Best 3 Frugal Gourmets Ukrainian Pagach Recipes

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FRUGAL GOURMET'S UKRAINIAN PAGACH



Frugal Gourmet's Ukrainian Pagach image

Make and share this Frugal Gourmet's Ukrainian Pagach recipe from Food.com.

Provided by PalatablePastime

Categories     Breads

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 medium potatoes, peeled and diced
1 medium onion, chopped
2 tablespoons margarine
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 tablespoon milk
5 ounces grated cheddar cheese
1 box pillsbury hot roll mix
vegetable oil
coarse salt

Steps:

  • Cook potatoes in boiling salted water until tender; drain.
  • Saute onion until tender.
  • Place potatoes in large bowl and mash; add onions, salt, pepper, cheese, and milk, blending well.
  • Prepare roll mix according to package directions, except divide dough in half.
  • Roll out bottom section and place on cookie sheet.
  • Preheat oven to 375 degrees F.
  • Pile potato mixture on dough, leaving about a 2" margin around the edge.
  • Roll out the remaining half and carefully place it on top.
  • Pinch together and crimp edges all around.
  • Cut 2-3 venting holes in the top.
  • Brush the top with a small amount of vegetable oil, and sprinkle lightly with coarse salt.
  • Bake at 375 degrees for 20-25 minutes or until golden brown.

PAGACH RECIPE - (4/5)



Pagach Recipe - (4/5) image

Provided by jhd007

Number Of Ingredients 13

THE DOUGH:
2 1/2 to 3 c. all-purpose flour
1 c. warm water (105 degrees)
1 pkg. quick rising yeast
1/2 tsp. salt
TOPPING:
Salad oil
Additional salt or garlic salt
Potatoes 1 1/2 pounds
Butter
Milk
Sharp Cheddar cheese
Salt & Pepper

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.

PAGAC (PAGACH)



Pagac (Pagach) image

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.

Provided by Jane from Ohio

Categories     Russian

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 15

3/4 cup milk, scalded
1 teaspoon salt
4 tablespoons sugar
3 tablespoons Crisco shortening
3 cups flour
1 egg, slightly beaten
1 cake yeast
1/4 cup lukewarm water
5 potatoes, peeled, chopped and boiled
1 teaspoon salt
4 ounces American cheese
4 ounces sharp cheddar cheese
2 small onions, chopped
2 tablespoons butter
1/2 cup butter, browned

Steps:

  • 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.
  • Filling:.
  • 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.

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