<p>Ingrediente:</p>
<p>Aluat:</p>
<p>Faina &#8211; 550 g</p>
<p>Unt &#8211; 200 g</p>
<p>Praf de copt &#8211; 10 g</p>
<p>Sare &#8211; un praf</p>
<p>Zahar &#8211; 1 lingurita</p>
<p>Chefir &#8211; 120 ml</p>
<p>Maioneza &#8211; 120 g</p>
<p>Umplere:</p>
<p>Carne tocata (eu am pus carne de vita) &#8211; 500 g</p>
<p>Cartofi &#8211; 250 g (1 buc mare)</p>
<p>Ceapa &#8211; 300 g</p>
<p>Sare &#8211; dupa gust</p>
<p>Condimente – dupa gust (piper negru, boia de ardei, chimen)</p>
<p>Pentru ungere &#8211; 1 galbenus + 1 lingura lapte</p>
<p>In plus &#8211; 1 lingurita susan</p>
<p>Dimensiunea tavii este de 31&#215;25 cm.</p>
<p>Mod de preparare:</p>
<p>Congelam putin untul, il adaugam in faina si facem pesmet.</p>
<p>Untul poate fi taiat imediat in bucati mici si congelat, sau lasat ca o bucata intreaga si ras.</p>
<p>Adaugati praful de copt, sare, zahar la pesmetul finit si amestecati totul bine.</p>
<p>Apoi turnati chefir si adaugati maioneza.</p>
<p>Framantati un aluat strans.</p>
<p>Nu trebuie sa-l framantati mult timp, de indata ce se lipeste intr-o singura minge, este gata.</p>
<p>Punem aluatul la frigider in timp ce pregatim umplutura.</p>
<p>Pentru umplutura luam carne tocata.</p>
<p>Taiati cartofii cubulete mici, adaugati la carnea tocata.</p>
<p>Taiem si ceapa marunt si adaugam la masa totala.</p>
<p>Sare si piper dupa gust.</p>
<p>Adaugam si condimente pe gustul tau.</p>
<p>Am adaugat si boia de ardei afumata, dar asta e tot dupa gust.</p>
<p><img class="alignnone size-full wp-image-21646" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/carne-tocata.jpg" alt="" width="1105" height="616" /></p>
<p>Optional, puteti adauga ardei gras sau verdeata la umplutura.</p>
<p>Daca timpul va permite, lasati carnea tocata sa stea timp de o ora &#8211; se va marina, devine si mai suculenta si mai aromata.</p>
<p>Dar poti incepe sa modelezi si imediat.</p>
<p>Impartiti aluatul in doua parti inegale.</p>
<p>Am pus stratul mai mare in forma, aliniez partile laterale.</p>
<p>Intindem umplutura, o distribuim uniform.</p>
<p><img class="alignnone size-full wp-image-21647" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/placinta-1.jpg" alt="" width="1102" height="618" /></p>
<p>Din a doua parte, mai mica de aluat, intindeti un strat putin mai subtire &#8211; inchideti placinta cu el.</p>
<p><img class="alignnone size-full wp-image-21648" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/carne.jpg" alt="" width="1098" height="618" /></p>
<p>Ciupim marginile.</p>
<p>Facem intepaturi cu o furculita deasupra intregii suprafete a placintei.</p>
<p><img class="alignnone size-full wp-image-21649" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/galbenus-1.jpg" alt="" width="1109" height="615" /></p>
<p>Acoperiti tortul cu galbenus sau un amestec de galbenus si o lingura de lapte.</p>
<p>Acum desenati un model folosind o furculita.</p>
<p>Presarati deasupra cateva seminte de susan (optional).</p>
<p>Puteti folosi seminte de mac in loc de seminte de susan.</p>
<p><img class="alignnone size-full wp-image-21650" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/mac.jpg" alt="" width="1100" height="614" /></p>
<p>Punem placinta la copt in cuptorul preincalzit.</p>
<p>Se coace la 180°C pentru o medie de 50 de minute.</p>
<p><img class="alignnone size-full wp-image-21651" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/Fullscreen-capture-462023-115253-AM.jpg" alt="" width="1102" height="613" /></p>
<p>Pofta buna!</p>
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