ingredients

Cesto

100 ml milk 1/2 cube yeast 1/2 tsp sugar 300 g plain flour 1 pk Egg Yolk 4 tsp salt 150 g Zucchini 100 g sour cream

Filling

150 g zucchini 150 g onion 2 tbsp oil 1 tsp salt 50 g butter

For rubbing

egg yolk

step

You can also use zucchini for pagachiki, they are not greasy, they are very tasty.

1.

From lukewarm milk, sugar and yeast, prepare a sourdough starter and let it rise. Grate the zucchini finely, add salt and let it stand, then pour off the juice and squeeze the zucchini well.

2.

Sieve the flour, add the egg yolk, cream, sourdough starter, well squeezed zucchini and knead the dough. Leave it in a warm place covered to rise.

3.

While the dough is rising, prepare the filling. Chop the onion finely, fry in the oil, add the zucchini, salt, butter and stir.

4.

On a well floured board, knead the dough and just use your hands to spread it, because there is not much. Spread 1/3 of the Filling.

5.

Fold from top to bottom and left to right. Let rise for 10 minutes.

6.

Roll out, spread with the other 1/3 of the filling and fold over again.

7.

After another 10 minutes, spread again with the rest of the filling and fold over.

8.

After 10 minutes, roll out to 1.5 cm and cut out the patties.

9.

Place on a baking sheet with parchment paper, brush with egg yolk and let rise.

10.

Bake in preheated oven at 200 degrees for 20 minutes.

11.

If you don’t want to fold the dough, you can simply fold the filling into the risen dough and then cut out the pagacakes. They won’t puff up, but they’ll be just as fantastic.