Filling for pumpkin pie with dried apricots. Pumpkin pies

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Soft, airy pies with a bright orange filling will easily cheer you up on a cool, rainy day. To make pastries tasty, appetizing, you need to choose the best recipe, knead the dough, prepare the pumpkin (garmelon) filling and enjoy the fragrant, fragrant vegetable at least all year round!

How to make pumpkin pies

Experienced housewives know that there are many ways to knead the dough for delicious pastries. For example, yeast and without yeast, puff pastry, shortbread, unleavened. Pumpkin pies are fried in a pan, baked in the oven, in a slow cooker. The filling for products can be salty and sweet, with the addition of dried fruits, cottage cheese, rice, millet, carrots, meat. For example, there are Moldovan pies (placindas), which are prepared with sweet pumpkin filling, Tatar ones (with cottage cheese, rice) or Uzbek spicy triangular pies.

Filling

To make minced pumpkin, you need to grate the pulp of the vegetable, stew in a mixture of butter or vegetable oils with the addition of water. Then the remaining ingredients are added to the vegetable puree: cereals, apples or dried apricots. It is imperative to monitor the density of minced meat so that it does not spread and does not burn. If the filling for pumpkin pies is too thick, discard it on a sieve, if vice versa, add water.

Pumpkin pies - recipes with photos

First you need to decide on the type of dough: choose yeast on kefir if you are going to cook sweet fried products in a pan or baked in the oven, yeast-free dough is more suitable for pies, puff pastry for small products, and unleavened ideal for lean baking. Some housewives even came up with a recipe for pumpkin pies, which are made on a ready-made base from pita bread - lazy.

In the oven

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 176 kcal.
• Cuisine: Russian.

A very successful recipe for making pies - with yeast and kefir. Such products are surprisingly fluffy, airy, “like fluff”. Another feature of the recipe is that you can bake in two ways: pumpkin pies in the oven and in a pan. Both options will surely delight you with their delicate taste and aroma. It does not take much time to knead, the dough should rise once - and you can already mold the products.

Ingredients:

• egg - 1 pc.;
• kefir - 500 ml;
• flour - 800 g;
• salt - a pinch;
• sunflower oil - 50 ml;
• dry yeast - 11 g;
• pumpkin pulp - 500 g;
• granulated sugar - 30 g;
• butter - 40 g.

Cooking method:

1. Mix all dry ingredients: flour, salt.
2. In a separate container, beat slightly warmed kefir with an egg, salt.
3. Combine dry and liquid ingredients, mix well. Once the dough has risen, add vegetable oil.
4. Let the mass rise in a warm place.
5. At this time, prepare the filling: grate the pumpkin, fry a little in melted butter until golden brown.
6. Add sugar to taste, a little water, simmer until tender.
7. Divide the entire volume of the dough into small balls, roll out thinly. Place a generous spoonful of filling in the center, pinch the edges gently.
8. Finished products can be baked: place them on a greased baking sheet. Bake pies on kefir in the oven for 25-30 minutes at 180 ° C.

fried

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To prepare ruddy, delicious pies, you will need juicy pumpkin pulp and yeast dough in milk. Such delicious pastries will appeal even to those who have not yet appreciated the orange vegetable. From yeast dough, you can cook not only pies with pumpkin in a pan, but also baked in the oven - the result will be different, but invariably tasty. Quick, fluffy pies are the perfect accompaniment to tea.

Ingredients:

• dry yeast - 7 g;
• milk - 1 tbsp.;
• egg - 1 pc.;
• flour - 4 tbsp.;
• sugar - 30 g;
• pumpkin pulp - 500 g;
• granulated sugar for the filling - 3 tbsp. l.;
• cinnamon - a pinch.

Cooking method:

1. Pound the yeast with sugar, add warm milk and a glass of sifted flour.
2. Let the steam rise.
3. Prepare the filling: rub the pulp of the pumpkin on a grater with medium cells, simmer in butter, sweeten, sprinkle with cinnamon, mix.
4. The dough has come up - add a slightly beaten egg, melted warm butter and flour to it. Knead the dough and let it rest for 30 minutes.
5. Punch down the mass, divide into pieces the size of a walnut, roll each with a rolling pin into a cake.
6. Put a little filling in the middle, pinch the edges.
7. Fry the pies in vegetable oil until cooked on both sides. Fat must be very well heated.

with apples

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Sweet, ruddy pastries made from orange pulp not only saturate, but also cheer up for the whole day. Cook pumpkin and apple pies in the oven for Sunday tea with friends - they will be delighted. The dough is prepared on the basis of fresh yeast, and make the filling with the addition of sweet and sour apples - they will successfully emphasize the taste of a sweet vegetable. To make the pies golden brown, brush them with a beaten egg before baking or with a strong tea solution.

