Lean pastries: types, tips, recipes for making lean pies, pies, cookies, etc. Lean fried pies with sauerkraut

Lean dough for pies is made with or without yeast, in the oven or deep-fried. The pastries are so fragrant, ruddy and tasty that, without knowing the recipe for lean pies, it is hard to believe that they do not contain eggs and milk.

You can make bread, oven pies, pies in a pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even a cake from lean dough. But let's just focus on the pies. Not only lean yeast dough is suitable for baking pies in the oven. You will learn an interesting recipe of Moldovan cuisine. Moldavian lenten pies in the oven with sauerkraut are made from unleavened dough. Such pies can be made with a variety of fillings, delighting relatives with delicious pastries without compromising the family budget.

Lean yeast dough for pies according to this recipe is suitable for baking in a pan and in the oven with a wide variety of fillings.

Prescription Products

• dry yeast 2 tsp;
• salt 5 g;
• flour 430 g;
• water 250 ml;
• sugar 20 g;
• vegetable oil 90 g;
• onion 80 g;
• potatoes 600 g;
• spices;
• egg 1 pc.

Recipe

1. Knead the dough for pies. Water is heated to a temperature of 30 degrees, and yeast is dissolved in it. Set bowl of yeast aside for 10 minutes until foamy.
2. Sift the flour, add sugar and salt to the flour, pour in water with yeast and 4 tablespoons of vegetable oil. Knead soft yeast dough. Knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and not floating, you need to use flour with good gluten, made from durum wheat. The finished dough, decorated in a neat lump, is placed in a bowl greased with vegetable oil, covered with a lid or a clean towel and placed in a warm place for 2 hours to rise.
3. While the dough is rising, prepare the filling. Potatoes are peeled, put in hot salted water and boiled until tender. The onion is finely chopped and fried in vegetable oil in a frying pan. Water is drained from hot potatoes and pounded with fried onions, salt and spices are added to taste.
4. The finished dough is divided into small pieces, from which balls are rolled and cakes are formed for pies. Put the potatoes, pinch the edges of the dough on each patty, and place them seam-side down on a greased baking sheet. Top the pies smeared with a beaten egg or yolk.
5. On a baking sheet, the formed pies should lie down for 15 minutes and come up a little. At this time, turn on the gas to put the pies in the hot oven. An iron bowl with water can be placed on the bottom of the oven, the pies will not burn and will be softer when baked at high humidity.
6. Pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, taking the pastry out of the oven, cover it with a clean towel and let it cool slightly.

Moldovan pies

Prescription Products

• vegetable oil 95 ml;
• salt;
• flour 260 g;
• water 100 ml.
• sauerkraut 305 g;
• carrots 60 g;
• egg 1 pc.;
• onion 55 g;
• vegetable oil 36 g.

Recipe

1. Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead a soft dough of uniform consistency. The dough is covered with a towel and left to infuse for about half an hour.
2. To prepare the filling, the juice is drained from the cabbage. In a frying pan in vegetable oil, fry the onion, cut into half rings. Put the cabbage to the onion, stirring, fry until tender.
3. Fifteen pieces are made from the dough for pies, each rolled into a rectangle. The finished cabbage filling is placed on one edge of the dough and, bending the edges of the rectangle on the sides, wrap it with a roll.
4. Ready rolls are smeared on top with egg yolk, and spread on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
5. Bake pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for baking in a deep-fried pan. Instead of peas, put potatoes with onions or mushrooms, liver or stewed cabbage inside.

Prescription Products

• water 250 ml;
• flour 450 ml;
• salt 10 g;
• sugar 10 g;
• soda 5 g;
• vinegar 1 tbsp. l.;
• pea puree 700 g;
• onion 60 g;
• spices;
• vegetable oil 180 g.

Recipe

1. The dough is kneaded in water with the addition of salt, sugar and soda slaked with vinegar. The dough should not stick to your hands. If necessary, add a little flour, trying not to make the dough too tight so that the finished pies do not turn out "rubber".
2. Pea puree is made from boiled peas in advance. They try to get a mass of a homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden brown. Add fried onion, ground black pepper and salt to taste in pea puree.
3. The dough is divided into pieces, balls are formed, and round cakes are rolled out. The filling is laid out on each cake, the pie is pinched, and having slightly flattened it with a hand, they roll it over it with a rolling pin. You should get a thin pie (about 1 centimeter thick).
4. Pour a sufficient amount of vegetable oil into the pan. When it warms up, lower the pies into it, and fry until cooked on both sides. Ready pies are laid out on a large dish and covered with a lid so that they remain soft for a long time.

