God created man, as if he had forgotten his ape inside! :)
- 500g of flour
- 1 drop of yeast
- 5 g of sugar
- 5g of salt
- 300 ml of lukewarm water
- green onions
Preparation time: less than 60 minutes
RECIPE PREPARATION Pies:
For 6 glues I used the above ingredients. I first put the yeast and sugar in a pit made of flour. I poured some of the water into the same pit and sprinkled some flour over the water. I also put 2 tablespoons of oil here. I lightly mixed the flour with the water, bringing it from the edges of the pot to the middle, then I poured the rest of the water. I kneaded the soft dough for ten minutes. I let it rise in a place away from the current, 1 / 2h. I finely chopped a few green onion tails, after spreading a sheet with not very big fingers I sprinkled the onion tails. I greased a frying pan with oil and fried them, on one side and on the other, for only a minute and a half. Fast and deliciousssss
Delicious meat pies in 20 minutes!
Prepare plain dough plus the filling and the pies are ready!
-500 ml of kefir / yogurt or sour milk
-0.5 teaspoon baking soda
-300 g of minced pork
-black pepper (ground) to taste
-sunflower oil to taste.
METHOD OF PREPARATION:
1. Pour the baking soda into the kefir, mix and set aside. Meanwhile, beat the egg and salt.
Tip: You can use kefir with any fat content.
2. After the kefir begins to react with baking soda and becomes frothy, pour the egg mixture into it. Add half the amount of flour + powder, mix and then gradually add the remaining flour. You need to get the dough as for the dumplings.
3. Finely chop the onion, add it to the minced meat and season with salt and black pepper. Stir until all ingredients are incorporated.
Tip: You can add various spices to the minced meat to diversify the taste.
4. Shape 15-20 filling balls and place them on a shredder. Heat the pan with vegetable oil and pour 1-2 tablespoons of dough to form a small cake. Place a ball in the middle of it and lightly flatten it on the surface of the cake.
5. Cover the cake with dough. Cover the pan with a lid and fry for about 4 minutes. After that, turn on the other side and fry for a few minutes only without the lid.
6. Transfer the pie to a paper towel.
The meat pies turned out fragrant and delicious. And you don't have to waste time preparing yeast-based dough.
Recipes fried pies old Transylvanian recipe
Old French Transylvanian recipe fried pies. Recipes (recipes, ducklings) these are simple pies that are fried in oil. The dough is elastic and non-sticky that must be folded 1-2 times to develop air chambers. Recipes are made quickly and eaten even faster!
These are very good fried pies! We tell them too nets, nets or rats and we do them especially in winter. Everyone puts on what they like: salted cream cheese, sour cream, grated cheese, telemea or jams. There are many recipes for recipes, with more or less fat in the dough. Some are made of strudel type, with an ultra-thin sheet greased with a lot of lard. I find them heavier & # 8230 especially after they are fried in oil.
The thin sheet of stretched pie is made as explained in this recipe.
I have the most pleasant memories about recipes (when I learned to make them) from a vacation spent in Cluj (around 1985), in the house of my aunt Ica (called & # 8222Mama Ica & # 8221). We were already moved to Arad and during the holidays we always passed through our native Cluj.
I see myself in the kitchen of the house in Cluj, with my cousin Cristina and her grandmother, Mother Ica. Mother Ica had such a crystal clear and feminine voice & # 8230 I still hear her. She could tell us so much about her childhood in Apuseni or during the school pension she attended. I was laughing with tears together with my cousin Cristina, hearing her imitate her former colleagues and especially her teachers. And while talking and laughing, he put his hand on a bowl and began to cook us something good. So with the recipes. He told us the recipe as a poem & # 8211 look, I know it even now: 11 tablespoons of flour to which 7 milk, 3 oil and 1 egg are added. He taught us how to memorize the quantities: 11 (flour) = 7 (milk) + 3 (oil) + 1 (egg). He would put us both to knead and spread the dough, cut it and fry it. Good to catch us!
The recipes came out red and basic, airy and crunchy.
I turned the quantities I mentioned today into grams (although I still use the measuring spoon).
