Update date: 27 May 2014

Langosze - savoury yeast pies



  • 25 dag plain wheat flour
  • 2,5 dag yeast
  • pinch salt
  • 1 teaspoonful sugar
  • lukewarm water
  • cooking oil


  • 15 dag Polish sausage
  • 2 hard boiled eggs, chopped
  • 4 Polish pickled cucumbers
  • 2 teaspoonfuls mayonnaise
  • Cheese and ketchup for garnishing



Sift flour, add sugar, salt and yeast leaven. Knead dough and divide into seven portions. Make a ball out of each and leave to rise. Prepare oil in pan. Stretch balls into pie shape and fry on both sides. Prepare stuffing from all ingredients and cover pies. Sprinkle with grated cheese and garnish with ketchup.


* Langosze is a dish characteristic to Owsiszcze, a town on the border with the Czech Republic. The dish is served as an appetizer or afternoon snack. It's served immediately after baking on platters. There aren't many differences in the way it used to be prepared and how it's made nowadays. In former times, the dough used to be kneaded in earthenware bowls.



This meal was prepared by the Village Women's Club from Owsiszcze during the 3rd “Silesian Tastes Festival 2008” in Racibórz.