Moldavian pie placinda in a frying pan. Placindes: delicious Moldovan-style pastries

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

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

Mamalyga and mititei, deputy 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 unleavened drawn dough, add various fillings and fried in oil.

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

Dough for Moldavian pies

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

Ingredients:

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

Preparation:

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

2. Make a small hole in the center of the flour and gradually pour lukewarm water into it. The trickle of water should be thin. At the same time, gently knead the dough with your hand or with a spoon. Stir the dough for a long time (15-20 minutes) until it is soft, elastic, pliable. This is main secret stretching dough - in a long kneading.

3. At the end of kneading, add vegetable oil, mix everything well again and let the dough rest. In this case, you must cover the bowl with a towel or tighten with cooking film, otherwise the dough may become chapped.

Variants of fillings for Moldavian pies

While the dough is resting, you should start preparing the filling. Below are some of the most popular options.

With potato

Ingredients:

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

Preparation:

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

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

3. Chop fresh parsley and dill finely.

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 liking,
• vegetable oil - 2 tablespoons.

Preparation:

1. Rinse the cabbage, dry lightly and chop very thinly.

2. Peel, wash and cut onions into thin half rings.

3. Combine cabbage with onions, salt and pepper, add vegetable oil and stir.

With pumpkin

Ingredients:

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

Preparation:

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

2. Appeared pumpkin juice wring out. Now place the pumpkin filling in the middle of the pies and sprinkle with sugar on top (sweet lovers can add more sugar; those who monitor calories can 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.

Preparation:

1. Rinse, dry and finely chop fresh dill and green onions.

2. In a deep bowl, combine cottage cheese, salt, chopped herbs and raw chicken eggs.

Cooking and baking placinda

1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the baked goods you want to get in the end, as well as depending on the size of the pan, on which you will bake the pies). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thinly (the dough is also called stretching, because when rolling it stretches as far as possible). Roll out with a rolling pin first, then continue pulling the dough out with both hands. If suddenly it breaks, carefully cover and level the place of the gust.

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

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

5. Proceed in the same way with all prepared dough balls. Heat vegetable oil in a skillet and fry each placinde on both sides until delicious golden brown... Frying will take about 5-7 minutes on each side, this should be done over low heat and under the lid (so that the filling has time to cook). Coat the finished baked goods 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 vegetable oil and cover 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 dishes with the dough with it;

- it is advisable to use flour with a high gluten content to prepare the drawn dough;

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

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

- after you roll out the dough with a rolling pin, brush 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 chop them finely and add them to the potato filling, due to them the placinths will turn out to be more juicy;

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

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

I love baking pies! I always get pies, unlike pastry masterpieces with cream. Pies and all kinds of tortillas are an amazing invention of mankind. It's very interesting to try more and more National dishes, and I have enough recipes. Surely, there are already Tasty Notes about your favorite pies.

Today is the highlight of the program – placinas (Moldovian pies - Placinta) - the most popular and very delicious pies Moldovan and Romanian cuisine with young cheese, green onions and dill, the original eight-pointed shape due to interesting way cooking.

The dough for placinas should be moderately dense, soft, not sticky to your hands and be pliable.

Fried moldovan pies in a frying pan in a little oil.

Moldovan pie filling

Placinda stuffed with homemade cottage cheese(or very young cheese) with dill and green onions, potatoes (mashed potatoes, boiled or chopped raw), fresh or sauerkraut. I made sweet pies with apple and peach jam. How much filling goes into pies? How do you like it? Some people like a thick layer, others make it thinner. Anyway, you should try both options. From greens, it is preferable to use onions and aromatic dill.

Forward to the market!

You need to serve pies with homemade sour cream, thick, thick, viscous and sweetish, such a warm, warm creamy color. You can put it on a plate and dip, or you can take it with a spoon straight from the can, breaking all the rules ... but why those rules when we have a stack of hot pies in front of us!

Get up early on a cool Saturday morning, go to the market, buy real cottage cheese and sour cream, then your pies will be amazing! Yes, and besides cottage cheese with sour cream, there are a lot of tasty things, really ...