Ingredients:

• flour - 4 tbsp.;
• fresh yeast - 20 g;
• milk - 200 ml;
• egg - 1 pc.;
• sugar - 100 g;
• butter - 4 tbsp. l;
• salt - a pinch;
• pumpkin pulp - 300 g;
• apples - 3 pcs.;
• sugar for the filling - 100 g;
• lemon juice - 2 tbsp. l.;
• cinnamon - a pinch.

Cooking method:

1. Start cooking by kneading the dough. Dilute yeast in warmed milk, mix well, add sugar. Let the dough stand for 10 minutes.
2. Whisk eggs with salt and remaining sugar. Continuing to beat the mass with a fork, add the yeast dough.
3. Gradually add flour, melted butter. Knead the dough. It should not stick to the sides of the dishes and hands.
4. Let the dough rise for 30 minutes.
5. During this time, prepare the filling. Rub the pumpkin pulp or cut into small cubes.
6. Fry the vegetable until golden brown, add grated apples. Stew everything until cooked, sweetening a little to taste, pour lemon juice at the end so that the filling does not lose its color.
7. Knead the dough. Divide it into small balls, roll each of them.
8. Put the filling in the center, pinch the edges. Do this with the entire volume of the test.
9. Grease a baking sheet with a little oil, lay out the products, let rise a little for 5 minutes.
10. Place in the oven to bake at 180°C for 20 minutes.

with rice

• Time: 90 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 205 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Tatar pies doge tekese are prepared with rice, dried fruits, pumpkin and cottage cheese. It turns out very unusual delicious pastries. To cook pies with pumpkin and rice in the oven, you need to pick up long rice, selected prunes and dried apricots. The principle of making baking is as follows: spread the filling of rice, pumpkin, dried fruits on a thin layer of dough, put a spoonful of sour cream and curd cream on top, pinch the edges and bake. Delicious!

Ingredients:

• prunes - 100 g;
• flour - 600 g;
• water for dough - 1 tbsp.;
• vegetable oil - 150 ml;
• rice - 450 g;
• pumpkin pulp - 700 g;
• water - 700 ml;
• dried apricots - 150 g;
• raisins - 150 g;
• cottage cheese - 350 g;
• sour cream - 100 ml;
• sugar - 200 g;
• melted butter - 50 g;
• salt - a pinch.

Cooking method:

1. Boil pre-washed rice in salted water until tender.
2. Cut the pumpkin pulp into cubes, simmer over low heat for 5 minutes, adding butter and salt to the pan.
3. Rinse dried fruits, cut into small cubes. Combine dried fruits, pumpkin puree, boiled rice, sweeten.
4. Mix cottage cheese with sugar and sour cream until smooth.
5. Prepare the doge dough. Knead it from flour, a glass of warm water, salt and vegetable oil. Mix well. Divide the dough into equal pieces of 30 grams.
6. Roll out each thinly, as for cakes, put a tablespoon of the filling in the center, pour the same amount of sour cream, put a cube of butter.
7. Pinch the pie as on dumplings, transfer to a greased baking sheet. Bake for 30 minutes in a well-heated oven.

With meat

• Time: 90 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 235 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Hearty, fragrant pies will certainly appeal to the representatives of the stronger sex. This filling is special - it includes pumpkin pulp, potatoes and minced meat. To make nutritious, ruddy pastries, knead unleavened yeast dough, then pies with meat and pumpkin in the oven will turn out to be especially airy, tender. Serve them to the table in addition to borscht or soup, or you can just have tea or coffee.

Ingredients:

• eggs - 2 pcs.;
• milk - 300 ml;
• sugar - 2 tbsp. l.;
• vegetable oil - 100 ml;
• yeast - 11 g;
• salt - a pinch;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• minced meat - 300 g.

