From Slovakia's Farmhouse Kitchen: Hearty Pork Crackling & Garlic Biscuits (Oškvarkové pagáče s cesnakom)
Details
Discover a true taste of the Slovak countryside with these rustic pork crackling and garlic biscuits. Known as 'Oškvarkové pagáče', these savory, flaky pastries are packed with the rich flavor of pork cracklings and a hearty dose of garlic, making them an irresistible snack or starter.
Ingredients
*For the Dough
*For the Filling & Topping
Instructions
Activate the Yeast
In a small bowl, crumble the fresh yeast into the lukewarm milk. Stir in the sugar and let it sit for 10-15 minutes in a warm place until it becomes foamy.
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, egg, and lard (or oil). Mix everything together and knead for about 10 minutes on a floured surface until you have a smooth, elastic dough that doesn't stick to the bowl.
First Rise
Place the dough back in the bowl, cover it with a clean cloth, and let it rise in a warm place for about 45-60 minutes, or until it has doubled in size.
Prepare the Filling
While the dough is rising, mix the ground pork cracklings with the minced garlic, salt, and black pepper. If the mixture is very dry, you can add a tablespoon of lard to make it more spreadable.
Fold the Dough
Punch down the risen dough and transfer it to a floured surface. Roll it out into a large rectangle, about ⅓ inch (1 cm) thick. Spread the pork crackling and garlic filling evenly over the entire surface of the dough. Fold the dough like a letter: fold one-third of the dough to the center, then fold the opposite third over it.
Rest and Repeat
Cover the folded dough with a cloth and let it rest for 20 minutes. After resting, turn the dough 90 degrees and roll it out into a rectangle again. Fold it into thirds as before. Repeat this process of resting and folding two more times, for a total of three folds. This creates the flaky layers characteristic of the biscuits.
Shape the Biscuits
After the final fold and rest, roll the dough out to a thickness of about ½ to ¾ inch (1.5-2 cm). Use a round cookie cutter (about 2 inches or 5 cm in diameter) to cut out the biscuits. To create a traditional pattern, you can lightly score a grid pattern on top of the dough with the back of a knife before cutting.
Final Rise and Baking
Place the cut biscuits on a baking sheet lined with parchment paper. Let them rest for another 15-20 minutes. Preheat your oven to 390°F (200°C). Brush the tops of the biscuits with the beaten egg and sprinkle with coarse salt or caraway seeds, if desired.
Bake
Bake for 15-20 minutes, or until the biscuits are golden brown and puffed up. Let them cool on a wire rack before serving. They are delicious warm or at room temperature.
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