Plachinda with cabbage

This is the Moldovan national dish. Traditionally, the dough is rolled out very thinly. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, cheese, potatoes, berries and fruits. This recipe is slightly different from the traditional one. Ready-made pastries have the shape of a cheburek, and the dough does not roll out thinly. But it turns out delicious.

Prescription Products

• water 500 ml;
• vegetable oil 172 ml;
• onion 110 g;
• flour 505 g;
• salt 20 g;
• cabbage 410 g;
• spices.

Recipe

1. White cabbage is chopped thinly. Slice the onion. Mix cabbage with onions, salt and add spices to taste (you can ground black pepper). Mix the vegetables and squeeze a little so that the cabbage starts up the juice. At the end add 36 ml of vegetable oil.
2. Start preparing the dough. Sift the flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiled water is combined with sifted flour and the dough is quickly kneaded with a spoon. Sprinkle flour on the board as needed, and knead the dough until elastic.
3. Divide the soft elastic dough into pieces the size of a small egg, roll out with a rolling pin into round cakes. The filling is placed on one side of the cake, as in pasties, they make a crescent-shaped pie and pinch the edges.
4. Fry the placindas in a frying pan in vegetable oil under a closed lid. Raw cabbage in the filling should be steamed and become softer. Therefore, the frying time on both sides is about 10 minutes on low heat. Ruddy pchinda are ready!

Lean dough on rice broth

The dough is prepared with the addition of rice flock and soy sauce instead of water. It does not stale for a long time and is perfect for pies. The recipe contains whole grain flour, it can be omitted and baked with wheat flour only.

Prescription Products

• water 505 ml;
• whole grain flour 102 g;
• vegetable oil 80 g;
• garlic powder 1/2 tsp;
• dried green onions 1 tbsp. l.;
• sun-dried tomatoes 22 g;
• rice 105 g;
• wheat flour 305 g;
• soy sauce 30 g;
• dry yeast 10 g;
• salt 5 g;
• dried onion 2 tbsp. l.;
• sugar 25 g.

Recipe

1. Rice is sorted, washed under running water. Boil half a liter of water and add rice. Boil under a closed lid over low heat until tender for about half an hour. The finished broth in the amount of one glass is poured into a bowl, and cooled to 40 degrees. In this dish, we only need a decoction, rice can be used to make meatballs or something else.
2. The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Rice broth is poured into flour, 4 tablespoons of vegetable oil are added and a soft elastic dough is kneaded. Having formed a ball from the dough, cover it with a clean towel, and put it in a warm place for 2 hours.
3. For the filling, sun-dried tomatoes are finely chopped and mixed with dried onions. You can replace dry onions with ordinary ones (about 145 g). Finely chop the onion for the filling and fry until golden brown in a small amount of oil.
4. When the dough is suitable, it is divided into parts (it should turn out about ten). Each part is rolled out with a rolling pin. The prepared filling is laid out in the middle, the dough is folded in half, then again in half and rolled up in the form of a ball, having previously pinched the edges.
5. Buns with onions are placed on a baking sheet greased with vegetable oil and put in a warm place for 20 minutes to rise. The oven is turned on 180 degrees. After 20 minutes, grease the buns that have grown in size with a spoonful of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
6. Ready-made buns can also be slightly greased with vegetable oil to make them look appetizing. Ready-made pastries can be served instead of bread for first courses.

Lean Drowned

An unusual yeast dough that, instead of being placed in heat, is placed in cold water, can be prepared without muffin. Its advantage over conventional yeast dough is that it cooks quickly.

Prescription Products

• flour 505 g;
• vegetable oil 150 g;
• sugar 75 g;
• pressed yeast 32 g;
• water 245 ml;
• salt 3 g;
• vanillin;
• thick apple jam.

Recipe

1. First, a small dough is prepared for the test. Mix 50 g flour and 50 g sugar. Water is heated to 38 degrees, a piece of pressed yeast is dissolved in it and mixed with prepared flour and sugar. Wait about 20 minutes for the dough to rise a little.
2. The remaining, sifted flour is added to the dough, and the dough is kneaded (as thick as pancakes). The dough is laid out on a board, sprinkled with flour as needed, knead it until elastic.
3. Now the most interesting. Put the dough in a plastic bag. Tie tightly, and throw into a bucket of ice water. The dough will sink. When it pops up after 20 minutes, you can sculpt pies.
4. Jam is laid out on small cakes rolled out of dough, pies are formed. Fry in a pan in vegetable oil until tender.

Enjoy your meal!

Fasting is a time intended for thinking about the soul, not food, however, a person is weak, and most of us cannot afford the strict monastic charter: the less we need to think about food, the more we think about it, even if in the key “what Would you like to cook something delicious that would be without butter, eggs and milk?

