Plăcintă is a beloved Moldovan filled pastry, and this savory potato version makes a simple, comforting centerpiece for a family table.
The dough is rolled thin, filled with seasoned potato and onion, and baked until the layers turn crisp and golden.
Let the cooked potatoes cool before filling so the dough stays easy to handle and does not become soggy.
Serving Suggestions
Serve warm with a cucumber salad, tomato relish, or a spoonful of dairy-free garlic sauce.
Recipe Notes
The pastry is best the day it is baked, but leftovers reheat well in a hot oven. Keep the dough covered while working to prevent drying.
Moldovan Potato Plăcintă
A savory Moldovan stuffed pastry filled with potato, onion, and dill.
Ingredients
Equipment
Method
Make the dough and filling:
- Whisk the flour and salt in a bowl. Add the warm water and oil, then knead for 5 minutes until smooth.
- Cover the dough and rest for 30 minutes.
- Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain and mash roughly.
- Cook the onion in oil for 8 minutes until soft. Stir into the potatoes with salt, pepper, and dill. Cool to room temperature.
Shape and bake:
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Divide the dough into 3 pieces. Roll each very thin, brush lightly with oil, and place one-third of the filling in the center.
- Fold the dough over the filling to make a sealed round parcel, place seam-side down on the sheet, and brush with oil.
- Bake for 30 to 35 minutes until crisp and golden. Rest for 10 minutes, then slice into wedges and serve warm.
Nutrition
Notes
- Keep the dough covered between rolling and filling so it remains supple.
- Metric amounts are provided for every measured ingredient.