I established that my soup spoon can hold 11 ml (milk or oil) and 22 g of flour (if the spoon is filled with more but not even the top).
The portion indicated in & # 8222poetry & # 8221 would mean:
I don't think I've ever made cuts from just a serving of ingredients. I get about 5 pieces. So below I gave the quantities for the double portion. In the pictures you can see that I did the triple version (because I was going to an outdoor party where there were several people). From the quantities below you get 10 large or 20 smaller recipes.
Ingredients for the recipe for pan-fried pies with mozzarella
- -200ml water
- -3 tablespoons olive oil
- -1 teaspoon salt
- -400g flour
- -50g melted butter
- -250g mozzarella
How do we prepare this recipe for mozzarella pan pies?
The preparation method is very simple. We are talking about an easy to work dough that does not require a lot of time to be prepared.
Put the egg in a bowl over which we will add warm water, salt and oil.
We homogenize all these ingredients very well and over the obtained mixture we gradually put the flour.
We start kneading until we get a soft, homogeneous dough (kneading takes about 10 minutes) which we shape into a ball and let it rest on the worktop for 20 minutes.
Cover the dough with cling film.
After the 20 minutes have passed, divide the dough into 6 equal parts and shape them into balls.
Grease the worktop with oil and spread a piece of dough in the shape of a rectangle that we will cut twice on the sides, lengthwise (as in the picture).
Grease the sheet with butter, put mozzarella and start packing. In this way we will proceed to the other dough balls.
After we finish, we let them rest for 10 minutes on the worktop, after which we take each piece filled with mozzarella and with the help of a twister we will spread it in the shape of a square, a square that fits in the pan we will use.
Bake the pie in a pan greased with oil, let it brown on one side and then turn it on the other side and leave it to bake.
We will do this with all the pies until we finish baking them. You will get 6 delicious mozzarella pies, you will be convinced of this when you try this recipe.
- You can bake the pies without oil, they are just as good.
- Depending on your preferences, you can replace mozzarella with telemea or cheese.
- Bake the pies over medium or low heat, thus avoiding remaining unripe.
Pan-fried mozzarella pies are extraordinarily good, both hot and cold. I can't wait to try this recipe.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Old, traditional recipes at "Grandparents' Pies" from Bacău
Dozens of grandmothers fought on Tuesday, in Bacău, for the title of the most skilled pie maker.
Hundreds of visitors lined up at the housewives' tables to try the famous Moldovan pies with br & acircnz & # 259, specialties with apples, nuts, cabbage or pumpkin.
"On the table we have plates of yogurt and oranges from Greece, plates of the queen of England, plates of almonds from Spain, plates of lapels in Roman bracelets."
The housewives took out of the mothballs the recipes from the generosity and lit the ovens during the festival. "Grandparents' Plates."
Visitors had the opportunity to rediscover the taste of the child.
Even though it is in its seventh edition, the "Grandmother's Pleasure" festival was organized for the first time in Bac - # 259u - by the County Directorate of Assistance. Social & # 359 & # 351i Child Protection.
Daniela T & # 259taru, General Manager of DGASPC Bac & # 259u: "Those who put the plates on the table are old people from various public and private residential centers in Bac County, but there are people who attend day centers. "They made the songs at home."
In order for this past to be complete, there was no lack of music, of course popular, and in the end the participants were awarded.
Pies - Recipes
Entrepreneurship development, by supporting the small and medium-sized business sector and creating jobs in rural areas, is one of the European Union's core priorities, and the number of businesses growing thanks to EU support is growing year by year. . The case of Victor Nistorică also proves it. Thanks to a grant he applied for, the man managed to expand his business throughout Moldova.
"The miracle you see here in the back is due to the support of the European Union, which meant a co-investment, a support of about 10 thousand euros," says Victor Nistorică for AGORA.
The first years were the most difficult. Later, however, the entrepreneur applied to the national program PARE 1 + 1 which was like a lifeline. "We applied in the program with a set of documents that meant documents about the business itself, a business plan and documents about what investments, equipment we are going to buy", adds the director of the Bardar bakery.
Due to the projects, the company benefited primarily from modern equipment.
