Legendary Dishes | Plăcintă / Platsindy / Плацинды (pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

Traditionally made with a dough from flour, oil, water and salt, these pies are shared by the diverse peoples of the Balkans and the lands to the north and east – Moldova, Romania and Ukraine.

They also share another common tradition – the desire to use every type of filling that is indigenous. This includes apple, cabbage, cheese, cherry, poppy, potato, pumpkin, soured cabbage, walnut.

These days the dough is a trip through the myriad dough preparations now prominent in the Balkans and eastern Europe, preparations that are bread doughs, bread-cake doughs, cake doughs, pastry doughs, plain doughs and soda doughs.

The shape of the pie is also distinctive, round, rolled or square, folded or what is known as skirts-up because the thin corners of the dough are stretched and brought together over the filling and sealed like an envelope.

Here we present the various doughs, for the fillings go to the separate recipes.

Dough Basic (Plain)

  • 500 g white wheat flour
  • 275 g water
  • 30 ml sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Dough Butter

  • 500 g white wheat flour
  • 130 ml water
  • 120 g butter, melted
  • 1 egg
  • 2 tsp sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Make a hole in the flour, add butter, egg, oil and water. Bring together, knead into an elastic dough. Place dough back in the bowl, cover with a damp cloth, rest for 30 minutes.

Dough Kefir

  • 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, rest for 2 hours.

Dough Vinegar

  • 500 g white wheat flour
  • 275 ml water
  • 15 ml vinegar
  • 15 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt. Work the oil, vinegar and water into the flour to form a loose dough. Cover, rest for 1 hour.

Dough Yeast

  • 500 g white wheat flour
  • 275 ml water, warmed
  • 30 ml vegetable oil
  • 30 g yeast
  • 1 tsp sugar
  • 1 tsp salt

Put the sugar into a bowl, add the warm water, stir to dissolve the sugar, add yeast, leave to foam. Sift flour into a large bowl, add salt. Add the yeast mixture to the flour. Knead into a loose dough, add the oil in stages. Leave to rise for an hour, degas, leave for a further hour.

Fillings

Apple

Cabbage

Cheese

Cherry

Poppy

Potato

Pumpkin

Soured Cabbage

Walnut


Pies of
Moldova
Romania
Ukraine