Lush Latvian pies Shpekkuheny

This summer we were visiting friends in the small Latvian town of Kuldiga. This stunningly beautiful place can be called the standard of a classic Latvian town that has preserved the connection of times and an authentic atmosphere. Here I tried traditional Latvian pastries for the first time, which simply conquered me. I decided at all costs to learn how to cook such a meal. One of the first culinary recipes that I mastered were shpekkuchens.
To prepare them, we will need to knead the yeast dough. We breed yeast in warm milk and add flour. Now the dough needs to rise, so let's put it in a warm place. After the dough rises, add the egg, salt and beat the dough so that it becomes loose. Now we put it back in a warm place so that the dough rises. In the meantime, we have time to prepare the filling for our shpekkuhen. To do this, we will cut the bacon into small cubes, lightly fry in a frying pan with finely chopped onions, season with ground spices and mix. Meanwhile, the dough has already come up, so we roll it out on the table into a layer about 3 mm thick, take a notch or a glass and cut out the mugs. We stuff them with minced meat, grease them with egg and bake in the oven for about 30 minutes at a temperature of 190 degrees. Traditional Latvian pies are ready!