Vranjanski propeć
I discovered Propec when I became a daughter-in-law from Vranje, it was a long time ago :) They say in Vranje. if you don't know how to make samsa, banica and propeć, you will never get married ..... :) I learned all that from my mother-in-law, as if already married. And she was really a master. Propeć is the queen of Vranje pies, some make it with yeast-free dough, but my mother-in-law always separated a part of the dough for her from the one mixed for bread. Characteristic for this pie is that it needs hot fat, which must be kept hot at all times, so that the dough is crispy, puffy and yet soft. Also, there is a little cheese, and more eggs and milk. This gives the filling the texture of a pudding. And here it differs from all other pies.
Preparation steps
- Divide the dough into 8 balls. Shape each nicely by sprinkling with a garden, then spread to the size of the bottom of the plate,
- Pour a tablespoon of hot fat on the first noodle, a tablespoon or two, so that it squeaks in contact with the dough. sprinkle with a little flour over the fat, then put another noodle on it.
- Arrange 4 noodles in this way, do not spread the last one. Now roll each one out to be bigger than the dish in which you will bake it. My mother-in-law made an extremely large and thin pie from this amount. The mold should certainly not be small, the pie should not grow and be thick, I recommend a pan of some medium size.
- Put the first crust in a greased pan or tray so that the ends protrude out of it. For the filling, mix all the ingredients with a fork, lightly, without stirring much. Pour half of this liquid mass on the crust.
- Put another crust over the filling, which should be crumpled to be the size of the pan in which you bake.
- Pour the rest of the filling over the crust, and turn the ends of the first crust over the filling so that the middle remains uncovered.
- Pour the rest of the hot fat over the whole pie. Preheat the oven to 250 degrees, put the pie in the hot oven, and bake for 20-25 minutes, no more. Usually yeast dough is put in a colder oven, not here because the goal is not to make the pie rise a lot.
- Turn the baked pie straight from the pan onto a cloth. As a rule, the toast is not cut, but broken. Try it, you will be delighted. I wholeheartedly recommend it.
