Carrot cakes in the oven. Carrot Pie: Recipes

Near our house there is a small garden plot where we grow some vegetables, herbs and berries. Fruit trees also grow there, so in summer and autumn we harvest and cook delicious dishes from it. Now it's time to collect carrots. Do you know what I immediately decided to cook from it? Carrot pies in the oven whose recipe will delight and surprise even those who cannot call themselves a carrot lover. In the meantime, it's very helpful! See others on this site - I share the best with you. Today's topic of our meeting is carrots.

For my child, this vegetable is very necessary. My son goes to school, and there is now a very big load on the whole body as a whole, and on the eyes in particular. To maintain health and strengthen vision, I cook carrot salads and sweet cakes with carrots in the oven for him.

When I want to make pastries even more healthy and diversify their taste, instead of sugar, I add raisins, dried apricots, figs or prunes as a sweetener. The brightest taste is baked goods, in which prunes are present. The aroma and taste of which clogs the taste of carrots and even those who do not respect this vegetable eat such pies.

I love to experiment in the kitchen, so every time I try new combinations. I think I will also write about them in more detail, and today I propose to get acquainted with the basic recipe for making pies with carrots in the oven. The recipe is simple, by the way, so give it a try!

Ingredients

To cook sweet pies with carrots in the oven, you need the following products:

• 1 egg
• 2 tbsp butter
• half a teaspoon of salt
• 3 tbsp Sahara
• 150 ml milk
• 2.5 cups flour
• 1 tsp dry yeast
• 2 carrots
• 1 tsp sugar for each pie to sweeten the filling
• egg for greasing baking

How to cook pies with carrots in the oven?

Let's start, of course, with the preparation of rich yeast dough. Today I will only briefly remind you how to cook it. I already wrote about that for pies in the oven. There you can get acquainted with all the secrets of its preparation that I know.

Pour warm milk into the flour, add the egg, sugar, salt and warm butter. Pour dry yeast into flour and knead a soft dough. We leave it to rest for 1.5 hours, after which you can cook pies from it.

Carrot filling for pies

Now a few words about the filling. To prepare it, you can use several options:

1. Peel the carrots and rub on a medium grater. Sprinkle it with sugar.
2. We clean it, grate it and send it to the pan to fry for 5 minutes until soft with a tablespoon of butter, sprinkled with sugar. After cooling, beat in the egg and mix.
3. Grated carrots are mixed with a small amount of sugar, raisins, dried apricots, figs or prunes. Dried fruits can be cut, or you can pass through a meat grinder.

Today I will use the simplest option, since I immediately said that we are preparing a basic recipe, and we leave experiments in this area for the future.

Peel and wash carrots.

We rub it on a medium or large grater, if the vegetables are young.

Divide the dough into pieces.

We make a cake from the dough, lay out the carrot filling.

Sprinkle with sugar.

We pinch the edges, forming a pie.

Lubricate the baking dish with butter.

We send pies in the form.

Lubricate them with an egg beaten with sugar. By the way, I already told you how to grease pastries if there is no egg. You can use this information, especially since the culinary experiment proved that all methods turned out to be good.

We leave them to grow up (literally 5-10 minutes) and send the form to the oven and bake sweet pies with carrots in the oven for about 20 minutes at a temperature of 160 degrees.

We cool the finished pastry and serve it to the table. I hope you enjoy the carrot cakes in the oven.

Fragrant apples and sweet carrots go well together and are the most common filling for pies.

For test:

• half a liter of warm water;
• one hundred grams of sugar;
• one hundred grams of yeast;
• one hundred grams of vegetable oil (sunflower or olive);
• two eggs;
• one kilogram of flour.

