Ingredients
Dough
- 500 grams Milk
- 20 grams Butter
- 75 grams cream
- 3 tsp sugar
- 1/2 tsp ground cardamom
- 750 grams Baker's Flour
- 15 grams dried instant yeast
- 1 egg
The Filling
- 1 1/2 onions, (approx 270 grams)
- 20 grams Butter
- 500 grams smoked bacon or speck, (diced finely)
- Salt and pepper, (to taste)
- 1/2 tsp caraway seeds
Egg Glaze
- 1 egg, (whisked together with a little milk)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1.
Place milk, butter, cream, sugar and cardamom into the mixing bowl and heat 4 mins / 40°C / sp 1
2.
Add flour, yeast and egg. Combine 15 sec / sp 3 then knead 2 mins /
"Dough mode"
3.
Dough will be soft and sticky. Place into a bowl and cover with gladwrap
Leave to prove in a warm place to double in size. This maybe 1/2 to 1 hour depending on the weather
4.
Meanwhile clean and dry the TM mixing bowl and prepare the bacon filling - 5.
Cut onion into quarters and place in TM mixing bowl. Chop 3 sec / sp 5. Scrape down sides of the bowl
6.
Add butter and sauté for 3 mins / 120°C / sp 1
7.
Add the diced bacon, salt and pepper (to taste), and the caraway seeds. Combine 10 sec /
"Counter-clockwise operation" / sp 2
Remove from the TM bowl and cool - 8.
Knock down the dough and divide into 4 equal amounts. Roll one ball into a long sausage and cut into 5 even pieces. Now cut each of these pieces into 4 pieces. You will now have 20 pieces. (You will be repeating this process with the other three balls when you have finished working with this first 20)
9.
Using a smooth drinking glass, roll out your first dough piece on a floured surface until it resembles an oval shape
10.
Place one small teaspoonful of the filling onto the middle of the oval shape and press edges tightly together. Form into a crescent or pillow shape
11.
Place onto a lined baking tray with the pressed seam on the bottom (See pictures above)
Repeat this process until all are assembled
12.
Cover trays with a tea towel and stand in a warm place for 1/2 hour to rise or double in size
13.
While these are rising, heat oven 220°C.
14.
In a small bowl, whisk egg and milk together with a fork. Use a pastry brush to coat each Pīrāgi lightly
15.
Bake 10 minutes
Dough
The Filling
Assemble the Pīrāgi
Tip
Heating frozen Pīrāgi
Oven:
When heating frozen Pīrāgi, place in an oven bag and heat 150°C for 10 minutes
Microwave:
ONLY FOR 20 SECONDS - (otherwise they become rubbery)
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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