Baked Potato Plăcinte with Buttery Onion Filling

Name: Baked Potato Plăcinte with Buttery Onion Filling
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Yield: 8 plăcinte
Cuisine: Moldovan-inspired
Ingredients: 500 g all-purpose flour; 1 tsp salt for dough; 1 whole large egg; 200 ml warm water; 30 ml neutral oil; 4 whole medium potatoes, about 600 g; 1 whole medium onion, finely diced; 50 g unsalted butter; 1/2 tsp salt for filling; 1/4 tsp black pepper; 1 whole large egg, beaten; 30 g sour cream for glaze

Potato and buttery onion filling is wrapped in simple dough and baked into eight pastries.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 35 minMakes 8 plăcinte

Jump to Recipe

These baked potato plăcinte are soft, lightly crisp pastries filled with mashed potato and buttery onion. The source offers water or milk for the dough but no choice; this version uses warm water for a simple, flexible dough that rests before shaping. Seal the filling inside each round and bake until evenly golden. Mix flour and salt; add egg, warm water and oil, knead 8 minutes until smooth, cover and rest 30 minutes. Boil peeled potatoes until tender; drain and mash. Cook onion in butter until soft and stir into potato with salt and pepper. Heat oven to 190°C (375°F); divide dough into 8 pieces, roll each into a 15-cm circle and add filling to the center.

Baked Potato Plăcinte with Buttery Onion Filling

How to tell when it is ready

Mix beaten egg with sour cream, brush pastries and bake 25 to 30 minutes until golden; cool 10 minutes before serving.

Tips

Mix flour and salt.
Boil peeled potatoes until tender.
Heat oven to 190°C (375°F).
Fold dough over filling, press edges firmly and place seam-side down on a parchment-lined tray.

Troubleshooting

If dough springs back, cover and rest it 10 minutes.
If filling leaks, cool it fully and seal the edges firmly.

Substitutions

Use warm milk instead of water for a softer dough.
Use plant butter in the filling.

Variations

Add chopped dill to the potato filling.
Stir grated cheese into the cooled mash.

Serving suggestions

Serve warm with sour cream.
Add a tomato and cucumber salad.
Pair with soup.
Offer pickled vegetables.

Make ahead

Prepare the measured ingredients in advance. Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Storage

Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Food safety

Cool potato filling before shaping and refrigerate leftovers promptly.

Frequently asked questions

How do I know baked potato plăcinte is ready?

Mix beaten egg with sour cream, brush pastries and bake 25 to 30 minutes until golden; cool 10 minutes before serving.

How should I store baked potato plăcinte?

Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

Serve warm with sour cream. Refrigerate leftovers within 2 hours for up to 3 days; reheat in the oven until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Baked Potato Plăcinte with Buttery Onion Filling