Potato pagach recipe

Potato Pagach

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Potato pagach is a delightful Eastern European dish that combines the goodness of potatoes and dough. This traditional recipe is perfect for those craving a comforting and filling meal. The soft and pillowy dough encases a savory potato filling, resulting in a deliciously satisfying bite. Whether served as a main course or a side dish, potato pagach is sure to please everyone at the table.

Keywords: potato pagach, Eastern European cuisine, comfort food, savory filling, dough.

Potato pagach recipe details

Potato pagach recipe, recipe Rating: 4.5
Number of votes:99
Ready in: 2 hours

Ingredients

Serves: 8

• Potato Filling:
• 3-4 potatoes
• 4 slices American cheese or 3 ounces Cheddar cheese
• 1/4 cup butter or margarine
• salt and pepper to taste
• Dough:
• 1 package yeast
• 1 tablespoon sugar
• 1 cup warm milk
• 1/2 cup melted butter
• 1 egg, beaten well
• 1/2 teaspoon salt
• 3 1/2 cups flour

Preparation method

Prep: 1 hour 30 mins | Cook: 30 mins

1. Peel then cook the potatoes in salted water, until tender, about 20 minutes. Drain.

2. Add cheese and butter to the hot potatoes then mash. Season with salt and pepper to taste. Allow potatoes to cool.

3. Dissolve yeast and sugar in half the milk. Set aside.

4. 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.

5. 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.

6. Preheat oven to 350 degrees F (175 degrees C).

7. 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.

8. 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.

9. Bake in the preheated oven until golden brown, 30 to 40 minutes.

10. When they cool down cut them with a pizza cutter into any shape.