Yeast spelt pies with bryndza and bacon

slané Špaldové

Yeast spelt pies with bryndza and bacon are a delicious dish combining traditional Slovak ingredients in a unique taste. These pies are ideal for family gatherings, celebrations or as a tasty snack. The combination of the salty bryndza and crispy bacon in a fluffy dough will please everyone.

Ingredients

500 g Nominal semi-coarse spelt flour
100 g butter or lard
1/2 cube of yeast (approx. 20 g)
1 tsp sugar
1 tsp salt
180 ml milk
2 eggs

Filling:

375 g bryndza
200 g sour cream
300 g bacon

Others:

Chives for garnish
1 egg to smear with

For this recipe you need the following products:

Directions

Put the flour, sugar, yeast, eggs and milk in a bowl. Knead in a food processor for about 5 minutes. Add the diced cold butter or lard. Stir until the fat is absorbed, then add the salt and knead until you have a smooth, non-sticky dough.
Cover the bowl with a dish towel and let the dough rise at room temperature until it has reached 2.5 times its original volume (you can let the dough rise in the fridge overnight for better results).
In a bowl, beat the softened bryndza with the sour cream. Dice the bacon finely and set aside.
Move the yeast dough to the work surface and divide into approximately equal pieces to roll into balls. Let them rise on a baking tray under a dish towel. Once risen, flatten the balls and smear the edges with the whisked egg.
Put the bryndza filling in the centre of each pie and sprinkle with bacon. Let rise briefly.
Preheat the oven to 200 °C (hot-air programme) and bake for 15-20 minutes until the pies are golden.
Once baked, sprinkle with chopped chives. The pies are best fresh, but you can reheat them the next day or freeze them and then simply reheat in the oven.

Enjoy!