Placinda dough can be different. Real ones are made from stretched dough. Stretching unleavened dough until transparency and spreading the filling, roll up the rolls. Then the rolls are laid in a spiral. The resulting blanks are fried in a pan or baked in the oven. The baked goods are very tender. Thin layers of dough and a lot of filling. You can choose the filling according to your taste. Cottage cheese or pickled cheese, feta cheese or herbs, potatoes or cabbage, apples or cherries can be taken for the filling.

Today I will talk about how to make a dough for placinas. The recipe indicates the exact amount of food and if you stick to the recipe, no adjustments are required. After weighing 350 grams of flour, 180 ml of water, a spoonful of butter, knead the dough and no longer need to add flour. We just put it back in place. Then we knead well. The dough is elastic, soft and stretches very well. The main task is to stretch as thin as possible. Now let's move on to the recipe with the photo. I tried to present the recipe in as much detail as possible from the preparation of the dough to finished baked goods.

Ingredients

• Flour - 350 grams
• Warm water - 180 ml
• Sunflower oil- 1 tbsp. a spoon
• Salt - a pinch

Do you want to cook something interesting? We offer to prepare Moldavian placinas. The recipe according to which the placintas with cottage cheese and herbs will be prepared is very simple, it will take about 40 minutes to cook.
Placinths are pies that are baked in Moldova, they look like a flat cake with a filling, they are baked in the oven, fried in a pan until golden brown.
Placinths are baked with various fillings: cottage cheese, pumpkin, potatoes, feta cheese, eggs, herbs, other fruits and vegetables. Placinths are prepared from the finest dough; this dish can be called both daily and festive. In real Moldovan wedding placinas, the dough is so thin that the filling can be seen through it. These pies are also called plachinte, we offer you a step-by-step recipe with a photo of this delicious pastry.

Taste Info Pumpkin Dishes / Pies

Ingredients

• For unleavened dough:
• 550 gram wheat flour top grade;
• 300 ml of water;
• 90 ml of refined vegetable oil.
• For filling:
• 1 selected egg;
• 600 grams of cottage cheese;
• 30 grams of green dill;
• 30 grams of green onions (optional);
• a teaspoon of coarse salt without a slide;
• Vegetable oil for frying.

How to cook pies with cottage cheese and herbs in Moldovan style

Use a deep bowl that will be convenient for kneading the dough. Sift flour into it. It is best to sift the flour twice to make the dough softer. In the center of the flour slide, make a small depression, pour in vegetable oil to make the dough more elastic.


Next, pour in 300 ml of filtered warm water, add salt. Since pies with cottage cheese and herbs are prepared from unleavened dough, we don't add anything else to it.


Knead an elastic, smooth dough. Cover the bowl with the dough with a towel and leave it on the table for about 15 minutes.
Filo dough can also be used for placinda.


In the meantime, the dough for placinda is "resting", let's start preparing the filling. Rinse the dill well and green onions if you decide to add it too. Pat dry the herbs with a paper towel. Usually dill has rather thick stems, they will be out of place. Therefore, you have to cut off the dill branches, and then chop them finely. Put cottage cheese in a bowl. It is better to use granular cottage cheese. Ideally homemade. The fat content does not really matter - at your discretion. When buying cottage cheese in a store, pay attention to the fact that it is written "cottage cheese", and not " curd product". It is very important! Beat the egg into the curd. Either selected, or a couple of second-class eggs. Add salt and mix well.

Divide the dough into 8 equal parts, roll into balls. Roll each ball thinly on a floured tabletop, or on a silicone mat, whichever suits you best. The flatbread should be round and very thin. Place the filling in the center of the cake so that the edges remain free.


Wrap to make a square.


Now round the corners to make the cake round again. If you roll the dough exactly as in the photo, then the Moldavian placinda will not turn out too thick.
The diameter of the finished cake should correspond to the diameter of your pan, not exceed it, but also not be much smaller.


Heat the pan well and brush with vegetable oil. It is best to use a cast iron skillet for cooking. Put the curd placinde with the seam down and fry for 7 minutes until golden brown.

Placinda - Moldovan flatbread with a filling.

Although, you can safely call it a pie, as you like.

The specialty of this dish is the fried crust of unleavened dough and delicious filling.

What will we cook with?

Moldavian placinda - general principles cooking

For placinda, you can use unleavened dough in water with salt and a little oil. For softness, baking soda is sometimes added to it. You can knead the dough with kefir. More than soft cakes, the taste is also different.

