Knead an elastic dough. You don't need to knead too much just enough to incorporate the ingredients well and get a malleable dough.
Leave to rise in a warm place for half an hour in a dish covered with a napkin.
We make the urda composition by mixing it with dill and salt.
Break the dough into 8 pieces.
Spread each piece on a floured board in a round sheet, fill it with urda and then fold the edge. Glue well with your finger pressing on the edge of the pie and then fry it in hot oil. We turn the pie, we are careful not to burn it.
Remove it on a paper towel to remove excess oil.
After 4 pies we change the oil because it will start to burn.
We serve hot pies ... they are so tasty!
Urda Pies - Recipes
Nr. order Raw material Quantity gross for 10 servings Gross quantity.
Nr. order Raw material Quantity gross for 10 servings Gross quantity.
Ingredients for 10 - 15 servings: - flour - 1 kg - sweet cheese - 1 kg - yeast - 25 g - milk.
Prepare cake cake as in the recipe CAKE DOUGH. Then we can fill the cakes with walnuts, poppy seeds,.
Spread on the work table, greased with fat, a piece of cake dough, made as in the dough dough.
We take a piece of the raised dough, made as in the COZONAC DOUGH recipe and we divide it into 4-5.
We take pieces of the dough made as in the CAKE DOUGH recipe, we give them by hand greased its long shape.
Doughs, as well as cake fillings, are made according to recipes, with specific quantities,.
Nr. order Raw material Quantity gross for 10 kg Gross quantity for 50.
Nr. order Raw material Quantity gross for 10 kg Gross quantity for 100.
Ingredient: 1 packet of pie sheet 700 gr. urda A pinch of salt and a bundle of.
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& copy 2013 Traditional recipes and culinary secrets
This is some generic text to describe all other category pages, I could be left blank
1 packet of pie sheets
300 g urda of cows
600 g spinach
1 finely chopped onion
3 cloves garlic
3 tablespoons sour cream
2 teaspoons olive oil Costa D & # 8217Oro
salt, ground nutmeg
100 g butter
We clean the spinach and wash it well. We put a pot of water and salt on the fire and when the water boils we add the spinach. Leave it for 5-6 minutes, remove it with a spatula in a strainer and let it drain. Using a spoon, press the spinach to remove all the water.
Put 2 tablespoons of Costa D & # 8217Oro olive oil in a pan and heat a little finely chopped onion and chopped garlic.
In a bowl, mix the urda, the chopped spinach, the hardened onion and garlic, an egg, a little salt and a little nutmeg.
Each sheet of pie is greased with melted butter and folded twice in length resulting in strips with a width of 5-6 cm.
Place the urda composition with spinach lengthwise using a teaspoon and make long rolls.
Wallpaper a tray with butter and place the rolls in it on two levels.
Grate a little more urda over the pie then beat the two remaining eggs well with 3 tablespoons of sour cream, add a little salt and pour the mixture over the urda.
Bake for 45 minutes.
Try this video recipe too
& frac12 teaspoon salt
1 tablespoon sugar
1 tablespoon milk powder
2 tablespoons oil
900g white flour
10g dry yeast
100g chopped leurda (I used from the freezer)
300g urda slightly salted
1 tablespoon sesame seeds
For the dough we use the bread machine, in which we put the ingredients exactly in the order listed above, then we set for kneading and leavening.
Meanwhile, prepare the filling: thawed leurda and drained of excess water, mix it with urda and beaten egg.
When the dough is leavened, turn it over on the work table and divide it into 12 pieces. Spread each piece of dough, forming a sphere and put a spoonful of filling on each one. Gather the edges and glue them, then turn the buns and place them in a tray lined with baking paper.
Leave to rise for another 15 minutes. Grease them with beaten egg, sprinkle seeds on top and bake for 40 minutes, over medium heat.
Urda and dill pies
I experimented a bit with a new dough that I liked a lot because it is easy to work with, the taste is very good and on the first day it is crispy and crumbly, almost like a puff pastry. And the next day the dough is good, but it softens a bit. The dough is inspired by the book Turquoise by Greg and Lucy Malouf. If you can imagine, Radu, who has the impression that I will end up making water in my house, asked me if these cigar pies were bought, he thought it would be impossible to make them so round in the house. But it's not! It only takes a little patience to spread the dough and a spritz of pastry.