For filling:

• two carrots;
• three apples;
• one hundred grams of sugar;
• a pinch of cinnamon (optional)

How to cook:

1. Peeled apples and carrots grate with large cloves and caramelize them in a pan with sugar and cinnamon.
2. From yeast, a tablespoon of flour, a tablespoon of sugar and a couple of tablespoons of warm water, prepare a dough, leave to approach.
3. Whisk the eggs with a whisk, pour into the approached dough, add the butter and pour the flour in small portions. You should get a soft, fluffy dough, which you need to leave to approach in a place where there are no drafts for an hour.
4. When the dough has risen, roll it out and cut circles with a glass. Spread a spoonful of filling from apples with carrots, pinch the ends, grease the top with an egg beaten with a spoonful of water and bake in an oven preheated to 220 degrees for 25-30 minutes.

The recipe for this dough is suitable for both baking in the oven and frying in a pan.

Pies with carrots, nuts and raisins: a recipe for the oven

According to this recipe, the pies are tasty and fragrant. They will especially appeal to little picky eaters who turn up their noses at carrots.

Dough Ingredients:

• one pack of margarine;
• one hundred grams of yeast;
• three eggs;
• a glass of milk;
• four tablespoons of sour cream;
• one hundred grams of sugar;
• a kilogram of flour (you may need a little less or more).

Filling Ingredients:

• three carrots;
• one hundred grams of raisins;
• one hundred grams of peeled walnut kernels;
• two or three tablespoons of sugar.

Cooking process:

1. Grate carrots, add sugar, a little water and simmer with butter until it becomes soft.
2. Steam the raisins for a couple of minutes in boiling water, drain the water, and dry the raisins with a paper towel.
3. Toast the nuts in a dry frying pan and chop a little.
4. Give the yeast diluted in warm milk time to grow.
5. Grate margarine, knead with flour, add lightly beaten eggs with sugar, sour cream, yeast and knead the dough. Divide it into eight koloboks of the same size and leave for 15-20 minutes.
6. Roll out each piece and divide into eight more pieces.
7. Mix nuts, raisins, carrots and sugar.
8. Put the filling on each part, roll up the envelope and leave to grow.
9. Lubricate the envelopes with egg white, sprinkle with a mixture of regular and vanilla sugar and bake in an oven preheated to 180 degrees until browned.

Instead of raisins, you can use dried apricots or prunes. If someone does not like walnuts, then you can replace them with cashews or hazelnuts.

Sweet pies with carrots and pumpkin

These pies are doubly useful.

For test:

• two or three glasses of flour;
• a glass of kefir;
• half a teaspoon of soda.

For filling:

• two hundred grams of pumpkin;
• two carrots;
• half a glass of sugar;
• cinnamon and vanilla sugar.

Cooking algorithm:

1. Grated on a grater with large cloves, caramelize carrots and pumpkin with sugar and water until tender.
2. Knead a light dough from flour, kefir and soda.
3. Separate small pieces from the dough, form cakes out of them, lay out the filling and carefully fasten the edges of the dough so that the filling does not fall out.
4. Heat the oil in a frying pan and lay out the pies to fry in small portions, as they will increase in size.

These pies are delicious both hot and cold.

Pies stuffed with carrots, eggs and onions

Salty pies are also very tasty from carrots.

For the test you will need:

• a kilogram and a half of flour;
• a pack of yeast (25 g);
• a glass of hot water;
• a glass of sparkling water;
• a glass of vegetable oil;
• salt.

For the filling you will need:

• three eggs;
• three small carrots;
• one bulb;
• spices.

Cooking process:

1. Saute onions and carrots in butter. Boil the eggs, cut into cubes, add to the carrots and onions.
2. From yeast, a spoonful of flour and half a glass of warm water, prepare a dough.
3. Salt the flour, pour out the dough and add hot (not boiling water) water. Then pour in the mineral water and adding a little vegetable oil, knead the dough until it stops sticking to the hands and the walls of the bowl. You can add more oil if needed. Leave the dough under the film to approach for an hour or two.
4. Roll out circles from pieces of dough the size of a nut, lay out the filling and fasten the edges.
5. Fry the pies immediately in hot oil on both sides.

