celebrates her Latvian heritage in her bread making.  I hope to hear from her soon!

Speeka raushi?  weimaraner, Peteris is pulling your leg.  It’s “spekja raushi” - bacon tarts.

Well, either way, I have an answer and I hope to hear from the Latvian baker in Northern NH soon where I got my bread recipe from initially. Now hoping to talk to people who do Latvian Mittens.

Weimaraner,

Does the Latvian lady in Lebanon, NH operate a commercial bakery? Can you give more information?

Pīrāgi are the same as Speķa rauši.

It seems she bakes for the CO-OP food stores in the Lebanon, Hanover, NH area.  I can not find a website for her, just info if you google Andras Bread in NH. Her name is Andra House. I have left a message at the CO-OP and maybe she will call. Thank you for the info also.