Moldovan cheese pies (Plăcinte cu brânză)

1. Knead the flour with the salt, 3 tablespoons of oil and about 250 ml of lukewarm water into a soft, elastic dough; divide into 8 balls, brush with oil, cover and rest for 30 minutes.

2. For the filling, crumble the cheese (brânză) and curd cheese together, then mix in the egg and finely chopped dill.

3. On an oiled worktop, stretch each ball by hand until paper-thin (it doesn't matter if it tears a little).

4. Place a mound of filling in the middle, fold the edges over all round to make a flat, round parcel about 12 cm across, then gently flatten it a little.

5. Heat a little oil in a frying pan and fry the pies over medium heat for 3-4 minutes a side until golden (or bake at 200 °C for 20-25 minutes).

6. Serve warm with soured cream or a glass of kefir.

Tip: Plăcintă is an everyday favourite in Moldova and eastern Romania: every home cook fills it differently (with potato, cabbage or pumpkin). You can use feta instead of brânză – in that case don't add salt to the filling.