Pogača (Feta and parsley pastries)

    1 hour

    Pogaca are savoury stuffed little pastries full of feta cheese and parsley, which are baked with a shiny egg yolk finish. A favourite in bakeries throughout Turkey and the Balkans, they make a nice take-along breakfast or a little snack when you want a nibble that isn't sweet.

    2 people made this

    Serves: 20 

    • 440g plain flour
    • 2 teaspoons baking powder
    • 120ml rapeseed oil
    • 55g butter, melted
    • 200g natural yoghurt
    • 3 beaten eggs
    • 1 tablespoon soured cream
    • 1 tablespoon caster sugar
    • 1 1/2 teaspoons salt
    • 150g crumbled feta cheese
    • 60g finely chopped fresh parsley
    • 1 tablespoon olive oil
    • 2 teaspoons paprika
    • 2 egg yolks
    • 2 tablespoons sesame seeds

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Line a baking tray with parchment. Mix the flour with baking powder in a bowl; set aside.
    2. Mix the oil, butter, yoghurt, eggs, soured cream, sugar and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil and paprika together in a bowl with a fork to make a filling.
    3. Make each pastry by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 4.5cm across between your hands, and press it into a flat circle 7.5cm across on your palm. Spoon 1 scant tablespoon of filling into the centre of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the pastries onto the parchment-lined baking tray, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with sesame seeds.
    4. Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

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    Reviews in English (10)


    Just a quick reminder from the author; those are more like baked empanadas rather than dumplings.  -  02 Nov 2010  (Review from Allrecipes US | Canada)


    These are yum, As an Alternative to baking, I drop the eggs from the recipe and make the dumplings and steamed in a bamboo steamer for 20 minutes... and then I serve with sweet and sour sauce... yum....  -  26 Nov 2010  (Review from Allrecipes US | Canada)


    So, the word dumplings might be a little misleading. Yummy delicious feta stuffed biscuits is a little more like it. These were a big hit when I made them. I used egg beaters, light sour cream and fat free yogurt and they still tasted awesome. I recommend these as a dinner roll or breakfast biscuit! Yum!  -  03 Apr 2011  (Review from Allrecipes US | Canada)