"This money was part of a larger investment. They were used to purchase a set of machines to expand the business. This means directly the production cycle, the mixer for preparing the dough, the rolling machine to give shape, the leaveners in which the preparation cycle of the baking product is produced and the oven that produces our bread ”, says the man.
He also invested in the energy security of the business, by buying an electric generator, but also in the distribution capacity, by purchasing a new car.
"We need an idea and a development plan that you know how to implement. A specific rule for this program is the contribution of the entrepreneur, which must be equivalent to that offered by the EU. The bakery invested ten thousand euros and the European Union subsidized us with another ten thousand euros. I have recently applied to other programs for the center to receive support, as well as for development. We have expansion plans abroad as well ”, the entrepreneur reports about the conditions of application to PARE 1 + 1.
Initially, the bakery delivered only traditional products on the market: fresh bread, rolls, cakes. Later, however, the company's managers decided to expand its range of products, so that, from 2019, the company began to produce frozen semi-finished products, entering a relatively new field on the market in the Republic of Moldova.
"We have semi-manufactured, frozen foods such as sausage in dough, ear, croissant, pizza and the most famous product: frozen pie," says Dorin Platon, a technologist at Bardar Bakery.
The director of the bakery claims that some contracts have already been signed and intends to export the frozen products abroad as well. They started with Romania, but plan to move to other countries.
The PIE FESTIVAL from Hârja has reached its 19th edition. The stars of the event will be & # 8230 pies, in all shapes and a multitude of recipes
Already a tradition, the Pie Festival in the village of Hârja, Oituz commune (approximately 30 km from Onești), will take place on Sunday, September 1, and will be hosted, as usual, by the Social-Philanthropic Settlement “St. Voivode Stephen the Great ”. This is the 19th edition of the event organized by the National Association of Rural, Ecological and Cultural Tourism (ANTREC) - Bacău Branch, with the support of the City Hall of Oituz commune and Oituz Orthodox Parish.
At the start of the festival, at 11.00, there will be small speeches, after which, starting with 12.00, the competitors & # 8211 from different areas of the country & # 8211 will be presented and the pies will be tasted, many of them prepared on the spot.
In parallel, there will be a folk show.
The judging of the contest products will start at 16.00.
Last year, the court of the Social-Philanthropic Settlement “St. Voivod Ștefan cel Mare ”was too small, in addition to the locals, there were dozens of people from Onesti who were eager to taste the multitude of pies that were tastier (see HERE a photo gallery from last year's edition). (photo: archive)
Prepare the dough: beat the egg well with the sugar, then add the oil and continue beating. Add salt, baking powder quenched with a little vinegar and milk. Using a spatula, incorporate the sifted flour. Mix everything very well, then refrigerate the composition for 30 minutes.
Meanwhile, boil the chicken legs. Finely chop the meat, mix with dill and match the taste with salt and pepper.
Remove the dough from the floured top. Add enough flour to obtain a non-sticky dough, which can be spread.
Cut circles with a glass, put them in a special form sprinkled with flour so that they do not stick, put the meat in the middle, fold the shape, then carefully remove the pie. Put them all in the tray lined with baking paper and grease with the mixture of egg yolk and milk.
In a bowl put salt, flour, sugar, and yeast as well as wet ingredients - sour cream, egg and melted butter. Mix everything and knead until it becomes a smooth dough. Leave to rise in a warm place until it doubles in volume.
When the dough is leavened, it is spread on a work surface sprinkled with flour, in a thin, rectangular sheet. Grease the dough on the entire surface with a little heated nutella, just enough to be easier to spread.
Sprinkle fried and chopped walnuts over the nutella.
then fold it into three parts. Bring one part of the dough to more than half to the right then fold from the other side bringing the dough over the left side.
The result is a narrower and thicker rectangle.
Cut with a sharp knife wide strips /
twist and place in a tray lined with baking paper.
Let it rise for another 15 minutes in the pan, grease with beaten egg and put them in the preheated oven at 180 degrees for 30-35 minutes.
These twisted pies are very tasty because the walnut and chocolate cream intertwine, giving a DIVINE taste.