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Pajtičke (Small Nut Rolls)

Slovenian Pajtičke small nut and onion rolls

These smaller versions of the salty, onion potica originate from the Cerkno region of Slovenia. The ground walnut filling is rolled up in a homemade leavened dough for a tasty bite that’s crunchy on the outside, and soft and salty on the inside. 





Warm the water to 38°C. Pour 30ml into a jug, add the sugar and yeast, then stir. Leave for 10 minutes.

Add the flour to a bowl and make a well in the middle. Pour in the yeast mixture and start mixing with your hands (you could also use the bread attachment on a mixer). Keep adding water until you have a slightly sticky dough. Knead for a few minutes, then place into a lightly oiled bowl and leave to rise for at least 30 minutes/ideally 1 hour.

Finely dice the onions and fry in the oil/lard over medium heat. When yellowed, add the breadcrumbs and sauté for 2-3 minutes. Mix in the ground walnuts and season with salt & pepper. Take off the heat and leave to one side.

Preheat the oven to 160°C and brush oil onto a baking tray.

Roll out your dough into a 5mm thick rectangle on a floured surface. Spread the walnut mixture on top, then tightly roll into one long sausage.

Cut the roll into 2-3cm thick slices. Place horizontally onto the oiled baking tray, then cook in the oven for 35 minutes.

Enjoy quickly!