To help you get through this year's restriction challenge, Magic Food decided to do the thinking for you and just offer you some recipes for meatless pies. All that is required of you is to simply take and prepare, without wasting time searching, thinking, reflecting and dreaming.

Of course, the taste of such pastries is far from ideal - most of the options for lean pies do not differ in subtle flavors, elegant solutions, or unexpected flavor combinations. They are just everyday pies - more or less pleasant, more or less interesting, more or less original. In general, just a good pastry that will help you hold out for the necessary time until Easter.

However, this collection is the best of the best recipes. Proven by dozens of years and thousands of housewives, options for lean pies that will surprise and amaze. In most cases, you won’t even realize that we are talking about the complete absence of animal products - these pastries are so beautiful!

5 Great Unsweetened Lenten Pies

1. Yeast pie with cabbage

Soft yeast dough in company with juicy cabbage filling is a breathtaking dish! The option is lean, but at the same time so tasty that it is almost impossible to stop and limit yourself to one or two pieces.

Dough Ingredients:

3 cups flour;
20 g of fresh yeast (if necessary, replace 10 g of dry yeast);
1 st. l. Sahara;
1 tsp salt;

1 glass of warm water.

Filling Ingredients:

1/2 head of cabbage;
1 carrot;
2 onions;

salt, pepper to taste.

How to cook

1. Grind fresh yeast with sugar and leave for 10 minutes. As soon as they "wake up", add salt, warm water, vegetable oil, mix. Add flour and knead into a smooth, elastic dough. Round, put in a bowl, tighten with cling film and put in a warm place until doubled in size.

1. At the same time, we prepare the filling - finely chop the cabbage, cut the peeled onion into half rings, rub the peeled carrots on a fine grater.

1. Heat the vegetable oil in a frying pan, fry the onion until translucent, add the carrots. After a couple of minutes, add cabbage, mix, salt and continue to fry for another 10-20 minutes. As soon as the cabbage begins to stick to the bottom of the pan, pour in a third of a glass of water, cover with a lid and stew the cabbage until tender. Add pepper if desired.

1. Punch down the risen dough, place on a work surface and roll into a rectangle. Visually divide it lengthwise into three parts, spread the cabbage filling on the central one. We cut the edges remaining on the right and left in strips at an angle of about 45 degrees in increments of 1-1.5 cm, then close the filling with the resulting strips, folding them in turn towards the middle. We pinch the edges. Cover the resulting “spikelet” with a towel and leave for half an hour to proof. Before baking, grease the surface of the cake with strong black tea mixed with a couple of tablespoons of sugar.

1. Preheat the oven to a temperature of 180 degrees, bake the cake for about 25 minutes until golden brown. Serve both warm and cold.

2. Lean mushroom pie

Oh, what a fragrant cake it turns out! Thanks to a little trick, the usual champignon filling will “spread” around the house with an amazing viscous smell, and it will be simply impossible to resist eating another extra piece.

Dough Ingredients:

1 tsp salt;
150 ml of vegetable oil;
1 glass of warm water;
500 g flour.

Filling Ingredients:

1 kg of champignons;
1 cup dry porcini mushrooms;
2 large onions;
vegetable oil for frying;
salt, pepper to taste.

How to cook

1. Dough. Mix water and oil, salt and add flour. Knead a very soft, non-sticky dough, round, wrap in cling film and set aside.

1. Filling. Boil porcini mushrooms, drain the liquid, cut into small pieces.

1. Cut the mushrooms into small cubes. Onions - half rings.

1. In a frying pan, heat the oil, fry the onion in translucency, spread all the mushrooms. Fry until excess liquid has evaporated. Salt and add pepper.

1. Assembling the pie. We divide the dough into two parts - one of them should be slightly larger, the second, respectively, smaller. We roll out most of it into a thin rectangular layer a little larger than a baking sheet, transfer it to a metal sheet, form small sides. Spread the filling evenly. Roll out the second part of the dough and cover the pie, fasten the edges. We pierce the top layer of dough with a fork in several places and put the baking sheet in the oven preheated to 180 degrees for about half an hour.

3. Tart with zucchini

Light and tender tart will seem very juicy, fresh and tasty. Although ... why will it seem? This is what it is - an unrealistic spring pie! Moreover - almost weightless, it itself requires the absence of solid animal products in its composition.

Dough Ingredients:

1/2 glass of beer;
100 g of vegetable oil;
2 cups of flour;
1/2 tsp salt;
1/2 tsp soda;
1 tsp cumin.

