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Peasant pies on the pan

Peasant pies on the pan

Good luck ... like in old age :), as my grandmother used to do to them

  • 10 tablespoons flour
  • 1 tablespoon sugar
  • a pinch of salt
  • half a packet of fresh yeast
  • hot water as it contains.
  • oil for frying pan
  • FILLING:
  • 200-300 gr cow's cheese
  • 3-4 tablespoons of sugar
  • an egg

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Peasant pies on a frying pan:

Let's start with the dough. Put flour, salt and sugar in the bowl. Dissolve the yeast in warm water and put it over the flour. Add water one at a time until you get a dough that does not flow and can be broken with a spoon. Cover with a napkin and leave to rise until it doubles in volume.

Meanwhile, make the filling: Mix the cheese well with the sugar and egg.

Sprinkle the work table with flour, break a piece of dough and spread it, put a spoonful of cheese in the middle and then cut the dough into rays, which we bring in the middle then spread with the rolling pin.

Grease the pan with oil and brown them for 2 minutes on each side.

Tips sites

1

Instead of sugar you can put salt and dill.


Ingredients for fasting fries in oil

  • -500 g flour
  • -350 ml of warm water
  • -6 g of dry yeast or 20 g of fresh yeast
  • -2-3 tablespoons oil
  • -1 salt powder
  • -1 teaspoon with a pinch of sugar
  • -oil for frying

Baked cabbage pies in the pan

Add a teaspoon of salt over the cabbage and lightly mix / rub the cabbage with your hands. Set aside for 5 minutes to soften.

In a saucepan, heat 2-3 tablespoons of vegetable oil. Add a finely chopped onion and a pinch of salt. Stir, put the lid on and simmer for 2-3 minutes over medium heat.
Lift the lid, mix and add the finely chopped and soaked cabbage. Stir, put the lid on and cook for 5-7 minutes over medium heat.

Lift the lid, add freshly ground pepper and mix. If the cabbage has not yet removed its juice, put the lid on and cook over medium heat for another 3-4 minutes. Lift the lid, mix and add a bunch of freshly chopped dill and cumin to taste.

Stir and turn off the heat. Allow to cool.

Divide the cabbage composition into 6 equal parts. Set it aside.
In a large bowl put 360 ml of lukewarm water, 10 g of sugar and crush 20 g of yeast with your fingers. Mix with a whisk until the ingredients dissolve. Allow the yeast to activate for 10 minutes.

Add 600 g of flour, 10 g of salt and 40 ml of oil. Start mixing the ingredients by hand.

Then knead for 7-8 minutes on a table powdered with a little flour, until you get an elastic, smooth and soft dough.

Put the dough in a large enough bowl, grease the dough and the bowl with 10 ml of vegetable oil. Cover the dough with cling film.

Leave to rise for 30-40 minutes in a warm place, away from cold currents.

Transfer the dough to a work table greased with a little oil. Divide the dough into 6 equal parts.

From each piece of dough, form with your hands a round sheet with a diagonal of 22-24 cm.

Sprinkle cumin powder in the center of the sheets, to taste, then put some of the composition of hardened and cooled cabbage, leaving the edges uncovered.

Grind fresh pepper over the cabbage.

Bring the edges of the dough sheet to the center. Press lightly to stick.

Turn the pie upside down, with the solders on the table and your palms greased with a little oil, pressing lightly to reach 22-24 cm in diameter again. Bake the pies in a very hot pan (24-25 cm diagonal) (do not grease).
Reduce heat after placing the pie in the pan. Gently press the edges of the pie with your fingers directly into the pan.

Bake the pies for 4-5 minutes on each side.

Serve hot or cold according to preference. Consume in moderation!

Recipe video COOKED CABBAGE PIE IN THE FRYING PAN lower:


Ingredients needed for the recipe for Pie Pies with yogurt and mozzarella

  • -350 g flour
  • -300 g fat yogurt
  • -300 g of grated mozzarella on a large grater
  • -1 teaspoon baking powder
  • -10 ml olive oil for baking

Preparation for the recipe for Pie Pies with Yogurt and Mozzarella

To make the dough you need to mix all the ingredients except the oil we use for baking. Put everything in a bowl and mix lightly by hand.