Such pies remain fresh the next day, it is enough to warm them up in the microwave.

Patties made from potato dough with carrots and mushrooms, smeared with egg

These pies can be pampered by the family for dinner. They can also be served with soup or broth.

Dough Ingredients:

• 5 medium sized potatoes;
• 100 grams of margarine;
• 50 milligrams of vegetable oil;
• 1 egg;
• 150 milliliters of milk;
• 70 grams of doge;
• flour (approximately 300 g);
• salt.

Filling Ingredients:

• 5 carrots
• 200 grams dried mushrooms
• 1 small onion.

Cooking method:

1. Boil potatoes, leave half a glass of potato broth. Make mashed potatoes, add margarine, vegetable oil and broth.
2. Cook mushrooms, stew with onions and carrots until tender.
3. Dilute the yeast in warmed milk and let it grow.
4. Add an egg to the warm potato mixture, pour in the yeast dough and, adding flour, knead the dough, a little steeper than for dumplings. Leave in a place where there are no drafts to grow.
5. From the grown dough, form small pies and leave for a few minutes to come up.
6. Fry the pies in a large amount of oil, in which they should float, until browned on both sides.

Thanks to the potatoes in the dough, the pies come out very airy.

Egg-buttered pies can also be cooked in the oven. Pies according to this recipe stay fresh for a long time.

Puff pastry pies with carrots and chicken: a step by step recipe

Recipes for puff pastry pies are very popular due to the minimum time spent on their preparation. They are also very soft and delicious.

For cooking you will need:

• ready-made puff pastry;
• 500 grams of chicken meat;
• 2 carrots;
• spices.

How to cook:

1. Boil the chicken, cut into small pieces or cubes and fry with carrots in vegetable oil, adding spices.
2. Cut out squares from the puff pastry, put the filling with a spoon and pinch the edges of the pies so that they do not disperse during baking.
3. Using a silicone brush, grease the top of the pies with yolk and water and immediately place in a preheated oven to bake. Baking time is about 20-30 minutes.

Pies according to this recipe can be served with broth on the festive table.

Delicious pies with carrots in the oven (video)

Carrot cakes are perfect for giving to your children at school or to your husband at work. They can replace a full lunch or dinner. You can make a variety of stuffing with carrots, each time combining it with something else and, thus, each time you get a new taste of pies, the recipe of which will be begged for by all friends and acquaintances.

Pies are among the most popular types of pastries among our compatriots. Most often they are cooked with meat, apples, jam, rice and eggs, cottage cheese, potatoes, cabbage. Carrots are not often used as the basis for a filler for such products, and in vain. Baking with this vegetable is tasty, juicy and healthy. The filling for pies with carrots can be sweet and savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products. There are so many recipes for carrot filling for pies and smaller dough products that even the most fastidious gourmet will be able to find an option among them to taste.

Cooking features

Even a novice hostess can make a filling for carrot pies. In order for this culinary experiment to succeed, you need to know a few points and take them into account when preparing carrot filling.

• So that the carrots in the filling have time to bake and become soft, they are ground on a grater. The filling will turn out even more tender if the carrots are not only grated, but also stewed. It is not necessary to boil the carrots to prepare the pie filling.
• If the filling contains rice or other cereals, it is boiled almost until cooked and only then combined with other ingredients. Meat, fish and eggs are also brought to readiness beforehand. Eggs are sometimes laid raw. This is done if there is a need to tie a too loose or crumbly filling.
• Before adding to the pies, the filling must be cooled. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.

Carrots can serve as a base for sweet or savory pie fillings. Products with carrot filling can be fried or baked in the oven - they will turn out equally tasty and appetizing.

A simple recipe for a sweet topping for carrot pies

• carrots - 0.5 kg;
• sugar - 100 g;
• ground cinnamon - to taste;
• butter - 40–50 g.

