Potato Pagach Recipes

POTATO PAGACHI

Steps:

• Heat oven to 350. Cool mashed Potatoes to room temperature.
• 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.
• Place pagachi on lightly greased baking sheet. Prick each with a fork a few times and brush lightly with egg whites.
• Bake for 20 minutes.
• Meanwhile, place butter in a small skillet over medium heat and lightly brown.
• Remove pagachi from oven and brush with the browned butter. Serve warm.

PAGACH QUICK AND EASY

Steps:

• Preheat oven to 400.
• Fry onions in butter until soft.
• Spread a thin layer of soft butter on pizza crust or drizzle with a little olive oil. (this is optional).
• Place the 8 slices of Cooper cheese on the pizza crust.
• Heat mashed potatoes and add the fried onions, 1 cup of the shredded sharp cheese, the sour cream and salt and pepper to taste.
• Spread mashed potato mixture on top of pizza crust.
• Top with the rest of the cheese and sprinkle with paprika.
• Bake for approx 30 minutes or until cheese is melted and bubbly.
• Place under broiler to brown top.

PAGACH RECIPE - (4/5)

Steps:

• Dissolve the yeast in the warm water (105 degrees). Add the salt and 2 1/2 cups flour. Knead until smooth, adding more flour as needed if the dough is still too sticky. Place the dough on a plastic countertop and cover it with a stainless-steel bowl. Allow it to rise until double in bulk. Meanwhile, make the filling (recipes follow). Punch down the dough. Divide it into 2 parts. Roll the dough out into a rectangle, 18 x 12 inches. Place the filling on one side of the rectangle, being careful to leave a margin of about 2 inches from the edges. Fold the other half of the dough over the filling so that you now have a turnover, 9 x 12 inches. Pat the top of the dough down lightly into the filling. Carefully pinch the edges together. Spread the salad oil on top and sprinkle generously with the salt or garlic salt. Place on a greased baking sheet. Let rise until double in bulk. Bake in a preheated 400 degree oven for 30 minutes or until golden brown. Pagach and Cheese Potato Filling: Boil peeled potatoes (about 1 1/2 pounds); drain and mash with a little butter and milk. Add grated sharp Cheddar cheese to the potatoes and cool (the more cheese, the tastier). Taste for salt and black pepper. This is a great filling for Pierogi or Pagach. Pagach Cabbage Filling (Sweet Cabbage Filling) : Cook 1 large peeled and sliced onion in 1/2 to 3/4 cup oil until soft. Add shredded green cabbage (medium head) and salt and freshly ground black pepper to taste. Cover and cook until the cabbage is soft. Drain the excess oil. This makes a good filling for Pagach or Haluski.