Latvian Speķrauši: Savory Bacon and Onion Filled Pastries

In a small bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.

In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.

While the dough rises, prepare the filling. Cook the finely diced smoked bacon in a skillet over medium heat for 5-7 minutes until crispy. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of rendered fat in the skillet.

Add the finely chopped onion to the skillet with the bacon fat. Sauté over medium heat for 5-8 minutes until softened and translucent. Remove from heat and stir in the cooked bacon and black pepper. Let the filling cool completely.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a small ball, then flatten it into a 3-inch (7.5 cm) circle.

Place 1 tablespoon of the cooled bacon and onion filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges firmly to seal, forming a small pastry.

Arrange the pastries on a baking sheet lined with parchment paper. Brush the tops of the pastries with the beaten egg.

Bake the pastries in an oven at 375°F (190°C) for 18-20 minutes, or until golden brown and puffed.

Remove from the oven and let cool slightly on a wire rack before serving.