Cooking method:

• Wash the carrots, peel, chop on a grater with small holes. Squeeze lightly to squeeze out the juice. Drain the juice, but do not throw it away - it will still come in handy.
• Melt the butter in a frying pan, put the chopped carrots on it. Simmer over low heat for 5 minutes.
• Add sugar, cinnamon and previously drained juice. Simmer a little more so that excess liquid evaporates.

Allow the filling to cool and use to make sweet baked or fried pies.

Unsweetened carrot stuffing with eggs

• carrots - 0.5 kg;
• chicken eggs - 2 pcs.;
• water - 50 ml;
• vegetable oil - 10 ml;
• sugar - 5–10 g;
• salt, spices - to taste.

Cooking method:

• Carrots, washed and dried, peeled, chopped on a grater with large holes.
• Hard boil the eggs. Cool by running under cold running water. Remove the shell from them.
• Transfer the carrots to a saucepan with heated vegetable oil, lightly fry over low heat.
• Dissolve salt and sugar in water, pour it into the carrots.
• Lower the heat and simmer the carrots until they are completely soft. By this time, the water should have evaporated completely or almost completely. If it remains, drain it.
• Transfer the carrots to a bowl, wait until it cools down.
• Grate eggs, put to carrots. Season to taste and stir.

The filling prepared according to this recipe is suitable for snack pies. If you add fried onions or fresh greens to it, it will become even tastier. For satiety, rice boiled until cooked is sometimes put in such a filling, but it should not be more than the main ingredient - carrots.

Stuffing for pies with carrots and onions

• carrots - 0.4 kg;
• onions - 100 g;
• chicken eggs - 3 pcs.;
• salt, spices - to taste.

Cooking method:

• Carrots, peeled, grate coarsely.
• Free the onion from the husk, cut into small cubes.
• Hard-boil the eggs, cool under running cold water, peel, finely crumble with a knife.
• Heat the oil in a frying pan, fry the carrots in it until soft, transfer to a bowl.
• Add oil, put the onion in the pan, fry it until golden brown, put it to the carrots.
• Sprinkle chopped eggs over vegetables.
• Pepper and salt the filling, mix.

The filling according to this recipe is tender and juicy, has a balanced taste. Almost everyone loves pies.

Stuffing for pies from carrots with apples

• carrots - 0.25 kg;
• peeled apples - 0.25 kg;
• sugar - 60–80 g;
• lemon juice - 5 ml;
• cinnamon - to taste;
• butter - 30 g.

Cooking method:

• Carrots, peeled, washed and dried, finely grate.
• Wash the apples, blot with a napkin. Cut out the seed boxes from them, remove the peel with a knife.
• Grind the fruit on a coarse grater, mix with lemon juice.
• Combine applesauce with carrots.
• Melt the butter in a water bath or in the microwave, pour over apples and carrots. Stir.
• Add sugar and cinnamon, mix again.

The filling made according to this recipe has a balanced sweet and sour taste, it can appeal to many.

Stuffing for pies with carrots and dried fruits

• carrots - 1 kg;
• dried apricots - 50 g;
• pitted prunes - 50 g;
• raisins - 50 g;
• refined vegetable oil - how much will it take;
• sugar - to taste.

Cooking method:

• Put dried fruits in a bowl, pour boiling water over, leave for 15 minutes.
• Drain water, squeeze dried fruits. Cut dried apricots and prunes into small strips, leave the raisins whole.
• Grind the washed and peeled carrots on a grater with medium holes.
• In a deep frying pan, heat the oil, put the carrots in it, simmer over low heat until the carrots begin to fry.
• Add sugar, stir. Keep the carrots on the stove for another 2-3 minutes. Transfer to a bowl and chill.
• Combine carrots with prepared dried fruits, mix.

The stuffing for pies prepared according to this recipe is a real vitamin bomb. Even if your children or household are cool about carrots or dried fruits, they will still eat pies with such a filling with great pleasure. The filling will become even more useful if the sugar in it is completely or partially replaced with honey.

