How to make Moldovan pies. Placinda Moldavian - a cake with a filling or a pie? Recipes for Moldovan placinta with different fillings

... well, when will I dare to bake such yummy ... it's delicious ... just .... mmm
Placindas are a dish Moldovan cuisine And what a dish! Delicate and crispy dough that is not felt in the mouth and only the taste of the filling remains, which, by the way, is varied (today we will have pies with potatoes and pumpkin

There are many recipes for pies, but I think this one is the tastiest and easiest!

(based on 11 large pies)

For test:

* 800 ml of water;
* 2 - 2, 100 kg of flour (excluding powder when rolling pies);
* 2-3 tbsp. vegetable oil;
* a pinch of salt

For filling

* 2.5 kg of potatoes (it is advisable to take boiled potatoes, so the pies will fry faster);
* 100 - 150 grams of meat (more is possible, it was put "for flavor")
* 2 bulbs
* salt, freshly ground black pepper
* pumpkin - gram 300
* sugar to taste

Pour water into a bowl, add vegetable oil, a pinch of salt and knead the dough. The dough should not stick to your hands and at the same time be very steep. Soft, pleasant to the touch. You can put a little more flour than the recipe, but do not get carried away.

So, knead the dough

We divided it into portioned "balls" based on the size of your pan. I got 11 pieces.

Covered with a towel and left to rest for 10-15 minutes.

At this time, we will deal with the filling. Finely chop the meat and fry with 1 onion.

Finely chop the potatoes.

Add the fried meat with onions and all the vegetable oil from the frying pan to the potatoes after frying it.

Cut the second onion and also add to our stuffing

Salt-pepper to taste.

We put the pan on the stove to warm up and return to our dough.

I don’t know how well you can see, but the dough should be about this thickness

Spread the filling in a thin layer in the center. At the same time, we leave a small distance from the edge. And we make 8 cuts on the dough: 2 vertically, 2 horizontally and 4 diagonally

Now we take the lower incised piece of dough (let's call it a petal conditionally) and, slightly stretching, close our placinta blank with it (do not be afraid to stretch - the dough stretches very well). In the same way, we pull a piece of dough in front of him.

Repeat the “stretch-close” procedure with horizontal petals

And now with those petals that we have diagonally

You don't need to roll over the top. Press lightly with your hands and send to fry.

Fry in vegetable oil, over low-medium heat, about 5-7 minutes each side

When our first filling is over, we will prepare the pumpkin filling.

To do this, clean the pumpkin and three on a coarse grater

We roll out a circle from the dough and put the grated pumpkin on it

And already on the dough itself we sprinkle pumpkin with sugar

Then we do everything by analogy with the pies with potatoes.

True, they fry harder.

But they are worth it.

There is no photo with all 11 plinths, as they immediately went to waste.

Some people associate Moldovan pies with a glass of wine, but we like it with compote or tea. Yes, or just like that.

When it comes to the small country of Moldova, vineyards, an abundance of vegetables and fruits, pastures with sheep and bird farms immediately appear.

It is winemaking, sheep breeding and poultry farming that Moldova is famous for all over the world. All these riches donated by nature are used in national cuisine. Interesting and unique, tasty and satisfying Moldovan dishes are becoming more and more popular in different parts of the world.

Hominy and mititei, zama and chorba, and of course the famous Moldavian pies, which we will talk about in more detail. Prepare this simple and tasty dish from the usual unleavened dough, add a variety of fillings and fry in oil.

In winter, the pies are stuffed with potatoes or pumpkin, mushrooms or cabbage. And with the onset of spring, when a lot of fresh herbs appear, they use feta cheese or cottage cheese with finely chopped dill, parsley, and cilantro as a filling. Placindas are cooked in Moldova all year round, almost every week, housewives serve this yummy to their households and guests.

Dough for Moldovan Placinta

The main component of the Moldovan placinta is the dough. And although it is insipid and very simple, still start working with it when the house reigns good mood, the dough also loves kind and warm hands.

Ingredients:

white wheat flour - 400 g,
salt - ¼ teaspoon,
drinking warm water - 250 ml,
vegetable oil - 3 tablespoons.

Cooking:

1. Take a wide and deep bowl. Sift flour into it and sprinkle salt on top.

2. Make a small hole in the center of the flour and gradually pour a little warm water. The stream of water should be thin. At the same time, gently knead the dough with your hand or with a spoon. Knead the dough for a long time (15-20 minutes) until it is soft, elastic, pliable. In this is main secret extract dough - in a long kneading.

3. At the end of the kneading, add vegetable oil, knead everything well again and let the dough rest. In this case, it is necessary to cover the bowl with a towel or tighten with a culinary film, otherwise the dough may become weathered.

