|Semi skimmed milk 1,5%||300||ml|
|Semi-hard cheese with 45% fat||300||g|
|Sour cream (fat 14-18%)||100||g|
potatoes 5.25 oz (150 g)
Wash the potatoes and cook them in their skins. Let them cool, peel them and grate.
Crumble fresh yeast into warm milk with sugar and prepare leaven. Measure flour into a bowl, add grated potatoes and salt. Pour the leaven in.
Start to knead the dough and gradually add in oil and cream.
Knead the dough well, cover it and let it rise.
Use a rolling pin to spread the yeast-raised dough into thick layer. Cut out rounds ...
... place them into baking tin lined with parchment paper. Brush the rounds with beaten egg and sprinkle with grated cheese.
Bake pagatsch in preheated oven. Bake them at 355°F (180°C) 25 minutes.
Mix tartar sauce with grated cheese and peeled pressed garlic.
Cut the cool pagatsch and add some filling. Store them in the cold place.