Ingredients:

For the Dough:

• Water – 100 ml (1/2 cup)
• Vegetable oil – 100 ml (1/2 cup)
• Salt – 0.5 teaspoon
• Flour – 370 g (2–2.5 cups)

Cabbage Filling:

• Sauerkraut – 700-800 g
• Onion – 1 large, finely chopped
• Carrot – 1, grated
• Vegetable oil – 2 tablespoons
• Butter – 20 g
• Sugar – 1.5-2 teaspoons
• Ground pepper – 0.5 teaspoon

Potato-Mushroom Filling:

• Potatoes – 5-6 medium, peeled and diced
• Mushrooms (button mushrooms or similar) – 500 g, diced
• Onion – 2 large, finely chopped
• Vegetable oil – 2 tablespoons
• Salt, pepper, and dried garlic – to taste
• Butter – 20-30 g
• Potato cooking water – 30 ml (2 tablespoons)

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the warm water, vegetable oil, and salt.
   • Gradually add the flour, mixing continuously until a soft, elastic dough forms.
   • Knead the dough for 5-7 minutes, adding flour as necessary to achieve a smooth consistency.
   • Cover the dough with a clean cloth and let it rest for about 20-30 minutes while preparing the fillings.
2. Cabbage Filling:
   • In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent.
   • Add the grated carrot and cook for another 3-5 minutes until softened.
   • Add the sauerkraut to the skillet, stirring well to combine with the onions and carrot. Add a small amount of water if needed to prevent sticking.
   • Season with sugar and ground pepper, and add the butter. Cook for about 10-15 minutes or until the cabbage softens and becomes fragrant.
   • Remove the filling from the heat and let it cool to room temperature.
3. Potato-Mushroom Filling:
   • Boil the potatoes in a pot of salted water until tender, then drain (reserving 30 ml of the cooking water) and mash.
   • In a separate skillet, heat vegetable oil over medium heat, add the chopped onions, and cook until translucent.
   • Add the mushrooms, cooking until they release their moisture and become golden brown. Season with salt, pepper, and dried garlic.
   • Add the cooked onions and mushrooms to the mashed potatoes, stirring in the reserved potato water and butter for a creamy texture. Let the filling cool to room temperature.
4. Shape the Verzere Pies:
   • Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
   • Divide the dough into small balls (approximately 10-12 portions).
   • Roll out each ball into a thin circle. Place a spoonful of the filling in the center of the dough.
   • Fold the dough around the filling to create a closed, round shape, pinching the edges to seal tightly.
   • Place each filled pie on the baking sheet, brush with a little vegetable oil, or an egg wash for a golden finish if desired.
5. Bake:
   • Bake the pies in the preheated oven for 30-35 minutes or until the crust is golden brown and crisp.
   • Remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.

Preparation Time: 30 minutes
Filling Preparation Time: 30 minutes
Baking Time: 30-35 minutes
Total Time: 1 hour 30 minutes
Servings: 10-12 pies
Calories: Approximately 180-200 kcal per pie

Why This Recipe is Timeless:
Verzere pies embody the essence of Moldovan and Eastern European home cooking, using affordable and readily available ingredients to create deeply flavorful dishes. This recipe has been passed down through generations, favored for its hearty fillings and tender dough. The use of seasonal vegetables like cabbage and potatoes, combined with the richness of mushrooms, makes Verzere adaptable for any season. Their versatility as a snack, appetizer, or main meal makes them ideal for sharing and gathering around the table, a value cherished in traditional Moldovan culture.

Nutrition Facts (Per Pie, Approximately):

• Calories: ~180 kcal
• Protein: 4 g
• Fat: 8 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 180 mg

(Note: Nutritional values may vary based on ingredient specifics.)

Tips for Making the Best Verzere Pies:

1. Use Fresh Ingredients: Fresh vegetables and high-quality sauerkraut will enhance the flavor of the fillings.
2. Knead Thoroughly: Kneading the dough until it is smooth and elastic ensures a tender, flaky crust.
3. Adjust Seasoning: Sauerkraut and mushrooms each bring unique flavors; taste as you go and adjust seasoning according to your preference.
4. Try Different Fillings: Verzere is a versatile recipe, so feel free to try fillings like seasoned meat, cheese, or other vegetables.
5. Don’t Overfill: Too much filling can make the pies difficult to seal, so use just enough to allow the dough to close around it.

FAQs

Q: Can I use dry yeast instead of fresh yeast?
Yes, but adjust the quantity, using about 1 teaspoon of dry yeast in place of the fresh yeast specified.

Q: Can I freeze these pies?
Yes, Verzere pies freeze well. Place cooled pies in a freezer-safe bag or container and freeze for up to 2 months. Reheat in the oven to restore their texture before serving.

Q: Can I use other fillings?
Absolutely! You can try cheese, seasoned minced meat, or even fruit for a sweet variation.

Q: Can I make the dough in advance?
Yes, the dough can be prepared a few hours in advance. Just cover it well and store it in the refrigerator until ready to use.

Storage Tips:

• Room Temperature: Store leftover pies in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, keep them in the refrigerator for up to 5 days. Reheat in the oven for a few minutes to maintain texture.
• Freezing: Place pies in an airtight container or freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a 180°C oven for 10-12 minutes.

Conclusion:

Moldovan Verzere pies are a beautiful example of how simple ingredients can come together to create something special. The contrast between the soft, slightly flaky dough and the rich, savory fillings makes these pies endlessly satisfying. This recipe is ideal for those who love making bread or dough-based dishes, as it offers a rewarding process and delicious results. Verzere are perfect for gatherings or as a comforting snack, bringing with them the warmth and tradition of Moldovan cuisine. They showcase the idea that food can be both humble and deeply flavorful, connecting us to a cultural heritage that values the simplicity and joy of cooking. Whether served warm from the oven or reheated as leftovers, these pies promise a taste of tradition in every bite, making them a timeless addition to your kitchen.