Frugal Gourmet's Ukrainian Pagach

Total Time
2hrs 5mins
Prep 1 hr 40 mins
Cook 25 mins

from Jeff Smith

Ingredients Nutrition


  1. Cook potatoes in boiling salted water until tender; drain.
  2. Saute onion until tender.
  3. Place potatoes in large bowl and mash; add onions, salt, pepper, cheese, and milk, blending well.
  4. Prepare roll mix according to package directions, except divide dough in half.
  5. Roll out bottom section and place on cookie sheet.
  6. Preheat oven to 375 degrees F.
  7. Pile potato mixture on dough, leaving about a 2" margin around the edge.
  8. Roll out the remaining half and carefully place it on top.
  9. Pinch together and crimp edges all around.
  10. Cut 2-3 venting holes in the top.
  11. Brush the top with a small amount of vegetable oil, and sprinkle lightly with coarse salt.
  12. Bake at 375 degrees for 20-25 minutes or until golden brown.


Most Helpful

This was nice and hearty comfort food on this cold evening. Rather than the hot roll mix, I used kittencal's recipe "throw away the bread machine instructions" and used the dough cycle of my bread maker. I did think the dish could have used a little more flavor, so next time I am going to try adding some kind of meat (bacon, ham, pepperoni?) to the filling. Thanks for the recipe!

pedspeech February 03, 2009

What comfort food this is! Mashed potatoes with cheese and onions wrapped in a crispy roll, absolutely YUM. Much easier to make than it sounds. I think I got through the prep in about 45 minutes, and if I can do it, anyone can do it. I am trying to overcome my terror of yeast, lol. This is one more recipe I did with yeast and one step closer to yeast acceptance. I loved this and I will have to make this for my vegetarian friend, she will go bonkers for it! Thanks Sue! I always win with your recipes. Made for the Babes of ZWT4.

Kim127 June 16, 2008

This is something like a neightbor of mine made when I was growing up. Delicious, cheap, filling, good leftover and warmed up, portable. I might put in some caraway next time. I used homemade dough - be sure to stretch it thin. Thanks for this recipe!!!

Clare Bear September 16, 2005

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