Filling Ingredients:

4-5 art. l. mashed potatoes;
3 young zucchini;
4 cloves of garlic;
salt, pepper to taste;
1 onion;
2 tbsp. l. olive oil;
4-5 sprigs of parsley.

How to cook

1. We prepare the dough - mix oil and beer, add salt, soda, cumin. Gradually add flour - the dough should be soft, but not sticky, elastic and pleasant.

1. We roll it into a layer, lay it out in a round shape, forming sides. Trim off excess dough.

1. Carefully spread the mashed potatoes along the bottom.

1. Cut the zucchini into circles, mix them with salt and squeezed garlic. Spread evenly over potatoes.

1. Cut the onion into rings, sprinkle over the zucchini. Spray with oil.

1. Bake in an oven preheated to 200 degrees for about 30 minutes. Serve warm. If desired, we accompany the cake with lean nut sauce.

4. Open Eggplant Pie

Eggplant is a very seasonal product, but today you can find quite decent “blue” ones in supermarkets. Be sure to grab them and bring them home - the pie with these comrades comes out non-trivial and very, very tasty!

Dough Ingredients:

1 glass of water;
3 cups flour;
1 tsp dry yeast;
4 tbsp. l. vegetable oil;
1/2 tsp salt.

Filling Ingredients:

4 large eggplants;
2 tomatoes;
2 onions;
3 cloves of garlic;
100 g walnuts;
vegetable oil for frying;
a small piece of chili pepper;
a small bunch of greens;
salt, pepper to taste.

How to cook

1. Mix warm water with dry yeast and leave for 5-10 minutes. As soon as a foamy “lake” appears on the surface of the liquid, add salt, oil and gradually introduce flour, kneading a smooth, elastic, non-sticky dough. Round, put in a clean oiled bowl, cover with a towel and put in a warm place until at least doubled in size.

1. While the dough is rising, prepare the filling. Wash eggplant, peel and cut into cubes. Sprinkle with salt and leave for half an hour. After the “little blue ones” start up the juice, we throw them into a colander.

1. Meanwhile, peel and dice the onion. Fry until golden in vegetable oil. Put the eggplant in the same pan and fry everything together for another 10-15 minutes. Salt, add finely chopped chili pepper, chopped herbs, squeeze the garlic.

1. In a dry frying pan, dry the nuts, grind them into large crumbs, add to the eggplant.

1. Punch down the risen dough, put it on a greased baking sheet, forming a cake with small sides. We spread the filling, distributing it evenly over the entire cake. Cut the tomatoes into circles and lay them on top of the eggplants.

1. We bake a lean eggplant pie for about 30 minutes in an oven preheated to 180 degrees. Serve hot.

5. Crispy onion biscuit

Galeta is a wonderful variety of pies. The baked goods are very discreet, elegant and crispy. Thin dough, juicy filling, great taste.

Dough Ingredients:

100 g whole grain wheat flour;
150 g of ordinary wheat flour;
100 g of refined sunflower oil;
1 tsp rosemary needles;
1/2 tsp salt;
100 g of boiling water.

Filling Ingredients:

7 large onions;
1 st. l. Sahara;
2 tbsp. l. vegetable oil;
1/2 cup red semi-sweet wine;
1 tsp rosemary needles;
salt to taste.

How to cook

1. It is more convenient to prepare the filling in advance - so that in 5-10 minutes you can quickly assemble the cake and put it in the oven.

1. Peel the onion, cut into half rings and fry in vegetable oil until translucent. Pour sugar, fry for another half a minute, then pour in the wine, add salt and rosemary and simmer over low heat until the liquid evaporates. Leave until completely cool.

1. Dough. Mix both types of flour, add salt and rosemary, pour in the oil and stir until wet crumbs. Add boiling water and stir with a spoon until smooth. The dough is ready.

1. On a sheet of parchment paper, roll out the dough into a thin round layer. We distribute the filling. We wrap the edges, forming folds.

1. We bake a lean biscuit in an oven preheated to 200 degrees for about 25 minutes.

5 Great Sweet Lenten Pies

1. Unusual Lenten Pie with Cranberry Layer

First in the ranking! An amazing cranberry pie, which, in general, is not shameful to call a cake. Of course, if you cook it in a short version, it will be even tastier, but for lean baking it is still a very, very worthy option - by and large, there is no lack of a creamy or milky note at all. Thanks to the sour berry layer, the cake turns out to be moist, soft, and unusually tasty. Great with a cup of morning coffee!

Dough Ingredients:

200 g vegetable margarine;
2 tbsp. l. flax seeds;
3-3.5 cups of flour;
1 cup of sugar;
1/3 tsp salt;
1 tsp baking powder.