Stuffing for pies with carrots and cabbage

• cabbage - 0.3 kg;
• carrots - 0.2 kg;
• onions - 10 g;
• tomato paste - 50 ml;
• vegetable oil - how much will go;
• water - how much will go;
• salt, seasonings - to taste.

Cooking method:

• Coarsely grate the carrots, finely chop the cabbage. Onion, freeing from the husk, cut into small pieces.
• Put the cabbage in a pan, pour in the water. Simmer the cabbage until soft. Add water if necessary. If excess liquid remains, simply drain it.
• Separately, fry the carrots and onions until golden brown, transfer the cabbage to them, lightly fry it with them.
• Salt, pepper, add tomato paste. Simmer vegetables for 5 minutes.

It remains to cool the filling, and it will be completely ready for making snack pies.

Carrots contain many valuable substances that are not destroyed during heat treatment. The filling for pies from it turns out not only tasty, but also healthy. It will become even tastier and healthier if it is supplemented with dried fruits, cabbage, apples. Adding eggs or rice will make the filling more satisfying. Onion will give it juiciness.

It is usually customary to cook pies with some simple filling: meat, potatoes, cabbage, etc. But at the same time, do not forget about other light and tasty fillings, such as carrots. This filling may seem unusual to some, but is it? It is known for certain that in some families, carrot pies are prepared as often as regular pies, for example, with eggs and onions. Many even have warm childhood memories associated with this homemade dish, and some even adopt grandmother's recipes to plunge into childhood for a while.

Time: 120 minutes

Servings: 10–12

If you cook this dish exactly according to the recipe, you will end up with an incredibly tasty, soft, sweet and juicy treat. But to get just such a dish, you have to work a little and, of course, show patience and perseverance.

For dough preparation

• 7 glasses of flour;
• 1 glass of kefir;
• 2 chicken eggs;
• 150 grams butter + 50 grams for greasing pies;
• ½ cup warm water;
• 2 tablespoons of sugar;
• 1 tablespoon of yeast;
• 2 pinches of salt.

To prepare the filling

• 3 fresh medium carrots;
• 2 chicken eggs;
• 2 tablespoons of sugar.

Cooking method

1. The dough is prepared in exactly the same way as any other yeast dough. It is necessary to take water (heat it, if necessary), then stir the sugar in it until all the crystals are completely dissolved. Finally add yeast and mix well. And put briefly in a warm place (there should be no direct contact with fire).
2. Now in the microwave, carefully melt the butter, the main thing is that it does not boil. The melted butter needs time to cool, so set it aside.
3. If the yeast has risen with a hat, then it's time to add kefir to them (it is important that it be at room temperature, not hot and not cold, otherwise the yeast will die), then carefully beat in 2 chicken eggs and mix everything well.
   
4. Now, using a sieve, you need to sift all the flour that is intended for the recipe. This is done so that it is saturated with oxygen, and thanks to this the dough becomes more airy, soft and light.
5. Add half of the sifted flour to the mixture along with salt and mix well again. Everything must be uniform.
   
6. Now it remains only to add the melted butter and the second part of the wheat flour, and then knead. Everything is kneaded by hand, without the use of any devices like a mixer. The duration of mixing is approximately 10-15 minutes. Readiness can be judged by whether it lags behind the walls of the bowl and from the hands, if not, then you need to add a little more flour, knead and check the result.
   
7. When you get the perfect consistency, you need to roll it into a neat ball, put it in a bowl, cover with gauze or a towel on top and put it back in a warm place for 60 minutes. During this time, the dough should rise well and greatly increase in size.
8. Carrot filling for pies is prepared very simply and it is quite possible to do it while the dough is coming up. To do everything right, it is better to take a sweet and tasty vegetable, so the pies will be much more appetizing. Wash the carrots, peel and be sure to remove the “tail” from it, then grate all on a coarse grater.
9. Transfer the grated carrots to the pan, add sugar and a little oil. Turn on a small fire and on it, stirring constantly, let the filling go a little. When it becomes soft and warm, it must be removed from the heat so that it does not burn.
   
