Potato Pagachi

READY IN: 35mins
Recipe by jbe467

Can be made ahead and reheated in a flash!. Nice lunch or side dish.

Top Review by FoodExplorer

Oh my goodness. My huband's eyes got so big when I set these in front of him. I served these with pseudo cabbage rolls that I revamped from my Russian cookbook. On the part of the pagachi themselves, I used my own homemade potatoes, then forgot to brush the bread with the egg white before baking, but it didn't seem to alter them at all. I think I may have tried to put to much potatp filling in each biscuit, because they were awfully flat and spread a lot while cooking. If you want the biscuit part to be more obvious, try putting a minimum amount of potatoes. Otherwise, gung ho and full steam ahead with some heart-clogging food! ;)

Ingredients Nutrition

  • 4 ounces instant mashed potatoes with four cheeses, prepared as directed
  • butter (for potatoes)
  • milk (for potatoes)
  • 16 ounces biscuits, grands homestyle
  • 1 egg white, slightly beaten
  • 14 cup unsalted butter


  1. Heat oven to 350. Cool mashed Potatoes to room temperature.
  2. On floured work surface, roll a biscuit out to a 6 inch circle. Place 2 heaping tablespoons of potatoes in center of bicuit. Draw up dough and pinch edges together using a fork, to cover filling. Repeat to form 8 pagachi.
  3. Place pagachi on lightly greased baking sheet. Prick each with a fork a few times and brush lightly with egg whites.
  4. Bake for 20 minutes.
  5. Meanwhile, place butter in a small skillet over medium heat and lightly brown.
  6. Remove pagachi from oven and brush with the browned butter. Serve warm.

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