Ingredients Edit

  1. 3/4 Cup milk
  2. 1/2 stick or 4 Tablespoon of oleo
  3. 2 teaspoon salt
  4. 3 Tablespoon Sugar
  5. 2 pkg of dry yeast, dissolved in warm water and 1/2 teaspoon Sugar
  6. 3 1/2 Cup sifted all-purpose flour
  7. 1/2 medium Onion, chopped
  8. 1 lb of lean Bacon cut into small pieces

Directions Edit

Heat milk, oleo, salt and Sugar (don't boil!) When milk mixture is WARM to the touch, add dissolved yeast Gradually add flour, mixing with wooden spoon and then hands ...turning out onto a floured board and mixing until the dough doesn't stick to your hands. Place into a lightly greased ceramic/glass bowl and let rise in a warm place for 1 to 1 1/2 hours.

Melt a bit of oleo in a frying pan and sautee` the onions until transparent. Set aside. Fry Bacon lightly to remove some of the excess fat.

Mix with Onion and a bit of pepper. After the dough has risen, roll out a portion of the dough, on a floured board, to 1/4 in thick. Using the rim of a coffee cup or a biscuit cutter, cut out circles. Cover center of each circle with 1 t Bacon mixture. Fold dough over, pinching edges tightly. With the tines of a fork, pierce each pirag twice. Brush lightly with a beaten egg.

Place on baking sheet and let rise in a warm place for 15 minutes.

Bake at 350 degrees F for 15–25 minutes, until golden brown.

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