Bacon and Onion Turnovers (Latvian Speķa Pīrāgi)

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. 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. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

1¼ cups milk
12 Tbsp. unsalted butter
1⁄3 cup + 1 tsp. sugar
1 tsp. kosher salt
2¼ oz pkg active dry yeast
5 cups all-purpose flour, unbleached
1 Tbsp. canola oil
1 lb double-smoked bacon, cut into 1/8" cubes
1 small yellow onion, minced
sea salt
black pepper, freshly ground
1 Tbsp. heavy cream
1 egg yolk
1 egg white, lightly beaten

Make the Dough:
Heat milk, butter, 1⁄3 cup sugar, and salt in a 2 qt saucepan over medium heat until sugar dissolves; set aside. Whisk together remaining sugar, yeast, and ¼ cup water heated to 115°F in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Whisk in milk mixture, add flour, and mix on low speed until dough forms. Increase speed to medium-high and knead until smooth, about 8 minutes. Cover bowl with plastic wrap; let sit until doubled in size, about 1½ hours.

Make the Filling:
Heat oil in a 4 qt saucepan over medium heat, and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until onion is lightly caramelized but bacon is not crisp, about 6 minutes. Remove from heat; season with salt and pepper. Let cool completely.

Heat oven to 400°F (200°C).

Whisk together cream and egg yolk in a small bowl; set egg wash aside. Transfer dough to a floured work surface and cut in half. Working with one half at a time, roll dough until ¼" thick. Using a 2½" round cutter, cut out dough rounds. Place 1 heaping tsp. bacon filling in center of each round, and, using your fingers, moisten edges of round with egg white; fold over to enclose filling, and pinch edges together to seal. Transfer turnovers, seam side down, to parchment paper-lined baking sheets, spaced 3" apart. Using a pastry brush, brush wash over each bun; bake until golden brown, 12–15 minutes.

Makes about 60.