Oil-free and vegan Hungarian sweet potato biscuits aka Pogácsa with an olive and cilantro spread.
These savoury scones are soft and fluffy, and make a wonderful breakfast or afternoon snack. They are delicious plain or with a bit of cashew cream cheese, your favourite hummus or as I currently love them with this olive and cilantro spread. It’s not a 5 minutes recipe, but it’s still very easy to make and it definitely worth to invest a bit more time in these lovely potato biscuits.
♥︎ Pogácsa ♥︎ Potato Biscuits ♥︎ Pogácsa ♥︎ Potato Biscuits ♥︎ Pogácsa ♥︎ Potato Biscuits ♥︎
I’m super excited to share this recipe with you today. These little biscuits used to be my favourite things growing up. I’ll never forget those wonderful weekends, when the whole house smelled like these babies. Just so you know, my mom makes the best pogácsa ever! Unfortunately the traditional recipe is not too vegan friendly, since it’s made with butter, eggs, milk, cheese and often even with lard and greaves. As you may guess my recipe won’t be a very authentic one, basically I’ve replaced every ingredients, and the only thing left are the crisscrosses on the top. Hahaha….
Instead of white flour I used whole-wheat flour, tahini replaces the fat, oat milk the original dairy milk, and I added a little sweet potato to the plain,
boring regular potatoes. Still, these little sweet potato biscuits taste fantastic and a lot like my childhood sweethearts. They are not as fluffy and as melt-in-your-mouth as the white flour types, but to be honest I personally prefer that it has a bit more texture and ‘character’. Oh, and speaking of not so authentic things, I have to mention, that this olive, cilantro and parsley spread/dip has nothing to do with the Hungarian cuisine. However, I think it tastes amazing with these biscuits and that’s all that matters.
I’ve been playing around with these biscuits for a while now, and so far this is definitely my favourite version. Yet if you feel like making a version closer to the original Pogácsa, use white flour and vegan butter or margarine instead of the tahini. My mom’s secret Pogácsa ingredient is actually sour cream, which I find soy yogurt substitutes very well. Use a bit less milk and add a few tablespoons of yogurt if you’d like to have more moist biscuits. With the recipe using whole-wheat flour I don’t use that, but with the gluten-free version I feel like it’s better to add a bit to avoid a too dry dough.
I also have to mention, that I’ve tested the GF version only once, since I normally don’t eat GF, so I can’t promise it works perfectly. But I know that there are a lots of talented GF bakers out there, so I can’t wait to hear how your GF Pogácsas turned out!
- 350 g/12 oz potatoes (I used regular and sweet potatoes)
- ½ cup of plant milk
- 1,5 tsp dry yeast
- 350 g/12 oz whole-wheat flour
- 2,5 tbsp thick tahini
- 2 tbsp nutritional yeast (optional)
- salt, pepper
- 1 cup of green olives
- 1 cup of fresh parsley
- 1 cup of fresh cilantro
- 1 small red onion
- 1 clove of garlic
- 1 lemon, juice
- 1 lime, juice
- salt, pepper
- Peel and dice potatoes and steam or cook them. Once soft, let them cool to room temperature, then mash them with a potato masher.
- Combine milk, mashed potatoes, yeast, tahini, flour, nutritional yeast, salt and pepper in a large bowl and work into a soft dough ball. Kneed until uniform in consistency. Cover and let rest for about an hour.
- Roll the dough out on a floured surface evenly to 2,5 cm/1 inch thickness. Fold the dough in half, then in half again. Cover it with a cloth and let rest for 30 minutes. Repeat this step 1-3 more times. You can also omit this process, if you are inpatient, but that's what makes the dough especially soft.
- Roll out the dough once again to 1,5 cm/0.6 inch thickness and score the top crisscross with a knife. Cut out biscuits with a round shape (I used a 4 cm/1.5 inch cookie cuter). Gather the scraps, and roll the dough again. Repeat the scoring and the cutting.
- Place the biscuits on a baking tray and let them rest for another 15-20 minutes.
- Brush the top of the biscuits with milk. Bake them at 200°C/400°F in preheated oven for 20-25 minutes or until golden brown. Enjoy!
- Combine all the ingredients in a food processor and pulse until well chopped, but not pureed. Serve with the warm or cold potato biscuits.
Instead of whole-wheat flour, here I used a mixture of oat (20 g/0.7 oz), corn (100 g/3.5 oz), quinoa (80 g/2.8 oz), chickpea (15 g/0.5 oz) and rice (140 g/4.9 oz) flour. I added only ¼ cup of oat milk, plus 4-5 tablespoons of soy yogurt. Then followed the exact same steps as above. This version tastes a bit more corn bread-y, than the not GF version, but still very delicious!