Pogca with minced meat and/or spinach and feta cheese filling

Ingredients for 10 servings:

• 750 g wheat flour (approximate, depends on the dough)
• 250 g butter, soft or melted (no longer hot)
• 3 small potatoes, boiled, coarsely grated
• 3 tbsp natural yogurt or 1 small cup
• 3 eggs
• 100 ml milk
• 100 ml water, lukewarm
• 1 cube of yeast, from the refrigerated section
• 1 ½ tsp salt, for the dough
• 1 tsp sugar
• 60 g sesame seeds
• 60 g black cumin
• 250 g minced beef
• Olive oil, for frying
• 1 onion(s)
• 1 tbsp tomato paste (heaped tbsp)
• 2 medium-sized tomatoes, peeled, grated, or 200 g pureed tomatoes
• some cumin
• 1 tsp sugar if it gets too sour
• 1 tsp salt
• ½ tsp pepper
• ¼ bar chili flakes
• ¼ tsp thyme
• 100 g mushrooms, if available (not absolutely necessary)
• Olive oil, for frying
• 250 g leaf spinach, (frozen product) thawed
• 200 g sheep’s cheese (cow’s milk cheese is also suitable)
• 1 tsp, sautéed mint
• ½ tsp salt
• n. B. Pfeffer
• ½ tsp chili flakes
• 1 m.-large onion(s), chopped
• 1 tbsp tomato paste (heaped tbsp)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

filled dumplings

Prepare the fillings before making the dough. They can also be made a few days in advance and frozen. The fillings will keep in the freezer for about 3 weeks: Minced meat filling: Chop the onion and fry it in a pan with olive oil. When it is golden yellow, add the minced meat and fry until crumbly. Then add the mushrooms and fry them along with the minced meat, if using. Add the tomato paste and crushed tomatoes. Season the mixture with salt, pepper, cumin, thyme, chili flakes, and sugar, if desired. Allow the liquid to reduce. Remove from the heat and let cool. Spinach and feta cheese filling: Fry the chopped onion in a pan with olive oil. When it is golden yellow, add the tomato paste and mix. Add the spinach and cook. Season with salt, mint, chili flakes, and pepper. Remove the spinach from the heat and let cool. Crumble in the feta cheese and mix. Dough: Dissolve the yeast with 1 teaspoon of sugar in lukewarm water. Place the grated potatoes, softened or melted butter, yogurt, one egg, yeast mixture, and salt in a mixing bowl and mix. Gradually add the flour while kneading continuously until a smooth dough forms. The dough should be about as soft (as an earlobe) to form the dough. To assemble, take about 100g of the dough, form it into a ball, and flatten it (about 5mm thick) on a work surface. Add 1 tablespoon of either filling to each ball and seal. Place on a baking sheet lined with baking paper. Repeat with the remaining dough. Whisk the remaining two eggs with the milk and brush over the pogca. Sprinkle black cumin seeds on the spinach-filled pogca and white sesame seeds on the minced pogca (so you can distinguish between the two fillings). Bake the pogca on the middle rack of a preheated oven at 180°C for about 20 minutes until golden brown. They will smell delicious when they’re done. Remove from the oven and cover with a tea towel.