In this recipe from her cookbook Danube, Irina Georgescu uses puff pastry, rice and leeks to make the perfect bite for a warm lunch or to serve cold as a snack …
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“A placinta is the iconic Romanian pie baked in a rectangular tray and served cold as a snack. In this recipe I use puff pastry, foitaj, the way I found it prepared in some bakeries in Dobrogea. However, when made with filo and baked in round tins, it is associated with the Macedonian and Vlach ethnic groups in southern Romania. In spring, they prepare it with foraged plants such as nettles, dandelions, wild spinach and even beetroot leaves, which I’d love you to try if you find any. The rice is optional or replaced by cheese to give the filling more body and makes the pie easy to slice.” @irina.r.georgescu
Makes 16 slices
Ingredients
50 g (2 oz/ 1/4 cup) long-grain rice
130 ml (4 1/2 fl oz/generous 1/2 cup) water
2 teaspoons salt, or as needed 25 g (1 oz) salted butter
500 g (1 lb 2 oz) leeks, sliced, green tops included
2 teaspoons dried mint
1 medium egg, beaten
freshly ground black pepper
To Assemble
2 sheets of ready-rolled puff pastry, 35 x 23 cm (14 x 9 in)
1 medium egg, beaten
1 tablespoon sesame seeds, or more if wished
Method
1. Boil the rice in the water with 1 teaspoon of the salt for 12–15 minutes until cooked, then set aside.
2. Preheat the oven to 180°C fan (350°F/gas 4).
3. Melt the butter in a large frying pan (skillet) over a medium heat, sprinkle the leeks with the remaining 1 teaspoon of salt and sauté them for 5 minutes, then add the rice and mint, and cook for another 5 minutes. You just want the leeks to soften while still retaining their crunch. If you decide to use fresh mint, add it at the end of the cooking time. Taste and adjust the seasoning. Set aside to cool a little, then mix in the egg.
4. Line a large-enough baking sheet to accommodate the pie and place one puff pastry sheet on it. Brush the edges with the egg wash and prick with a fork all over. Spoon the filling on top, leaving a narrow margin on all sides. Place the other pastry sheet on top and use the tines of a fork to seal the edges together. Prick the pastry all over, brush with some of the egg wash and sprinkle with sesame seeds (as much as you wish).
5. Bake for 15–20 minutes on a lower rack until golden brown. Remove from the oven and place a clean dish towel on top for 5 minutes, then leave to cool completely before slicing.
6. This is usually served cold, as a snack, and it keeps for a couple of days in the refrigerator.
Extract from Danube by Irina Georgescu (£28, Hardie Grant) Photography by Issy Croker