Legendary Dishes | Plăcintă cu Cartofi / Плацинды с картошкой / Platsindy s Kartoshkoy (potato pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

Potato pies for baking


We made two versions, one with a basic dough for frying and one with a kefir dough for baking.

Basic Dough

  • 500 g white wheat flour
  • 300 g water
  • 30 ml sunflower oil
  • 5 g 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.

Kefir Dough

  • 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.

Filling

  • 1 kg potatoes, cooked, mashed
  • 600 g spring onions, chopped small
  • 1 tbsp lemon juice
  • 60 ml vegetable oil (for frying)
  • 15 ml vegetable oil
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp sugar

Over a gentle heat covered fry the spring onions until they are soft. Leave to cool.

Season the mashed potatoes, add a tablespoon of lemon juice and a little sugar. Fold in the spring onions.

Divide the dough into 25 gram pieces, shape into balls and, using a flour-dusted surface, roll out with the edges thinner than the centre. Place 50 grams of filling in the middle, flatten the filling, then take each edge of the dough and bring into the middle, pinch all the edges to seal.

Baking

Gently push a fork into the top of the dough to create an air hole. Grease two baking trays, place the pies on the trays. 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.

Frying

Fry in medium-hot oil on all sides, around 3 minutes each, until golden-brown.