👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour and salt. Gradually add warm water and vegetable oil, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

   💡 Tip: Ensure the water is warm, not hot, to activate the gluten properly.
2. 2

   For the filling: In a large skillet, heat a tablespoon of oil over medium-high heat. Add the diced chicken and cook until browned. Remove chicken and set aside.

   💡 Tip: Don't overcrowd the pan when browning chicken; cook in batches if necessary.
3. 3

   Add a little more oil to the skillet if needed. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes. Add the grated carrots and diced zucchini, and cook for another 5-7 minutes until tender-crisp.

   💡 Tip: Cooking vegetables until tender-crisp retains some texture and nutrients.
4. 4

   Add the minced garlic, chopped dill, and parsley to the vegetables. Stir well and cook for 1 minute until fragrant. Return the browned chicken to the skillet. Season the filling with salt and pepper to taste. Remove from heat and let cool slightly.

   💡 Tip: Adding herbs towards the end of cooking preserves their fresh flavor.
5. 5

   Preheat your oven to 190°C (375°F). Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface into a circle large enough to line a 24-26 cm round baking dish or pie plate.

   💡 Tip: Lightly grease your baking dish before lining with dough.
6. 6

   Carefully transfer the rolled-out dough into the baking dish, pressing it gently against the bottom and sides. Trim any excess dough, leaving a small overhang.

   💡 Tip: If the dough tears, simply patch it up with excess dough.
7. 7

   Spread the cooled chicken and vegetable filling evenly over the dough base.

   💡 Tip: Ensure the filling is not too wet, as this can make the bottom crust soggy.
8. 8

   Roll out the second portion of dough into a circle to cover the filling. Place it over the filling and crimp the edges of the top and bottom dough together to seal. You can also create decorative patterns with the excess dough.

   💡 Tip: A good seal prevents the filling from leaking out during baking.
9. 9

   Brush the top of the plăcintă with the beaten egg wash. Cut a few slits in the top crust to allow steam to escape.

   💡 Tip: Egg wash gives the plăcintă a golden, glossy finish.
10. 10

    Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is heated through. Let it cool slightly before slicing and serving.

    💡 Tip: Allowing the plăcintă to rest for a few minutes after baking makes it easier to slice.