Layer Ingredients:

2 cups of cranberries;
1.5 cups of sugar.

How to cook

1. First of all, flax - in this recipe, it replaces eggs, holding the dough together. Put two tablespoons of seeds in a glass and pour a small amount of boiling water - about a third of a glass of liquid. Leave for at least 2 hours (quite enough, although it is more convenient to do this in the evening).

1. In the meantime, we prepare the filling - we pass a clean berry through a meat grinder and mix with sugar.

1. When the flax swells properly, puree it with a blender. Not completely homogeneous, however, the mass should lighten properly and become viscous.

1. Linen is mixed with sugar. Add salt and baking powder, and then knead the dough, introducing flour into the mass. The finished dough should not stick to your hands and should roll out fairly easily. It is better to do with three glasses of flour - so the cake will be more tender. If the dough does not lend itself, do not worry and add another half a glass.

1. We divide the finished dough into 5-6 parts and roll out thin cakes directly on a sheet of baking paper. We cut in a circle (rectangle), collect the scraps into a ball and roll out another cake.

1. We bake alternately in an oven preheated to 200 degrees for about 5-7 minutes each. We transfer the hot cake to a dish and immediately (!) Spread with a couple of spoons of cranberry mass. The next cake immediately after baking is laid on top of the previous one and also lubricated with a berry layer.

1. We break the last cake into crumbs, sprinkle the cake. We cover with a sheet of baking paper, then put a cutting board and - attention! - put oppression (for example, a pot of water). We leave the cake in this form for at least 5 hours, after which we remove the load and cut it.

2. Lenten mannik

Delicate and light pie, which will perfectly fit into the format of morning tea drinking. Everyone usually likes this simple pastry based on semolina - crumbly, juicy, fragrant. The good news is that mannik is perfectly prepared without dairy products and eggs.

Ingredients:

2 tbsp. l. flax seeds;
1 cup of sugar;
1 glass of semolina;
1 cup plant-based milk (oatmeal, almond, pumpkin, soy, coconut, or any other)
2/3 cup flour;
1/2 cup refined sunflower oil;
1/2 tsp salt;
1/2 tsp soda;
1 cup any berries (raspberries, blueberries, cherries, currants, or a mixture thereof).

How to cook

1. Pour boiling water over the flax seeds - so that the liquid just covers the flax. Leave for at least 2 hours (or better at night) - after that you can start cooking the pie.

1. We mix the dry ingredients - semolina, flour, salt, soda, sugar. Pour vegetable oil. Add milk and flax. Mix again until smooth. The mass will turn out to be quite liquid.

1. Lubricate the baking dish with oil, sprinkle with flour or semolina. Carefully pour the dough into it. Scatter the berries evenly on top (frozen can not be defrosted).

1. We put the cake in an oven preheated to 180 degrees for 40-50 minutes and bake until cooked. We take out the mannik from the mold only after it has completely cooled down. The cake is juicy and moist and very fragrant.

3. Lean chocolate cake

Incredible recipe! It's hard to believe, but with the complete absence of animal products, without eggs and butter, milk and sour cream, you can create a breathtaking lean pie that will seem exquisite and original. This recipe is also called Crazy Cake, and it can really drive you crazy: delicious, tender, moist and very, very chocolatey.

Dough Ingredients:

4 full art. l. cocoa;
1.5 cups flour;
2/3 cup cold water;
1 cup of sugar;
1/2 cup refined vegetable oil;
1/2 tsp salt;
1 tsp soda;
1 st. l. table 9% vinegar.

Fudge Ingredients (optional):

1/3 cup cold water;
1 st. l. starch;
3 art. l. cocoa;
3 art. l. Sahara;
1/4 tsp citric acid.

The cooking process is simple to disgrace.

How to cook

For the dough, thoroughly mix all dry ingredients. Add oil, water and vinegar and stir quickly.

Pour the finished dough into a greased and floured baking dish and put in an oven preheated to 170 degrees for 50 minutes. Bake the lean chocolate cake until dry. We take it out of the mold only after it has completely cooled down.

For glaze, mix all dry ingredients, add water, stir again. Put on fire and boil until thickened. Spread the glaze over the cake immediately.

4. Lean poppy seed cake

Baking with poppy seeds is a priori delicious, it is almost impossible to spoil it, but it is quite possible to improve it. Below are recommendations on how to turn a lean poppy seed cake into a masterpiece.

Dough Ingredients:

250 ml of warm water;
1 tsp dry yeast;
2 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
1/2 tsp salt;
1 tsp lemon peel;
500 g flour.

