Piragi Recipe
3/31/2024 Dear Future Me, this piragi recipe still works, but also note that we replaced Buttermilk with sour cream (impromptu thing)....and as Bob Ross taught us, it was a happy accident and it worked out great. We also tried doubling recipe and using KitchenAid but turned out dough on our massive cutting board to mix in the rest of the dough. Makes approximately 90. Also, cardamom works, 1tsp for double batch. (nov 2023 iteration of recipe) 1 lb bacon to 1 medium onion ratio - (keep at 3 lbs) chop bacon. Best practice is to freeze portions of the strips...makes it easier. Dice the onions...prepare to cry. When you sautee the bacon onion mixture...you want to cook it so the onion softens but the fat on bacon is not fully rendered. Add black pepper liberally. But salt really depends on how salty the bacon is. Do not drain anything. Put in a longer flatter container so all the juices distribute evenly. Best practice is to let cool overnight. For the dough... 1/4 c warm water 1tsp +