Flaky Pork Crackling Biscuits

Slovak pork crackling biscuits (pagáče) served on a plate.

Flaky Pork Crackling Biscuits

These are flaky and soft pork crackling biscuits originating from Slovakia, known as "Pagáče" in Slovak.

Course Snack

Cuisine Slovak

Keyword Pork cracklings, Slovak food

Prep Time 20

Cook Time 15

1 45

Total Time 2 20

Servings pieces

Calories 214kcal

Author Petra Kupská

Ingredients

Yeast dough:

7 ounces pork cracklings
3 cups all-purpose flour
1 ½ teaspoons active dry yeast
1 cup warm milk 110-115°F (42°C)
¼ teaspoon sugar to help activate yeast
2 Tablespoons pork lard (or unsalted butter, softened)
1 egg at room temperature
1 ½ teaspoons salt

Topping:

1 egg at room temperature
2 teaspoons caraway seeds

Cups - Metric

Instructions

In a bowl, combine 1 ½ teaspoons active dry yeast, ¼ teaspoon sugar, and one tablespoon of 3 cups all-purpose flour. Pour in about half of the measured 1 cup warm milk, whisking well to avoid lumps in the yeast mixture. Let stand for 10-15 minutes until bubbles appear on the surface.
In a bowl, add the rest of flour, remaining milk, 1 egg 1 ½ teaspoons salt, and 2 Tablespoons pork lard. Pour in the activated yeast starter and mix to form a smooth, non-sticky dough.
Grind 7 ounces pork cracklings and mash them with a spoon to a paste texture.
Immediately after kneading, roll out the dough on a lightly floured surface into a rectangle about ⅓ inch thick and brush with the ground crackling paste.
Roll it up like a strudel, then fold it lengthwise three times.
Wrap the folded dough in plastic wrap, transfer to a plate and put in the fridge for 30 minutes to rise.
After half an hour, take the dough out and dust it with a little flour. Gently roll it out, being careful not to roll it too thinly or apply too much pressure on the rolling pin to avoid tearing the dough and letting the crackling filling escape. Fold the dough again, wrap it, and place it in the fridge for another 30 minutes.
Repeat the previous step again. In total, the dough will rise for 3x30 minutes.
After the final rise, roll out the dough on a floured surface to about ¾ inch (2 cm) thick. Cut out circles using either a cookie cutter or a thin-walled glass. The diameter of the cut-outs should be about 2 ½ to 3 inches.
Transfer the biscuits to a baking sheet lined with parchment paper. Cover with a tea towel and leave in a warm place to rise for about 15 minutes.
Meanwhile, preheat the oven to 400 °F. Beat 1 egg in a bowl to make the egg wash.
Brush the risen biscuits with egg wash and sprinkle the surface with 2 teaspoons caraway seeds. Bake in a preheated oven for 15 minutes.

Notes

The basic recipe makes 12-16 biscuits, depending on their size.
SERVING: These Pagáče crackling biscuits taste wonderful, both hot and cold. Serve them as an appetizer with wine or beer. You can also fill the biscuits with any savory bread spread!
Any biscuits left? Cover them with plastic wrap and consume within three days. You can extend their shelf life by putting the biscuits in the refrigerator.
How to grind pork cracklings? It is best to process the cracklings in a meat grinder. An electric meat grinder saves a lot of time and effort. Immediately after use, disassemble and clean the grinder to prevent the cracklings from drying out inside.

Nutrition