Oškvarkové pagachiki
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ingredients
600 g plain flour 150 ml milk 1/2 cube of yeast 2 pcs egg yolk 240 ml sour cream 1 tbsp lard 1 tbsp salt 1 pinch of ground black pepper
Filling:
350 g minced asparagus 1 tbsp lard 1 pk egg for rubbing caraway seeds for sprinkling
progress
Who wouldn’t like asparagus patties, who wouldn’t like them. They take time to prepare, but the effort is worth it.
1.
Stir the yeast in lukewarm milk, add flour, egg yolks, sour cream (1 small crucible), lard, salt, ground black pepper and knead into a smooth dough. Covered, leave to rise. Grind the pork cracklings and add a tablespoon of lard if they are dry. If the cracklings are oily, omit the lard. Roll the risen dough into a larger rectangle and spread the minced pork cracklings on it. The cracklings must not be cold, they should be at room temperature.
2.
Fold the dough lengthwise from the top to the centre and from the bottom to the centre and then from the left to the centre and from the right to the centre. Cover and let rest for 30 minutes. Then roll out the dough again and pat it back together. Repeat this 3 times.
3.
Finally roll out the dough to about 5-7 mm, cut out rounds. Brush with egg, sprinkle with caraway seeds and place on a baking tray.
4.
Bake at 200°C for about 20 minutes.
