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.
- 177.44 ml milk, scalded
- 4.92 ml salt
- 59.16 ml sugar
- 44.37 ml Crisco shortening
- 709.77 ml flour
- 1 egg, slightly beaten
- 1 cake yeast
- 59.14 ml lukewarm water
- 5 potatoes, peeled, chopped and boiled
- 4.92 ml salt
- 113.39 g American cheese
- 113.39 g sharp cheddar cheese
- 2 small onions, chopped
- 29.58 ml butter
- 118.29 ml butter, browned
- Pour scaled milk over salt, sugar and shortening.
- cool to lukewarm.
- add egg.
- dissolve yeast in water.
- add to milk mixture.
- Add about half the flour, beat well.
- add remainder of flour, beat well.
- Turn out on floured board and knead for 5 minutes.
- Place in greased bowl.
- let rise until doubled in bulk (about 2 hours).
- divide into two portions.
- flatten one half on cookie sheet ( used a pizza stone and rolled it out on the stone).
- Spread on filling.
- then place the other half one top, flattened,(I rolled mine out on a board and then put it one top).
- 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.
- Brown chopped onion in butter,.
- drain boiled potates cut cheese into them.
- pour butter and onions into potatoes.
- Mash well and cool.
- spread between pagac dough rounds8-10.
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?