Tepertős pogácsa

Instructions

1. Dry-fry the tepertő lardons in a pan until crispy. Drain and roughly crush them.
2. Mix the flour, baking powder and salt. Work in the cold diced butter and rub with your fingertips.
3. Add the quark, the cream and the eggs, then bring together into a soft dough without overworking it.
4. Mix three quarters of the crushed tepertő and the paprika into the dough.
5. Roll out the dough to 1.5 cm thick and cut out 6 cm rounds with a cutter.
6. Arrange the pogácsa on a baking tray lined with baking paper, brush with beaten egg and sprinkle with the remaining tepertő.
7. Bake at 200 °C for 15 to 20 min, until the pogácsa are well browned and risen.
8. Let them cool slightly on a rack and serve while still warm.