What is a pint?This name is not known to many. But in fact it is quite tasty, and at the same time a useful dish from which you can cook pastries. It represents an unknown shred of raw smoked bacon. Recipes with this ingredient are found in some countries, for example in Latvia.
What is a pint?
Шпек is a meat product.To make it, take a piece of pork ham. Select pieces with a thin fat layer, but without the bone. The aroma of the peg is pleasant, it gives off a haze of notes. Often this is achieved by the selection of spices.
For example, for the preparation of pills usedblack and sweet pepper, also actively use garlic and finely chopped juniper. Before cooking the ham is cut into pieces, carefully covered with spices, and then smoked coldly. What is a pint? It is an interesting product with a rich history.
Origin of the dish
It is noteworthy that with the homeland this product is stillhas not decided yet. The origin of the pile is interesting. He appeared in Tyrol. This region is historically divided between two states, namely Austria and Italy. Both people still argue, whose is the crown dish?
This is a mixture of two cuisines, two cultures.Thus, in Italy, meat is traditionally processed by salting. Austria prefers smoked products. So what is a peg? It is both a salty and smoked product.
But do not be afraid of this. In fact, the composition of the product is only two percent salt. Therefore, nutritionists are positive about this dish.
Patties with bacon
Latvian pies with a pint - this is an interesting way to diversify the usual dinners. For cooking you will need:
- 300 grams of flour;
- half a kilo of peg;
- a glass of milk;
- a packet of margarine;
- 50 grams of yeast, live, not from the sachet;
- a tablespoon of sugar;
- one egg is chicken, fresh;
- medium onion;
- a little salt and pepper.
First, yeast is crushed in a container, mixedwith sugar. Cover the bowl with a towel and leave in a warm place for at least half an hour. During this time, you can just cook the filling. Шпек cut into cubes, onions - small pieces. A mixture of salt and pepper. Do not forget that the pork is salty. Therefore, it is worth trying a dish.
Margarine is melted in a water bath, dilutedmilk. The resulting liquid is combined with yeast. The flour is sieved immediately into a bowl with the rest of the ingredients. Now everything is mixed. The dough turns oily, well mixed. For final preparation, put it in the refrigerator for at least forty minutes.
The finished dough is rolled out, cut into triangles.In the middle put paddles and onions. You can wrap pies in various ways, for example, like a croissant. Bake them in the oven at a temperature of about two hundred degrees. The time depends on the size of the baking. Small pies will be ready in about 20 minutes.