POTATO PAGACH
This recipe is from my Grandma Lipovsky. Pagach is a Slavic dish that can be served as a side item like bread or as a main meal. Grandma made Pagach as our Friday supper since it contained no meat. She served it dripping with melted butter. Pagach is mashed potato-stuffed bread. It can be rolled out round or rectangle. Do not whip or add additional liquid to the potatoes or the pagach will puff up like a pillow in the oven.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Prep: 1 hour 30 mins Cook: 30 mins
- Peel then cook the potatoes in salted water, until tender, about 20 minutes. Drain.
- Add cheese and butter to the hot potatoes then mash. Season with salt and pepper to taste. Allow potatoes to cool.
- Dissolve yeast and sugar in half the milk. Set aside.
- Mix melted butter, egg; salt, and remainder of milk. Add yeast milk mixture. Gradually add the flour and knead by hand (Grandma) or with Spiral Hook (me) for about 5 minutes until it is nice and elastic. Add more water or flour as needed.
- Place the dough in a greased bowl (oil or Crisco not butter) and allow it to rise in a warm place until it doubles in size.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down dough and divide into 4 equal pieces. Roll out one piece with a floured rolling pin as thin as possible without tearing and place it on cookie sheet or pizza pan. Spread half of the cooled potato filling on the dough to a thickness of approximately 1/2 inch thick up to 1/2 inch from the end. Roll out the next piece of dough and lay it on top of the spread potato. Carefully pinch edges together using the tines of a fork to insure the potato will not squeeze out in of the pie. Pierce a couple of holes in the top to allow steam to escape like you would do with a pie.
- A second method is to divide the dough in half. Roll out the dough to about 1/4 inch thick. Place half the mashed potato's in the center of the dough and pull the ends together then pinching them to seal up the potato's in the shape of a ball. Carefully roll out the dough to about 1/2-3/4 inch thick.
- Bake in the preheated oven until golden brown, 30 to 40 minutes.
- When they cool down cut them with a pizza cutter into any shape.
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