10. The carrot filling for pies is transferred to a bowl or plate and quickly, while still hot, two eggs are driven into it. All the filling for carrot pies is thoroughly mixed, after which it can be used for the dish.
11. The dough should first be rolled into a small "sausage", and then cut into small pieces, each of which is the future pie. Using a rolling pin, roll each part into a cake of medium thickness, if a rolling pin is not at hand. You can simply smooth it out with your hands, trying to avoid holes.
12. Approximately a tablespoon of the mass should be spread on the resulting cakes, you should not use more, as it will leak out, and the carrot pies will simply burst. The edges of the cake are fixed in any convenient way, they can be curly, or they can be ordinary, as you like.
    
13. A baking sheet should be covered with parchment, and on top start laying out the blanks of pies. It should be noted that during heat treatment the dough may increase in size, so it is worth stepping back a few centimeters from the edge and leaving a small distance between the blanks. Pies with carrots in the oven are baked quite quickly in just 20-30 minutes, if you set the temperature to 200 degrees Celsius. Ready-made pastries can be eaten immediately after the oven timer is turned off.
    
14. You can cook such a delicacy in a pan. To do this, each sweet pie will have to be immersed in oil and fried over medium heat until golden brown, first on one side and then on the other. It is better to take them out on a dish covered with napkins so that the fat can drain a little, and then transfer them to the usual one and serve.
    

A delicious treat with carrots in the oven or in a frying pan is cooked very quickly, so if there is a pre-prepared dough in the refrigerator, then you can literally make a masterpiece in half an hour. The main thing is that this recipe is not difficult at all and any housewife who really wants it can easily handle it.

Cook delicious and enjoy your meal!

Delicious and fragrant pies with carrots fell in love with many even during the war period, when there was a shortage of food, in particular sugar, and bright carrots had an excellent sweetening property. This useful root crop will help saturate the body with a number of vitamins and microelements, in particular carotene, which is indispensable for the good functioning of the visual organs. Carrots go well with other foods, so in baking they are often combined with cabbage, eggs, apples or sweet raisins.

Classic pies with carrots in a pan

There is nothing easier than making fried carrot pies that adults and children will surely like.

Their basis is yeast dough, for the preparation of which you should stock up:

• flour - 570 g;
• water - 1 tbsp.;
• dry yeast - 12 g;
• granulated sugar - 30 g;
• salt - a pinch;
• vegetable fat.

The filling is made from orange root vegetables and sugar. Pre-carrots are grated, mixed with sugar.

In preheated water, yeast should be diluted with granulated sugar. Separately, add salt to the sifted flour, after the yeast with liquid, knead until smooth. When the dough becomes the desired consistency, add a little vegetable fat to it, knead. For frying, you can not make the flour mass thick, otherwise it will be poorly fried inside.

When the dough comes up, pinch off small pieces from it, roll into a ball. After that, flat cakes are formed from these balls, filled with a sweet filling, pinched into a pie and fried in heated vegetable fat until golden brown. So that during modeling the flour mass does not stick to your hands, it is recommended to grease them with sunflower oil.

Delicious baked goods in the oven

If you want to surprise the household with light delicious pastries, cook pies in the oven. Sweet and juicy, healthy, they are suitable as a light snack for tea or compote.

The dough is prepared on the basis of:

• eggs;
• flour - 480 g;
• granulated sugar - 2 tbsp. l. with a slide;
• milk - 130 ml;
• yeast;
• margarine or butter - 50 g.

For the filling, grated carrots are ground with granulated sugar. In addition, you will need 1 yolk to lubricate the products on top.

In heated milk, the right amount of yeast with sand dissolves. Separately, flour is sifted in a slide, an egg, yeast that has come up and melted butter are introduced into it. An elastic dough is kneaded from the mass and sent to rest.

