ReceptnaptárHam-layered scones
Ham pogácsa is the festive version of the Hungarian savory bakes: crumbly white-wine butter dough with a smoked ham and Parmesan filling. Excellent for receptions, parties and with a home beer. The filling is salty and aromatic, the dough buttery and crumbly.
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Ingredients
Method
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- Mix the flour with the salt and rub in the cold butter. Add the egg yolk, sour cream and wine and knead quickly into a smooth dough. Chill wrapped for 30 minutes.
- Preheat the oven to 200 °C (180 °C fan).
- Mix the minced ham with the Parmesan and sour cream. The filling should be thick and spreadable.
- Roll the dough out on a floured surface to 3 mm and cut with a 5 cm cutter.
- Put a small mound of filling on half of each round, top with another round, and press the edges together with a fork.
- Place on a parchment-lined baking sheet, brush with egg, sprinkle with caraway, and bake for 15-18 minutes until golden. Best warm or lukewarm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Roll the dough cold.
- Press the edges well so they do not open.
- Can also be made with smoked loin or bacon.
- Freezable for 1 month.
Frequently asked questions
Can it be prepared ahead?
Yes, they can be frozen raw.
Without Parmesan?
Grated trappista or Emmental works too.
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