egg yolk

Fry the ground pork in a minimum amount of oil at a sizzling high heat. Press the clumps

so that they separate. Keep stirring and fry until the bits are crisp and brown. If the

ground meat is very fatty, drain off some of the fat. Add salt and pepper. This is your

"teperto" spread.

Prepare a bread-dough according to directions in the bread machine, or thaw a frozen loaf

and let it rise once.

Roll out to 1/4 inch thickness and smooth on the “teperto” spread as evenly as possible.

Fold as for any other puff pastry:

. Fold 1/3 of the dough from left to right.

. Cover with 1/3 from right to left.

. Repeat 1/3 of the now triple layer from above to down.

. Cover with 1/3 from below to up.

. There are now 9 layers on top of each other.

Cover the dough with a bowl and let it rest for 30 minutes.

Roll out with seam side up and fold again in exactly the same sequence. Make sure you

don't turn the dough around. Repeat a third time.

The dough can be refrigerated overnight, but will take a while to warm up enough to start

to rise again.

Preheat oven to 400F.

Roll the dough out to 1/4 inch thickness. Using a sharp knife, make a cross hatch pattern

at 1/4 inch intervals. Brush with egg yolks and cut rounds with 2 inch cookie cutter or

wine glass. Place the pogacsas on cookie sheets covered with baking paper and let them

rise until double in size. Bake for about 25 minutes or until nicely browned.

Makes about 50 medium pogacsas.

About the Author: Eva Kende is author of EVA'S HUNGARIAN KITCHEN a book

about the home cooking of her native country. Her newest book, EVA'S KITCHEN

CONFIDENCE, shows how recipes can be altered when the techniques of cooking are

understood. Available from http://www.diskuspublishing.com/

Author's URL: http://www.telusplanet.net/public/ekende

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