Placintă with Vegetables and Sheep's Cheese

Name: Placintă with Vegetables and Sheep's Cheese
Ingredients: 2 packs fresh puff pastry (from Lidl); 3 carrots; 1 piece celery (150 g); 2 tablespoons olive oil; 2 jars mushrooms; 1 teaspoon dried thyme; 1 teaspoon cumin; 2 medium potatoes; boiled (300 g); 100 g crumbled sheep's cheese; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 50 g ham (optional); 2 eggs; 3 tablespoons sour cream; 20 g butter; 1 egg for brushing

Salad - Placintă with Vegetables and Sheep's Cheese by Tinca K. - Recipia

Placintă with vegetables and sheep's cheese, a Romanian savory pie, has carrots and celery grated fine and fried with mushrooms, potatoes and sheep's cheese. It comes out golden on top with a soft filling, and it's just as good warm as cold. I cut it into wide slices and keep it on the table at a picnic, since it's easier to pick up by hand. Preparation: 20 minutes. Cooking: 38 minutes. Resting: 10 minutes. Total time: 68 minutes. Servings: 8. About 530 kcal and 12 g protein per serving.

Ingredients

2 packs fresh puff pastry (from Lidl)
3 carrots
1 piece celery (150 g)
2 tablespoons olive oil
2 jars mushrooms
1 teaspoon dried thyme
1 teaspoon cumin
2 medium potatoes
boiled (300 g)
100 g crumbled sheep's cheese
1/2 teaspoon salt
1/2 teaspoon ground pepper
50 g ham (optional)
2 eggs
3 tablespoons sour cream
20 g butter
1 egg for brushing

Preparation

1. Peel the carrots and celery, then grate them on the large-hole grater. 2. Heat 2 tablespoons of olive oil in a pan and fry the carrots with the celery for 8 minutes, until soft. 3. Add the finely chopped mushrooms, 1 teaspoon of dried thyme and 1 teaspoon of cumin. Leave on the heat for 5 more minutes, until the liquid from the mushrooms dries out. 4. Add the boiled potatoes, crushed coarsely, then take the pan off the heat. 5. Add the crumbled sheep's cheese and stir until it melts, then season with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper. 6. At the end, add the diced ham. 7. Beat the 2 eggs well with 3 tablespoons of sour cream in a bowl. 8. Let the filling cool a little for 10 minutes, then pour the beaten eggs with the sour cream over it. 9. Grease a tin with 20 g of butter. Lay one sheet of puff pastry on the bottom, lifting it a little up the sides. 10. Spread the filling evenly, cover with the second sheet of pastry and press the edges well. 11. Brush with 1 beaten egg, then prick the pastry with a fork here and there. 12. Bake in the oven at 200 degrees for 10 minutes. Then lower to 180 degrees and bake for 15 minutes, until golden on top. 13. Take it out of the oven and serve warm or cold.

Notes

The placintă keeps in the fridge for up to 3 days, covered, and reheats in the oven for 10 minutes at 180 degrees. Drain the mushrooms from the jar well before chopping, and if the filling still turns out watery, leave it on the heat for a few more minutes. If the sheep's cheese is very salty, use less salt and taste the filling before putting it on the pastry. Without ham it turns out just as well. Contains gluten, milk and eggs. I serve it with a salad of tomatoes and cucumbers.