Lean yeast pies with potatoes. Lenten pies - recipes for the perfect dough and delicious toppings

The meaning of fasting is to limit oneself not so much in products of animal origin, but in general in the usual diet with a dozen daily goodies. However, it should be understood that, alas, not everyone can do such a tough regime, so recipes for various lean delicacies help out a lot when you want to have a bite to eat with something special, pleasant, tasty.

Potato pies in the oven, a step-by-step recipe with a photo of which we offer, is an excellent lean lifesaver. You can take them with you to work, they are convenient on the road, they are tasty and satisfying. In general, as soon as you begin to understand that you are ready to go hunting for a mammoth in order to fry it later on a fire, put the dough on pies - you won’t lose.

By and large, if there is no time to play with the dough, you can cook the most ordinary classic pies (based on this particular recipe) - a standard oblong shape. If you want something special, if you are waiting for guests, if you need to set the table in an original and beautiful way, carefully look at the photos and try to cook oven pies with potatoes according to our recipe - there is nothing difficult, you will definitely succeed!

Dough Ingredients:

• 1 tsp dry yeast;
• 2 tbsp. l. Sahara;
• 1/2 tsp salt;
• 1 glass of warm water;
• 80 ml of vegetable oil;
• 3 cups flour.

Filling Ingredients:

• 2-3 potatoes;
• 1 carrot;
• 2 onions;
• salt, pepper to taste;
• vegetable oil for frying vegetables;
• 50 ml of very strong black tea.

How to cook lean potato pies in the oven:

Peel potatoes, cut into small pieces. Fill with water and set to boil.

In the meantime, we are doing the dough - pour sugar and yeast into a bowl of a suitable size.

Fill with warm water (not hot - the yeast will “die” without having time to activate, not cold - the temperature will not be enough to “wake up” the dry product).

We wait 5-15 minutes until the yeast is activated - a foam cap should appear on the surface of the water. If this does not happen, most likely your yeast is of poor quality, and it is better to just throw it away - pies on such a yeast dough will be flat, hard, tasteless.

Pour in vegetable oil (preferably refined, odorless).

Gradually adding flour, knead the dough - not tight, rather soft, but not sticky and elastic.

Round it up and put it in a clean bowl. Cover with cling film and put in a warm place until at least doubled in size.

During this time, the potatoes are most likely cooked - check for readiness, drain the water, salt.

Mash into puree, add salt and pepper to taste.

We clean the carrots and onions.

Onion cut into small cubes.

Three carrots on a grater.

Fry the onion in vegetable oil until light golden, then add the carrots.

Stirring, fry for another 2-3 minutes.

Mix mashed potatoes and carrot-onion dressing. The filling for lean pies is ready.

The dough came up great!

We crush, roll out into a layer 3-4 mm thick.

We cut out circles with a glass (we carefully collect the scraps, form a ball in several movements and leave for 10-15 minutes for proofing).

Place a small amount of filling in the center of each circle.

We form pies with potatoes. We lift up two opposite edges of the round blank, as it should be fastened to each other.

We also raise the other two opposite edges.

Flip the pie seam side down. Flatten the pie with a rolling pin, being careful not to tear the dough.

With a knife we ​​make 8 cuts from the outer edge of the pie - to the middle, not reaching the center about half a centimeter.

We turn each “petal” of the pie 90 degrees.

Carefully transfer the pies to a baking sheet covered with a silicone mat or a sheet of parchment paper.

Lubricate with strong black tea.

If desired, you can sprinkle the middle of the pie with seeds or any grains that you personally like.

Lenten pies with potatoes

Perhaps vegan pies are the simplest and most quick baking which can only be imagined.

You don’t need to spend a lot of time with pies, this is exactly the dish that can be cooked in a hurry and will be enjoyed not only by vegetarians and vegans, but also by all lovers of traditional cuisine.

The dough for pies is prepared with yeast and it is universal, so you can use not only potatoes or stewed cabbage as a filling, but also make sweet pies! For example, replace mashed potatoes with apple puree or even open a jar of jam (pitted), which is perfect for filling sweet pies.

Vegan pies with potatoes are soft, fluffy, tender and very tasty and fragrant. So, to cook lean pies with potatoes and onions in the oven, we need:

• 1.5 st. warm water (1 cup - 200 ml.)
• 1 st. l. dry yeast
• 2 tbsp. l. Sahara
• 0.5 tsp salt
• flour (approximately 4-5 tablespoons, depending on the quality and variety)
• 0.5 st. vegetable oil
• 5-6 large potatoes
• 1-2 bulbs

This amount will make about 20 pies.