Cooking method:

1. Heat the milk to 40°C, add some sugar, 50 grams of flour and dissolve the yeast. Let the steam rise.
2. In the meantime, you can prepare the filling. To do this, boil the potatoes. Pass pumpkin pulp, peeled onions, minced meat, boiled potatoes through a meat grinder, season and salt.
3. Lightly beat the eggs, add them to the dough, add flour, vegetable oil in portions, knead the elastic dough. Let him get up again.
4. Make a rope out of the dough and cut it into small pieces. Roll out each, put a spoonful of filling, pinch the edges nicely.
5. Put the products on an oiled baking sheet. Bake at 180°C for 25 minutes.

Lenten

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

During fasting, you should not deny yourself the pleasure of eating delicious, fragrant pies. Their feature can be called the filling, which is generously seasoned with spices: cinnamon, cardamom, lemon zest and turmeric. It is not necessary to use all these seasonings - leave only your favorites. Before preparing lean yeast pies on pumpkin puree, carrots are sometimes added to minced meat - a bright orange, sunny filling is obtained.

Ingredients:

• flour - 600 g;
• salt - a pinch;
• water - 1 tbsp.;
• vegetable oil - 50 ml;
• soda - on the tip of a knife;
• pumpkin pulp - 600 g;
• sugar - 100 g;
• a mixture of spices - 1 tsp;
• oil for frying - 150 ml.

Cooking method:

1. Rub the pumpkin pulp on a grater with medium cells, add sugar and spices, stir. Let the mass stand for the vegetable to release the juice.
2. Mix warm water, vegetable oil, add soda, salt - stir well.
3. Sift the flour directly into the bowl with the batter and knead the dough.
4. Divide the entire volume into 16 balls.
5. Roll the ball into a thin pancake, lay out the filling. Seal the edges.
6. Fry the products on both sides until cooked.

Sweets in the oven

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 213 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This recipe can rightfully be considered honey, because the yeast dough is kneaded with the addition of honey. Pumpkin pies are sweet, ruddy before baking, they must be covered with whipped yolk so that the surface acquires a bright orange color. Put grated carrots, a little sugar, pre-stewed pumpkin puree into the filling. Sunny, fragrant pastries are ready to serve.

Ingredients:

• liquid honey - 1 tbsp. l.;
• flour - 400 g;
• warm water - 150 ml;
• vegetable oil - 50 ml;
• dry yeast - 2 tsp;
• salt - a pinch;
• pumpkin pulp - 500 g;
• granulated sugar - 100 g;
• carrot - 2 pcs.;
• butter - 30 g;
• egg - 1 pc.

Cooking method:

1. Pour warm water into a deep container, add honey, dry yeast, stir. Let go 10 minutes.
2. As soon as foam appears on the surface of the dough, you can add flour, butter and salt. Knead the dough well - send it to rest in a warm place for half an hour.
3. Cut the pumpkin pulp into cubes, and rub the peeled carrots on a grater with small cells.
4. Send vegetables to a pan with melted butter, fry. You can do this separately.
5. Sweeten the future minced meat, cover the pan and simmer until soft.
6. The dough has risen. Before you cook pumpkin pies, you need to knead it and cut it into pieces.
7. Roll out each ball thinly, put a little cooled stuffing, pinch the edges.
8. Flip each pastry seam side down and place on a greased baking sheet. Lubricate the sides of the products with whipped yolk.
9. Bake pies in a well-heated oven for 25 minutes.

From puff pastry

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: European.

The recipe for snack pies is useful to every housewife. Guests who have tried this type of pastry are unlikely to guess what they are made of. Unsweetened pumpkin filling consists of the vegetable itself and fried onions - such pastries fly off the table instantly. In addition to the unusual minced meat, the shape of the products is also interesting - puff pies with pumpkin are prepared in the form of small triangles. It remains to buy ready-made dough and you can treat guests.

Ingredients:

• pumpkin pulp - 500 g;
• puff pastry - 900 g;
• onions - 2 pcs.;
• vegetable oil - 150 g;
• egg - 1 pc.;
• salt, zira, pepper - to taste.

