Tuesday, January 15, 2013

Pork Rind Biscuits - Pagatche / Škvarkové Pagáče



It is possible to make the biscuits without a mushroom effect (uncut surface). Sprinkle with cumin, sesame, or cheese. Cut in half, spread and fill with your favorites and you'll have a mini sandwich.  If you do not like pork rinds, try to skip them all together and substitute butter for lard.
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Povrch pagáčov môžete mať aj bez hríbového efektu - nenarezané. Posypte ich rascou, sézamom, alebo tvrdým syrom. Rozpolte, natrite a obložte a máte malú desiatu/olovrant. Ak nemáte radi škvarky, skúste ich vynechať a masť nahraďte maslom. 










Pork Rind Biscuits - Pagatche

500 g flour, plus more for work surface
1 sachet (7 g) dried yeast
1 teaspoon salt
1 tablespoon granulated sugar
250 ml milk, lukewarm
100 g lard
120 g pork rinds, ground
1 egg

1 egg for egg wash
coarse salt for sprinkling


Knead all the ingredients for the dough together for about 5 minutes. Leave the dough in the bowl, flour it lightly, cover with a clean tablecloth and let it rise for 1 hour in a warm place.
Take the dough out onto a lightly floured work surface and using a rolling pin roll out a square shape. Fold the dough into a third, fold the remainder in half and in half again. Roll the dough out again and repeat the folding process. Roll out for the last time to a thickness of about 3 cm, use a sharp knife to make a shallow grid cuts on the surface. Use a round cutter to cut out circles and transfer them onto a baking tray lined with baking paper. Leave to rise for 15 minutes.
Preheat oven to 210˚C.
Before placing pagáče in the oven brush the surface with egg wash and sprinkle with coarse salt.
Bake for 15 minutes or until golden brown.

Makes 13 biscuits.

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Škvarkové Pagáče

500 g polohrubej múky (môže byť aj hladká), plus viac na pomúčenie pracovnej dosky
1 vrecko (7 g) sušeného droždia
1 lyžička soli
1 lyžica kryštalového cukru
250 ml mlieka, teplé
100 g masti
120 g škvariek, pomleté
1 vajce

1 vajce na potretie, ľahko rozšľahané
hrubozrná soľ na posýpanie


Zo všetkých ingrediencií na cesto vypracujte vláčnu hmotu, miesiac asi 5 minút. Cesto nechajte v mise, pripryjte ho čistou utierkou a nechajte kysnúť 1 hodinu na teplom mieste.
Cesto vyklopte na ľahko pomúčenú pracovnú dosku a valčekom vyvaľkajte do tvaru štvorca. Preložte cesto na tretinu, zvyšnú časť na polovicu a ešte raz na polovicu. Opäť vyvaľkajte a zopakujte prekladanie cesta. Vyvaľkajte na hrúbku asi 3 cm a povrch plytko narežte ostrým nožm do tvaru mriežky. Okrúhlou formičkou vykrojte kruhy, preložte ich na plech vystlaný papierom na pečenie a nechajte 15 minút podkysnúť.
Predhrejte rúru na 210˚C.
Pred vložením do rúry potrite povrch pagáčov rozšľahaným vajcom a posypte hrubozrnou soľou.
Pečte 15 minút, alebo kým nie sú pagáče zlatohnedej farby.

13 kusov


5 comments:

Marta @ What should I eat for breakfast today said...

I like pork a lot. And i like idea of a hot kind of sandwich.

bake your slovak roots said...

Thank you, Marta.
You can have those both - hot and cold - and you should eat them for breakfast :)

TeAntae Turner said...

One quick question. When you state pork rinds, is this the fresh cooked (from a slab of pork) or the snack kind you find in bags in the grocery store? It looks like the fresh cooked kind in your photo but wanted to confirm.

Thanks!

bake your slovak roots said...

TeAntae Turner, nice question!
I mean those: http://slovakroots.blogspot.com/2012/08/lard-and-pork-rind-mast-skvarky.html - so fresh cooked (even if cooked pork rinds will last forever ....).
Thanks!

TeAntae Turner said...

Thanks! Looking forward to trying these. :-)