What Are Pirāgi and Sklandrausis?
Pirāgi are small, boat-shaped pastries filled with bacon and onions. They're savory, warm, and absolutely delicious — the kind of thing you can't eat just one of. Sklandrausis is different. It's a layered rye bread cake filled with potatoes and bacon, then topped with caraway seeds. Think of it as comfort food elevated to an art form.
Both recipes have been around for generations in Latvia. You'll find them at family gatherings, celebrations, and casual Friday dinners. What's interesting is that they're not difficult to make once you understand the technique. The pastry is straightforward. The filling is simple. What makes them special is attention to detail and using quality ingredients.
We're going to walk through both recipes today. You'll see that baking these at home is totally doable. No fancy equipment. No obscure ingredients. Just good technique and a bit of patience.
Making the Dough for Pirāgi
The dough is where it starts. You'll need 500 grams of flour, 250 grams of butter (cold), 2 egg yolks, 1 teaspoon of salt, and about 100 milliliters of sour cream. The key is keeping everything cold. Cold butter creates layers in the dough. Warm butter? That's how you end up with a dense, flat pastry that won't impress anyone.
Cut the cold butter into small cubes and work it into the flour using your fingertips. Don't use a food processor — you want to feel when the texture is right. It should look like breadcrumbs. Then add the egg yolks and sour cream, mixing gently until the dough just comes together. Wrap it in plastic and refrigerate for at least an hour. You can leave it overnight if that works better for your schedule.
Here's the real secret: don't overwork the dough. Work quickly, keep everything cold, and trust the process. The dough doesn't need to be perfect. It'll come together when you roll it out.
The Bacon and Onion Filling
While your dough chills, prepare the filling. You'll need 300 grams of bacon, diced finely. Cook it in a large pan over medium heat until it's crispy and the fat has rendered out. Remove the bacon and set it aside, leaving about two tablespoons of the fat in the pan.
Dice four large onions into small pieces. Add them to the hot fat and cook slowly for about 15 minutes. Don't rush this step. You want the onions to become soft and slightly golden, not brown. They should be sweet and caramelized. Once they're done, combine them with the cooked bacon, add salt and pepper to taste, and let the mixture cool completely. Warm filling will make your dough soggy.
This filling is forgiving. Some people add a tiny bit of caraway seed here. Others prefer it pure. If you like things savory and bold, you might add a pinch more salt. Taste as you go. This is your chance to adjust flavors before assembly.
