Entree: Romania – Moldavia – Plăcintă cu Carne (Savory meat-filled pastry from Moldavia)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 g) unsalted butter, melted
- 3/4 cup (180 ml) warm milk
- 1 large egg (for dough)
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped, about 4 oz (115 g)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried thyme
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1/4 cup (60 ml) water or light chicken broth
- 1 large egg, beaten (for egg wash)
- Optional: 2 tbsp (30 g) sour cream or plain yogurt for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flour and 1 tsp (5 ml) salt; whisk in the melted butter, warm milk and 1 egg until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 8 minutes; cover and let rest 30 minutes.
2. Meanwhile heat 1 tbsp (15 ml) oil in a skillet over medium heat, add the finely chopped onion and cook until soft and translucent, about 5 minutes; add the ground pork and cook, breaking up lumps, until fully browned.
3. Stir in the paprika, thyme, 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper and 1/4 cup (60 ml) water or broth; simmer until the mixture is just moist but not soupy, about 5 minutes; remove from heat and cool slightly.
4. Preheat the oven to 400°F (200°C). Divide the dough into 6 equal pieces and roll each into a 6–7 inch (15–18 cm) circle on a lightly floured surface.
5. Spoon an even portion of the meat mixture onto one half of each circle, leaving a border; fold the dough over to enclose the filling and press edges to seal, crimping with a fork or fingers.
6. Place the pies on a baking sheet lined with parchment, brush with beaten egg, and bake 20–25 minutes until golden brown and cooked through.
7. Serve hot, optionally with a dollop of sour cream or plain yogurt alongside.

1. In a large bowl combine the flour and 1 tsp salt; whisk in the melted butter, warm milk and 1 egg until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 8 minutes; cover and let rest 30 minutes.
2. Meanwhile heat 1 tbsp oil in a skillet over medium heat, add the finely chopped onion and cook until soft and translucent, about 5 minutes; add the ground pork and cook, breaking up lumps, until fully browned.
3. Stir in the paprika, thyme, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water or broth; simmer until the mixture is just moist but not soupy, about 5 minutes; remove from heat and cool slightly.
4. Preheat the oven to 400°F (200°C). Divide the dough into 6 equal pieces and roll each into a 6–7 inch (15–18 cm) circle on a lightly floured surface.
5. Spoon an even portion of the meat mixture onto one half of each circle, leaving a border; fold the dough over to enclose the filling and press edges to seal, crimping with a fork or fingers.
6. Place the pies on a baking sheet lined with parchment, brush with beaten egg, and bake 20–25 minutes until golden brown and cooked through.
7. Serve hot, optionally with a dollop of sour cream or plain yogurt alongside.