Ukrainian / Slovak pagac (puh-GAHTCH) is traditionally served at meatless meals as for Advent, Lent and the beautiful Christmas Eve supper known as velija.
It is a flat bread with a potato or cabbage filling and makes an excellent vegetarian entrée. Some people call this Slavic pizza.
Makes 1 large loaf or 12 servings of Ukrainian / Slovak Pagach
- For the Dough:
- 1 cup water plus 1/4 cup lukewarm water
- 4 1/2 teaspoons plus 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 2 1/2 tablespoons canola oil (or butter if not fasting)
- 1 package active dry yeast
- 3 cups all-purpose flour
- For the Potato Filling:
- 2 cups diced potatoes, cooked and mashed
- Salt to taste
- 1/2 cup grated Cheddar cheese if not fasting
- For the Cabbage Filling:
- 1/2 pound cabbage, cored and chopped
- Salt to taste
- 1 to 2 tablespoons canola oil (or butter if not fasting)
- In a medium saucepan, bring 1 cup water, 4 1/2 teaspoons sugar, salt and oil to a boil. Remove from heat and cool to lukewarm. Dissolve yeast and 1 1/2 teaspoons sugar in 1/4 cup lukewarm water and set aside.
- Place flour in the bowl of a stand mixer or regular bowl and add the sugar-water mixture and the yeast-water mixture. Mix until well incorporated and then knead until smooth, about 7 minutes by machine and at least 10 minutes by hand.
- Transfer to a greased bowl, cover and let rise until doubled.
- Punch down dough and turn out onto a floured surface and divide into 2 portions. Cover with greased plastic and let rest 15 minutes.
- On a parchment-lined baking sheet, roll one portion of dough into a 9x13-inch rectangle or 12-inch circle. Spread either the potato filling or cabbage filling (see below) on the dough to within 1/2 inch of the edge.
- Roll the second portion of dough on a lightly floured surface and place on top of the filling and pinch the edges together to seal. Prick top all over with a fork to allow steam to escape.
- Heat oven to 375 degrees. Let bread rise, covered with greased plastic for 30 minutes. Bake 30 minutes or until browned on top and bottom. Cool on a rack.
- Make the Potato Filling: season mashed potatoes with salt. If it's not a fast day, add grated cheese to hot potatoes and mix well. Allow potatoes to cool before placing on the dough.
- Make the Cabbage Filling: Sauté cabbage in oil or butter and season to taste with salt. Allow to cool before placing on the dough.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|