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- puff pastry sheet
- 400 grams of urda
- 150 grams of sour cream
- dried parsley 2 teaspoons
- freshly chopped dill 4 teaspoons
- 2 eggs
- 2 teaspoons brown sugar
- 1 egg yolk to grease
- baked paper
Preparation time: less than 90 minutes
RECIPE PREPARATION Pies with urda and dill:
From the urda together with the sugar, the 2 eggs, parsley, dill and 150 gr of sour cream, a mixture is made for the filling.
The puff pastry is cut into squares, each square is filled with a large spoonful of the filling, it is closed on the edges, it is placed in the tray on the baking paper, it is greased with the egg yolk brush, it is sprinkled with sesame and it is put in the preheated oven. at 200 degrees for about 20 minutes until it swells nicely and catches the golden crust.
Serve hot or cold.
Urda and dill pie
Urda and dill pie from: flour, margarine, sour cream, salt, urda, green dill, eggs.
For the filling:
Method of preparation:
Leave the margarine at room temperature for a few hours, then mix it in a larger bowl with the cream. Homogenize the mixture with a wooden spoon until it becomes like foam.
Add salt, then flour in the rain. Knead a hard dough, from which you spread a sheet with a rolling pin, fold it and leave it in the freezer for 30 minutes.
Divide the dough in half, spread out a sheet and place it in an ungreased tray. In a deep bowl, mix the urda with the eggs, finely chopped dill and salt to taste.
Homogenize and turn the composition over in the pie tray, over the sheet of dough. Then cover with the second sheet made of the remaining dough.
Put the tray in the preheated oven for 30 minutes, and after the pie is baked, cut it into squares or rhombuses and serve it.
Urda - 8 recipes
A selection of urda recipes, delicious and dietary at the same time, urda being quite low in fat.
Urda is also called in Italian ricotta (annealing, reheating). In fact, this is the name under which urda is known internationally (for example, in America and Europe). Urda is a variety of cheese commonly used in pasta and diet cakes. White in color, this cheese has a high humidity and is quite low in fat. Used par excellence for pasta, pies and to accompany fruits and vegetables of all kinds, urda is eaten both cold and hot. It is very good even as a dessert, after serving the meal. The traditional Italian cuisine reserves for the urda (ricotta) a place of honor for the preparation of many dishes, pasta with filling and desserts.
Urda cream with dill
Urda cream with dill is an appetizer idea very easy to make and tasty at the same time. Ideal both if you have more capricious children but also more pretentious guests.
What we need:
- 250 grams of urda
- 50 grams of butter
- a tablespoon, two of caimac
- a handful of dill
- two or three tablespoons of parmesan
- salt to taste
- pepper (if you use it for adults)
How do we proceed:
To make it easier to prepare, it is best to take the cheese and butter out of the fridge for a while before you start preparing it. Meanwhile, finely chop the dill.
The preparation is very simple: mix all the ingredients together until smooth and get the desired consistency. You can use the mixer or just the fork if it is a smaller amount. It mixes very easily anyway.
I had caimac on hand, but if you don't have one, you can give it up or replace it with a tablespoon or two of sour cream. Also, if you don't have Parmesan, you don't have to use it. You can replace Parmesan cheese with another salted cheese, for example bellows cheese)
As you can see, it is a very simple dish to make but also very versatile at the same time. The idea is to use our imagination as well as the products we have at hand to create our own dishes according to our tastes. )
Tray pie with urda and dill filling
Prepared according to a traditional Romanian recipe, Linco Patisero's urda and dill pie is a wonderful choice for a snack.
Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (75%) & # 8211 EU origin, water, semolina from wheat, dill (0.3%) & # 8211 origin from non EU.
Made in Romania.
* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g
Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.
1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.
Peasant pie on a tray with telemea and dill
Peasant pie on a tray with telemea and dill. How do I make traditional pie sheets? Stretched and twisted pie with a thin sheet, filled with telemea or other cheese: urda, feta, cow's cheese, bellows. How to spread thin sheets for pies?
I do this often peasant pie on a tray (also called stretched, twisted, twisted or twisted pie) because it's very good and it doesn't take me very long. It seems more complicated than it really is. I also like the sweet version with cottage cheese and raisins, apples or pumpkin and even poppy seeds or walnuts. In the salty version, they make the stuffing with Telemea cheese, bellows, urda or cow cheese seasoned with salt and aromatic herbs.
Don't be afraid of thin sheets of dough because it is quite easy to prepare. Much lighter than the yufka sheets I made at Turkish baclava with nuts & # 8211 recipe here.
You can also make Pie with Cow and Raisin Cheese & # 8211 Sweet Peasant Spread Pie (recipe here).
From these quantities results 2 trays of peasant pie on a tray with telemea and dill, that is, two rolls exactly as in the picture.