Corn Chowder

Hungarian Tepertos Pogacsas

Hungarian Tepertos Pogacsas

Ingredients

• 1 recipe white bread dough 1/2 lb. ground pork
• oil
• salt and pepper to taste
• 1 egg yolk

Method

1. Fry the ground pork in a minimum amount of oil at a sizzling high heat
2. Press the clumps so that they separate
3. Keep stirring and fry until the bits are crisp and brown
4. If the ground meat is very fatty, drain off some of the fat
5. Add salt and pepper
6. This is your teperto spread
7. Prepare a bread-dough according to directions in the bread machine, or thaw a frozen loaf and let it rise once
8. Roll out to 1/4 inch thickness and smooth on the teperto spread as evenly as possible

Fold As For Any Other Puff Pastry.

Fold As For Any Other Puff Pastry.

1. Fold 1/3 of the dough from left to right
2. Fold 1/3 of the dough from left to right
3. Cover with 1/3 from right to left
4. Cover with 1/3 from right to left
5. Repeat 1/3 of the now triple layer from above to down
6. Repeat 1/3 of the now triple layer from above to down
7. Cover with 1/3 from below to up
8. There are now 9 layers on top of each other
9. Cover the dough with a bowl and let it rest for 30 minutes
10. Roll out with seam side up and fold again in exactly the same sequence
11. Make sure you don’t turn the dough around
12. Repeat a third time
13. The dough can be refrigerated overnight, but will take a while to warm up enough to start to rise again
14. Preheat oven to 400F
15. Roll the dough out to 1/4 inch thickness
16. Using a sharp knife, make a cross hatch pattern at 1/4 inch intervals
17. Brush with egg yolks and cut rounds with 2 inch cookie cutter or wine glass
18. Place the pogacsas on cookie sheets covered with baking paper and let them rise until double in size
19. Bake for about 25 minutes or until nicely browned

Makes about 50 medium pogacsas