Potato Pagachi Food

PANGUITCH POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until crisp-tender. Drain; cool slightly. Grate potatoes., In a large bowl, combine the remaining ingredients; add potatoes. Stir to combine. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Refrigerate leftovers.

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.

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
• Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
• Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

POTATO PAGACHI

Steps:

• Heat oven to 350. Cool mashed Potatoes to room temperature.
• On floured work surface, roll a biscuit out to a 6 inch circle. Place 2 heaping tablespoons of potatoes in center of bicuit. Draw up dough and pinch edges together using a fork, to cover filling. Repeat to form 8 pagachi.
• Place pagachi on lightly greased baking sheet. Prick each with a fork a few times and brush lightly with egg whites.
• Bake for 20 minutes.
• Meanwhile, place butter in a small skillet over medium heat and lightly brown.
• Remove pagachi from oven and brush with the browned butter. Serve warm.

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.

MUSHROOMS SMETANA

Steps:

• Clean and slice mushrooms.
• Saute in hot butter for 2 minutes over hight heat.
• Remove from heat.
• Add marjarum, nutmet, lemon juice, salt& pepper.
• Place over low heat, add sour cream.
• Heat but do not let it come to a boil.
• Serve over sliced toast.

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.