Difference between revisions of "Romanian Meat Pie"
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* 2 tablespoons [[lard]] to grease the dough | * 2 tablespoons [[lard]] to grease the dough | ||
| − | == | + | == Procedures == |
# Fry the finely chopped [[onion]] in two tablespoons of [[lard]] until it turns yellow. | # Fry the finely chopped [[onion]] in two tablespoons of [[lard]] until it turns yellow. | ||
# Add the ground meat, [[salt]] and [[pepper]]. | # Add the ground meat, [[salt]] and [[pepper]]. | ||
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# Cut into squares while still in the pan. | # Cut into squares while still in the pan. | ||
| − | [[Category: | + | |
| − | [[Category: | + | [[Category:Romanian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Savory pastry Recipes]] | [[Category:Savory pastry Recipes]] | ||
[[Category:Strudel dough Recipes]] | [[Category:Strudel dough Recipes]] | ||
Latest revision as of 18:55, 26 June 2012
Description
In Romanian: Placinta cu carne
Ingredients
- strudel dough
- butter to grease the pan
Filling
- 1 lb / 500 g meat
- 1 lb / 500 g onions
- 4 tablespoons lard (2 for the ground meat mixture, 2 for greasing the dough)
- salt
- ground pepper
- 2 tablespoons lard to grease the dough
Procedures
- Fry the finely chopped onion in two tablespoons of lard until it turns yellow.
- Add the ground meat, salt and pepper.
- Cut the strudel dough into pieces the size of the baking pan.
- Arrange 6-7 strudel leaves into the greased pan.
- Grease each and every leaf.
- Then put the meat in a uniform layer.
- Place another 6-7 individually greased strudel leaves on top.
- Bake until golden brown.
- Cut into squares while still in the pan.
