Pogasca (Hungarian Cheese Scones)

It's become a bit of a tradition that every year my friend Simon hosts a Eurovision party, which has become something of a reunion for our university friends now we're all scattered to different places. There is also a buffet at said party where everyone brings food from a particular country competing, and this year I decided to attempt to recreate the cheese scone bites we had when we went wine tasting in Budapest last year (more on that here). They're known as pogasca - the Hungarian word for 'biscuit' - and tasted amazing, so here's hoping I managed to replicate them well enough...

I slightly mixed together two recipes for this one as some of them didn't necessarily translate that well, but have included a few tweaks so you can adapt it for your own tastes. It mainly depends on what kind of cheese you like, how much rise you want and how many scones you want to make. They are a little time-consuming - mainly due to kneading and resting your dough - but they're really easy to make and taste pretty good too, so it's definitely worth giving these a go if you need a party snack.

This will make about 40 small scones.

Ingredients
  • 600g flour (I used plain but you could make it with any flour you have available)
  • 250g butter, diced, room temperature
  • 100-200ml milk (you'll need more or less depending what flour you use)
  • 2 sachets of dried yeast (you can skip this and just use baking powder but won't get so much rise)
  • 1 tbsp baking powder
  • 3 beaten eggs
  • 200-250g medium hard cheese (like Cheddar or Emmenthal), grated
  • 1 tablespoon of salt
  • 1 teaspoon granulated sugar (you can leave this out)

Method

Heat your milk up to a lukewarm temperature. Pour it into a jug, add the sugar and yeast and set aside for 15-20 minutes so the yeast can ferment.


Mix the flour and salt, then crumble in the butter for a breadcrumb consistency. Add two of the eggs, baking powder, milk mixture and half the cheese.


Knead the mixture together for around 10-15 minutes until it comes away from the side of the bowl and has a springy elasticated texture (if you press your thumb into the dough it should spring back up). I also do something called the windowpane test, where you take a little bit of dough, hold it up to a window and pull it apart; if you can see light through the dough before it breaks, then it's done. Pro tip: Knead with one hand as this means you can hold onto the bowl. It also helps if the phone rings or you're suddenly called away as you'll have one non-doughy hand! 

Shape the dough into a ball and sprinkle a little flour on top. Cover and leave it in a warm place (such as next to a radiator or in an airing cupboard; I put mine in the grill section of our oven - turned off, obviously!) for around 20-30 minutes until it has doubled in size.


While the dough is resting, preheat your oven to 200C/400F/Gas Mark 6.
Roll the dough out to around 2mm thick, then fold the bottom third into the centre, the top third over that, then half in from one side and half from the other (see the photos below to show you how). Cover and leave to rest for around 10 minutes.





Roll the dough out again and score with a criss-cross pattern. Cut out the scones using a small cookie cutter then brush with the remaining beaten egg. Place the scones on a baking tray lined with baking paper and sprinkle with the remaining cheese. 


Bake for around 25 minutes on the middle shelf of the oven or until golden. Whilst your scones are baking, refold any remaining mixture and rest in the same way as before.
Leave to cool and enjoy!


Let me know if you try these - I'd love to see your version :) Apparently they are really good with bacon or pancetta in them too, which I'm going to attempt for next year's Eurovision...

What have you been baking lately?

2 comments:

  1. Oh these look so yummy! I'd not heard of these before so I'll have to try making some of these. I love Eurovision, I get excited for it each year, but we never had a party for it so I'll have to do that next year! - Tasha

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  2. Oh my goodness! These look so good! xx

    www.rhymeandribbons.com

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