Pogacha with potatoes

Name: Pogacha with potatoes
Prep time: 40 min
Total time: 150 min
Yield: 15
Ingredients: 500 g white flour; 1 ¼ tsp salt; 2 tbsp sugar; ½ cube yeast (approx. 20 g), crumbled; 50 g butter; 150 g plain greek yoghurt; 2 ½ dl water; 200 g feta; 250 g mealy potatoes, cooked in their skins; 4 sprigs parsley; 1 tbsp olive oil; 1 tbsp liquid honey; 1 tsp caraway seeds; white flour; 1 egg; ½ tbsp sesame seeds; ½ tbsp caraway seeds

Ingredients

15 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour

1 tsp salt

2 tbsp sugar

½ cube yeast (approx. 20 g), crumbled

50 g butter, cut into pieces

150 g plain greek yoghurt

2 ½ dl water

Filling

200 g feta, crumbled

250 g mealy potatoes, cooked in their skins, grated with a rösti grater

4 sprigs parsley, finely chopped

1 tbsp olive oil

1 tbsp liquid honey

1 tsp caraway seeds

¼ tsp salt

To shape

white flour, for rolling

1 egg, beaten

½ tbsp sesame seeds

½ tbsp caraway seeds

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How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, yoghurt and water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Place the cheese in a bowl with all the other ingredients up to and including the salt, mix well.

To shape

Divide the dough into 15 portions. On a lightly floured surface, roll out the dough into circles (each approx. 12 cm in diameter). Brush the edges with a little egg, place about 2 tbsp of filling on the lower half of each circle. Fold the other half over the top, press the edges down firmly. Place the dough parcels on two baking trays lined with baking paper, glaze with the remainder of the egg. Mix the sesame and caraway seeds, sprinkle on top.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Good to know

Tip:	They are best eaten lukewarm.

How-tos

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