Options for fillings for Moldovan placinta

While the dough is resting, prepare the filling. Below are some of the most popular options.

With potato

Ingredients:

potatoes - 400 g,
onion - 100 g,
salt - ½ teaspoon,
ground black pepper - to your taste,
fresh parsley and dill - to your taste.

Cooking:

1. Peel and rinse potatoes thoroughly. Cut it into very small cubes.

2. Onion peel, rinse and also cut into small cubes.

3. Finely chop fresh parsley and dill.

4. Combine all prepared ingredients, add salt, pepper and mix.

with cabbage

Ingredients:

white cabbage - 400 g,
large onions - 2 pieces,
salt and ground black pepper - to your taste,
vegetable oil - 2 tablespoons.

Cooking:

1. Rinse the cabbage, pat dry and chop very finely.

2. Peel the onion, wash and cut into thin half rings.

3. Combine cabbage with onion, salt and pepper, add vegetable oil and mix.

with pumpkin

Ingredients:

pumpkin pulp - 500 g,
salt - a pinch
sugar - to your taste.

Cooking:

1. Rinse the pulp of the pumpkin, dry it and rub it on a coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release the juice).

2. Appeared pumpkin juice press. Now place the pumpkin filling in the middle of the pie and sprinkle some sugar on top (sweet lovers may add more sugar; those on a calorie watch may sprinkle a little sugar on the pumpkin).

With cottage cheese and herbs

Ingredients:

cottage cheese - 500 g,
green onions - 100-150 g,
salt - 1 teaspoon,
fresh dill - 50-70 g,
chicken eggs - 2 pieces.

Cooking:

1. Wash, dry and very finely chop fresh dill and green onions.

2. In a deep bowl, mix cottage cheese, salt, chopped greens and raw chicken eggs.

Preparing and baking placinta

1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the cake you want to end up with, and also depending on the size of the pan in which you will bake the pies). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thin (the dough is also called stretched, because when rolling it stretches as much as possible). First roll out with a rolling pin, then continue to stretch the dough with both hands. If suddenly it breaks, carefully close up and level the place of the impulse.

3. Place the filling in the middle of the rolled out dough. At regular intervals, make seven cuts in the dough from the place where the filling is located to the very edge. It turns out something similar to a flower with separate petals.

4. Now wrap the placinta, placing each petal in turn towards the center on the filling. When all the cut pieces of dough are laid on the center with the filling, gently flatten the resulting dough with your hand and then gently roll it out with a rolling pin as thin as possible.

5. Do the same with all prepared dough balls. Heat the vegetable oil in a frying pan and fry each placinta on both sides until a delicious golden crust forms. It will take about 5-7 minutes to fry on each side, this should be done on low heat and under the lid (so that the filling has time to cook). Spread the finished baking with vegetable or melted butter and stack.

Tips:
- so that the dough does not become weathered during rest, you can grease it with a thin layer of vegetable oil and cover it with a warm bowl on top. It is not difficult to heat a bowl: pour boiling water into it, when it heats up, drain the water, wipe it dry and cover the bowl with dough with it;

- for the preparation of the extract dough, it is desirable to use flour with a high gluten content;

- so that the petals of the dough, when wrapped, lie better on each other and stick together, you can slightly moisten them with water;

- do not put eggs in the dough for the placenta, it will turn out to be inelastic, it will tear when stretched;

- after rolling out the dough with a rolling pin, grease it lightly vegetable oil and leave for five minutes. Then stretch with your hands, it will be more pliable and viscous;

- if you are not opponents of cracklings, then you can finely chop them and add to potato stuffing, due to them, the pies will turn out to be more juicy;

- if desired, finely chopped boiled eggs can be added to the cabbage filling;

- in curd filling you can combine cottage cheese and cheese in half.

Pumpkin is one of the most healthy vegetables for the human body. This is a real storehouse of vitamins and minerals. And vitamin T, which is present in pumpkin, you will not find in any other vegetable. Pumpkin can be eaten raw, frozen, boiled and baked. It is useful for the stomach and intestines, and for blood vessels. It is recommended to eat even diabetics.

In our article, we will consider several recipes for placinta with pumpkin and other ingredients. This is a stuffed dough product. There are recipes for fried pies and baked in the oven, and the dough can be used, created according to various recipes. Making them is easy and pretty quick. And how tasty they are, one can only imagine. But with regard to Moldovan cuisine, we drive doubts away. After all, all the dishes invented by this hardworking people are famous for their palatability. So let's start with the pumpkin pie recipe.

Kefir dough

The dough for the placinta can be made most different ways. It can be on the water, and custard. We will consider a variant of the kefir test according to the recipe for the placinta.

Prepare the necessary products:

kefir - 1 tbsp.;
egg - 1 pc.;
1 st. l. vegetable oil;
2 tsp Sahara;
1 tsp salt and soda;
flour you need to take 300-350 grams.