Cooking method:

1. Let the dough thaw a little at room temperature.
2. Prepare the filling: grate the pumpkin pulp on a grater with medium cells.
3. Peel the onion, cut it into cubes, saute in oil until golden brown.
4. Add pumpkin to the pan, salt, pepper, simmer until tender with frying.
5. Divide the dough into squares. Place the minced meat in the middle of each, pinch the dough from the edges to the center so that you get triangles.
6. Brush each with beaten egg. Move the products to a dry baking sheet, send to the oven to bake for 25 minutes (temperature 180 ° C).

On kefir

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy, fluffy products are quick and easy to prepare from this type of dough - they turn out toasted and very appetizing. The dough on kefir for pies is prepared with the addition of soda, which acts as a baking powder, making the pastry lush. The treat cannot be called dietary, because the products are fried in oil in a pan, but how much gastronomic pleasure you can get from eating such delicious pies in a pan on kefir.

Ingredients:

• curdled milk or kefir - 200 ml;
• flour - 2.5 tbsp.;
• soda - 1 tsp;
• salt - a pinch;
• pumpkin pulp - 500 g;
• butter - 40 g;
• lemon juice - 30 ml;
• granulated sugar - to taste.

Cooking method:

1. Grate the flesh of an orange vegetable on a coarse grater.
2. Fry in melted butter for 5 minutes, cover, pour in lemon juice and simmer for another 20 minutes.
3. Pour flour into a deep bowl, add soda and salt, stir.
4. Add fermented milk product, knead well. Let stand 20 minutes.
5. Cut the entire volume of the dough into circles, roll each one, lay out the filling.
6. Pinch the edges neatly. Bake products in a preheated pan on both sides.

With cottage cheese

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 212 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

This type of baking will definitely appeal to those who have not yet had time to appreciate the taste and benefits of an orange vegetable. From the traditional yeast dough and pumpkin-curd filling with dried apricots, very interesting, tasty products are obtained. Pies with cottage cheese and pumpkin do not require many components: an autumn orange vegetable, low-fat cottage cheese, yeast dough, which is made independently or purchased ready-made.

Ingredients:

• cottage cheese - 300 g;
• pumpkin pulp - 500 g;
• dried apricots - a handful;
• sugar - 100 g;
• cinnamon - a pinch;
• yeast dough - 1 kg.

Cooking method:

1. Start cooking pies with minced meat. To do this, grind the pumpkin pulp on a grater or cut into cubes.
2. Cut the dried apricots into slices, mash the cottage cheese.
3. Mix all these ingredients, add sugar.
4. Roll the dough into a bundle, cut into small pieces.

PIE WITH PUMPKIN and CARROT from WONDER TEST. Real jam! Watch the video Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

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Pumpkin Pies: Baking Recipes

Pumpkin Stuffing with Sugar and Cinnamon

Pumpkin is a true autumn fruit: the same warm orange, red, fragrant!..

Pumpkin-filled pastries will fill your home with aromas, competing with apple pies, the heat of the pies being prepared will warm you on an autumn day, and the appetizing orange color will charge you with joy! And besides, pumpkin is also a very useful thing.

What can you bake with pumpkin? Oh, lots and lots of delicious and original! Pies in a pan and in the oven, yeast and puff, pumpkin pies and cheesecakes!.. And for all this variety, the same pumpkin filling with sugar and cinnamon is suitable. We will now learn how to cook it.

Pumpkin Filling Ingredients:

• Sweet pumpkin;
• Sugar;
• Cinnamon;
• Some water.

For 1 medium-sized pumpkin, you will need 3-4 tablespoons of sugar; half a teaspoon of cinnamon, with a quarter cup of water.

Do you know how to choose the right pumpkin so that it turns out to be sweet and healthy? Now I'll tell you.

Sweet pumpkin is a bottle gourd. Not round, but one with a long "neck" and a round bottom. This is the one we need.
And definitely whole! I don’t argue, it’s more convenient to buy sliced ​​​​and peeled pumpkin in pieces - take it and cook it, it would seem, and a whole one may seem like a lot. But a cut pumpkin can be rotten. The damaged part was cleaned and the rest was sold - but it only seems untouched. In fact, rot and mold go deep, and pumpkin pulp can look good but not edible.

The same applies to apples and pears, so peel the fruit thoroughly, and throw away the spoiled ones - they are not even suitable for the filling.