How to prepare the recipe for urda pie and sheep cheese as in Moldova
Make a pie dough, mixing all the ingredients and knead the bread to get an elastic dough, then let it rest for 30 minutes. The dough should be suitable, not very soft. If necessary, add 1-2 tablespoons of water.
Meanwhile, make the composition of 1 kg of urda mixed with grated sheep cheese and 6 eggs.
Divide the dough into 6 and form balls, then stretch circles about 10-15 cm.
Grease each sheet with plenty of oil and set aside for 10 minutes.
Spread each sheet by hand until a thin sheet is obtained. See here how to proceed.
Put the composition on the whole surface, cold butter slices and roll it with the help of the towel on which the pie sheet was spread.
Twist in a circle or the number 9, as the little knight says, and put it in the hot oven for 30 minutes. Or until nicely browned.
The recipe and the pictures belong to Natalia Smadu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 8.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pie with urda and sheep cheese, as in Moldova
Method of preparation
Bellows cheese pie and urda.
Mix bellows cheese with buttermilk, yogurt cream, sour cream and 2 eggs. Spread a sheet of pie, put
Urda mix well with 200 g sugar, 1 beaten egg, a pinch of salt, raisins, flour and lemon peel
Recipe: Pies made with urda or & # 8220Urdoici & # 8221
On Saturday I went to the market. And as a heavy rain came, I had to take shelter in the dairy market. Until the rain stopped, I looked at the cheeses and I came across the urda, I couldn't help but buy. Immediately I made the plan to prepare with urda, From half a kilogram I made Urdoici, from the other half a kilogram I made pancakes with urda. Delicious both.
Dough Ingredients for Urda Pies
& # 8211 2 eggs
& # 8211 3 & # 8211 4 tablespoons sugar
& # 8211 1 cube of yeast
& # 8211 grated lemon peel
& # 8211 little salt
& # 8211 50 ml oil
& # 8211 300 ml milk
& # 8211 600 gr flour
Ingredients for Urda Pie Filling
& # 8211 500 grams of urda
& # 8211 2 vanilla powders
& # 8211 1 or
& # 8211 4 tablespoons sugar
& # 8211 1 link of green dill
& # 8211 1 egg to grease on top
Preparation Dough for Urda Pies
Soak the yeast in a little warm milk, add 1 teaspoon of sugar, 2 tablespoons of flour and make a mayonnaise that is left to rise.
Separately sift the flour, add eggs, yeast, a little salt, grated lemon peel. Heat the milk, add the sugar and stir to dissolve. Pour over the flour and begin to knead. From time to time put oil in the palm and knead further, until a suitable soft dough results. Cover the pie dough with a kitchen towel and leave it to rise in a warm place until it doubles in volume.
dough preparation for urda pies
Preparation of the filling for urda pies
Crush the urda and mix with the sugar, vanilla sugar, egg and finely chopped green dill. Mix everything well. Urdoicile is filled with this composition.
Preparation Pies made with urda
The pie dough is spread on the table, cut into squares of about 12 = 14 cm (as you wish). Sprinkle a little semolina on each square and put a spoon full of urda.
preparation Pies with urda
Each square folds, joining the corners like an envelope.
Put the nettles in the pan, grease with beaten egg on top and put in the oven until browned. When removed from the oven, place the urda pies in a bowl and cover for a few minutes with a napkin.
Urda and dill pies
The dough is. a pie / cake dough .. nothing special.
- 1 kg of Baneasa flour
- 4 eggs
- approx. 150 ml sour cream
- 400 ml of warm milk
- 3 packets of green yeast, each packet having 25 gr.
- sugar, according to everyone's taste - I put about 150 gr
- A little salt
- 100-150 ml of oil
The dough is normal: I put flour, eggs, yeast mayonnaise dissolved in warm milk, sugar, salt. I knead well with milk, and at the end I added about 150 ml of oil and I kneaded very well.
The dough should not be thick, but fluffy and light.
Leave to rise for about 1 hour.
Filling: I used about 1 kg of urda (I had goat, but any kind of urda works), about 200 gr of sugar (you can put even more) and a good handful of finely chopped dill. Careful: do not put eggs in this filling, it must remain white.