Here’s a recipe I’ve been making for over 10 years now. Pogačice sa Ajvarom or soft delicious biscuits with Ajvar/roasted red pepper spread are such a treat. I love incorporating them into bread baskets for events or even serving them as a side to a cheese and meat board. Pairs incredibly well with any mezze platter. You’d never guess that this recipe uses potatoes though, and it’s even vegan/posno if you substitute the butter for margarine. Both work great and make this recipe versatile for any occasion.
Everyone has a favorite Ajvar. Homemade is of course best but store-bought is great and available. In fact, they even sell Ajvar at Trader Joe’s! And while I prefer to peel and boil fresh potatoes for this recipe I have been known to use instant mashed potatoes when I’ve been pinched for time 😉 . Nothing wrong with a good shortcut. Make sure to save some Ajvar to spread on a fresh biscuit. Any creamy cheese is delicious spread on top or the middle.
While you may tempted to eat these straight from the oven they taste the best at room temperature. They will seem slightly underdone when baked due to the potato but once cooled they set and transform into pillows of deliciousness. I hope you give this recipe a try very soon. Let me know what you think over on Instagram.
Looking for more baked goods or posna jela/vegan recipes? Check out the Bakery section and the Vegan/Posno section!
Pogačice sa Ajvarom/Ajvar Biscuits
Course: AppetizersCuisine: Balkan, Serbian6
servings30
minutes40
minutesSoft delicious biscuits with roasted red pepper spread/Ajvar. Makes an ideal side to any charcuterie or mezze platter.
Ingredients
1.5 cups (350 ml) warm water
1 tablespoon (9 g) active dry yeast
1 teaspoon (4 g) sugar
1-2 teaspoons (6-12 g) salt
2 sticks (226 g) unsalted butter or margarine
3 generous tablespoons (~50 g) Ajvar/roasted red pepper spread + more for spreading on top
3 green onions, finely chopped
3 medium potatoes, peeled and chopped
4-5 cups (480-600 g) flour or as needed
Sesame seeds, optional
Directions
- To a pot add the peeled and chopped potatoes. Boil until soft but not falling apart. Remove from the water and place in a large mixing bowl. Allow to cool slightly and then add in the butter/margarine. Using a hand mixer or potato masher mash the potatoes until smooth.
If you’re pressed for time feel free to use 3 cups of prepared instant mashed potatoes. - In a bowl or large mug pour in the warm water, sugar, and yeast. Stir and leave in a warm spot to proof.
- When the yeast has proofed, pour the liquid into the mixing bowl and add in the green onions, salt and Ajvar. Stir to combine everything.
- Begin adding the flour a little at a time first stirring with a wooden spoon and then kneading with your hands. Continue adding flour until you have a soft dough that no longer sticks to your hands or the bowl.
- Cover the bowl and place the dough in a warm spot to rise until double in size.
- Once the dough has risen, preheat your oven to 350F/175 C and line your baking sheets with parchment paper.
- Transfer your dough onto a floured surface and roll out to the thickness of your finger. This is a thick biscuit so do not roll out the dough too thin. They will also rise in the oven as they bake.
- Using a biscuit cutter or a glass (old school way) cut out biscuits and transfer to your baking sheet. Spread a small amount of Ajvar on top of each biscuit and sprinkle some sesame seeds over the top if using.
- Bake for 30-40 minutes, allow to cool to room temperature and enjoy!
