Pogaca (Pasties)

Pogaca (Pasties with feta and parsley)

Delicious to have with tea or as a snake. Could be presented as a started at a dinner party, or have a plate full for your guest to indulge into at a garden party/BBQ.

Pogaca (Pasties with feta and parsley)
You will need;
A flat baking tray
A rolling bin 
For the dough
500g of plain flour
1 teaspoon of baking powder
6 tablespoons of oil (I used olive oil)
300g plan yogurt
50g – 100g of melted butter (your choice in how much you use)
1/8 teaspoon or pinch of salt (optional)
1 egg yoke for glazing the pasties
For the filling, which can be any thing you like however I used;
200g feta cheese
40g – 50g of flat leaf parsley finely chopped. Alternatively you could use dill or basil etc.

Apart from the egg yoke (and the filling), place all the rest of the ingredients into a mixing bowl and start to make a dough.

Knead your dough until you are satisfied that it is ready and place to one side.

Now for the filling, using a folk to mash the feta cheese (do not purée it). Next add the parsley and mix together.

My daughter and I had so much fun making these pogacas. If you have a child please try and get them involved, yes you will have a bit of a mess afterwards but think of the fun you will have.

Ask your helper to divide the dough into little balls for you, roughtly about the size of a fist. If you don’t have a helper you will have to do this bit yourself. Next roll the dough out as thin as you can get it to go. Place a tablespoon or so of filling into the centre. Fold over your dough and cut around to shape your pasty. If you do not have any cutters, a pizza cutter, or a small plate (saucer) will do just the job. Press down the edges with a folk, as you do not want the filling to burst out whist baking.

When you have finished all your dough, you should have about 25 pogacas. Once you have placed them onto your baking try. Brush you egg yoke onto the tops of each pasty. If you do not own a food brush, just use a spoon and your fingers to do the same job.

Pre heat your oven to 150°c(fan oven) 190°c (without fan) 300F or gas mark 2 and bake for about 20-25 minutes.

Ball shaped Pogacas (no need for a rolling pin)

Alternatively, you could divide your dough into small ball shaped pieces and using your index finger poke a large whole into the centre of the dough ball for the filling. Then re-shape your ball once stuffed, closing the whole completely. Glaze the top parts of each pogaca with egg yoke (if you wish you could even add a sprinkle of sessemi seeds on top).

Pre heat your oven to 180°c (fan) 200°c (without fan) 350F or gas mark 4 and bake for 35-45 minutes. Please keep checking as the cooking time will vary according to the size of your dough balls. This time is only an estimate.

Once cooked allow your pogacas a little time to cool down before serving.

 

 

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