Filling Ingredients:

300 g poppy;
100 g candied fruits;
100 g raisins;
100 g walnuts;
1/3 cup sugar;
2 tbsp. l. honey;
1 st. l. starch;
1 tsp spices to taste (cinnamon, cardamom, zest).

How to cook

1. Filling. Pour poppy seeds with three or four cups of boiling water, stir vigorously, then fold into a fine sieve. When the water drains, we put the poppy seeds in a saucepan, pour half a liter of water, bring to a boil and boil over low heat until the liquid boils completely.

1. We scroll the finished poppy twice through a meat grinder. Add honey, sugar, spices, starch, chopped nuts and candied raisins. Mix well.

1. Dough. Dissolve sugar and yeast in warm water. After activating the latter, add salt, zest, oil and gradually add flour. Knead elastic smooth dough, soft and very pleasant. We round, put in a bowl greased with vegetable oil, cover with a towel and put in a warm place until at least two have increased.

1. We punch down the finished dough, divide it into two parts, roll each into a rectangular layer. We divide the filling into two parts and apply an even layer on each rectangle, leaving 1.5 cm around the perimeter. We turn the rolls, pinch the edges. We cut the finished rolls into sticks up to 4 cm long.

1. Preparing the form. Line the bottom with a piece of parchment paper cut in the shape of a circle. Grease the sides with oil and sprinkle with flour (semolina). Inside we “expose” pieces of rolls. Not tight, but no gaps either.

1. We remove for half an hour for proofing, preheat the oven. Lubricate the approached cake with vegetable oil or strong and sweet black tea and bake at a temperature of 180 degrees for about 20-25 minutes. Pie-Pie is perfect when warm and not bad at all when cold.

5. Pear honey cake

Moist and breathtakingly fragrant, viscous and thick. With this cake, you might even think that pears and honey were made for each other. I don’t want to say more - I want to immediately run to the kitchen and create.

Ingredients:

2 pears;
1.5 cups flour;
2/3 cup sugar;
2 tbsp. l. honey;
1/2 cup vegetable oil;
1.5 tsp baking powder;
1/2 tsp salt;
1/3 tsp cinnamon;
100 g almond flakes (chopped almonds).

How to cook

1. Peel the pears, cut into cubes.

1. Pour sugar, salt, pour water into a convenient saucepan of sufficient volume. Add vegetable oil. We put on fire, bring almost to a boil, remove. We spread the honey, mix - it should completely dissolve.

1. We wait a couple of minutes, then add soda, mix and add flour. Mix again - the dough should be the consistency of thick sour cream. (If necessary, you can add a little more flour, but not more than 0.5 cup).

1. Mix with pears and transfer the dough to a greased form. Top with chopped walnuts or almond flakes. Bake in an oven preheated to 180 degrees for about 35 minutes, check the readiness with a wooden stick.

Well, have you copied the recipes for lenten pies in neat handwriting in your cookbook? Be sure to try, right on the list, one after another, and let your Post be easy, enjoyable and productive.

Which not everyone can handle. After all, there are times when you want something tasty, but you can only cabbage soup and porridge. What to do to appease the raging hunger? Pies will come to the rescue, in which the filling is lean! For pies, it is not at all necessary to use meat or cottage cheese. As they say, there would be a desire. And, of course, a little imagination doesn't hurt either. In this article, we will offer lean fillings for pies for the most demanding taste, and we will also provide an option for preparing a suitable dough. We hope that with our help the post will not be so difficult, and most importantly, it will be pleasant and varied. And let its highlight be the lean filling for with a photo and the filling in all its variations at your service!

lean dough

To cook delicious for pies, we need the following products:

• Wheat flour - 800 grams.
• Vegetable oil - 180 milliliters.
• Fresh yeast - 50 grams.
• Water - 1.5 cups.
• Sugar - 0.5 cups.
• Vanilla is on the tip of a knife.
• Salt - 1.5 teaspoons.

To bake lean pies, the filling must be freshly prepared, but it is better to make the dough in the evening. So it fits better, and the pastries will turn out fluffy and soft.

Take a large 5-liter saucepan and pour warm water into it. Then add sugar and yeast there and stir until the yeast is completely dissolved.

Then add oil, vanilla and salt to this mixture, mix and carefully introduce the sifted flour. Knead the dough thoroughly: it should be soft, uniform and slightly sticky to your hands.

Cover the pot with the dough and put it in the fridge overnight. In the morning, having prepared lean fillings for pies (preferably a few, for a change), we take out our dough, divide it into equal parts and roll the balls. We lay them on a work surface greased with vegetable oil: for example, a large cutting board, baking sheet or table. At the same time, the room should be warm so that our dough rises a little more. After 30-40 minutes, we form pies from the dough and bake in an oven preheated to 190 degrees for 15-20 minutes until a golden crust forms.

