I have an awesome neighbour, Lucia. When I told her that I wanted to go into Slovaks’ homes to learn recipes from them, she called me up. “My grandmother-in-law is making oškvarkové pagáče, want to come?” Yes!
Pagáč are similar to what North Americans would call biscuits and British would call scones, small savoury scones. There are many types – potato, cheese, bryndza (soft sheep cheese), and lard crackling, among others.
Oškvarkové pagáče are the ones made with lard cracklings ground into a paste and spread onto the yeast dough, folded to create layers. There is a variety even within oškvarkové pagáče, however. These ones are soft and a little bread-like; another recipe I have is richer and more flaky. One isn’t better than another, they just have different textures. Click to continue reading