ReceptnaptárLard scones
Lard pogácsa is one of the flakiest versions of the traditional Hungarian savoury scone: a lard layer, a rum and egg yolk dough and three folds. A crisp exterior and a soft, layered interior. A favourite on village tables, with cold beer or wine.
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Ingredients
Method
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- Quickly knead the lard with the second portion of flour, the lemon juice and a pinch of salt. Chill it in cling film.
- From the other 250 g flour, the sour cream, egg yolks, rum and salt, knead a dough as firm as strudel dough. Rest it for 20 minutes.
- Roll the dough out on a floured board into a rectangle. Put the lard mixture in the centre, fold the dough over it like an envelope, roll it out again and fold. Repeat this three times, resting in the fridge for 15-20 minutes between turns.
- Preheat the oven to 200 °C (180 °C fan). Roll the dough to 1.5 cm, score the top in a lattice pattern and cut out rounds with a 5 cm cutter.
- Place on a lined tray, brush with egg and sprinkle with caraway seeds or grated cheese.
- Bake at 200 °C for 18-22 minutes until golden. Best warm or lukewarm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Work with cold lard and chilled dough.
- Rest between folds.
- The lattice scoring makes a pretty pattern.
- It can also be made with butter.
Frequently asked questions
With butter?
Yes, the same amount; the result can be even more tender and flavourful.
Can it be frozen?
Yes, raw or baked.
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