I have never made the following recipe, however it sounded very tempting! If anyone attempts this wonderful dish, let us know how it turns out!
Pagach is a Slavic dish that can be served as a side item like bread or as a main meal. Grandma made Pagach as our Friday supper since it contained no meat. She served it dripping with melted butter. Pagach is mashed potato-stuffed bread. It can be rolled out round or rectangle. Do not whip or add additional liquid to the potatoes or the pagach will puff up like a pillow in the oven.
¾ c. scalded milk
1 tsp. salt
4 Tbsp. sugar
3 Tbsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
¼ c. lukewarm water
Cabbage: 1 medium head cabbage, chopped fine Butter
Saute cabbage in butter until soft.
Potato: 3 medium potatoes, mashed – Chopped chives – 1 egg, beaten
Combine potatoes, chives, and egg (add ½ shredded cheddar cheese and/or crumbled bacon if desired)
Sauerkraut: ½ lb. sauerkraut, drained – Butter
Fry sauerkraut slowly in butter about 5 minutes.
Pour milk over salt, sugar, and shortening. Cook to lukewarm. Add egg. Add
yeast which has been dissolved in water. Add about half the flour. Beat well.
minutes. Place in greased bowl and let rise until doubled in bulk. Divide dough
in 2 portions. Flatten out one piece to about 2-inch thickness. Place desired
filling in center. Draw up and pinch edges together to cover filling. Roll out
lightly and carefully to pie shape, about 3-fourths inch thick. Follow the same
method for remaining half of the dough. Place on greased cookie sheet. Let rise
about Â½ hour. Bake at 375 degrees about 20 to 30 minutes. When done, brush both
sides with browned butter.
Makes 2 round loaves.