Transylvanian pies

Name: Transylvanian pies - Ludmila H.
Ingredients: Dough: 500 g flour; 330 ml warm water; 1 packet dried yeast; 1 teaspoon salt; 1/2 teaspoon sugar; oil. Filling: 400 g cheese (preferably fatty); 3; 4 green onions; dill (optional).

Appetizers - Transylvanian pies by Ludmila H. - Recipia

The Transylvanian pies with cheese and green onions are made from a simple, yeast-leavened dough that is cooked in a pan. The filling has few ingredients, but the richer cheese and green onions give it a well-defined flavor. The quantities below yield six pies. They are delicious when hot but can also be enjoyed cold without losing the pleasant texture of the dough and the savory filling. Quick Info Preparation time: not specified exactly; the dough is kneaded for about 5 minutes, and the rising takes about 45 minutes. Cooking time: not specified; the pies are cooked in a pan over low to medium heat until golden brown on both sides. Servings: 6 pies Difficulty: easy to medium Recipe type: Transylvanian pies in a pan with savory filling Ingredients For the dough 500 g flour 330 ml warm water 1 packet of dry yeast 1 teaspoon salt 1/2 teaspoon sugar Oil, for kneading, rolling out the dough, and greasing the pan For the filling 400 g richer cheese 3-4 stalks of green onions Dill, optional Salt, only if needed Preparation method 1. Preparing the dough Place the flour in a bowl and mix it with the salt. Separately, dissolve the dry yeast and sugar in the warm water. The water should not be hot. Make a well in the center of the flour and pour in the water with the yeast and sugar. Start incorporating the flour gradually, then knead with oiled hands. Knead for about 5 minutes until you obtain a smooth dough that no longer sticks to your hands. If your hands are well oiled, the dough will be easier to work with, and you won’t need to add extra flour. 2. Rising Cover the bowl and let the dough rise in a warm place for about 45 minutes. During this time, prepare the filling. 3. Preparing the filling Grate the cheese. Finely chop the green onions and, if using, chop a bit of dill. Mix the ingredients in a bowl. Taste the filling before adding salt. The cheese may already be salty enough, so add salt only if necessary. 4. Dividing the dough After the dough has risen, divide it into six roughly equal pieces. Grease the work surface with oil, then roll out each piece of dough until it is about half a centimeter thick. 5. Filling the pies Place two generous tablespoons of filling in the center of each piece of dough. Gather the edges of the dough towards the center to form a small pouch, sealing the filling inside. Carefully roll out each pie again to avoid tearing the dough and letting the filling escape. There’s no need to press too hard; it’s enough for the pie to be evenly thin. 6. Cooking in the pan Heat a pan and grease it with a little oil. Cook the pies over low to medium heat until they are nicely browned on one side. Flip them over and let them cook on the other side. The heat should not be too high, as the dough may brown before the inside is fully cooked. Remove the pies as they are done and serve them hot or cold. Why I make this recipe often This recipe is practical when I want homemade pies but don’t want to deal with complicated dough. The ingredients for the dough are minimal, and the filling can be prepared in just a few minutes. The cheese with green onions provides enough flavor without needing additional seasonings. Another advantage is that the pies are made in a pan, not in the oven. They can be served immediately after cooking, but they are also good once they cool down. The six pieces are perfect for a family meal or a savory snack. Tips The water for the dough should be warm, not hot. If it’s too hot, it can affect the yeast. Kneading takes about 5 minutes. The dough is ready when it becomes smooth and no longer sticks to your hands. Grease the work surface and your hands with oil before rolling out the dough. In this recipe, the oil helps with shaping the sheets and rolling them out without needing extra flour. Don’t automatically add salt to the filling. The cheese may already be salty enough, and the taste should be checked first. When rolling out the pie after adding the filling, work carefully. If the dough tears, the cheese may leak out into the pan during cooking. Heat the pan, then keep the heat low to medium. The pies should brown gradually on both sides. Substitutions Dill is optional and can be omitted without changing the structure of the recipe. The green onions and cheese remain the base of the filling. The cheese should be richer, as specified in the recipe. A different type of cheese is not recommended because moisture and saltiness can change the consistency of the filling. Variations The simplest variation is to use or omit dill, depending on your taste. You can also adjust the salt in the filling, but only after tasting the cheese. The pies can be made slightly thinner or thicker when rolling out the dough, but it’s important not to roll them out so much that they tear and the filling escapes. Serving ideas The pies are served hot, immediately after cooking, but they can also be eaten cold. The cheese and green onion filling is suitable for a savory snack or a simple meal. If you’re serving them to multiple people, you can serve them whole or cut them after they’ve cooled slightly. The recipe doesn’t include a specific sauce or side, so they can be served plain. Frequently asked questions How many pies does this quantity yield? From the dough prepared with 500 g of flour, you can make six pies after dividing the dough into six roughly equal pieces. Can I use less rich cheese? The recipe is made with richer cheese. A leaner cheese may have a different texture and could be drier, so the filling won’t have exactly the same consistency. Is it necessary to add salt to the filling? No. The cheese may already be salty. The filling should be tasted after mixing with the green onions, and salt should be added only if necessary. Can I cook the pies over high heat? It’s preferable to use low to medium heat. At high heat, the exterior may brown too quickly before the dough is fully cooked. Can they be served cold? Yes. The recipe mentions that the pies are good both hot and cold. Nutritional values The values are estimates and can vary depending on the type of cheese, the amount of oil used, and the size of the pies. For one pie out of the six produced, the estimate is approximately 500-560 kcal. One pie may contain approximately: 65-70 g carbohydrates 20-25 g protein 18-24 g fats The values include the dough, filling, and an approximate amount of oil used for kneading, rolling out, and cooking. Since the recipe does not specify an exact amount of oil, the calculations cannot be precise. Storage and reheating The pies are best on the day they are made. If there are leftovers, keep them covered so they don’t dry out. They can be eaten cold as they are, and to serve them warm again, they can be reheated in a lightly oiled pan. Reheating should be done over low to medium heat to warm them without burning the dough.

Transylvanian pies

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