Speķrauši

As with many national dishes, Latvian families often have their own unique recipe for the dish, yet to be called speķrauši it has to maintain the crescent shape and the filling has to be bacon bits. Due to the amount of work involved to make them, they're usually made only for special occasions and in very large numbers. Yet, one would be able to find them in most local bakeries and pastry shops.

Other common fillings include fatty bacon, fatback (speķis), mixtures of ground or finely chopped meats (ground beef, ham and chicken with or without bacon), fish,

The day before baking bacon patties, the cook usually spends one or two hours preparing any meat and onion that will be used. Bacon and other fatty meats (such as bacon or back bacon) do not chop well in a food processor and tend to get caught on the blade, so the cook must hand chop these into tiny cubes, about 1.5 millimetres (about 1/16 inches). This is sometimes made easier by freezing the meat for a few minutes. Other less fatty meats (such as beef) tend to turn into a paste in the food processor, so if the meat is not already ground, the cook grinds it using a hand or electric grinder.

The day of baking, the cook makes the dough. This is a fairly standard white bread dough, with a varying amount of fat in it, depending on the particular family's recipe. Allowing the dough to proof and rise takes several hours, during which time the meat from the previous day is sauteed over a very low flame for a few minutes to ensure that the flavours in the filling meld a bit. When the dough has finished rising for bread bacon patties, or the dough has chilled for bullion bacon patties, the cook usually uses one of two methods to make the individual bacon patties:

1. The cook takes a few cups of dough and rolls out the whole lump using a rolling pin, or just the edge of the lump using a glass. The cook takes a tablespoon of filling and places it on the dough about 3 centimetres (about 1.5 inches) from one of the edges. The cook folds the edge of the dough over the filling, puts a glass over the dough and filling pile and cuts through both layers of dough on one side with the glass so that a half-moon-shaped pastry is created. The pressure from the glass cutting through the dough pinches the two dough layers together on the one open side. The pastry is re-shaped slightly to form an oblong or crescent shape.
2. The cook takes a walnut-sized lump of dough and flattens it with a rolling pin or with fingers into a round dough disk. The cook then places a tablespoon of filling into the middle of the dough disk and folds two sides together to make a half-moon shape, pinching the two sides together. The resulting edges are then folded under and re-shaped to make a more oblong or crescent shape.

Prepared pastries are put into rows on pans, left to rise slightly, brushed with egg and then baked for a few minutes.

Pīrāgi were not a seasonal dish in