Transylvanian pies

Name: Transylvanian pies - Cerasela E.
Ingredients: Dough 500 g flour 330 g warm water 25 g fresh yeast a pinch of salt 1/2 teaspoon sugar oil Filling 1 1 cabbage approx. 500 g 4 green onions 1 teaspoon vegetable seasoning pepper Filling 2 grated sheep

Appetizers - Transylvanian pies by Cerasela E. - Recipia

The first time I made these pies was one afternoon when I craved something savory and filling but didn't want to spend too much time in the kitchen. I had seen them a while ago at a guesthouse, fried on a stone, but at home, I managed with a frying pan. I tried both filling options – with cabbage and with cheese – and since then, I've repeated them quite often. Quick info Total time: about 2 hours (including rising) Preparation time: 20-25 minutes active, the rest is waiting Cooking time: 20-30 minutes to fry all the pies Servings: 6 large pies Difficulty: easy-medium, no special techniques required Recipe type: savory pies, traditional, good for a snack or quick lunch Ingredients Dough: - 500 g flour - 330 g warm water - 25 g fresh yeast - a pinch of salt - 1/2 teaspoon sugar - oil (just enough to grease your hands and the pan) Filling 1 – cabbage: - 1 small cabbage (approx. 500 g) - 4 green onions - 1 teaspoon vegetable seasoning - pepper (to taste) Filling 2 – cheese: - 200 g grated sheep cheese - 1 tablespoon Almette cream cheese (or similar) - optional: green onion or dill (not mandatory, but nice if you have it) Preparation method 1. For the dough, place the flour in a large bowl. The yeast is mixed separately with the salt, sugar, and a little warm water until it becomes fluid. Pour this mixture into the center of the flour and let it rest for 10 minutes to start the fermentation. 2. After 10 minutes, add the remaining warm water and start incorporating the flour. When the dough begins to form, add a little oil to prevent it from sticking too much to your hands. Knead for about 8 minutes; no more is needed. 3. Cover the bowl and let the dough rise in a warm place for about 50 minutes. 4. In the meantime, prepare the fillings: - For the cabbage: chop the cabbage finely and mix it with the seasoning just enough to soften it a bit. Chop the green onions. Sauté the onions in a little oil (in a large frying pan), then add the cabbage and pepper to taste. Let it cook over medium heat until it reduces by half, stirring occasionally. It shouldn't be completely dry, but there shouldn't be too much water left either. - For the cheese: mix the grated cheese with the cream cheese. You can add chopped green onion or dill if you want, but it's not mandatory. 5. After the dough has risen, turn it out onto a floured surface and divide it into 6 equal parts. Each piece is quickly rolled between your palms to form balls about the size of a fist. 6. Take each ball and flatten it with your hand or rolling pin to form a circle that is not too thin. Place about 2-3 tablespoons of filling (cabbage or cheese) in the center. Pull the edges towards the center and seal well so that the filling does not leak out. 7. Turn the packet with the smooth side up and flatten it again carefully to a suitable thickness (about 1-1.5 cm). The filling shouldn't spill out, so press gently from the center towards the edges. 8. Heat a non-stick frying pan over medium heat and add a splash of oil (just enough to prevent sticking). Place the first pie in the pan, brush the surface with a little oil, and let it brown for a few minutes until nicely colored. Flip to the other side and repeat until cooked evenly. 9. Remove the pies to a platter. They can be eaten warm or cold; they do not lose their texture. Why I make the recipe often I usually make them when I have cabbage or cheese to use up quickly. The dough is simple, does not require sophisticated ingredients, and adapts easily. The pies remain soft the next day, if there are any left. They can be eaten at any meal and are great for packing. Tips and variations Tips - When making the cabbage filling, do not leave too much liquid in the pan; otherwise, the pie will get too wet when frying. - If the dough seems too soft while kneading, add another tablespoon of flour, but don’t overdo it – it should be elastic, not stiff. - When sealing the pie, press the edges well to prevent the filling from leaking during frying. Substitutions - You can use cow cheese or telemea, not just sheep cheese, if that's what you have. - The cream cheese can be omitted, but it helps achieve a more cohesive texture. - Green onions can be replaced with dried onions if you don't have any. Variations - Instead of cabbage, you can use boiled and mashed potatoes mixed with sautéed onions. - For a version without filling, just make simple flatbreads and brush them with garlic after frying. Serving ideas - They are good on their own, but also go well with sour cream on the side. - Cabbage pies can be a side dish for fried meat or stew. - Cheese pies are good cold, for packing or picnics. Frequently asked questions 1. Can the fried pies be frozen? Yes, but the texture will change slightly after thawing. It's best to consume them fresh or within 2 days. 2. What kind of cheese is suitable for the filling? Sheep cheese (aged telemea) is the most suitable, but a salty cow cheese works too. 3. Can the dough be kneaded in a mixer? Yes, if you have a mixer with a hook, it’s no problem. The time remains about the same. 4. Can they be baked in the oven instead of frying? Not for this recipe; they won't turn out the same. Typical stone-fried pies have the specific texture from frying. 5. Do the pies tear easily when rolled out? If the dough is well risen and not too dry, it shouldn't tear. If it does, let it rest for another 5 minutes before rolling it out. Nutritional values Approximately, one pie has about 350-400 kcal, of which carbohydrates are approximately 60 g, proteins 9-10 g, fats 7-9 g (depending on how much filling and oil you use). The cheese version will have slightly more proteins and fats. These are just guiding values, as they depend on how thick you make the pies and what cheese you use. Storage and reheating The pies store well in the fridge in a container for up to 2 days. They can be eaten cold, but if you want to heat them, place them in a pan for 2-3 minutes on low heat. I do not recommend the microwave, as they become too soft. They do not store as well frozen; the texture becomes denser after thawing. They are best fresh.

Transylvanian pies

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