Moldovan pie with eggs and onions – the traditional recipe

There are many types of fillings for this pie, ranging from the sweet to the savory. It can be made with walnuts, apples, or cheese, plus anyone can try their own combinations. All you need to know is how to make the dough. Therefore this is what we will begin with.

The dough - Ingredients: You will need two glasses filled with white flour, 2-3 tablespoons of oil, two thirds of a glass of water, a half a teaspoon of salt and two tablespoons of vinegar.

Directions: First, you mix the water, the oil, the vinegar and the salt. You sift the flour, put it in a pile on the table and make a hole in the middle. In the hole you pour the mixture made earlier, blend everything and knead it until you obtain dough. When the dough no longer sticks to the hands, separate it into equal pieces, shape them into small buns, cover them with warm napkins and leave them for 30-40 minutes. Then, you put some flour on the table cloth and spread the buns with a rolling pin until they are as thick as a piece of paper. You cut off the thicker edges, leave the dough to dry and then, sprinkle it with some melted butter.

For the Moldovan pie, you need at least 10-12 pieces of dough which should be but 2-3 together, one on top of the other.

The filling - Ingredients: To make the filling, you need 500 g of spring onions, 3 eggs, 1 tablespoon of chopped greens, 2 tablespoons of melted butter, 5 tablespoons of oil, salt and ground black pepper.

Directions: You chop the onions finely, sweat them in some butter and leave them to cool. You add the chopped eggs that have been boiled beforehand, the salt, the pepper, the greens and mix everything together. Finally, you put the filling on the dough and roll each piece up. Then arrange the rolls in a tray that has been smeared with oil so as to form a spiral, poke them here and there and smear them with some egg. Bake the pie at 240-250° C.

Sources:

http://www.moldovenii.md/md/section/42/content/223

http://www.moldovenii.md/md/section/42/content/233