What traditional placindas are prepared with:

Cottage cheese, feta cheese;

Potatoes;

Cabbage;

More and more often you can find recipes with minced meat, cereals, mushrooms. Greens, various spices, pickles are added to the fillings.

Placindas are made from thinly rolled dough. Usually shaped into a large, flat envelope. Fry one product at a time in a pan. Since minced meat is often prepared from raw vegetables, you need to bring the dish to full readiness. To do this, make a moderate fire, if necessary, cover the pan after turning over.

Moldavian placinths with cottage cheese and herbs

The recipe is very fragrant, satisfying, easy to prepare Moldovan placinda. Any cottage cheese can be used, but not liquid. The dough is prepared fresh in water.

Ingredients

50 ml of oil (1 spoon in the dough);

200 ml of water;

400 g flour.

For filling:

500 g of cottage cheese;

1 bunch of onions;

1 bunch of dill;

2 raw eggs

Preparation

1. The test will need to rest for twenty minutes. You can knead it in advance, put it in the refrigerator. Mix warm water with a spoonful of oil and a pinch of salt, add flour, prepare unleavened dough. Knead thoroughly until smooth.

2. For the filling, mix the grated cottage cheese with chopped dill, onions, add eggs and salt. Spicy food lovers can add a little pepper.

3. Divide the dough into seven identical pieces, roll them into balls first, then flatten them into small cakes, grease with butter, lay on top of each other.

4. After about five minutes grease the table with oil, take one cake and roll it out as thin as possible, the layer should be transparent. Fold the edges to form a square.

5. Place the filling in the middle of the tortilla, making a smaller square. Roll up with an envelope. Likewise, form placindes from the remaining filled dough.

6. Fry the formed products in a skillet, do moderate heat, no need to add oil.

Moldavian placinda with pumpkin

Recipe for a juicy and tender Moldavian placinda. The dough for her is kneaded with kefir. Fresh pumpkin filling. Moreover, minced meat can be made salty or sweet.

Ingredients

A glass of kefir;

100 g butter;

2.5 tbsp. flour;

A pinch (0.3 tsp) baking soda;

0.5 tsp salt.

Filling:

300 g pumpkin

4 tsp Sahara,

a pinch of salt.

Preparation

1. Dissolve soda and salt in warm kefir, add an egg, shake and knead the dough. All the flour should go away. If kefir is liquid, you can add a little more. Place the dough under the cup.

2. Melt the butter, leave to cool.

3. Grind the pumpkin on a coarse grater. Add sugar and salt. If you are preparing salted pies, you can add peppers and other spices. You can add more sugar to a sweet dish.

4. Divide the dough into four equal parts and roll into balls.

5. Roll out an elongated flat cake from each piece with a rolling pin, grease half with melted butter, cover with dry half.

6. Now grease one part again and cover with dry half. You will get a convolution of four layers, resembling a triangle. Fold it in half to make 8 layers, fold the nose. Let the slice lie down for a couple of minutes, roll into a round cake.

7. Lay out the filling, mold the envelope.

8. Fry the pies in a skillet with oil until golden brown. We lay on top of each other in a pile, cut into sectors, like a pie or pizza.

Moldavian placinda with potatoes

National variant Moldovan dishes with potato filling... The dough is prepared fresh in water with the addition of a small amount of soda. The potatoes are laid raw.

Ingredients

130 ml of water;

A spoonful of oil;

1.3 cups flour;

A pinch of salt;

A pinch of baking soda.

Filling:

170 g potatoes;

Salt pepper;

A little oil;

Parsley greens.

Preparation

1. From flour with water, salt and a pinch of soda, knead the dough, gradually add vegetable oil drop by drop. Remember well, leave to lie down for a while.

2. Divide the dough into three pieces, roll into small cakes and leave on the table.

3. Cut the potatoes into thin slices, you can use a grater. Add a little oil to make the filling juicy, pepper and salt. Season with parsley.

4. Let's go back to the test. Lubricate and roll the cakes, stretch them with our hands in different directions.

5. Arrange the potato filling in the shape of a square, mold a large envelope.

6. Transfer the placinda to a preheated skillet. First fry from the side of the seams, five minutes is enough. Then you need to gently turn it over. Do not make the fire big, otherwise the filling will remain damp.

