Small pies with bacon are very popular in Riga and its surroundings. They are sold in small cafes, bakeries and restaurants. Latvians often use this traditional dish as a snack.
Currently, spekkuchen, along with sprats and Riga balsam, is considered the hallmark of Latvia, writes Volgogradskaya Pravda.ru.
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When it’s cold outside, the pies are served with hot broth. It is customary to cook Spekkuchen small about five centimeters, about one bite.
Dough: 400 g flour, 1 tbsp. a spoonful of sugar, 160 ml of milk or water, 20 g of compressed yeast, 2 tbsp. tablespoons of sour cream, 50 g of butter.
Filling: 2 onions, 250 g bacon, salt and pepper to taste.
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Knead the dough and leave it to rise for one hour, covered with a towel. Finely chop the onion and bacon, mix the ingredients and place in a dry frying pan. Fry bacon with onions until transparent, salt and pepper.
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Now we roll out the dough in a thin layer, cut out the circles with a small glass or glass. Put a little filling on the dough and mold the edges. We form pies, put on a baking sheet with the seam down and grease with a beaten egg. We bake at a temperature of 200 ° C in the oven for 40 minutes.
Speckkuchen can be served with broth or as a separate dish.