Total Time
Prep 15 mins
Cook 20 mins

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

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.


Most Helpful

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! ;)

FoodExplorer March 12, 2008

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