Separately, carrots are peeled and rubbed, mixed with sugar. The oven should be heated to 200 degrees. Formed pies are laid out on a baking sheet lined with parchment, smeared with beaten yolk and sent to bake until cooked.

With the addition of apples

Apples, which are mixed with the main component in equal proportions, will help make carrot pies even tastier. Such a muffin will fill the whole house with aroma, suitable for a festive and everyday table.

To prepare the test, stock up on:

• drinking sweet yogurt - 450 ml;
• wheat flour - about 900 g;
• granulated sugar - a tablespoon;
• salt;
• dry yeast - 15 g;
• butter - 80 g;
• semolina - a couple of teaspoons.

As a filling, apples and carrots are taken equally, a little cinnamon, granulated sugar and vegetable fat. Root vegetables with fruits are ground on a grater, mixed with spices.

From the declared components, a moderately thick yeast dough is prepared and sent to the microwave for 5-7 minutes at a temperature of 160 degrees. This will speed up the lifting process. At this time, you can turn on the oven to warm up by setting the temperature to 190 degrees.

Small blanks are laid out on a greased baking sheet and smeared with yolk. After the container is sent to the cabinet for about 35 minutes. Cool the finished pastry a little and serve, sprinkled with powdered sugar.

Lenten pies with carrots

Lean flour mass is prepared from:

• flour - 430 g;
• water - 180 ml;
• dry yeast - a small bag;
• granulated sugar - 30 g;
• salt.

Carrot filling for pies is diluted with a small amount of onion. Pre-vegetables are chopped and sautéed in a pan.

Small cakes are formed from yeast dough, filled with filling, the edges are pinched. If the blanks are baked in the oven, you can leave a small part of the middle of the pie open. Ready-made semi-finished products can be fried in a pan or baked.

Cooking with raisins

A delicious dessert is being prepared from yeast dough and sweet toppings:

• orange root - 7 pcs.;
• raisins - a couple of tablespoons;
• granulated sugar;
• vegetable oils.

Carrots are crushed with a blender or food processor, after which they are sent to heated oil and stewed until soft. Further, pre-soaked raisins are added to it, after cooling, granulated sugar.

The finished dough is rolled out into a layer. After it is divided into squares or circles, filled with filling. Pies are formed, which are then laid out on a baking sheet and baked in the oven until golden brown.

Stuffed with cabbage and carrots

To prepare the flour mass, stock up:

• wheat flour - 3 tbsp.;
• water and whey - 0.5 tbsp each;
• salt;
• granulated sugar - 25 g;
• live yeast - 25 g;
• egg;
• sunflower oil - 100 ml.

The filling is carrot, cabbage, onion, a little tomato paste and spices. In season, tomato paste is recommended to be replaced with fresh tomatoes. A little fresh herbs will not hurt, which will add a special flavor to pastries.

Only boiled water and cold whey are mixed in the container. Sugar and yeast are poured there. When the reaction starts, the liquid is poured into flour, mixed with egg, salt and butter. Not a steep mass is kneaded and sent to the heat.

• water - 220 ml;
• dry yeast - a little more than a teaspoon;
• chicken egg;
• sugar - 30 g;
• vegetable fat - a couple of tbsp. l.;
• wheat flour - 650 g.

To prepare the filling, boil carrots, eggs, mix with butter and salt. If desired, you can add a little sugar.

For the dough, yeast is mixed in warm water with sugar, egg, salt, sugar and flour. Gradually pouring in vegetable fat, an elastic mass is kneaded. When it increases in volume (after about 60 minutes), it needs to be kneaded, then divided into portions, form pies. The edges can be pinched with beautiful teeth.

The blanks are laid out on a baking sheet, smeared with an egg and sent to bake in the oven for about 35 minutes at 180 degrees. The readiness of products can be recognized by the ruddy surface and by checking with a toothpick. If you wrap the pies in polyethylene, they will remain soft for a long time and will not get stale.