Pie on a stone slab, just like in Transylvania

Pie on stone, just like in Transylvania If you are looking for a delicious, simple, and traditional recipe, pie on stone is the perfect choice. This delicacy, popular in many corners, is not only a pleasure for the taste buds but also a wonderful way to bring family and friends together around the table. Below, I will present you with an engaging step-by-step recipe to help you achieve perfectly crispy and aromatic pies. Preparation time: 30 minutes Baking time: 30-40 minutes Total time: 1 hour Number of servings: 17 pies Necessary ingredients *For the dough:* - 1 kg of flour (choose a good quality flour with a high gluten content for an elastic texture) - 50 g fresh yeast (or 20 g dry yeast) - 1 teaspoon salt (salt helps strengthen the dough and develop flavors) - 1 tablespoon sugar (helps activate the yeast and caramelize the crust) - 2 tablespoons oil (the oil will add juiciness to the dough) *For the filling:* - 1 medium cabbage, finely chopped (for the traditional filling) - Salt and pepper to taste - 1-2 tablespoons of oil for sautéing the cabbage - (optional) 1 teaspoon of hot paprika and fresh dill (for those who want a more intense flavor) *Filling variations:* - Sweet or salty cheese (for a creamier option) - Mashed potatoes or sautéed mushrooms (for a vegetarian option) Preparation steps 1. Prepare the dough In a large bowl, add the flour, yeast, salt, and sugar. Mix the dry ingredients well to combine them evenly. You can create a small well in the middle of the flour to add water. Gradually add water until the dough becomes slightly soft but not sticky. Finally, incorporate the two tablespoons of oil and knead the dough for about 10 minutes until it becomes elastic and smooth. 2. Let the dough rise Cover the bowl with a clean towel and let it rise in a warm place, away from drafts, for about 30 minutes, or until it doubles in volume. This step is essential for obtaining fluffy pies. 3. Prepare the cabbage filling Meanwhile, prepare the filling. Heat a large pan with 1-2 tablespoons of oil. Add the finely chopped cabbage and sauté it over medium heat. Sprinkle with salt and pepper and stir occasionally. Allow the cabbage to cook until it becomes soft and most of the water evaporates, about 15-20 minutes. Add the paprika and dill if using, and mix well. 4. Form the pies After the dough has risen, divide it into 17 pieces of 100 g each. Place the dough pieces on an oiled surface and let them rest for 5-10 minutes. Then, take each piece and roll it out on a lightly oiled surface, forming a thin disc. On one half of the disc, add the cabbage filling, then fold the other half over the filling, forming a half-moon. Make sure the edges are well pressed to avoid leaking filling during baking. 5. Bake the pies Heat a stone slab or cast iron pan over low heat. It is important that the pan is well heated but not too hot to avoid burning the pies. Grease the stone slab with oil before adding the pie. Place the pie on the slab and, using your fingers, gently stretch the edges to achieve a round shape. Continue adding pies, being careful not to overlap them. 6. Finalizing Sauté each pie for 5-7 minutes on each side, or until they become golden and crispy. Once the pies are ready, you can brush them with a little oil or sour cream for a richer taste. Serving suggestions Serve the pies warm, with a drizzle of sour cream on top. They are delicious alongside creamy yogurt or a fresh salad. I recommend pairing them with a glass of white wine or a warm tea to balance the intense flavors of the cabbage. Useful tips - You can preheat the pan a little before adding the pies to achieve an even crispier crust. - If you want to make fluffier pies, add a little milk or yogurt instead of water to knead the dough. - Cabbage can be replaced with other sautéed vegetables, such as mushrooms or zucchini, to create interesting variations. Nutritional benefits Cabbage pies are a good source of vitamins and minerals, thanks to the cabbage content. It is rich in vitamin C, fiber, and antioxidants, thus contributing to a healthy diet. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. Use an amount of about 20 g. 2. How can I store the pies to keep them fresh? Store the pies in an airtight container at room temperature for 2-3 days. You can also freeze them to enjoy later. 3. What other fillings can I use? Besides cabbage, you can try fillings with potatoes, cheese, or even minced meat, depending on your preferences. In conclusion, pie on stone is a recipe that will not only delight your taste buds but also connect you with the culinary traditions of your ancestors. With every bite, you will feel that warmth and love that comes from carefully preparing food. Try this recipe and bring a touch of magic to your kitchen!

Ingredients

• 1kg flour
• 50g yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons oil Filling Sauté the cabbage
• chopped
• in a little oil
• add salt
• pepper
• be careful
• the cabbage in the pie should be cold You can also add other fillings: sweet cheese
• salty cheese

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