Pogacsa, or mini savoury scones are by far the most popular snack in Hungary – probably in Eastern-Europe and the Balkan too, as far as I noticed when travelling around. There are lots of different version of them: some types of them resembles more like a bread, you can sprinkle them with seeds and nuts as well. One thing is for sure: they are every Hungarian family’s favourite snack bites without doubt. We too, love them. When in Hungary, we eat the cheesy ones and I also make this traditional cheesy pogacsa recipe for my daughter as she loves it.
But I really wanted to veganise this popular snack so vegans can enjoy it too. I must say, with the widely available vegan cheeses in the supermarkets – this is no fuss at all. Also, the eggs can be replaced with plant based milk – I use oat milk as it has the most neutral and earthy flavour – coconut milk is not the right choice here for sure.
- You can add some nutritional yeast to the dough – this will boost the overall cheesy flavour!
- You can make great vegan dips for these to go with like, pesto, tomato salsa, ranch sauce etc.
- Place them in an airtight container and they will last a few days – they tend to go hard quickly, but don’t worry, they will be gone way before as they are so tasty!
- You can put the dough in the freezer – so double up the batch once you mastered it! On the other hand, the baked mini savoury scones don’t freeze well.
Vegan Mini Savoury Scones - Hungarian Pogacsa
- 400 g flour
- 200 g margarine or vegan butter softened
- 7 g dried yeast
- 150 ml plant based milk
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp soda bicarbonate
- 100 g vegan cheese grated
Mix everything in a mixing bowl. When the dough is form, let it rest under a clean table cloth for 30 minutes on room temperature. (No need for wasteful, plastic cling film!)
Preheat oven to 175 Celsius.
Lightly dust a clean surface with flour and roll out the dough. You can work in two batches, so halve the dough and put one half back under the table cloth so it does't dry. Roll out the dough to about 1 cm thick.
Use a round cookie-cutter to cut the mini savoury scones and place them on a lined baking sheet. Sprinkle the top with some vegan cheese.
Place the baking tray in the middle of the oven and bake them for about 20 minutes.
Let them cool and enjoy.