How to bake pies in the oven. Real Moldavian placintas are divine deliciousness! How to cook Moldovan pies

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 the option kefir dough according to the recipe for 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 until desired consistency(it should stick well to hands). When the required density has been reached, the dough should be left alone for a while, after being slightly sprinkled with flour. Better capacity cover 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 bowl 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 on hot pan with hot vegetable oil. Fry the pies over medium heat on both sides. Before serving, according to the recipe, Moldovan pies are cut into portioned pieces and sprinkle 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 show their imagination taste preferences families.

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 creamy margarine(or you can take the same amount of oil);
• 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.

Margarine or butter cut into pieces and put in enamelware on slow fire, stirring; bring to liquid state and take it off the fire. Be sure to sift the flour. Then we cook unleavened 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. Can be used parchment paper to make it easier to remove the baked goods.

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 are obtained. 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!

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 points the globe.

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 ordinary fresh extraction test, add various fillings and fried 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

Main component moldavian placinta- This 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 lukewarm water into it. 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,
• black ground pepper- according 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 placinta and sprinkle some sugar on top (sweet lovers may add more sugar; those on a calorie watch may sprinkle just 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. Rinse, dry and chop very finely fresh dill and green onions.

2. In a deep bowl, mix cottage cheese, salt, chopped herbs 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 pastries 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 an appetizing golden brown. It will take about 5-7 minutes to fry on each side, this should be done on small fire and under the lid (so that the filling has time to prepare). Ready baked goods brush with vegetable or melted butter and stack.

Adviсe:
- 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 high content gluten;

- 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 with 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;

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

For the preparation of 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.

Pour in the tomato sauce.

Add oil. It is better to take refined, odorless.

Gradually pour in the remaining flour, kneading soft dough. It should not stick to your hands.

Put the finished dough on the table and cut into 5-6 parts. Cover with something, let lie down for 20-25 minutes.

Grate the cheese on coarse grater, chop the dill. Add some salt and stir.

Roll out one part of the dough and put the filling on it as in the photo.

Fold the edges of the dough towards the center.

Using a rolling pin, make the cake even flatter to make a thin, uniform circle.

Lay the pies on a greased baking sheet, brush with egg on top.

Bake at 170 degrees for about 25-30 minutes.

Choose greens to your taste - parsley or basil are also suitable. If fresh is not available, add dried.

In general, this type of pies is called placinta, although in our country they are more often called placinta. Regardless of the name of these delicious stuffed cakes, they are swept off the table in the blink of an eye, just have time to put fresh ones on the plate.

Platinums may have different shape, they are cooked in a pan or baked in the oven. Use yeast, puff or unleavened dough. Cakes made from kefir dough are very tasty. As a filling, you can use most different products: cottage cheese with dill and parsley, cheese, apples, pumpkin pulp and, of course, cabbage.

Today we will talk about how to cook classic Moldovan placinta with cabbage in the oven. Prepare them from different kind dough and consider the recipe for cakes fried in a pan.

Recipes in the oven

From yeast dough, with fresh cabbage

For the dough you need: half a kilo of flour, 200-300 ml warm water, 1 egg, 10 g raw yeast or 1 tsp dry, as well as 1 tsp sugar and a pinch of salt.
For the filling, take a small fork of cabbage, onion and chopped fresh dill - 2 tbsp.

Cooking:

First of all, we will prepare the filling so that by the beginning of the formation of the cakes, it has already had time to cool. Fry the onion in vegetable oil, add finely chopped cabbage, pour in a little water, salt and pepper. Simmer covered until soft, stirring occasionally. TO cooked cabbage add dill, stir.

Knead the dough: dissolve the yeast in a glass of warm water, pour it into the flour along with the rest of the water, beat in the egg, add salt, sugar, knead an elastic, elastic dough. To do this, knead it longer. Put in a warm place. When it comes up, knead a little more and leave to rise again. Knead the dough two more times, after which you can sculpt the Moldovan pies.

Cut the dough into small equal pieces and roll into balls. Roll them out with a rolling pin to the size of a small plate. Lubricate each with vegetable oil and put in a bowl on a dish.

Sprinkle the table with flour, take one cake at a time and begin to gently stretch it in a circle, starting from the middle and further to the edges. Just make sure not to thin the middle so that the cake does not tear when baking.

Now put a little stuffing on one side, gently roll it into a tube, close the edges, and then twist it into a “snail”. So blind all the pies, lightly press with the palm of your hand, brush with raw protein and place on a baking sheet.

Bake in a preheated oven at 200C. When baking gets golden color, take out the pan. Moldovan pies in the oven are ready. Transfer them to a bowl with a lid. You can serve after 10 minutes.

