The time has come for the greens that you can find in the garden of any Moldovan householder (but many, even representing the diaspora somewhere in the world, do not give up this habit). So follow the instructions in the recipe and you will have the pies of the season.
AuthorNata AlbotCategoryBakeryDifficultyIntermediateThe time has come for the greens that you can find in the garden of any Moldovan householder.
Take the margarine out of the fridge and leave it at room temperature for 5-6 hours before starting to work on the dough.
Crack 2 eggs into a bowl, add salt, vinegar, oil and stir.
Add water and again, stir.
Sift the flour and add it to the liquid mix.
Knead until you get a smooth dough, then let it sit for 20 minutes.
Next, take the dough and lay it on a wooden surface, grease with 1/3 of the margarine, fold the pastry and refrigerate for one hour.
Repeat the process once more, by greasing with another 1/3 of the margarine and refrigerating for another hour.
For the third turn, roll the pastry into a 5-7 mm thin layer with a rolling pin by moving it in one direction only, thus preserving the layers formed in the pastry.
Proceed by cutting 10-12 cm wide strips and spreading the stuffing (cow cheese mixed with scallions, salt and one egg) and sticking the ends and the edges, so the stuffing won’t leak.
Place the pies on the baking tray covered with parchment paper (the edges of the pies should come into contact with the tray), brush with egg yolk and bake at 180°C, until golden brown.
Ingredients
Directions
Take the margarine out of the fridge and leave it at room temperature for 5-6 hours before starting to work on the dough.
Crack 2 eggs into a bowl, add salt, vinegar, oil and stir.
Add water and again, stir.
Sift the flour and add it to the liquid mix.
Knead until you get a smooth dough, then let it sit for 20 minutes.
Next, take the dough and lay it on a wooden surface, grease with 1/3 of the margarine, fold the pastry and refrigerate for one hour.
Repeat the process once more, by greasing with another 1/3 of the margarine and refrigerating for another hour.
For the third turn, roll the pastry into a 5-7 mm thin layer with a rolling pin by moving it in one direction only, thus preserving the layers formed in the pastry.
Proceed by cutting 10-12 cm wide strips and spreading the stuffing (cow cheese mixed with scallions, salt and one egg) and sticking the ends and the edges, so the stuffing won’t leak.
Place the pies on the baking tray covered with parchment paper (the edges of the pies should come into contact with the tray), brush with egg yolk and bake at 180°C, until golden brown.
Notes
If you prefer a different stuffing, use cabbage, potatoes, sour cherries, pumpkin or apples. When making a sweet pie with sour cherries, pumpkin or apples, don’t forget to dust with powdered sugar before serving.