Pagac Pagach Food

PAGACH (PIEROGI PIZZA)

Steps:

• Preheat the oven to 425 degrees. Place the pizza crust on a large baking sheet (the size may vary depending on the brand of crust; my crust fits perfectly in a 17¼ x 15½-inch pan).
• Place the potatoes in a pot and cover with water. Add salt to taste. Bring to a boil and cook until fork-tender, about 10 to 12 minutes.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions and sauté until softened and lightly golden brown. Set aside ½ cup of the sautéed onions (they will be used later to top the pizza).
• When the potatoes are done cooking, drain them and return them to the hot pot. Allow them to sit for a minute or two until any excess moisture evaporates and they are no longer wet.
• Add 2½ cups of the cheese to the hot potatoes and mash until well-combined and smooth (be careful not to over-mash, as this can make the potatoes gummy). Stir in the sautéed onions (except the ones you set aside).
• Add just enough milk to help the potato mixture be a bit more easy to spread on the crust. The consistency should be tighter than mashed potatoes. ¼ cup of milk usually works for me, but add less or more as needed, being careful not to end up with loose or runny potatoes. Taste the mixture and season with salt and pepper as needed.
• Spread the potato mixture evenly over the pizza crust, leaving about a ½-inch border around the edges.
• Bake for 10 minutes or until the bottom of the pizza crust is golden brown and crisp.
• Remove the pizza from the oven and turn on the broiler.
• Spread the reserved ½ cup of sautéed onions over the top of the pizza and sprinkle with the remaining ½ cup cheese.
• Place the pizza under the broiler until the cheese is melted, bubbly, and golden brown (about 5 minutes).
• Carefully remove the pizza from the pan to a wire rack. Allow to cool for 5 to 10 minutes before slicing into 12 squares. Note: If you leave the pizza in the pan, the bottom will sweat as the pizza cools, and the crust may become a bit soggy and lose it crispness.

PAGACH QUICK AND EASY

Steps:

• Preheat oven to 400.
• Fry onions in butter until soft.
• Spread a thin layer of soft butter on pizza crust or drizzle with a little olive oil. (this is optional).
• Place the 8 slices of Cooper cheese on the pizza crust.
• Heat mashed potatoes and add the fried onions, 1 cup of the shredded sharp cheese, the sour cream and salt and pepper to taste.
• Spread mashed potato mixture on top of pizza crust.
• Top with the rest of the cheese and sprinkle with paprika.
• Bake for approx 30 minutes or until cheese is melted and bubbly.
• Place under broiler to brown top.

FRUGAL GOURMET'S UKRAINIAN PAGACH

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.

PAGAC (PAGACH)

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.

PAGACH RECIPE - (4/5)

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.

OKROSHKA (UKRAINIAN VERSION)

Steps:

• Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
• Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
• Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
• Dice the cooled chicken breasts.
• Combine all the chopped vegetables. Toss the vegetables to mix well.
• Blend in the mayonnaise/buttermilk egg yolk mixture.
• Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
• Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
• Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
• When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.