Moldovan Fried Potato Pies

Moldovan Fried Potato Pies

They are absolutely wonderful. Besides that they are so simple, ingredients-wise, they are extremely tasty - a bit flaky and very fine. By the way, it's a fasting recipe, but I didn't mention it in the title, so that those who don't fast won't overlook them :) 

I think you can also try to stuff them with braised cabbage or cheese. Still, the potato filling is mandatory here, 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 to make is the potato filling, so that it has time to cool by the time the pastry is ready.

Boil the potatoes with the skin on. While hot, rinse in cold water two times, then peel immediately and crush with a masher.


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


Add the onions with the oil to the potatoes, salt and ground black pepper.

You can stir immediately or let cool. It's important to adjust the salt properly. I recommend making the filling a bit saltier, to the limit, so that in the pie, it will feel just right. The dough absorbs the salt and the taste of potatoes might be less obvious.


Now we are making the dough:

In a bowl, combine flour with salt and baking soda.


Add hot water and knead.


You need a dough that is soft and a bit sticky. This is how you adjust the water and flour ratio. For me, it was exactly as I wrote in the ingredients list - I measured for more accuracy.

Turn the dough out onto the table dusted with flour and knead until smooth.


Here is a little test. The dough must be so soft that the finger can enter easily. The first time I didn't succeed because the dough was too hard.

Let rest for ten minutes.


After this time, knead the dough a bit more. Divide into twelve pieces and shape each one into a ball. Let rest for ten minutes to be able to work more easily.


While the dough balls are resting, take the potato filling and shape into balls, about the size of a fist.

Make twelve potato balls, same number as the dough balls.


Now we actually move on to the pies.

Strech out each dough ball with the rolling pin into a sheet about 3mm thick. Brush with oil.


Fold the sheet in half and brush with oil.


Fold once more in half and brush with oil again.

You'll obtain a triangle.


Roll out each ball to make twelve triangles.

I have indeed used flour to easier spread out the sheets and not stick to the table. From now on, I will use only oil and no more flour.


When you have the twelve triangles ready, start to make the pies by taking the ones you shaped first. We take the first ones because they have rested/softened and they will be easier to shape.

So, lightly press the triangle with your hands. Place a potato ball on top of it.


Bring the edges up.


Pretty much like this. Don't leave any holes.


Then lightly press the pie with your hands.


Continue to press lightly until it spreads out into a large pie, about the size of a pan, 24cm.

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

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


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

Place the pie in the pan and cook over medium heat.


When it's well browned on one side, turn it on the other side as well.


I used two pans simultaneously and it went quickly.

Along the way, place on top of each other.


Serve them hot or cold, with a good house wine :)


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

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