Small potatoe pagatches

1. 

semi skimmed milk 1,5% 1.5 cup (350 ml) • fresh yeast 1 oz (30 g) • chicken egg 1 pc • all-purpose flour / plain flour 10.5 oz (300 g) • flour medium 7 oz (200 g) • salt 3 tsp • sunflower oil 6.75 tbsp (100 ml)

Let the crumbled yeast swell in the warmish milk. Once it is swollen, mix it with the listed ingredients and knead the non-sticky dough. Sprinkle with flour and let it rise.

2. 

After about twenty minutes of rising use a rolling pin to spread the dough on a floured board.

3. 

potatoes 7 oz (200 g) • unsalted butter 4.25 oz (120 g)

Grate potatoes cooked in skin and cooled and so the margarine on top of the dough.

4. 

Start to fold the dough. Fold it into envelope. Fold the top part to the middle of dough and do the same with the bottom part so that the edges meet.Turn the dough over one more time.

5. 

Fold one edge to meet the other, sprinkle with flour, cover with dishtowel and let it rest for 5 minutes, so that the dough rises a bit.

6. 

Use a rolling pin to spread the dough and repeat the whole folding process. And let it rise again.

7. 

Again use a rolling pin to spread the dough until it is about 1 cm thick. Use a knife to cut crosshatch pattern and cut out round pagatches.

8. 

chicken egg • sesame seeds

Place them on greased baking tin, brush with beaten egg and sprinkle with sesame seeds or cumin.

9. 

Bake at about 390°F (200°C) for 10 - 15 minutes until golden.