Another interesting and important point - ask the seller, with what neighbors in the garden did the pumpkin you chose grow with? If by yourself or with others, great.

But if with zucchini or in general with decorative pumpkins (pumpkin-fungus, etc.) - it’s better to look for another one. Because all of the zucchini family - zucchini, squash, pumpkins - are easily pollinated when they grow nearby. And as a result, “pumpkins”, “cabassons” and other original vegetables are obtained. Some of them can be eaten, and some are tasteless or inedible. So the pumpkin, if cross-pollinated with a tavern, will be unsweetened, and if it has a decorative look, it will be unsuitable for food.

But here, we chose a cute, sweet pumpkin. Let's cook the pumpkin filling!

How to make pumpkin filling for pies:

Rinse the pumpkin, wipe it with a towel and peel the skin with a knife - carefully, the skin is dense! It may be more convenient for you to first cut the pumpkin into slices - circles, and then peel each one individually.

We choose the middle with a spoon, but do not throw it away - the seeds can be dried and eaten! Pumpkin seeds are delicious :)

We cut the pumpkin into small cubes.

Pour a little water on the bottom of the enameled pan, half a centimeter, a little - because during cooking, juice will be released from the pumpkin, and the filling may turn out to be watery.

Pour the pumpkin cubes into the pan, add sugar and cinnamon.

Stir and simmer under the lid with a slight boil, on a light less than average.

Stir occasionally. When the pumpkin is soft, it's ready.

If there is too much liquid at the bottom of the pan, carefully drain it. And mash the stewed pumpkin with a crush for mashed potatoes. You can use a blender, so the filling will turn out even more tender.

The pumpkin filling is ready!

You can use a sweet pumpkin filling for pies and pies, and if you do not add sugar, cook a twirl with pumpkin and meat. Join now! Let's cook pastries with pumpkin - fun and delicious!

Ingredients:

• flour - 800 grams;
• margarine - 200 grams;
• dry yeast - 1 pack;
• milk - 300 milliliters;
• granulated sugar - 0.5 cups;
• eggs - 4 pieces;
• vanilla sugar - 1 pack;
• salt - 1 teaspoon.

For filling:

• apple - 5-6 pieces;
• pumpkin - 0.5 kilograms;
• lemon - 0.5 pieces (juice, zest);
• sugar - 1 glass;
• butter - 50 grams.

Delicious filling for pumpkin and apple pies. Step by step recipe

1. Dilute dry yeast in 1/3 of milk, add sugar, about a tablespoon, mix. Put this mixture for 10 minutes in a warm place.
2. In a separate bowl, beat 3 eggs with the remaining sugar, pour in 200 milliliters of milk, add salt and vanillin, mix everything well with a whisk.
3. Melt the margarine over low heat, let it cool a little (2-3 minutes) and send it to the egg-milk mixture.
4. Pour the swollen dry yeast there and mix everything thoroughly.
5. We add the sifted flour in small portions and knead a soft elastic dough (it must be well kneaded on a dry surface sprinkled with flour so that it does not stick to the hands).
6. Cover with plastic wrap and place in a warm place to rise.
7. Grate the zest from half a lemon and squeeze out the juice.
8. Peel the apples, cut the core and cut into small cubes, approximately 0.5 x 0.5 centimeters. Since the apple tends to darken, it must be sprinkled with lemon juice: 1-2 tablespoons will be enough.
9. Pumpkin should be ripe, not dried out from long-term storage, sweet varieties. It needs to be cleaned and cut into cubes.
10. Melt the butter in a saucepan, add sugar and mix, put apples, pumpkin and simmer until soft, stirring occasionally.
11. When the filling has cooled, add the zest to it.
12. The dough has come up, it must be kneaded and divided into equal parts: the size of an egg. Then roll each part into a cake 0.5-0.7 cm thick, put the filling in the middle, pinch the edges like a dumpling. Next, we take 2 formed horns (protruding edges), stretch a couple of centimeters and connect them.
13. Put each yeast pie with pinches down, on a baking sheet covered with parchment and greased with vegetable oil.
14. Leave to approach for half an hour. Before putting in the oven, grease the pies with 1 egg yolk.
15. Bake for 25-30 minutes at 180 degrees if you have an electric oven, and 200 degrees if you have a gas oven. (Since I have a gas oven, so that the pies do not burn and dry out, I put a bowl of water on the bottom).

