Entree: Romania – Banat – Plăcintă cu carne (Savory baked pastry filled with seasoned ground meat)

Serving Size: 6

Approximate Time

Prep 1 hr 45 min

Cook 30 min

Additional 1 hr

Total 3 hrs

Ingredients

- Dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 2 tsp (7 g) active dry yeast
- 3/4 cup (180 ml) warm water (105–115°F / 40–46°C)
- 2 tbsp (30 ml) vegetable oil
- 1 large egg (50 g), beaten (for dough)
- Filling:
- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 2 tbsp (30 ml) vegetable oil for sautéing
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced, about 0.2 oz (7 g)
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 cup (15 g) chopped fresh parsley or dill
- 1 large egg (50 g) to bind filling
- 2 tbsp (30 ml) sour cream (smântână) or plain yogurt (optional, for richness)
- Finishing:
- 1 large egg (50 g) beaten with 1 tbsp (15 ml) water for egg wash
- 2 tbsp (30 g) melted butter to brush before serving

Instructions

1. Make dough: In a small bowl dissolve sugar and yeast in warm water; let sit 5–10 minutes until foamy. In a large bowl combine flour and salt, make a well and add yeast mixture, 2 tbsp (30 ml) oil and 1 beaten egg. Mix to form a soft dough, knead 6–8 minutes until smooth, then cover and let rise in a warm place until doubled, about 45–60 minutes.
2. Prepare filling: While dough rises, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté chopped onions until translucent, 6–8 minutes; add garlic and cook 1 minute. Add ground pork and beef, breaking up with a spoon; cook until no longer pink and moisture has mostly evaporated, about 8–10 minutes. Stir in salt, pepper, paprika and chopped parsley or dill. Remove from heat and let cool slightly. Stir in 1 egg and 2 tbsp (30 ml) sour cream if using; adjust seasoning.
3. Assemble plăcintă: Preheat oven to 375°F (190°C). Divide risen dough into 6 even pieces. On a lightly floured surface roll each piece into a circle about 7–8 inches (18–20 cm) across. Place about 1/3 to 1/2 cup (80–120 g) filling in the center of each circle, leaving a border. Fold edges over to form a turnover or slightly pleated pocket, sealing well (or make open pies by folding only half and crimping).
4. Bake: Transfer pastries to a parchment-lined baking sheet, brush with egg wash and bake in preheated oven for 25–30 minutes or until golden brown and cooked through.
5. Finish and serve: Brush hot pastries with 2 tbsp (30 g) melted butter for shine and flavor. Serve warm with sour cream or a light salad as preferred.