Moldovan Placinte Cheese and Herb Pockets

Ingredients

• 4 small flour tortillas
• 5 oz farmer cheese or ricotta
• 2 scallions, sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Mix the farmer cheese or ricotta with the scallions, chopped onion, garlic, dill, half the fresh herbs, 1/4 teaspoon salt, and plenty of black pepper.
2. If the cheese is wet, let it drain in a sieve for 10 minutes first. A loose filling will burst the tortilla as it fries.
3. Lay a tortilla flat and spoon a quarter of the filling onto the centre, spreading it into a small disc and leaving a wide border clear.
4. Fold the four sides of the tortilla in over the filling like an envelope, overlapping them, and press the seams down firmly to seal.
5. Heat half the oil or butter in a wide skillet over medium heat until it shimmers.
6. Lay the parcels in seam side down and cook for 3 to 4 minutes without moving them, until the seams have sealed themselves against the pan and the underside is golden.
7. Flip carefully and cook the second side for 3 minutes, adding the remaining fat as needed, until both sides are crisp and the filling is hot through.
8. Drain briefly on a rack, cut each in half, and serve warm with the remaining herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.