Here is my secret, how I determine the readiness of a small yeast pastry: you take a pie, still hot, just out of the oven, and tap your finger on the baked bottom crust - a clear, sonorous sound should be heard. And, of course, do not forget to look at the uniform rouge of baking.

Lush yeast pies with an incredibly tasty filling of pumpkin and apples are ready! I recommend not serving them immediately, but lightly sprinkle with water, cover with a towel and leave for 20-30 minutes to cool.

You take a warm pie, take a bite and enjoy the soft dough and awesome filling. Pumpkin and apple, with a slight lemon tinge, are the harmony of taste. You can not cut them, but grate them, but then the filling will be more homogeneous, somewhat similar to jam. But in either case, it's still very tasty. Try it! "Very tasty" wishes you bon appetit! And pay attention to the recipe and the recipe.

When pies are being prepared in the kitchen, a stunning aroma fills the whole house - it smells of comfort and warmth. And it doesn’t matter what kind of dough and what filling is used in baking, pies are always delicious at home.
Usually pies are baked in the oven or fried in a pan. In this case, the dough can be of several types: yeast, puff, kefir or whey. But they put any filling in baking, from sweet berries to salted fish.
Today we offer to bake sweet pies with pumpkin in the oven from yeast dough. The recipe is remarkable in that it is prepared quickly and completely from simple products, but the pastries are soft, airy, weightless. Such pies retain their taste for a long time, do not get stale.
The dry yeast used in the recipe can be replaced with pressed yeast, 50 grams is enough. Otherwise, it is better to strictly adhere to the recipe, regardless of which filling will be used - sweet or salty. In this recipe, we will talk about how to cook sweet pies with pumpkin in the oven, we will also tell you how to cook pumpkin filling.
Some housewives, before forming pies, heat-treat the pumpkin - boil it or bake it. In fact, this step can be successfully skipped. Raw pumpkin pulp in the process of baking pies becomes absolutely soft, but at the same time, it retains many more useful substances.

Easy

Ingredients for delicious pies:

• Dough:
• Milk - 1.5 tbsp.;
• Yeast - 11 g;
• Sugar - 100 g;
• Flour - 3.5 - 4 tbsp.;
• Eggs - 2 pcs.;
• Vegetable oil - 0.5 tbsp.;
• Salt - a pinch;
• Vanillin
• Filling:
• Pumpkin - 400 g;
• Sugar - 3 tablespoons;
• Syrup:
• Water - 3 tablespoons;
• Sugar - 2 tablespoons;

Cooking

First of all, prepare the brew. To do this, heat the milk to about 40 degrees and dissolve the yeast in it, stirring thoroughly. Next, add a tablespoon of sugar and two tablespoons of flour. Mix the dough again thoroughly, cover with a clean cloth and leave in a warm place for 25-30 minutes.


While the dough is coming up, grate the peeled pumpkin, add sugar and mix. You can optionally enrich the taste of the filling with cinnamon, vanilla or ground ginger.


As soon as you saw that the yeast in the milk came to life, and the dough itself was covered with a high foamy “cap”, you can carefully introduce eggs mixed with a pinch of salt into the dough.
Then add the remaining sugar, vanillin, three cups of flour, a few tablespoons of vegetable oil and start kneading the dough. First with a spoon, then with your hands. Add little by little the rest of the butter, as well as flour, if needed.


The finished yeast dough should be soft, tender, but in no case sticky to your hands.


Now roll it into a sausage and cut into small pieces of the same size.

Roll out the dough into cakes, put the pumpkin filling in the middle of each and pinch each pie well so that the syrup formed during baking does not leak out.


Grease a baking sheet with vegetable oil or line it with a piece of parchment paper, and then lay out the pies at a distance of 2-3 cm from each other. Leave them for 15 minutes - let them grow a little. In the meantime, preheat the oven to 200 degrees.


Bake oven pies until golden brown (no more than 25 minutes). Remove the finished delicious pastries from the oven and immediately brush with sugar syrup, which must be prepared in advance by mixing sugar with water and boiling for 1-2 minutes.