We will get a sticky dough but it is very important not to add flour. We will flour the worktop where we will put the dough and we will spread it in the form of a sheet with the help of a facalet.

If we want to have some fluffier pies we will leave the sheet thicker (5mm) and if we want the crispier pies we stretch the sheet more.

After spreading the sheet we start to cut with the help of a bowl or a larger round shape and thus we will get the pies.

If you want, you can break the dough into equal parts and spread the pies by hand. I chose to cut to save time.

Baking Pie Pies with Yogurt and Mozzarella

When we have finished all the dough, heat the pan with a drop of oil, put a pie and cover with a lid. Let it brown, then turn it over and bake on the other side, also with the lid on.

The fire must be small and let the pies bake easily, not to rush. This is how we will do with all the pies.

They can be served hot or cold, plain or with yogurt.

-You can add a little salt if you want them to be saltier.

-You can powder with vanilla flour sugar if you want them to be sweet.

-You can add jam, sour cream, fresh fruit or compote, as desired.

The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win


Peasant pies on a pan - Recipes

Until I arrived in Tara Motilor, last year, I admit that I was never tempted by these pies, I don't know why, but they didn't seem to know what. Well, after I ate, I realized what I had lost, and I really wanted to prepare them at home. I had the opportunity to try various fillings, but most of all I liked the ones with cheese and onion, and the children obviously preferred the ones with blueberries!
Anyway, very good, and they are very easy to make! I made 500 g of flour and I got six pies, my advice is to double the amount and make them with both the salty filling and the sweet filling!

In case you are wondering what the slab is, it is a special stone on which these pies are baked. I did not have such a stone, but I baked it on a thick sheet. You can use a cast iron or tuci pan instead of a slab.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Peasant pies on a pan - Recipes

Posted by Postolache Violeta on February 01, 2016 in steak garnishes recipes with potatoes quick recipes simple recipes | Comments: 11




Ingredient:

500 gr potatoes
200 gr kaizer
1 large onion
salt pepper
Paprika
green parsley



Method of preparation

We clean the diced potatoes, wash them and boil them. Don't let them break. It is preferable to use red potatoes.


While the potatoes are boiling, cut the kaizer into cubes and fry it in a few tablespoons of oil until it becomes slightly crispy.


Add finely chopped onion and sauté until translucent.

Add the well drained potatoes, salt, pepper and paprika and mix gently so as not to crush the potatoes. Let it simmer for a few minutes until the potatoes are lightly browned. Sprinkle with green parsley.
It can be served as a garnish for various steaks but also as a kind of stand-alone.


Ingredients for the leavened dough recipe for the pie

  • 500 g flour
  • 320-350 ml of warm water
  • 7 g dry yeast or 25 g fresh
  • 1 teaspoon with a pinch of sugar
  • 1 teaspoon grated salt
  • 50 g lard or butter or 50 ml oil

Ingredients for the cake recipe, simple fasting pies, baked on the stove, slab, pan

  • -500 g flour
  • -6 g dry yeast or 20 g fresh
  • -350 ml of warm water
  • -3-4 tablespoons oil
  • -1 teaspoon old
  • -1 salt powder

Peasant pies with urda and dill

I guess I can put cow's milk instead of urda, right?

Of course!! you can use any type of cheese & # 8230 you can make them both sweet and salty. They can also be filled with cabbage, potatoes, even sauteed vegetables.

Elena

It looks great, it reminds me that good food never ages & # 8230
Congratulations for the selection made.

Thank you Elena: * you are very right !!

Rocsy Ciobanu

Ana Thomas

If you knew Lori since we were looking for these cakes & # 8230. My mom made them just like you & # 8230
I really liked the ones filled with plum magic from the country! God, what memories you woke me up. Thank you very much!

Ana, I'm very glad that my cakes have aroused pleasant memories for you:) & # 8230da yes, you can fill them with what you want & # 8230 let them grow well after you form them & # 8230 and cover them with a towel until they ripen & # 8230 8230 so as not to catch the crust.
Thank you . *


SCOVERGI & # 8211 grandmother's recipe for fasting peasant cakes / pies

Discover Grandma's recipe for fasting piespeasant pies fried in oil & # 8211 a kind of fluffy cakes / huge donuts / simple and very tasty langosi & # 8211 traditional recipe for scovergi / scoverzi.

