MOLDOVA ROMANIA RUSSIA UKRAINE
The story of these distinctive pies is told here.
- 500 g white wheat flour
- 220 ml kefir
- 1 egg
- 30 ml sunflower oil
- 10 g salt
Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover and leave to rest for 2 hours.
- 600 g green cabbage, stalks removed, sliced thin, blanched
- 600 g onions, sliced thin, browned in oil
- 2 tbsp mixed herbs, chopped small
- 1 tbsp vegetable oil
- 1 tbsp black pepper
- 2 tsp salt
- Oil for frying
Combine the blanched cabbage and browned onions in a bowl with the mixed herbs, oil and seasonings. Mix throughly to distribute onions among the cabbage.
Divide the dough into 4 equal pieces. Form each piece into a box shape with equal sides. Place each piece on a floured surface, roll out thin into a 36 centimetre x 36 centimetre square, cut into four equal squares.
Place filling across the surface of each square, bring the corners of the dough together into the middle to form an envelope shape.
Fry in shallow oil on medium heat, 5 minutes each side and 30 seconds on each of the edges, until a crust forms.
Alternatively gently push a fork into the top of the dough to create an air hole and bake for 10 minutes in a 240ºC oven, turn and reduce heat to 220ºC, and bake for 5 minutes until the pies have a golden-brown crust.