Stuffing for baked pumpkin pies

Pies are baked from pumpkin with both sweet and salty fillings. All the recipes below are based on 0.5 kg of pumpkin.

sweet stuffing

• Raw pumpkin, chopped on a coarse grater with added sugar to taste. If there is a lot of liquid - recline in a colander.
• Pumpkin and apple filling. Sweet and sour apples and pumpkin chopped into small cubes, in equal proportions, stew in butter, add sugar, vanillin and cinnamon.
• Pies with pumpkin and carrots. Pumpkin and carrots, in a weight ratio of 3/1, chop, stew with the addition of sugar in butter in a saucepan until softened.
• Pumpkin stuffing with prunes. Add butter to the pumpkin chopped into small cubes, simmer in a saucepan until soft. Pitted prunes (20 pcs.) Pour boiling water over, finely chop, add cream and sugar, beat with a blender. This filling is also good in open pies.
• From pumpkin and millet. Pour a glass of washed millet with milk, add finely chopped pumpkin, sugar, a little salt, cook on a divider under the lid for 35 minutes.
• Pies with pumpkin and rice. Boil a glass of rice in salted water, add chopped pumpkin, raisins, sugar, mix everything thoroughly.
• Stuffing with pumpkin and cottage cheese. Grate the pumpkin, grind dried apricots (0.2 kg) in a blender, mix, add 1/2 cup sugar, combine cottage cheese (0.3 kg) with the resulting mass.

Unsweetened filling

• Pies with pumpkin and onions. Combine fried onions (3 pcs.) With pumpkin, cut into small cubes, season with sour cream, salt, add spices, simmer until tender.
• Pumpkin filling with celery. Put chopped pumpkin in oil, add leaf celery, leek, garlic, simmer all together for 5–7 minutes. Grate hard cheese (0.2 kg), mix with the cooled vegetable mass.
• Filling of meat and potatoes with pumpkin. Grind raw pumpkin, potatoes (3 pcs.) And 1 onion in a meat grinder or blender, combine with minced meat (0.3 kg), add chopped herbs, salt, spices.
• Vegetable filling. Pumpkin, zucchini, carrots, in equal proportions, chop, season with sour cream and garlic, salt, simmer in a saucepan for 15 minutes.
• Chicken Stuffing with Pumpkin. Finely chop boiled chicken fillet (200 g), fry with onions, add grated pumpkin, garlic, season with sour cream, simmer for 15 minutes.
• Meat filling with pumpkin. Minced meat (300 g) fry in butter with onions, add finely chopped pumpkin, salt, spices (ground fenugreek is very good) simmer for 15 minutes.

Ripe, fragrant, orange pumpkin is suitable not only for baking and porridge. From it you can cook a lot of original, tasty and healthy fillings for pies, pies and other homemade pastries, both sweet and salty. When preparing fillings, pumpkin is stewed until soft in its own juice or in milk, often with the addition of butter, or used raw, cut or grated. There will be a lot of tricks. In company with pumpkin for sweet fillings, you can take apples, pears, hard plums, bananas, lemon, raisins and other dried fruits, spices (cinnamon, cardamom, ground nutmeg, ginger). For savory fillings, pumpkin is often combined with onions, carrots, cheese, cottage cheese, garlic, herbs, lard, smoked meats. Agree, amazing variety. It is also practiced to add rice, semolina, starch to both sweet and savory fillings with pumpkin - for density and coherence. For all types of fillings, the pumpkin is first freed from the peel, the seeds are cleaned from the core, and the pulp is rubbed on a grater or cut into small cubes. We do not throw away the seeds extracted from the core of the vegetable - they can be washed, dried and, after cleaning and roasting, used in salads, or simply used for their intended purpose. Here are the recipes for pumpkin fillings that seem to us the most successful.

The simplest sweet pumpkin filling.

Rub the pumpkin pulp on a grater, sprinkle with sugar and leave for 15-20 minutes to release the juice.

Before laying in a pie or pies, squeeze the pumpkin with a spoon, drain the juice (by the way, it can be used instead of part of the water or milk in the dough for the pie - it will turn out pleasantly yellow, add more sugar to taste, and also, if desired, a little lemon juice or citric acid and of the above spices. During the baking of the pie or pies, finely grated pumpkin has time to soften to a pleasant edibility. If we are talking about an open pumpkin pie, it can be grated larger or even cut into small cubes or straws - the pumpkin will be successfully baked in sugar. so that the juice, which will continue to stand out when heated, does not wet the product from the inside - add a little starch mixed with sugar under the filling.

