Total Time
3hrs
Prep 2 hrs 30 mins
Cook 30 mins

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 Nutrition

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.
Most Helpful

This appears much thicker than my grandma's pagach. I'm looking for a recipe that yields a thin pagach where the potatoes and cheese are integrated into the dough, and not layered. Have you seen anything like that?