Plăcintă cu cartofi (Potato Pie)

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (57g) lard, cold and cubed 1/4 cup (57g) lard, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 2 pounds (900g) potatoes, peeled and cubed 2 pounds (900g) potatoes, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the pastry. Add the cold butter and lard, then use your fingertips to rub the fat into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, cook the potatoes in a pot of salted boiling water until tender. Drain and mash the potatoes until smooth.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the mashed potatoes to the skillet and mix well with the onions. Stir in the fresh dill and parsley. Season with salt and pepper to taste. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Divide the chilled dough into two equal portions. Roll out one portion on a floured surface to fit the bottom of a greased pie dish.
8. 8.
   Spread the cooled potato filling evenly over the pastry in the pie dish.
9. 9.
   Roll out the second portion of dough and place it on top of the filling. Seal the edges by pressing them together with your fingers or using a fork.
10. 10.
    Cut a few slits on the top crust to allow steam to escape during baking.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to cook the potatoes until they are tender but not mushy. Overcooking can result in a watery filling.
• Fresh herbs — Use fresh dill and parsley for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a flakier crust, make sure the butter and lard are cold and cubed before incorporating them into the flour.
• Letting the filling cool before assembling the pie helps prevent the pastry from becoming soggy.
• Serve the Plăcintă cu cartofi warm or at room temperature for the best taste and texture.
• This dish can be enjoyed as a main course with a side salad or as a snack on its own.
• Leftover Plăcintă cu cartofi can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Plăcintă cu cartofi as a main course accompanied by a fresh green salad. It can also be enjoyed as a delicious snack or appetizer.

Presentation advice

To enhance the presentation, sprinkle some fresh dill or parsley on top of the pie before serving. Cut the pie into wedges and arrange them on a platter for a beautiful display.