Moldavian placinda with feta cheese

A variant of a simple Moldavian placinda with feta cheese. Nothing else is added to the filling. If you wish, you can throw in some chopped greens.

Ingredients

Glass of water;

500 g flour;

4 tablespoons of oil;

A pinch of salt;

400 g feta cheese.

Preparation

1. Prepare an ordinary unleavened dough in water with salt and one teaspoon of oil. Divide into 6 pieces and let sit for ten minutes.

2. Grease each piece with oil, make small cakes, fold 2 pieces.

3. After about ten minutes, roll each cake very thinly. You can stretch it with your hands. There will be three pieces in total.

4. Chop the cheese in a convenient way, pepper if desired, mix with herbs.

5. Form rectangular pieces.

6. Fry the pies on both sides until a beautiful crust.

Moldavian placinda with cabbage

Another recipe for delicious Moldovan flat cakes. The filling in this version is prepared from sauerkraut... Similarly, you can use minced meat from fried or stewed cabbage... The dough is prepared in water with baking soda.

Ingredients

Glass of water;

1 pinch of baking soda;

2 tablespoons of oil;

3 cups flour.

For filling:

Onion head;

700 g of cabbage.

For cutting, you need vegetable or melted butter.

Preparation

1. On warm water prepare the dough, do not forget to add baking soda and a little vegetable oil to it. These ingredients will keep the food from getting tough.

2. Cover the dough, leave for 30 minutes.

3. Squeeze the cabbage from the brine.

4. Chop the onion, transfer to a frying pan, fry in oil for a minute, add squeezed cabbage. After five minutes, remove the filling from the heat and cool.

5. Divide the dough into 7-8 small pieces and round into balls.

6. Roll out a flat cake from each piece. Preferably thin.

7. Spread out cabbage filling, blind ordinary envelopes, fry in oil for three minutes on each side.

Moldavian placinths with meat

Raw material is used for the filling. chopped meat... You can use beef with pork or any other mixture, preferably with the addition of lard. Then the cakes will definitely turn out juicy.

Ingredients

500 g minced meat;

2 onions;

250 ml of water;

Salt pepper;

3-4 cups flour;

5 tablespoons of butter (1 per dough).

Preparation

1. Combine the recipe water with salt in a bowl, add a spoonful of vegetable oil, knead the dough. Flour will take about three and a half glasses. Let the mixture sit for half an hour.

2. Chop the onions finely. You can fry them, this is optional. Mix with minced meat. The filling needs to be seasoned with spices and mixed.

3. Divide the dough into 5 pieces, roll out small cakes, brush with a thin layer of butter, leave for five minutes. Once the cakes are softer, roll each one even thinner.

4. Distribute minced meat evenly between all placinas, blind envelopes.

5. Fry the products immediately. Since the filling is from raw minced meat, it is not necessary to make the fire strong. Cook the items on each side for at least four minutes.

Moldavian placinda with mushrooms and rice

A variant of a fragrant filling for Moldovan flat cakes. Knead the dough according to the recipe above. The amount of minced meat is just calculated for 5 cakes.

Ingredients

120 g of rice;

150 g onions;

200 g of mushrooms (champignons);

Oil, spices.

Preparation

1. Boil rice until cooked, the water must be drained. Cool it down.

2. While the rice is being cooked, you need to peel and chop the onion. Transfer to a frying pan, fry.

3. After a couple of minutes, add chopped champignons to the onion. Cook together until golden brown.

4. Combine mushrooms with boiled rice, add spices, salt. You can add fresh, dry greens to taste.

5. Blind 5 placinas, giving the products the shape of ordinary envelopes.

6. Fry the products on both sides in oil until tender.

Moldavian placinda - useful tips and tricks

To prevent the envelopes from opening during frying, you must first put the products in the pan with the side with the seams. Only after that the solid side is fried.

Placindes turn out to be tastier if you fry them on butter... But on it the cakes burn quickly. The way out is to make a mixture of vegetable oil and butter.

If the filling is juicy, for example, from pumpkin or potatoes, then you need to sculpt the envelopes one by one before frying. Otherwise thin crust under the influence of juices it will become limp, break through.

Filled onions take a long time to cook, often bitter or crunchy. To prevent this from happening, you can scald the chopped vegetable with boiling water or lightly fry in a skillet.

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