Pogaco-Stuffed
Ingredients
- 1 teaspoon active dry yeast ⓘ
- 1 pinch sugar ⓘ
- 12 cup water ⓘ
- 12 cup unbleached all-purpose flour ⓘ
- 3 cups unbleached all-purpose flour ⓘ
- 2 tablespoons unbleached all-purpose flour ⓘ
- 12 teaspoon salt ⓘ
- 1 -2 cup unsalted butter, at room temperature, pliable but still firm ⓘ
- 2 eggs ⓘ
- 1 12 cups crumbled feta cheese ⓘ
- 1 lightly beaten egg ⓘ
- 13 cup chopped fresh parsley or 13 cup dried parsley ⓘ
Instructions
- Dissolve yeast and the sugar in the warm water and let stand for 10 minutes covered until frothy.
- Stir in the 1/4 cup of flour in and let stand 1 hour.
- (go and get a cup of tea now:).
- In a large plastic bowl or on a clean surface mix all the ingredients until the dough becomes together and form a ball.
- The dough will be very soft but it will not stick to your hands.
- Let it stand for for 20 minutes covered with plastic wrap.
- Mix all ingredient for the filling.
- On a lightly floured surface divide the dough into 14 equal pieces, shape each into a ball by kneading and let it rest for 15 minutes under a towel.
- Press each ball into a 3 1/2-inch circle and put a small amount of filling on one half of the circle and fold it over to cover.
- Place them on a greased baking pan.
- Preheat oven to 375F.
- Mix egg yolk with cream or milk and brush on the pastries.
- Bake 25 to 30 minutes.
Nutrition & Diet Analysis (per serving)
914
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).