Moldovan Fried Potato Pies

This recipe was automatically translated from Romanian. View original here
Moldovan Fried Potato Pies

They are absolutely wonderful - besides the fact that they are simple as ingredients, they are very tasty - a little puff pastry and very fine. And by the way, they are fasting, but I did not mention this fact in the title, so that those who do not fast do not overlook them.

I think you can also try them with stuffed cabbage filling, cheese - but still the potato filling is mandatory and the best.


White flour
1 kg
Warm water
650 ml
1 tsp
Baking soda
0.5 tsp
Sunflower oil
200 ml
1.5 kg
White onion
1 piece
Salt and pepper
1 tsp

Step by step


The first is to make the potato filling, so that it has time to cool until the dough is ready.

So, boil the peeled potatoes, rinse hot with cold water twice then clean immediately and pass with a puree.


Finely chop the onion and cook in about 70-100 ml of oil until lightly browned.


Add everything with oil over the potatoes, add salt and ground black pepper.

You can mix it immediately or let it cool down, it is important to adjust the salt well - I recommend making the filling a little saltier, at the limit, so that it feels exactly right in the pies. The dough will take salt and the taste of the potatoes may not feel very good.


Now we make the dough:

In a bowl put flour, salt and baking soda.


Add hot water and knead the dough.


The dough should be soft and a little sticky, depending on that you adjust the amount of water and flour - for me it took exactly as much as I wrote in the ingredients - I measured more accurately.

Remove it on the table sprinkled with a little flour and knead a little until it is even.


Here is a small test, the dough must be very soft, so that the finger can easily enter it. The first time I made the wrong pies was because I made the dough too hard.

Let it rest for 10 minutes.


After this time, knead it a little more and divide it into 12 pieces, each one is shaped in the shape of a ball. Let them rest for 10 minutes so you can shape them more easily.


While the dough balls are resting, you can prepare some potato balls, about the size of a fist.

Make exactly 12 potato balls, as well as the number of dough balls.


Now we actually move on to the pies.

Each ball of dough is spread with the foil in a sheet about 3 mm thick and greased with oil.


Fold the sheet in half and grease it with oil.


Bend once more in half and grease with oil again.

A triangle will come out like this.


And so you stretch make each of the 12 balls, be 12 triangles.

So far I have worked and spread the sheets with a little flour, so that they do not stick to the table, further I will work them only with oil the triangles.


When you have finished spreading the sheets and making them a triangle, take one of the first triangles formed and make the pies. Take the first ones because they have rested / softened and they will be easier to shape.

So, lightly press the triangle with your hands, put 1 ball of potatoes on it.


Start gathering the edges up.


About that, and don't leave a hole.


Then lightly press the pie with your hands.


Continue to press lightly until it lies in a large pie, about the size of a 24 cm pan.

So my pie is about 20cm in diameter and 7-10mm thick.

In this way, make several pies and then start frying them on the pan.


Heat a frying pan well with a little oil, I didn't bathe them in oil, I just put enough to brown them nicely.

Put the pie in the pan and bake it over medium heat.


When it has browned well on one side, it turns on the other side as well.


I made them in 2 pans simultaneously and it worked quickly.

Along the way you put them on top of each other.


Serve hot or cold with a good house wine :)

Good appetite!

Quantity: 12 pieces
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:


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