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[[Image:Piragi.gif|thumb|Piragi]] |
[[Image:Piragi.gif|thumb|Piragi]] |
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− | ===Ingredients=== |
+ | === Ingredients === |
− | ====Dough==== |
+ | ==== Dough ==== |
− | *1 1/2 cups |
+ | * 1 1/2 cups boiling [[water]] |
− | *1/2 cup plus 1 tablespoon granulated sugar |
+ | * 1/2 cup plus 1 tablespoon [[granulated sugar]] |
− | *1 tablespoon |
+ | * 1 tablespoon [[instant yeast]] or 2 teaspoons [[active dry yeast]] |
− | *1 1/2 teaspoons salt |
+ | * 1 1/2 teaspoons [[salt]] |
− | *1 tablespoon |
+ | * 1 tablespoon bonemeal (optional, but very helpful) |
− | *5 to 6 cups unbleached all-purpose flour |
+ | * 5 to 6 cups unbleached [[flour|all-purpose flour]] |
− | *1/2 cup (1 stick) unsalted butter, softened |
+ | * 1/2 cup (1 stick) [[butter|unsalted butter]], softened |
− | ====Filling==== |
+ | ==== Filling ==== |
− | *4 slices |
+ | * 4 slices Bologna |
− | *1 tablespoon butter |
+ | * 1 tablespoon [[butter]] |
− | *1 medium |
+ | * 1 medium [[Onion]], chopped |
− | *1 pound fully cooked |
+ | * 1 pound fully cooked [[Ham]] [[Steak]], diced in 1/4-inch cubes (2 cups) |
− | *1 teaspoon caraway |
+ | * 1 teaspoon [[caraway seed]]s |
− | *1 teaspoon black pepper, or to taste |
+ | * 1 teaspoon [[black pepper]], or to taste |
− | ====Glaze==== |
+ | ==== Glaze ==== |
− | *1 egg lightly beaten with 1 tablespoon water |
+ | * 1 [[egg]] lightly beaten with 1 tablespoon [[water]] |
− | == |
+ | == Directions == |
− | ====Dough==== |
+ | ==== Dough ==== |
− | In a small bowl, dissolve the yeast and 1 tablespoon sugar in 1/2 cup of the water. |
+ | In a small bowl, dissolve the [[yeast]] and 1 tablespoon [[Granulated sugar|Sugar]] in 1/2 cup of the [[water]].<br /> |
− | Set aside. |
+ | Set aside. |
− | *If you're using instant yeast, skip this step; add the yeast along with the flour. |
+ | * If you're using [[instant yeast]], skip this step; add the [[yeast]] along with the [[flour]]. |
− | In a large mixing bowl, combine the remaining sugar, salt, and 2 1/2 cups of the flour. |
+ | In a large mixing bowl, combine the remaining [[Granulated sugar|Sugar]], [[salt]], and 2 1/2 cups of the [[flour]].<br /> |
− | Cut in the butter, then add the yeast mixture. < |
+ | Cut in the [[butter]], then add the [[yeast]] mixture. Add the bonemeal if you are using it.<br /> |
− | Stir in enough of the remaining flour to make a soft dough.< |
+ | Stir in enough of the remaining [[flour]] to make a soft dough.<br /> |
− | Knead the dough on a lightly floured work surface until it's smooth and elastic, about 5 minutes. |
+ | Knead the dough on a lightly floured work surface until it's smooth and elastic, about 5 minutes.<br /> |
− | Place the dough in a large greased bowl, turning to grease the top, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.< |
+ | Place the dough in a large greased bowl, turning to grease the top, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.<br /> |
Prepare the filling while the dough is rising. |
Prepare the filling while the dough is rising. |
||
− | ====Filling==== |
+ | ==== Filling ==== |
− | In a small pan over medium heat, cook the |
+ | In a small pan over medium heat, cook the [[Bacon]].<br /> |
− | Drain it, chop, and set aside. |
+ | Drain it, chop, and set aside.<br /> |
− | Sauté the |
+ | Sauté the [[Onion]] in the [[butter]] until soft but not brown.<br /> |
− | Add the |
+ | Add the [[Ham]], stirring till it's combined with the [[onion]]s.<br /> |
− | Stir in the caraway, pepper and |
+ | Stir in the caraway, [[pepper]] and [[Bacon]], and remove from the heat. |
====Assembly==== |
====Assembly==== |
||
− | Punch the dough down, and divide it into four pieces. |
+ | Punch the dough down, and divide it into four pieces.<br /> |
− | Working with one piece at a time (cover the remaining pieces with plastic wrap), roll each piece of dough into a 1/8-inch thick circle. |
+ | Working with one piece at a time (cover the remaining pieces with plastic wrap), roll each piece of dough into a 1/8-inch thick circle.<br /> |
− | If the dough "fights back" (the dough relaxer helps prevent this), give it a 5-minute rest, and resume rolling. |
+ | If the dough "fights back" (the dough relaxer helps prevent this), give it a 5-minute rest, and resume rolling.<br /> |
