Traditional recipes

Mozzarella and parmesan pies

Mozzarella and parmesan pies

For the dough, rub the yeast with the sugar until it liquefies and add 2 tablespoons of warm water. Put it in the middle of the flour and let it rest for a few minutes until it foams (5 minutes should be enough). After this time, we start to mix gently with a spoon, adding the rest of the warm water, and the salt. Then knead by hand, gradually adding the oil, for 5 minutes. My dough was a little sticky, but I didn't add any more flour, because I helped spread it. I put it up in the microwave, there it is always protected from currents and my dough grows well (be careful, the microwave must be unplugged :))).

When the dough has doubled in volume (I left it for about 45 minutes), we break the pieces and spread them in a thin circular sheet. We help ourselves with the flour so that it doesn't stick. We press on this oregano, mozzarella and parmesan, but not much so that we can then fold them. Bring the edges to the middle and press lightly, then spread the sheet of cheese inside again, but without breaking it.

Grease a pan with a little oil and heat it, then put a pie and with a brush grease it with oil on the other side. Fry them until golden brown and serve hot.

I started with the dough that of course I put in the machine to make.

heat the milk and mix with the sugar, add 1.5 cups of flour to which you added the yeast and salt.

These are mixed well by hand or with the mixer then put on the table with the rest of the flour and knead the dough, I added one by one to the machine how much flour was needed.

The meat mixture is also prepared (make sure that the meat is not cold, that it reaches about room temperature).

Meanwhile, the dough has grown nicely: take it out on the board and cut it into 12 equal pieces.

Leave it to stand for about 5-10 minutes, until you prepare the pan and the oil, then spread a piece of dough round with a diameter of about 13-14 cm.

Divide the meat mixture into 12 equal parts and form a meatball from each side, I made them flattened because I wanted them to fry as quickly as possible, put them over the dough.

Cover the meat with the dough to obtain something like this.

I made 6 of them and fried them in a pan with medium hot oil, kept for 8-10 minutes on one side and 8-10 minutes on the other side. (put the braided part down for the first time) The others followed.
Good appetite!

Top 5 recipes, the most beloved pies of Romanians

Top 5 recipes, the most beloved pies of Romanians, traditional pies with walnuts, sweet or salty cheese, with fine sheets made at home or commercially or with leavened dough sheets.

2. Cheesecake and leavened dough sheets, as is done in Moldova. An old peasant recipe, a chubby, soft and fluffy pie, with a generous sweet cheese filling.

The recipe belongs to my Moldovan grandmother, I recommend you to see the dough recipe as well. It 's a soft fluff that is & # 128578

3. Appetizer pie with cheese and spinach, simple recipe, with fine sheets from the trade. It is of a rare finesse, so delicious that it creates addiction.

4. Dobrogean pie, with sweet or salty cheese, with fine sheets, homemade. Surely you ate such goodness when you were on vacation, on the seaside.

5. Yogurt pie, extremely fast recipe, the undisputed queen of pies. In 10-15 minutes it is ready to put in the oven. It succeeds a novice housewife, it is tender, juicy and fragrant. A goodness that I recommend you try at the first opportunity.

That's about it with the top 5 best pies. I have others, I invite you to see here Top 5 recipes 🙂

Spor turned it around and ate pies, let the wars be good for nothing. But the hard pies are still tasty! & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Top 5 recipes, the most beloved pies of Romanians