Rice and spinach

How to pamper your household to make it delicious? Lean stuffing for and spinach is not only an interesting combination, but also a storehouse of vitamins. Let's find out how to cook it.

1. We take frozen spinach and, if necessary, cut. Then simmer it in a deep frying pan in vegetable oil until tender. Salt is not needed.
2. Boil rice and mix it with cooked spinach, add salt and spices to taste and fill our pies.

Potatoes and green onions

Lean filling for pies with potatoes and green onions will not leave anyone indifferent. To prepare it, you need:

1. Peel potatoes, rinse, cut into 4 parts and boil until fully cooked. Drain the water, leaving a cup of broth.
2. Turn the boiled potatoes into mashed potatoes using a special pusher or blender, gradually adding the remaining broth and salt and black pepper to taste. The consistency of puree should be the same as fat sour cream. Let cool.
3. Finely chop the green onion feathers and mix with mashed potatoes. Lenten filling for pies with potatoes and onions is ready!

cabbage and spices

Lenten cabbage - it's very tasty! To prepare it, you need:

1. Chop the cabbage, fry in a pan with vegetable oil until golden brown, then reduce the heat, add spices and simmer until tender. By the way, instead of fresh, you can use sauerkraut.
2. In addition, lean filling goes well with mashed potatoes when mixed in equal proportions.

Apples and walnuts

Lenten fillings for pies can be not only vegetable, but also fruit, and even berries. We bring to your attention one of the recipes:

1. Choose apples (preferably sour ones), wash them and peel them and remove seeds. Do not rub them - it is better to cut into small cubes.
2. Remove the walnuts from the shell, lightly fry in a pan without adding oil, then chop.
3. Combine chopped apples with walnuts, add granulated sugar and a little cinnamon, mix thoroughly.

mushrooms and potatoes

Lenten stuffing for and potatoes is, so to speak, a classic of the genre. To prepare it, you need:

1. Peel and wash the potatoes and boil until tender. Make a puree.
2. Mushrooms (preferably oyster mushrooms), wash and cut into strips.
3. Peel the onion and cut into small cubes.
4. Put a frying pan on the fire, pour vegetable oil and fry the mushrooms with onions with salt and black pepper.
5. Combine mashed potatoes and mushrooms fried with onions in one container. That's all wisdom!

Rice and mushrooms

Another great flavor combination is a lean filling for pies with rice and champignons.

1. Boil and rinse the rice with cold water, set aside.
2. We cut the mushrooms into slices, pour over with boiling water and fry with onions until tender.
3. Add to rice, salt to taste.

Assorted vegetables

Lenten pies stuffed with various vegetables are very tasty and juicy. Here is a recipe for one of them:

1. Take a leek and cut it into cubes. Then fry in vegetable oil and simmer until tender with the addition of spices.
2. Next, cut into short strips and shift to the onion. There you can also add quarters of cherry tomatoes, fried mushrooms and eggplant. By the way, lean stuffing for rice pies will go well with the set of vegetables described above.

sweet beans

Lenten filling for bean patties is unusual and original. To prepare it, you need to soak 300 grams of beans overnight in water so that they swell, then boil them, and until they have cooled down, turn them into puree with a blender with the addition of the juice of half a lemon and 100 grams of sugar.

Dried fruits

Dried fruit stuffing is quite rare in pies - usually they put the usual products, such as cabbage, rice and potatoes. We invite you to experiment! We need the following ingredients:

• Dried fruits (any) - 400 grams.
• Honey - 0.5 cups
• - taste
• Cinnamon - to taste.

First of all, wash dried fruits and steam them with boiling water for 10 minutes. Drain the water and rinse well again.

Pour dried fruits with water and cook until tender. By the way, a decoction of them with added sugar is very tasty!

Cut ready-made dried fruits into small cubes or straws, combine with honey, cinnamon and lemon zest. Mix until smooth, cool and fill the pies.

Peas, garlic and onions

To prepare a savory filling for lean pies, take:

• Dried peas - 1.5 cups.
• Vegetable oil - 5 tablespoons.
• Water - 6 glasses.
• Onions - 3 pieces.
• Salt - to taste.
• Garlic - 5 cloves.
• Greens - to taste.

Pour dried peas into a saucepan, fill with water, put on high heat and bring to a boil. Then reduce the flame to a minimum and cook until fully cooked. Salt at the end of the process.

We peel the onion, cut it into small cubes and fry in a pan with the addition of vegetable oil.

Mix boiled peas with onions, let cool and send to the dough.

While our pies are browning in the oven, we prepare garlic sauce, which is in perfect harmony with lean dough and pea and onion filling.