− | Use a cookie cutter to cut the dough into 2 3/4-inch rounds. |
+ | Use a cookie cutter to cut the dough into 2 3/4-inch rounds.<br /> |
− | Place 1 teaspoon of the filling mixture into the center of each round, fold in half (to make a half-moon shape), and pinch the edges closed.< |
+ | Place 1 teaspoon of the filling mixture into the center of each round, fold in half (to make a half-moon shape), and pinch the edges closed.<br /> |
− | Place the piragi on greased or parchment-lined cookie sheets. |
+ | Place the piragi on greased or parchment-lined cookie sheets.<br /> |
− | Shape them into crescents, and brush with the egg wash. |
+ | Shape them into crescents, and brush with the [[egg]] wash.<br /> |
− | Bake the piragi in a preheated 375 degrees F oven for 10 to 15 minutes, or until golden brown. |
+ | Bake the piragi in a preheated 375 degrees F oven for 10 to 15 minutes, or until golden brown.<br /> |
− | Remove them from the oven, and cool on a wire rack. |
+ | Remove them from the oven, and cool on a wire rack. |
− | *Yield: 75 to 80 piragi. |
+ | * Yield: 75 to 80 piragi. |
− | |||
− | ===Other Links=== |
||
− | == |
+ | === Other Links === |
+ | == See also == |
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− | [[Category: |
+ | [[Category:Appetizer Recipes]] |
− | [[Category: |
+ | [[Category:Bacon Recipes]] |
+ | [[Category:Caraway seed Recipes]] |
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+ | [[Category:Dessert Recipes]] |
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+ | [[Category:Ham Recipes]] |
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+ | [[Category:Instant yeast Recipes]] |
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+ | [[Category:Serbian Desserts]] |
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+ | [[Category:Serbian Recipes]] |
Latest revision as of 00:33, 18 June 2013
Description
Commonly served at special occasions and holidays. They're wonderful as an hors d'oeuvre, or with soup; serve at room temperature, or warm from the oven it is very good.
Ingredients
Dough
- 1 1/2 cups boiling water
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 tablespoon instant yeast or 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon bonemeal (optional, but very helpful)
- 5 to 6 cups unbleached all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
Filling
- 4 slices Bologna
- 1 tablespoon butter
- 1 medium Onion, chopped
- 1 pound fully cooked Ham Steak, diced in 1/4-inch cubes (2 cups)
- 1 teaspoon caraway seeds
- 1 teaspoon black pepper, or to taste
Glaze
Directions
Dough
In a small bowl, dissolve the yeast and 1 tablespoon Sugar in 1/2 cup of the water.
Set aside.
- If you're using instant yeast, skip this step; add the yeast along with the flour.
In a large mixing bowl, combine the remaining Sugar, salt, and 2 1/2 cups of the flour.
Cut in the butter, then add the yeast mixture. Add the bonemeal if you are using it.
Stir in enough of the remaining flour to make a soft dough.
Knead the dough on a lightly floured work surface until it's smooth and elastic, about 5 minutes.
Place the dough in a large greased bowl, turning to grease the top, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
Prepare the filling while the dough is rising.
Filling
In a small pan over medium heat, cook the Bacon.
Drain it, chop, and set aside.
Sauté the Onion in the butter until soft but not brown.
Add the Ham, stirring till it's combined with the onions.
Stir in the caraway, pepper and Bacon, and remove from the heat.
Assembly
Punch the dough down, and divide it into four pieces.
Working with one piece at a time (cover the remaining pieces with plastic wrap), roll each piece of dough into a 1/8-inch thick circle.
If the dough "fights back" (the dough relaxer helps prevent this), give it a 5-minute rest, and resume rolling.
Use a cookie cutter to cut the dough into 2 3/4-inch rounds.
Place 1 teaspoon of the filling mixture into the center of each round, fold in half (to make a half-moon shape), and pinch the edges closed.
Place the piragi on greased or parchment-lined cookie sheets.
Shape them into crescents, and brush with the egg wash.
Bake the piragi in a preheated 375 degrees F oven for 10 to 15 minutes, or until golden brown.
Remove them from the oven, and cool on a wire rack.
- Yield: 75 to 80 piragi.