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Fermented pies with potatoes and mushrooms (fasting)

Fermented pies with potatoes and mushrooms (fasting)

Put white flour in a bowl and make a hole in the middle in which to put the yeast and warm water. Leave it to rise a little and then knead the flour with the yeast, salt and warm water. Add 2 tablespoons of oil. and knead until the dough is removed from the hand. Leave to rise for 1 hour.

Meanwhile, the fillings are done.The mushroom one: cook the chopped onion, add the chopped mushrooms and add 50 ml of water and let it boil. When the mushrooms are cooked, add the tomato paste, match the taste with the vegetables and pepper and basil and let it boil until the water decreases. .

for stuffing with potatoes: Peel the potatoes, cut them into cubes and put them to boil in salted water. until a paste is obtained. Take the dough and spread the pies on the table greased with oil, put the filling, fold it and fry it in hot oil, over low heat to bake.

The first step is to prepare the dough for the pie sheets. Put the yeast and salt over the flour, then gradually pour the water and knead until a dough is made that can be spread.

Leave it to rise until it doubles in volume, and in the meantime go on to prepare the filling.

Cut the potatoes into cubes and cook for 20 minutes.

Heat the oil in a pan and cook the finely chopped green onions and mushrooms, over which you add salt, pepper and dill. After softening and mixing the scents, add the potatoes, previously drained of water.

Divide the pie dough in half and roll out two sheets. Place one of them on the bottom of a tray, lined with flour or greased with oil, add the filling and then place the other sheet on top.

Leave it in the oven, over medium heat, for about 25-30 minutes, until the sheet is browned.

Transylvanian pies, stuffed with baked potatoes and onion flavor is a delicious traditional recipe. For this pie recipe, make the dough for the first time. I made it in the bread machine and added the ingredients in the order listed. Until the dough is kneaded and leavened, I prepared the filling:
Peel an onion, cut it into large slices and heat a tablespoon of oil in a pan. When it has warmed up well, add the onion and fry it well, even if it burns a little, it's nothing, we don't use it anyway. When the onion flavors have penetrated well into the oil, we take it out with a spatula (and throw it away), and we drain the oil so hot over the potatoes. Mix and season, the filling.

When the dough is ready, we empty it on the work surface, which we sprinkle with a little flour and portion the dough. Using a rolling pin, spread the pieces of dough and spread a healthy spoonful of the mixture on each one. One by one, fold the pieces of dough, from the edges to the center, tighten and spread with the rolling pin, until we give them round shapes, of the desired size and being careful not to leave the filling.
Heat the frying oil, and one by one, fry the pies on both sides, then remove them on the absorbent napkin, to drain the excess fat.

Transylvanian pies are very good and warm, immediately after frying, but they are much tastier after they have cooled when the fine taste of the filling feels much better.

Transylvanian pies can be served plain or with a cup of milk, yogurt, whipped milk. Buneeeeeeee. of melting in the mouth yumi, yumi… with a slight onion smell, neither salty but neither sweet, soft and fluffy… what more, delicious! Welcome to pies!

In a large bowl put flour, yeast, salt and sugar and mix. In the middle make a hole and pour water gradually mixing with a wooden spoon. Knead an elastic dough, which is left for 1 hour in a warm place. , until it doubles in volume.

Peel the potatoes, cut them into cubes and boil them in salted water! It must boil very well, drain the water, pass it as a puree, mix with salt, pepper and oil.
The dough is divided into six equal pieces. On the table greased with oil, spread each piece in a rectangle. Spread the filling on half of the sheet and cover with the other half and stick the edge well.
Put more oil in a deep frying pan and fry each pie until well browned. Remove on an absorbent napkin.

Fasting potato pies can be served plain or with garlic sauce! I participate in the contest "Romanian dishes for days when you fast!" and on Facebook I have the nickname dianu andreea.

Moldovan spinners for all tastes!

For the dough: 2 cups white wheat flour 2/3 cup water 2-3 tablespoons oil 2 tablespoons apple cider vinegar 1/2 teaspoon salt.

For the filling: everything your heart desires: cheese + eggs + dill, potatoes + green onions, cabbage + mushrooms or whatever your taste buds would enjoy.

Method of preparation

Mix water, oil, vinegar and salt.

In a bowl sift the flour, make a hole and pour the liquids.

Knead a firm dough. Let it rest for 10-15 minutes under a towel,

then we turn it over on a floured surface and knead it once more, until we obtain a smooth sphere.

Cut the dough into 9 parts. From the amount of ingredients for the dough we can get 9 pies. I prepared 3 servings = 27 pies.

From each piece of dough, knead a ball with the palm of your hand and place them on the table sprinkled with flour.

Cover with a warm napkin and let it rest for 30 minutes.

At first it was harder for me to divide the dough perfectly. My pies were uneven.

A scale helps me a lot, after which everything becomes simple.

After the rest time, spread a sheet a little bigger than a dessert plate and put them on a well-oiled surface. Grease each sheet of dough in the same way with oil.

And so on until we stretch them all.

Then grease the work surface with oil, as well as the hands. Spread a sheet of dough on the table until it becomes transparent.

Turn one side and put the filling.

Potato spinach:

For the filling we boiled the potatoes as for the puree, then we chopped them (but not as finely as for the puree), we added a few eggs and a good bunch of green onions, we seasoned with salt and pepper.

Spinach with cabbage and mushrooms:

For them I finely chopped white cabbage and seasoned it with an onion. When it has softened slightly, add the chopped mushrooms. We keep them on the fire until they are ready. Season with salt and black pepper.

And those with cheese:

combine fresh cottage cheese, eggs and dill, plus a pinch of salt.

Arrange the filling and roll carefully with your hands.

we rotate in a beautiful spin.

And so we repeat with the others.

Arrange the pies on a tray lined with baking paper and greased with a little oil.

Bake for about 40-50 minutes, until nicely browned.

When they start to catch the face, we grease them with egg or egg + cream. So, if you like crispy and crumbly pies, grease them with egg. And for tender and soft pies, add a tablespoon of sour cream for each egg.