Cuisine of Slovenia’s Regions: Ocvirkove Pogačice – Fritter Tartlets

Tartlets with cracklings made of mixed wholemeal and fine flour.

Ingredients for 12 portions

  1. 30 g fresh yeast,
  2. 150–200 mL milk (if necessary),
  3. 1 tsp sugar,
  4. 250 g wholemeal flour,
  5. 250 g fine flour,
  6. 50 g soft lard,
  7. 4 tbsp sour cream,
  8. 2 egg yolks,
  9. 1 tsp salt,
  10. 250 g cracklings,
  11. pepper (white or black),
  12. a pinch of cumin (optional).


  1. 1 yolk,
  2. 2 tbsp milk.


Melt the yeast in warm milk. Add one tablespoon of flour and sugar, and then gently mix all the ingredients. Put in a warm place for 10 minutes until the leaven rises.

Put flour into a deep bowl and make a hole in the middle. Add sour cream, yolks and softened lard into the hole. Salt the flour around the hole. When the leaven rises, pour it into the hole to the rest of the ingredients. Knead a smooth compact dough by hand from the ingredients in the bowl. Shape a ball from the ready dough, put it into an oiled bowl and cover with a cloth. Put the dough in a warm place, so that it rises (approximately for 1 hour).

While the dough rises, grind the cracklings in the meat grinder. Roll out the dough into a 1 cm thick layer on the surface sprinkled with flour and top the dough layer with ground cracklings and pepper. Then fold the dough. Wrap up the dough edges inwards to the middle on both sides. Then wrap the lower part of the layer inwards to the middle, and then do the same with the upper part of the layer. Cover the dough with a cloth and leave to rise for 15 minutes. The described procedure should be repeated twice, with the dough being in rest for 30 minutes each time.

Roll out the dough into a 2 cm thick layer on the floured work surface and cut out circles using a mould. Put the circles on a baking tray lined with baking paper. Ensure that there is a short distance between the individual circles. Before baking, let the tartlets to rise for 10 minutes.

Preheat the oven to 190 °C. Beat a yolk in a shallow bowl and mix it with 1–2 tablespoons of milk. Use a knife to cut out a pattern on the rising tartlets, top them with a mixture of milk and yolk, sprinkle with a pinch of cumin or freshly ground pepper.

Tartlets should be baked in a preheated oven for 20 minutes or for as long as the dough rises well and becomes golden brown.

Serve the tartlets warm to the table. You can serve them as a snack to a glass of wine or a mug of beer.