Krumplis Pogácsa: A Hungarian Potato Pastry
Krumplis Pogácsa is a Hungarian savory pastry filled with creamy mashed potatoes and seasoned with herbs, all wrapped in a buttery, flaky crust. Perfect as a snack, appetizer, or side dish.
Ingredients
- Flour: 2 1/2 cups (all-purpose)
- Butter: 1/2 cup (softened)
- Sour Cream: 1/2 cup
- Yeast: 1 packet (active dry)
- Warm Water: 1/4 cup (for activating the yeast)
- Salt: 1 teaspoon
- Sugar: 1 tablespoon (to feed the yeast)
- Mashed Potatoes: 2 cups (cooked and mashed)
- Onion: 1 medium, finely chopped
- Egg Yolk: 1 (for egg wash)
- Black Pepper: 1/2 teaspoon (optional, for the filling)
Instructions
- Prepare the dough: In a mixing bowl, combine flour, softened butter, sour cream, yeast, warm water, salt, and sugar. Mix until it forms a dough. Knead for about 5–7 minutes until smooth. Cover and let it rest in a warm place for 30 minutes.
- Prepare the filling: Sauté chopped onion in a little oil until softened, then mix with mashed potatoes and season with salt, pepper, and other spices to taste.
- Roll out the dough: After resting, roll the dough on a floured surface to about 1/4-inch thickness.
- Fill and shape the pastries: Cut dough into small squares or circles, place a spoonful of potato filling in the center, fold the dough, and seal edges. Press with a fork to seal.
- Brush with egg wash: Beat the egg yolk with a little water and brush over the top of each pastry.
- Bake: Preheat the oven to 375°F (190°C). Place the pastries on a lined baking sheet and bake for 25–30 minutes until golden brown and crispy.
- Serve: Let cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Rest the dough for the best texture and flakiness.
- For extra flavor, mix fresh herbs like dill or thyme into the filling.
- Leftovers can be stored at room temperature or in an airtight container for up to 3 days.
Find it online: https://tastyze.com/krumplis-pogacsa-a-hungarian-potato-pastry/