Czelli recipe · Pogácsa, savoury
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Wild mushroom scones (pogácsa)
No ratings yet — be the first!Flaky, buttery Hungarian savoury scones with fried wild mushrooms, thyme and a cheesy top – the scent of the forest in every bite. With the Czelli Flaky Pogácsa flour mix you can make a special, yet easy savoury treat.
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- Baking
- 200 °C
- Baking time
- 12–14 min
Method
8 steps- Rinse the mushrooms, then soak them in cold water for about 20 minutes.
- Drain, squeeze out the water and chop finely.
- Heat some butter in a frying pan, fry the mushrooms, season with salt and thyme. Set aside to cool.
- Mix the dough ingredients, knead, and finally fold in the mushrooms.
- Shape into a ball, cover and leave to stand for 30 minutes.
- On a lightly floured surface roll out to 2 cm thick, brush the top with beaten egg and grate cheese over it.
- Cut out the scones and leave to rise for 30–40 minutes.
- Bake in a 200 °C oven for 12–14 minutes until golden brown.
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