Meat and Vegetable Scones
Meat and vegetable scones are a special variation of the traditional Hungarian pogácsa, in which the juiciness of the ground meat and the freshness of the vegetables create a perfect harmony. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed as a welcome snack for guests or at family gatherings. This new version adds an exciting twist to the traditional recipe, which goes perfectly with a cup of tea or a glass of wine. For an even more special flavor, try enriching it with smoked cheese or freshly chopped herbs!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
In a skillet, heat a small portion of the butter, then sauté the ground meat until fully cooked. Let it cool completely.
3
Finely dice or grate the carrot and zucchini, then mix them with the cooled meat.
4
In a large bowl, sift the flour, add the salt, then rub in the cold butter until the mixture resembles coarse crumbs.
5
Pour in the foamy yeast mixture, sour cream, and the whole egg. Knead the dough until it is elastic.
6
Mix the sautéed meat and chopped vegetables into the dough, then cover and let it rise in a warm place for about 1 hour.
7
On a floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself to create layers.
8
Roll it out again to 2 cm (¾ inch) thickness, then use a round cookie cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
9
Brush the tops with beaten egg, then sprinkle with grated cheese. Bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
10
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
