Tag: Pies of Moldova

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.


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


Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)

Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

The story of these distinctive pies is told here.

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 and leave to rest for 2 hours.

Filling

  • 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.


Pies of
Moldova

Romania
Ukraine