You can do the same with pumpkin to prepare the simplest “salty” filling - just use salt instead of sugar and add the spices and spices recommended for vegetable dishes to your taste.

Soft stuffing from stewed pumpkin.

We cut the pumpkin into cubes, put it in a saucepan, add a little water or milk (5-10% by weight of the pumpkin), sprinkle with sugar, add a piece of butter (this is not necessary, but it will be really tastier), and let it cook on low heat, stirring until softening pumpkin. It will take 20-25 minutes. The pumpkin will add juice to the pan, but at the end of the stewing, almost all the liquid will evaporate, and the pumpkin will become completely soft, if you wish, you can even mash it with a fork or a masher for mashing. Almost pumpkin jam will appear in your pies.

Pumpkin filling with apples, other fruits or berries.

In sweet fillings, pumpkin gets along well with fruits, berries, dried fruits that you usually put in pies. Most often, these are apples, lemon or raisins, but other fruits can also be used - not too juicy, and from among those that do not color the filling in their own color until its composition is completely indistinguishable.

You can simply chop the pumpkin and fruits, sprinkle with sugar, drain the juice and use it raw, or you can add peeled and diced apples, or pears, bananas, plums of light and dense varieties, pulp or lemon juice to the pumpkin at the end of its stewing, washed and dried raisins, chopped dried apricots. If you like spices - add from among those listed above, but not all at once. Your pumpkin pies will look like this. We did not forget to add starch under the filling, so the filling was pleasantly gelled, and the dough was baked perfectly.

Pumpkin filling for pancakes.

We prepare the pumpkin filling for pancakes in a special way - without peeling the pumpkin, cut it into large slices, cut the flesh deeply, sprinkle with sugar and bake in the oven in foil until characteristic signs of roasting form, then easily cut the baked pulp with a knife from the pumpkin crust, and we stuff pancakes with sweet baked pumpkin with its unique aroma, which we also serve with honey. This is one of our family's favorite seasonal delicacies.

As for salty fillings with pumpkin - a completely different story, and also incredibly appetizing.

You can cook the usual baked or fried yeast pies with pumpkin, simply by rubbing it and adding salt, or by adding browned onions and spices of your choice to the raw grated pumpkin - it’s already very good and tasty. You can also stew the pumpkin for better softening with milk and butter, or in your own juice, only without sugar, if you prefer. You can add greens or green onions.

One of the brands in the range of savory pastries using pumpkin is, without a doubt, Uzbek samsa with pumpkin. In its homeland, it is no less popular than samsa with meat, and for good reason - try it if you haven’t had it before.

The filling for samsa with pumpkin is prepared like this. They take a pumpkin and a lot of onions. The pumpkin is cleaned, cut into cubes, and the onion - into strips. They salt and pepper to taste, and also add finely chopped raw lamb fat tail fat or greaves from it, as well as zira (cumin), which is indispensable for Asian cuisine, or, in extreme cases, coriander. All this is simply mixed and wrapped in a special layered dough, samsa is baked, and they enjoy it without any special expenses.

Other original non-sweet pumpkin fillings are often inspired by us, as soon as the market is overflowing with its yellow-orange heads. We recently baked (what should we call it?) an appetizer roll with the filling of the following composition - pumpkin, hard cheese, dill, garlic, a little mayonnaise. We simply cut all this raw, mix, pepper, add salt to taste, and stuff our product, which looks like this after baking. We ate with pickle instead of bread - more than, we must admit.

Unsweetened fillings with pumpkin are very good for making pie, in which they can be tasty interspersed with layers of fillings of mushroom, egg, meat, chicken, potatoes, cabbage, cereals and legumes. The combination of pumpkin with ham, bacon, various cheeses, cheese, cottage cheese is very original in taste. For the preparation of puff pastry pies, pumpkin fillings are also quite acceptable - both salty and sweet.

This is how we deal with pumpkin for fillings in such a variety of ways. Although the above recipes are not all. We hope that we managed to interest you in this melon vegetable, unique in its versatility, the benefits of which would have to be written in a separate article. As new photos appear on the topic of pumpkin fillings, we will definitely demonstrate and share recipes with great pleasure.