One of the absolute best parts of travelling is trying cuisines from different cultures. The food-travel gurus behind A Cook Not Mad, Nat & Tim Harris agree, which is why they’re always creating delicious dishes inspired from their travels. We asked them to give us a recipe they picked up during one of their exciting trips. This recipe is for a classic Hungarian and Turkish bread called Pogácsa.
Nat and Tim first learned this recipe from Carolyn and Gábor from Taste Hungary when they took a wine tasting tour with them on the Danube. Pogácsa are a great addition to a wine and cheese tasting or just as a snack if you’re having a cocktail party.
You will need:
1/4 cup Milk
2 tsp Dried yeast
3/4 cup Minced, slow cooked pork
2 1/2 cups All purpose flour, plus extra for dusting
1 tsp Baking powder
1/4 tsp Salt
1/4 cup Grated Manchego cheese
1/2 cup Unsalted butter
1/2 cup sour cream (full fat)
2 Eggs, beaten
Gently heat the milk until warm and then combine it with the yeast and let sit until it starts to foam.
In another pot melt the butter and, when cool, add the cheese, sour cream, and beaten egg.
Then add the yeast mixture and pork and stir just to combine, pour it all into a large bowl.
In another bowl combine the flour, salt and baking powder.
Add the dry mix slowly to the wet and work the dough until all the flour is used up.
Turn the dough out and kneed it for a few minutes until it becomes smooth and elastic.
Put the dough back in the large bowl and let it rise in a warm place, until roughly doubled in size.
Turn the dough out onto a floured board and gently push it down and then roll it out until it is about 1 1/2” thick.
Cut small 1-inch rounds with a pastry cutter and arrange them on a baking sheet covered in parchment paper.
Let them rise for about 30 minutes and then give them a quick brushing with egg wash (beaten egg and a tiny bit of water).
Pop them into a 400F oven and bake until golden and puffed about 20 to 25 minutes.
Warm from the oven they are very hard to resist – enjoy!
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