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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 10 |
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This is a Slovak/Ukrainian dish. My mother made this for lent. I found this recipe in a Carpatho-Rusyn and American Favorite Cookbook that was given to me as Christmas gift several years ago. I made this for a pre-Easter supper my friends and I had. I am including the Pagac filling at the end of the recipe.. While the dough is rising, I made the filling. Everyone love this dish. Ingredients:
3/4 cup milk, scalded |
1 teaspoon salt |
4 tablespoons sugar |
3 tablespoons crisco shortening |
3 cups flour |
1 egg, slightly beaten |
1 cake yeast |
1/4 cup lukewarm water |
5 potatoes, peeled, chopped and boiled |
1 teaspoon salt |
4 ounces american cheese |
4 ounces sharp cheddar cheese |
2 small onions, chopped |
2 tablespoons butter |
1/2 cup butter, browned |
Directions:
1. Pour scaled milk over salt, sugar and shortening.
2. cool to lukewarm.
3. add egg.
4. dissolve yeast in water.
5. add to milk mixture.
6. Add about half the flour, beat well.
7. add remainder of flour, beat well.
8. Turn out on floured board and knead for 5 minutes.
9. Place in greased bowl.
10. let rise until doubled in bulk (about 2 hours).
11. divide into two portions.
12. flatten one half on cookie sheet ( used a pizza stone and rolled it out on the stone).
13. Spread on filling.
14. then place the other half one top, flattened,(I rolled mine out on a board and then put it one top).
15. Spread melted butter on top to brown. bake until golden brown at 350 degrees for 30 to 40 minutes. (my oven took about 32 minutes.
16. Filling:.
17. Brown chopped onion in butter,.
18. drain boiled potates cut cheese into them.
19. pour butter and onions into potatoes.
20. Mash well and cool.
21. spread between pagac dough rounds8-10.
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