Moldavian pies - recipe with sauerkraut from unleavened dough

For the recipe you need products: a pound of flour, a raw egg, cup cold water. You also need to take 2 tablespoons of vegetable oil and a pinch of salt.
For the filling - sauerkraut, onion and a little black pepper (ground).

Cooking:

Let's cook first stewed cabbage. Saute it with onion until soft. Ready stuffing sprinkle with pepper and leave to cool.

Now let's do the dough: knead it from the prepared ingredients.
Knead longer to make it elastic and elastic, like for dumplings. Next, form balls and make cakes, as we did in previous recipe. Put them on a dish.

Each carefully, so as not to tear, stretch from the middle to the edges. Place some filling on one half, cover with the other half and pinch the edges around. Lay on an oiled or lined special paper baking sheet. Bake at 200C until browned.

Moldavian placinta fried in a pan - recipe

With fresh cabbage, from kefir dough

For the test, prepare the products: a pound of flour, a glass sour kefir, raw egg, 2 tbsp vegetable oil. You will also need a pinch of salt and 1 tsp of baking powder. For the filling - cabbage forks, onions and carrots.

Cooking:

Chop the cabbage into very thin strips, grate the carrot, cut the onion into cubes. In a deep frying pan, in oil, lightly fry the onion and carrots. Put the cabbage in there and fry it too. When it turns golden, add a little water, salt, simmer at a light temperature, until tender.

While the filling is cooling, knead the dough: pour the sifted flour into a bowl, beat in the egg, salt, pour in the kefir, pour in the baking powder and knead well. The dough should be smooth, elastic, medium density. Form a bun, cover with a clean towel and leave for forty minutes.

Now cut equal amount pieces, each roll into thin flatbread the size of a small plate. Put the filling in the middle, spread over the surface. Pinch the edges towards the center to completely cover the center hole, which is also well sealed. Lightly flatten the tortillas with the palm of your hand.

Heat up the pan with big amount vegetable oil, fry the pies on both sides, until browned. Ready tortillas remove with a slotted spoon, put on a dish covered with paper napkins to remove excess fat. Moldavian pies with cabbage are best eaten hot, piping hot. Bon appetit!

• wheat flour 3-4 cups,
• table salt - 1 teaspoon,
• vegetable oil - 100 ml,
• minced meat - 500 g,
• onion - 1 pc.,
• greens - optional
• spices and salt for minced meat - to taste,
• boiling water - 1 cup.

Cooking process:

In a bowl where we will knead the dough, put 1 teaspoon of salt.

Now we pour boiling water. Add 2 tbsp. tablespoons of vegetable oil. For cooking, I took olive oil first pressing. You can use any vegetable oil you prefer. Suitable as olive, and sesame, sunflower. Stir the water, oil and salt until the salt is completely dissolved.

Sift 3 cups of flour and add them to the liquid. Knead a homogeneous dough. It is better to work with a spoon or fork ( last option I'm most comfortable). Choux pastry will be hot enough. It is inconvenient to work with hands.

The dough for the placinta will turn out like this. If in your case it will be a little liquid, add a little flour. Set aside. It should cool down a bit.

Prepare minced meat in a bowl. You can make it yourself at home or buy it ready-made in the store.

Chop the onion. Add finely chopped onion to minced meat. Salt and pepper the mince to taste.

Add a couple of tablespoons of water to meat stuffing and stir it until smooth.

Divide the dough into 6-8 pieces.

Roll each piece into the thinnest layer.

Use a knife to make cuts along the edge of the layer.

Put in the middle of the cake a small amount of minced meat. Approximately 1-2 tbsp. spoons.

Alternately lift each edge of the dough and cover the meat layer with it.

We should get such a bundle.

Flip the pastry seam side down. With your fingers, clapping, distribute the minced meat inside the dough, while increasing the size of the cake. We sort of stretch it, roll it out, but without a rolling pin. If you use a rolling pin, the stuffing will come out.

Pour a tablespoon of vegetable oil into the pan. Fry the placinta in a pan on each side for 2-3 minutes until golden brown. Putting the cake in the pan, you must be sure that it is hot. After frying the first tortilla, reduce the heat under the pan to medium (or just below it). In a frying pan that is too hot, subsequent cakes will begin to burn quickly. We don't need this.

As a result, I got 6 cakes. I already said that they can be done with different fillings. To prepare pies with cheese and greens, put hard cheese grated on a grater in the middle of the tortilla.

Finely chop any available greens and add to the filling. Add some salt and spices. You can squeeze out some garlic. Form a cake as described above. Fry on both sides, 2 minutes on each side.

Put the fried cakes in a pile and serve. You can serve Moldovan flatbread with meat with a salad from fresh vegetables or with sour cream.

Bon appetit!