It is difficult to imagine any gathering in Hungary without some version of these favorites! Ingredients:
2 1/2 Cups all purpose flour
1/4 lb. butter (1 stick, cut into chunks for easier blending)
1/2 cup sour cream
1 egg yolk
2 tsps baking powder
1/2 tsp salt
1/4 tsp pepper
1 lb bacon, fried crisp and crumbled into very small pieces. You can also fry breakfast sausage, crumbling and cooking until it is very crisp. Drain well.
1 egg beaten for tops
Put all ingredients in the heavy duty mixer bowl and use the dough hook to blend well, or put ingredients into a bowl and mix well by hand, then turn out onto a floured board and knead until very smooth (the mixer does this so well)!
Roll dough out and spread one half the bacon/sausage mixture on top. Fold the dough in half, covering mixture, and let stand in fridge 30 minutes. Roll out again and spread rest of mixture on top. Let stand for 30 minutes and roll out 1 inch thick. Cut with metal biscuit cutter. Make a criss cross pattern across the top of each with a sharp knife. At this point you can prepare for baking and freeze them. They puff up much better if they come directly from the freezer.
To freeze: Place the pogacsas on a flour platter or tray that will fit in your freezer. When frozen, place in plastic bags until ready to use.
To bake: Preheat oven to 425. Use convection setting if you have it. When oven is preheated, remove pogacsas from freezer and place on cookie sheet. Brush tops with beaten egg and bake at 400 for 10 minutes, then reduce heat to 375 and bake until golden brown, about 5 more minutes. Serve immediately.
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