Pies on a slab
Stone Slab Pie: A Tasty Tradition from the Heart of the Village
Stone slab pie is a culinary delight that blends tradition with the authentic flavor of quality ingredients. This recipe has been passed down through generations, lovingly prepared in Bucerdea Vinoasă and other corners of the country where culinary traditions are still alive. It is a dish that brings families together, served during holidays and special occasions, but also on ordinary days when the desire to indulge in something good is felt. I warmly invite you to discover how to prepare this delicious pie, perfect for breakfast or as a snack!
Preparation time:
- Active time: 30 minutes
- Rising time: 1-2 hours
- Baking time: 5-10 minutes
- Total time: 1-2 hours and a half
- Number of servings: 12
Necessary ingredients:
*For the dough:*
- 150 g sugar
- 200 ml warm milk
- 4 eggs
- Grated zest of one lemon (about one tablespoon)
- 1 cube of fresh yeast (25 g)
- Approximately 2 kg of flour
- 150-200 ml water
- 2 sachets of vanilla sugar
*For the filling:*
- 1-1.5 kg cheese (cow cheese or telemea, preferably less salty)
- 1-2 sachets of vanilla sugar
- 2-3 eggs
- Optional: fresh dill, for an extra flavor
- Oil for greasing the slab/pan
Preparing the dough:
1. Activating the yeast: In a small bowl, dissolve the yeast cube in 200 ml of warm milk, adding a teaspoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy. This will ensure optimal fermentation of the dough, resulting in a fluffy pie.
2. Preparing the mixture: In a large bowl, beat the eggs with the sugar and vanilla sugar until you obtain a frothy cream. Add the grated lemon zest, activated yeast, and water, mixing well to homogenize the ingredients.
3. Adding the flour: Start incorporating the flour gradually, mixing with a spatula or a wooden spoon. Continue adding flour until you obtain an elastic dough. If you find the dough too soft, feel free to add a little more flour. It is important that the dough is slightly elastic and does not stick to your hands.
4. Rising the dough: Dust the dough with flour, cover it with a thick towel, and let it rise in a warm place, away from drafts, for 1-2 hours. If you have an oven with a rising function, this is the perfect time to use it! The dough should double in volume.
Preparing the filling:
5. Mixing the filling ingredients: In a bowl, crumble the cheese (cow cheese or telemea) and add the vanilla sugar and eggs. If you wish, you can also add a little fresh dill for a fresher taste. Mix well until you obtain a homogeneous composition.
Shaping the pies:
6. Forming the pies: After the dough has risen, take a piece the size of a golf ball and roll it out on a floured surface. Apply the cheese filling in the center of the dough circle, leaving the edges free. Fold the dough on the sides and at the ends, forming a package. Then, gently roll it out again with a rolling pin, being careful not to let the filling spill out.
7. Preparing the slabs: If you have a stone slab, heat it over low heat. Greasing it with oil is essential to prevent the pies from sticking. Alternatively, you can use a non-stick pan to achieve a similar result.
Baking the pies:
8. Baking: Place the pies on the heated slab and bake them for 1-2 minutes on each side until they become golden and crispy. Finally, brush the fried side with oil and let them cool slightly on a plate.
Serving:
9. Enjoying the pies: Stone slab pies are served hot, alongside a glass of wine, just as is customary during the holidays in my village. The aroma of freshly baked pies and the taste of cheese will delight your senses.
Practical tips:
- Variations of the filling: You can also experiment with other fillings, such as cottage cheese with raisins or even savory fillings, like feta cheese with spinach.
- The oil: Use a good quality oil to grease the slab, as this will contribute to developing a delicious crust.
- Complementary flavors: Stone slab pies go wonderfully with a fresh salad or sour cream.
Nutritional information:
Stone slab pie is a good source of protein due to the cheese and eggs, as well as carbohydrates from the flour. Calories may vary, but one serving (approximately 1 pie) can contain between 250-300 calories.
Frequently asked questions:
- *Can I use soy cheese for the filling?* Yes, but the taste will be different, so adjust the amount of sugar.
- *How can I store the pies?* Keep them in an airtight container at room temperature, but no more than two days. For longer storage, you can freeze them.
I warmly invite you to try this stone slab pie recipe, enjoy it with your loved ones, and cherish the moments of conviviality it brings! I look forward to seeing you at the Cereal Crown village celebration, where you can savor traditional dishes, including these wonderful pies!
Ingredients: 150g sugar 200ml warm milk 4 eggs zest of 1 lemon grated on a fine grater 1 cube of fresh yeast approximately 2kg of flour 150-200ml water 2 packets of vanilla sugar For the filling: 1-1.5kg of cottage cheese or less salty cheese 1-2 packets of vanilla sugar 2-3 eggs optional: fresh dill oil for greasing