The recipe for scovergi fried in a frying pan in an oil bath is simple, cheap, spicy and easy to make. When I was little my mother used to put caster sugar or powdered sugar on them, sometimes we ate them with jam or jam or grated salted cheese.

I fondly remember many things I wanted to eat as a child and some of these I will try to do for my child. Discover them they somehow smelled of Creanga's stories. We often had a cup of warm milk next to them and we stayed with my brother to talk to each other in the moon and stars…

For these scovergi I use fresh yeast, but if you don't have it you can use dry yeast. Dry yeast becomes active when it meets flour and sugar and water. Its cells absorb water quickly and do not need to be leavened before being added to flour. Fresh yeast is generally packed in small cubes of 40-50 g (but there are also cubes of 500 g) and has a short shelf life so it can be stored in the freezer. You should not overdo it with the amount of yeast used for leavened dough. Thus, 1 kg of flour reaches a maximum of 30 g or a sachet of dry yeast of 7 g. Fresh yeast dissolves in a little water, slightly warm, with a tablespoon of sugar and a tablespoon of flour. Stir until liquefied and allow to rise for about 10-15 minutes. If no gas bubbles formed during this time and the composition did not increase, it means that the yeast is not good or you used too hot, hot water, which destroyed the yeast. There is also liquid yeast (mayonnaise), which must be maintained daily or every few days, but I have not worked with scovergi so I can give you advice in this regard.

But I can tell you that in order to prepare scovergi you do not necessarily need experience in preparing a dough. You can put the ingredients in a bread machine and let it knead the dough. But, if you like to make it yourself, then it will be a real pleasure to work the dough. It is a simple dough, like bread.

I hope you have a scale in the kitchen, because with its help you divide the dough into 10 pieces that you spread with your fingertips on an oiled surface. Guaranteed they come out fluffier and fill very nicely when they reach the hot oil.

This can be seen in the picture. The air bubbles formed prevented me from putting them perfectly on top of each other.

It is important that the pan in which you fry them is deep and with a larger diameter than the scovergi. A minimum diameter of 20 cm is only good. They have a place to grow and you can turn them around without bothering.

Fry them over medium heat over high heat. On low heat I absorb a lot of oil and they will not be tasty at all!

That being said I leave you with the list of ingredients and how to prepare it scovergi:

INGREDIENTS

(For 10 pieces with an initial diameter of 10 cm and a final diameter of 13-14 cm)

600 g flour
25 g fresh yeast
30 ml oil
1 teaspoon sugar
350 ml of warm water
1 teaspoon salt
1 l sunflower oil for frying

I prepared my ingredients at hand. I put the yeast in a bowl, I put sugar and flour on it, then I poured a little warm water (about 50 ml of the amount indicated for the recipe).

After it grew, I put the yeast over the flour, added warm water and mixed a little.

I poured the oil, I started to knead, then I added a little salt. I kneaded the dough very well, then let it rise until it doubled in volume.

I divided the dough into 10 pieces. I spread them with my fingers in round shapes on an oiled countertop. The dough should be neither very thin nor very thick (about 7 -8mm thick) and a diameter of 10 cm. When fried, they grow a lot.

I heated the oil and fried the scoverga until they were evenly browned on both sides, over medium heat. While I was frying one scoop at a time, I was spreading another.

I took them out on a plate of paper towels that absorb the excess oil.


Pan-fried pies

Very quick to prepare pies in the pan. You need mayonnaise!

1. In a cup of lukewarm water, dissolve the yeast with the sugar and salt. Make a hole in the sifted flour and put the mayo, which is covered with a little flour. Leave for 5-10 minutes and then start kneading, adding lukewarm water.

2. Knead until the dough comes off the hands, cover with a napkin and leave to rise for an hour.

3. Then, cut pieces of dough the size of an orange, spread each piece lightly and put cheese mixed with chopped dill in half. It folds like a wallet.

4. In hot oil, fry all pies that are eaten hot or cold.

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