Piragi (Bacon rolls)



For the egg wash:

For the filling:


In a saucepan, melt the butter into the milk, add the salt and mix.

In a large bowl, sift the flour together with the yeast, add the milk mixture, little by little mixing until getting a dough (during this process add the potatoes).

Once the dough is well blended, cover with kitchen foil and place in a warm place to rise for 2 hours.

After this time divide the dough in 20 equal pieces.

Flatten each piece and place 1 tablespoon of the filling into the middle.

Press the edges together and lay them into a lined with baking paper baking dish with the seam on the bottom, formed into the shape of a crescent moon.

Cover and let them rise for 30 minutes.

Brush with the egg wash and bake on a previously pre-heated oven at 180°C for about 15 to 20 minutes or until golden brown.

For the fiiling, cut the bacon and ham into small cubes, add the onion and pepper, sugar and caraway to taste.

Brown it lighly in a frying pan and let it cool down completely before use.