We clean 5 cloves of garlic (more can be), cut into small pieces or pass through a special crush. Mix with vegetable oil and salt and spread hot pies, sprinkling finely chopped greens on top.

Lentils, potatoes and greens

For those who love legumes, we suggest making a filling for lentil pies. To prepare it, you will need the following products:

• Potato - 2 tubers.
• Lentils - 80 grams.
• Garlic - 3 cloves.
• Olive oil (can be replaced with vegetable) - 2 tablespoons.
• Onion - 1 piece.
• Greens - to taste.
• Salt and spices - to taste.

First of all, we peel the onion and garlic, finely chop and send to saute in a pan with vegetable oil for 3-5 minutes. The main thing is not to bring to a golden color.

We clean and boil the potatoes, knead with a crush and mix with sauteed onions and garlic.

Cook the lentils and mix it with mashed potatoes. Add finely chopped herbs, salt and spices.

Pumpkin and prunes

Sweet pies stuffed with pumpkin and prunes are very tasty. To enjoy such pastries, we need the following ingredients:

• Pumpkin - about 1 kilogram.
• Pitted prunes - 300 grams.
• Honey - a couple of tablespoons.
• Water is on the eye.

We clean the pumpkin from the skin and seeds, cut into large cubes and simmer in water with honey until cooked. Mash into a puree.

Pour prunes with boiling water and set aside for half an hour. Then grind it in a blender or cut into small pieces. Mix with pumpkin puree, taste, add more honey if necessary.

Fruit and berry motifs

In addition to the products described above, you can put any fruits and berries into the filling, for example:

• cherry;
• sweet cherry;
• strawberries;
• cranberries;
• blueberries;
• currant;
• gooseberry;
• apricots;
• peaches;
• raspberries;
• blackberry
• plums;
• pears.

It should be borne in mind that most fruits and berries give juice while baking in the oven. Because of this, pies often stick to the baking sheet, even despite the presence of parchment paper.

To prevent this from happening, before putting such a filling into the dough, it is worth sprinkling it with a small amount of breadcrumbs or starch. Both of these products will play the role of an absorbent and absorb excess moisture. This will only affect the taste of pies for the better - the juice will magically turn into jam.

I cook pies from simple yeast dough more often than any other baked goods. In winter with a hearty filling, in spring we switch to lighter fillings - with vegetables, pickles or porridge. But the most favorite among all family members, without exception, are lean cabbage pies fried on the stove. I regularly cook them with fresh cabbage, but sauerkraut is beyond competition. This filling is fragrant, spicy (especially if you add a little pepper, who loves it). Moreover, by the spring of all winter vegetables, only in sauerkraut and the remains of vitamins and other "usefulness" are preserved. And the total cost of a large bowl of pies will fit into the most modest budget.

• wheat flour - 3 tbsp.;
• water - 1 tbsp.;
• dry "fast" yeast - 1.5 tsp;
• sugar, salt - 1 tsp each

• sauerkraut - 2 tbsp;
• vegetable oil - 3 tbsp.
• Extra oil for frying.

Cooking method

Prepare dough for dough: mix yeast and sugar.

We dilute with all the volume of water. In order for the yeast to “wake up”, the water should not be warmer than 40 degrees, otherwise the dough will not rise.

We leave the cup with the dough for 10 minutes. Cover the dough so that it does not dry out on top, otherwise it will be difficult for the yeast to rise. A sign that you can continue kneading will be a risen yeast “cap”.

Sift the flour into a wide bowl, mix with salt and pour in the risen dough.

Knead the dough until smooth, cover with a towel so that it does not suffocate and wind, put it in a warm place away from a draft. If it's cold at home, you can preheat the oven a little, turn it off and put the dishes with the dough. The rise time is about an hour or a little more, depending on the quality of the yeast and the "germination" of the flour.

While the dough is rising, rinse the sauerkraut well. If it's cut too big, cut it down a little. We heat the oil and fry for about 10 minutes. I like to fry cabbage in fragrant “homemade” oil. So that the filling is not too rough, after frying, add a glass of hot water to the pan and simmer until all the liquid has evaporated, stirring so that the filling does not burn. Let's cool down.

We spread the risen dough on a table dusted with flour or greased with vegetable oil, punch down, cut into small balls. Be careful with flour, for fried pies, yeast dough should be tender. Sometimes I don’t have time to prepare everything in an hour, then I knead the dough and let it rise for a while. It fails to turn over.

Roll out the balls into not too thin circles.

We spread the cooled cabbage, pinch well.

We fry lean pies with cabbage in a frying pan, putting them in hot oil with the pinched side down.