Transylvanian pies with potatoes and pickled cabbage

Transylvanian Pies with Potatoes and Sauerkraut

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4-6

Who doesn't fondly remember the flavors of childhood, the family meals filled with joy, and the recipes passed down from generation to generation? Today, I invite you to discover the delicious recipe for Transylvanian pies with potatoes and sauerkraut, a recipe that evokes pleasant and warm memories. These pies are perfect for any occasion, from a family dinner to a gathering with friends, and are an excellent option for a quick lunch or a hearty snack.

Ingredients

- 500 g wheat flour (preferably type 650)
- 25 g fresh yeast (or 7 g dry yeast)
- 200 ml lukewarm milk (to activate the yeast)
- 1/2 teaspoon salt (for the dough)
- 500 g potatoes (preferably starchy ones)
- 250 g sauerkraut (finely chopped)
- 50 ml oil (plus extra for frying)
- Water (for boiling the potatoes)

Preparation

Step 1: Preparing the potatoes
Start by peeling the potatoes and cutting them into large cubes. Place them in a pot of salted water, making sure there is enough water to cover them completely. Boil the potatoes for 15-20 minutes or until soft. Once done, drain them, but keep a few tablespoons of the water for later use in the dough. Mash the boiled potatoes in a bowl and add the oil. Mix well and let the mixture cool.

Step 2: Preparing the sauerkraut
Meanwhile, prepare the sauerkraut. Wash the sauerkraut in two waters to reduce the salt, then squeeze it well. In a pan, add a little oil and sauté the sauerkraut for 5-7 minutes until it becomes soft and aromatic. Once ready, let it cool.

Step 3: Preparing the dough
In a large bowl, add the flour and make a well in the center. Crumble the yeast and add it to the well, along with the lukewarm milk and a pinch of salt. Cover the bowl with a clean towel and let it rise for 10-15 minutes until the yeast starts to bubble.

Once the yeast is activated, start mixing the dough with your hands, gradually adding cold water from the water used to boil the potatoes until you get a soft and elastic dough. Knead the dough well for about 5-7 minutes until it pulls away from the sides of the bowl. Cover it again and let it rise in a warm place for 30 minutes.

Step 4: Forming the pies
After the dough has risen, transfer it to a greased work surface. Divide it into small portions, the size of a golf ball. Using your palms, flatten each portion, then place a generous tablespoon of the potato and sauerkraut mixture in the center. Fold the dough to seal the filling and shape it into a pie. Using a rolling pin, roll out the pies so that they become thinner and rounder.

Step 5: Frying the pies
In a heated pan, add a little oil and fry the pies on both sides until golden and crispy, about 3-4 minutes on each side. Make sure not to overcrowd the pan and let them cool on a paper towel to absorb excess oil.

Serving and suggestions
These Transylvanian pies with potatoes and sauerkraut are excellent served warm, alongside fresh sour cream or a yogurt sauce with dill. They can also be paired with a glass of red wine or a cold beer for a truly comforting meal.

Frequently asked questions

- Can I use fresh cabbage instead of sauerkraut?
Yes, but it's important to remember that sauerkraut adds a distinct sour flavor that perfectly complements the filling. If you use fresh cabbage, you can sauté it with a bit of vinegar to give it a similar acidity.

- How can I make the pies lighter?
If you want to reduce calories, you can bake the pies instead of frying them. Place them on a baking sheet lined with parchment paper, brushed with a little oil, and bake in a preheated oven at 180°C for 20-25 minutes.

- What other fillings can I use?
These pies are very versatile! You can experiment with cheese, mushroom, or minced meat fillings. A combination of cheese and spinach or pumpkin and cottage cheese is also delicious.

Nutritional benefits
Potato and sauerkraut pies are an excellent source of complex carbohydrates, providing long-lasting energy. Sauerkraut offers digestive benefits due to the probiotics it contains, while potatoes provide essential vitamins and minerals. This recipe can be a good choice for a balanced meal, but keep portion sizes in mind to maintain a moderate caloric intake.

Possible variations
If you want to add a special touch to the pies, try adding spices like black pepper, sweet paprika, or herbs to the filling. You can also add grated telemea cheese for a richer flavor.

In conclusion, Transylvanian pies with potatoes and sauerkraut are more than just a simple dish; they are a journey into childhood memories, a way to bring family and friends together around the table. Don't forget to experiment and make this recipe your own. Bon appétit!