All components, except flour, are mixed in a container until smooth. Then gradually add flour and knead the dough to the desired consistency (it should stick well from the hands). When the required density has been reached, the dough should be left alone for a while, after being slightly sprinkled with flour. It is better to cover the container with a cotton napkin or towel so that it does not dry out and a crust does not form.

This dough recipe is good because if there is no kefir at hand, it can be safely replaced with the same amount of plain water. While the dough is resting, let's start filling the pies according to the recipe.

Pumpkin Stuffing

The pumpkin needs to be peeled. It is very hard and is not used in dishes. The pumpkin itself is rubbed on a medium-sized grater. The resulting straw is put in a bowl and sprinkled with salt. Cover with a lid and let stand. After contact with salt, the pumpkin should begin to release juice. Then the filling will be more juicy.

Cooking pies

Take the dough out of the container and divide it into several equal parts. Roll out the cake thinly as follows. The center of the circle is left thicker so that when baking and letting the juice go, the pumpkin leaf does not tear and the filling does not spill out. But the edges are brought to the state of tissue paper. They should be translucent, very thin.

When the sheet is rolled out properly, then the filling is laid out on its middle. They simply take it with their hands, squeeze out the excess liquid formed by merging with salt over the bowl. Then sprinkle a handful of sugar on top. Then begins folding the thin edges to the middle. The filling is completely covered. The shape of the plinth remains round.

When the cake is ready, put it in a hot frying pan with heated vegetable oil. Fry the pies over medium heat on both sides. Before serving, according to the recipe, Moldovan placintas are cut into portions and sprinkled powdered sugar. Grated orange or lemon zest is often used as a powder. walnuts. They can be added to the filling, like raisins. Here they already show imagination according to the taste preferences of the family.

Placinta in the oven - recipe

For this recipe, the dough is made completely different. Let's prepare the necessary ingredients first:

350 grams of sifted flour;
150 grams of creamy margarine (or you can take the same amount of butter);
egg - 1 piece;
100 grams of sugar;
a pinch of salt;
half a glass of water;
400 grams of pumpkin.

We prepare the filling according to the method already known to us. The pumpkin, previously peeled, is rubbed on a grater. Then sprinkle with salt and mix. It is necessary to let stand for a while so that the pumpkin starts up the juice. Then sprinkle with sugar to taste and mix again. Set the filling aside and start working on preparing the dough.

We cut margarine or butter into pieces and put in an enamel bowl on a slow fire, stirring; bring to a liquid state and remove from heat. Be sure to sift the flour. Then we prepare fresh dough.

Placinda production

Flour, egg, salt, water are taken. All this is thoroughly mixed in a bowl with a spoon until it becomes homogeneous. The dough should be soft.

We form the shape of a ball and give the dough time to "rest" by sprinkling with flour and covering the container with a napkin. Set it aside for 20 minutes. Then we begin to roll out a round cake. Lubricate the entire surface with plenty of melted margarine or butter. Put the mashed pumpkin on top with your hands, after squeezing the juice on a bowl. We close the edges of the cake. However, in the middle you need to leave a small hole for steam to escape.

Bake in the oven at 190 degrees for about half an hour. The baking sheet is pre-greased with butter. You can use parchment paper to make the cake easier to remove.

After the placintas are baked, take them out on a dish and grease them with melted butter on top. They are served with milk or ryazhenka.

Filling options

Moldovan placinda uses not only pumpkin. The filling is made from a wide variety of products. It can be cheese with herbs, cottage cheese, both sweet and salty, meat with mashed potatoes and just potatoes. In addition to meat, you can add mushrooms to potatoes, previously stewed with onions.

Very tasty placintas with mushrooms and stewed cabbage. Can be used as a filling and boiled eggs, chopped with a fork, with the addition of chopped parsley. You can add boiled rice.

Sweet pies are made not only from pumpkin. You can cut apples into slices, add raisins and cinnamon. You can use a mix of apples, cherries and apricots. Sprinkle with sugar. After cooking, such pies are served with sweet syrup or jam, sprinkled with powdered sugar or chopped zest.

As you can see, there are many options for preparing both the dough and the filling. There is hope that with such detailed step by step recipe pies, cooking this pastry will not be a problem even for novice cooks. Good luck!

To prepare the pies, you can make yeast dough in its various variations. The simplest is milk. To diversify its taste, you can add tomato sauce or ketchup. It turns out quite interesting.

Pour milk heated to 38 degrees into a deep bowl. Then immediately add dry yeast and sugar. Stir to dissolve the yeast and leave for 10 minutes. The yeast should bloom and then your pastries will turn out lush and tender.

Pour in 1/3 of the flour and mix the dough with a whisk.