Small crescent-shaped pastry pockets filled with diced bacon and onion, baked golden; Latvia's defining hand-held snack served at every celebration and market.

Pīrāgi entered Latvian baking through Polish-Lithuanian rule in the 16th and 17th centuries, evolving from Eastern European pierogi into a smaller, baked (rather than boiled) Latvian form. The pastries became central to Latvian holiday tables, with families baking 100+ at a time for weddings and Christmas. Centrāltirgus runs Riga's strongest pīrāgi counters, baking trays through the day. The classic filling is diced bacon and onion; modern bakeries offer carrot, cabbage and even sweet versions.

Where to eat Pīrāgi (bacon-onion pastry pockets) in Riga

4 editor picks for Pīrāgi (bacon-onion pastry pockets) in Riga, ranked by editorial score. All Riga signature dishes · Pīrāgi (bacon-onion pastry pockets) across every city.

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Make it at home

Serves 243 hrIntermediate

Ingredients

  • For the dough: 500g plain flour
  • 250ml warm milk
  • 100g butter melted
  • 1 egg
  • 50g sugar
  • 7g dry yeast
  • 1 teaspoon salt
  • For the filling: 300g smoked bacon finely diced, 1 large yellow onion finely diced, black pepper
  • Egg wash for finishing

Method

  1. Activate the yeast in warm milk with sugar; let foam for 5 minutes.
  2. Combine flour, salt, melted butter, egg and yeast mixture in a large bowl. Knead until smooth and elastic, about 10 minutes. Cover and let rise for 90 minutes until doubled.
  3. While the dough rises, fry the diced bacon over medium heat until just starting to crisp; add the diced onion and cook until translucent. Drain off excess fat, season with black pepper, cool.
  4. Punch down the dough. Divide into 24 walnut-sized pieces. Roll each into a flat oval about 8cm long.
  5. Place a teaspoon of bacon-onion filling in the centre of each oval, fold over to form a crescent, and pinch the edges firmly to seal. Place on a parchment-lined baking sheet.
  6. Let rise 20 minutes. Brush with egg wash. Bake at 200 degrees Celsius for 18 to 22 minutes until deep golden. Eat warm.

Editor tip. Pinch the edges hard; if pīrāgi open in the oven the filling leaks. Some bakers double-fold the seam for insurance.

Common allergens: Gluten, Pork, Eggs.