Transylvanian pies filled with baked potatoes and the aroma of onion

Name: Transylvanian pies filled with baked potatoes and the aroma of onion
Ingredients: Dough: 200ml warm milk 50g melted butter 10g coarse salt 10g sugar 500g white flour 7g dry yeast Filling: 500g crushed baked potatoes (coarsely) 5g coarse salt 1 large onion 1 tablespoon olive oil For

Appetizers - Transylvanian pies filled with baked potatoes and the aroma of onion by Ozana H. - Recipia

Transylvanian Potato and Onion Pastries Preparation time: 30 minutes Rising time: 1 hour Frying time: 20 minutes Total time: 1 hour and 50 minutes Number of servings: 8-10 pastries If you are looking for a dessert or snack recipe that will delight your taste buds and bring a touch of nostalgia, Transylvanian pastries filled with baked potatoes and onion flavor are the perfect choice. These pastries are soft, fluffy, with a subtle onion taste that perfectly complements the potatoes. And the best part? They are very easy to make! The history of Transylvanian pastries is lost in the mists of time, but it is known that they were a popular dish in rural areas, often prepared for festive meals or on days of hard work. Their versatility makes them suitable for both breakfast and a delicious snack during the day. Ingredients: *Dough:* - 200 ml lukewarm milk - 50 g melted butter - 10 g coarse salt - 10 g sugar - 500 g white flour - 7 g dry yeast *Filling:* - 500 g crushed baked potatoes (coarsely) - 5 g coarse salt - 1 large onion - 1 tablespoon olive oil *For frying:* - Palm oil (or another oil with a high smoke point) Preparing the Dough: 1. Preparing the ingredients: Make sure all ingredients are at room temperature, except for the milk, which should be lukewarm. This helps the yeast ferment better and gives you a fluffy dough. 2. Using a bread machine: Add the ingredients in the specified order: lukewarm milk, melted butter, salt, sugar, flour, and dry yeast. Set the machine to the kneading and rising program. The dough will be ready when it becomes elastic and smooth. 3. Manual alternative: If you don’t have a bread machine, you can knead the dough by hand. Mix the ingredients in a large bowl, then knead on a floured surface for about 10-15 minutes until the dough becomes elastic. Preparing the Filling: 1. Onion: Peel the onion and cut it into large slices. Heat the olive oil in a pan. Add the onion and fry it over medium heat, stirring occasionally, until it becomes golden. Don’t worry if it caramelizes a bit; this will add an intense flavor. 2. Filling mixture: Once the onion is fried, remove it from the pan with a spatula and discard it. Pour the hot oil over the crushed baked potatoes, add the salt, and mix well. Here you can also add extra spices if you wish, such as pepper or herbs. Forming the Pastries: 1. Dividing the dough: After the dough has risen, place it on a floured surface. Divide it into balls of about 80-100 g each. 2. Rolling out the dough: Using a rolling pin, roll out each ball of dough into a thin disc. Place a generous tablespoon of potato filling in the center of each disc. 3. Folding the pastries: Push the edges of the dough towards the center, folding and pinching them to seal the filling inside. Gently roll out the pastries with the rolling pin, being careful not to tear them. Frying the Pastries: 1. Heating the oil: In a deep pan, heat the palm oil. Make sure it is hot enough, but not so much that it smokes. 2. Frying: Add the pastries to the pan, being careful not to overcrowd them. Fry each side for 3-4 minutes or until they are golden and crispy. 3. Draining excess oil: Once fried, remove the pastries to an absorbent paper towel to remove excess oil. Serving and Suggestions: Transylvanian pastries are delicious both warm and cold. You can serve them plain or alongside a cup of milk, yogurt, or buttermilk for a perfect culinary experience. Add some fresh herbs, such as parsley, for an extra touch of freshness. Possible Variations: If you want to experiment, you can add cottage cheese or telemea cheese to the potato filling for a richer taste. You can also replace the onion with leeks or sautéed garlic to add a different note. Nutritional Benefits: These pastries are rich in carbohydrates from the potatoes, providing an excellent source of energy. Adding onions provides antioxidants and important nutrients. Frequently Asked Questions: - Can I use another type of oil for frying? Yes, you can use sunflower oil or olive oil, but make sure it has a high smoke point. - How can I store the pastries? You can keep the pastries in an airtight container at room temperature for 1-2 days. Reheat them in the oven to restore their crispy texture. - Is it possible to freeze them? Yes, the pastries can be frozen before frying. Thaw them, fry them directly from the freezer, and enjoy a quick snack. These Transylvanian pastries filled with baked potatoes and onion are not only delicious but also a wonderful way to connect with culinary traditions. I wish you happy cooking and bon appétit!

Transylvanian pies filled with baked potatoes and the aroma of onion

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