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Plăcintă cu Carne
A savory Moldovan pie featuring a flaky phyllo dough crust filled with a seasoned mixture of ground beef, onions, and spices. It's a versatile dish often served as a main course or appetizer.
🧂 Ainekset
- 500 g Phyllo dough(store-bought or homemade)
- 0.5 cup Vegetable oil(for brushing phyllo)
- 500 g Lean ground beef
- 2 large Yellow onions(finely diced)
- 1-2 cloves Garlic(minced or mashed)
- 1 tbsp Tomato paste
- 1 tsp Flour
- 0.5 cup Water or beef stock
- 4 tbsp Sour cream
- 2 Eggs
- 1 tbsp Cimbru (summer savory)
- 0.25 tbsp Black pepper
- 1 tbsp Smoked paprika
- 0.25 tbsp Allspice
- 1 tsp Salt(plus more to taste)
- 1 Egg(for egg wash)
👨🍳 Ohjeet
- 1
Make the filling: Sauté the finely diced onions in a pan until softened. Add the ground beef, cimbru, black pepper, smoked paprika, and allspice. Cook, breaking up the meat with a spatula, until browned and most of the liquid has evaporated. Stir in the flour and cook for 1 minute.
- 2
Stir in the tomato paste, sour cream, and water or beef stock. Cook for a few minutes until the mixture thickens. Season with salt to taste. Remove from heat and let cool slightly.
- 3
In a separate small bowl, whisk the 2 eggs for the filling. Stir them into the slightly cooled meat mixture.
- 4
Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- 5
Lay one sheet of phyllo dough in the baking dish, brushing it with vegetable oil. Repeat with 3-4 more sheets to create a base layer. Spread half of the meat filling evenly over the phyllo base.
- 6
Layer another 3-4 sheets of phyllo dough over the filling, brushing each with oil. Spread the remaining meat filling on top.
- 7
Top with the remaining phyllo sheets, brushing each with oil. Fold the edges of the top phyllo layers under to create a neat edge. Brush the top with the egg wash.
- 8
Bake for 25-30 minutes, or until the phyllo is golden brown and crispy.
- 9
Let cool slightly before cutting into squares or wedges and serving.
💡 Ammattilaisvinkit
- ✓Ensure the meat filling is not too wet before adding the eggs.
- ✓Work quickly when layering the phyllo dough to prevent it from drying out.
- ✓If using store-bought phyllo, keep it covered with a damp cloth while you work.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- The filling can also include finely chopped dill or parsley.
- Some variations use a mix of ground beef and pork.
- For a sweeter version, the filling can be made with apples, pumpkin, or cheese.