Pagach
Slovak / Ukrainian pagach
(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 entree.
This recipe comes from Charlotte
Pribish Conjelko of Indiana who is
a Orthodox Christian Carpatho-Rusyn.
This recipe can be doubled to make
two loaves (but then remember to
double the fillings).
Makes 1 large loaf or 12 servings of
Slovak Pagach
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
•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
•Potato Filling:
•2 cups diced potatoes, cooked and mashed
•Salt to taste
•1/2 cup grated Cheddar cheese if not fasting
•Cabbage Filling:
•1/2 pound cabbage, cored and chopped
•Salt to taste
•1-2 tablespoons canola oil (or butter if not fasting)
Preparation:
In 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 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 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 fork to allow steam to escape.
Heat oven to 375 degrees F.
Let bread rise, covered with greased plastic for 30 minutes.
Bake 30 minutes or until browned on top and bottom.
Cool on a rack.
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 dough.
Cabbage Filling:
Saute cabbage in oil or butter and season to
taste with salt.
Allow to cool before placing on dough.
Source: Charlotte Pribish Conjelko of Indiana
User Reviews
4 out of 5
Pagach, Member dymetre
"This was very good when I made however not quite the same as what my Polish
aunt made hers had a sweeter bread and potatoes with buckwheat. still looking
for recipe unfortunately she passed away without passing on recipe"
Write a review
3 out of 3 people found this helpful.
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