How to cook lean pies in the oven

Mix yeast, water, salt and sugar. Gradually adding flour, knead the dough as for pancakes (consistency of liquid sour cream). Beat thoroughly with a whisk so that there are no lumps.

Cover with a lid, wrap in a towel and leave in a warm place for 15 minutes. The pan with the dough can be placed on the battery or placed in a bowl of hot water.

During this time, you can prepare the filling for pies. Fry the onion in vegetable oil until golden brown.

Boil the potatoes, drain all the water from it, thoroughly ceiling to get a thick homogeneous mass. And mix mashed potatoes with salt and fried onions. No need to "spare" the salt for the potatoes, as the salt in the dough will not be felt.

The pie filling is ready.

For 15 min. the dough was infused, the yeast began its "work". Now you need to add butter to the dough and knead it with the rest of the flour. Flour should be poured in gradually, carefully stirring so that there are no lumps left and the dough is saturated with oxygen. Wrap again and put in heat for 15 minutes. During this time, the dough should rise.

From this amount of ingredients, about 20 pies should be obtained.

Dust the countertop or cutting board with flour. Pinch off a small piece from the dough (approximately the size of a small potato) and roll it out with a rolling pin, 0.5 cm thick (no more!).

Place the potatoes in the center of the circle and carefully pinch the edges.

Put the pies on a greased baking sheet and put in a preheated oven to bake until golden brown. Approximately 15-20 min. Potato pies can also be fried in vegetable oil in a pan, but this option will turn out to be more high-calorie and fatty.

Lenten pies with potatoes are ready. Bon appetit!

Nowadays, the Internet helps a lot because it contains so many recipes that you can now not only not rack your brains over what to cook, but also cook such dishes that are relevant. For example, Lenten dishes are very relevant now, since Lent has begun. Despite the fact that many familiar foods cannot be eaten, you can still cook very tasty delicacies, for example, lean pies with potatoes in the oven. They should be baked in the oven.
To taste, these pies come out not only very tasty, but also quite satisfying. So, for example, they can easily be taken as a brake to work. They go great with a cup of rosehip tea. I also bring to your attention.
For those who do not observe the post, I also recommend taking this step-by-step recipe with a photo into account. I am sure that it is this kind of pies that you will like most of all, because unlike fried pies with the same filling, these are much tastier and less high-calorie, since they are not fried in a large amount of vegetable oil, but baked in the oven .



So, the necessary components:

- 225 milliliters of water,
- ½ teaspoon of regular salt,
- ½ teaspoon of sugar
- 1 teaspoon yeast
- 50 milliliters of vegetable oil,
- 600 grams of flour,
- boiled mashed potatoes (I used 1.5 kilograms of potatoes).

How to cook with a photo step by step

Pour water into any container (preheat it).




Add salt, sugar and dry yeast. Leave the mass for 5 minutes.










Then add flour and knead the dough. At the end of kneading, pour in vegetable oil.




Leave the dough for an hour, covered with a towel.




Punch down the finished dough, put it on the mat, divide into pieces, press down each of them.
Then lay out the potato filling. By the way, you can also add fried onions to it. For lunch or dinner, I suggest you cook

Mix yeast with 2-3 tbsp. l. warm water and 1 tbsp. l. flour, leave for 10 minutes. Sift flour into a bowl and add sugar and salt. Pour in warm water and yeast mixture and start kneading the dough with a wooden spoon. Add olive oil, mix and knead with your hands until you have a soft, smooth dough. This will take approximately 15 minutes.

Roll the dough into a ball, folding the edges down, put in a bowl, lightly sprinkle with flour and cover with a napkin. Leave to approach for 1 hour. Punch down the risen dough, knead a little and put it back in the bowl, it should come up again.

Boil the potatoes in their skins until tender. Cool slightly and peel, cut into small cubes.

Mushrooms cut into thin slices. Peel and finely chop the onion and garlic. Heat a deep frying pan with olive oil and sauté the onion and garlic until soft. Add the mushrooms and sauté together for 15 minutes until the moisture has completely evaporated and the mushrooms are golden. Mix mushrooms with potatoes, salt and pepper. Remove from fire and cool.

Punch down the risen dough and divide into small balls. Take a piece of dough and stretch it into a small cake. Put the filling in the center and pinch the pie. Place on a baking sheet lined with parchment paper and cover with a towel. Leave the pies to proof for 20 minutes.

Preheat oven to 180°C. Brush the surface of the pies with olive oil or strong tea and place in the oven. Bake 17-20 minutes until golden brown. Remove the finished pies from the oven and cool on a wire rack.

Since we will need potato broth for kneading the dough, let's immediately deal with potato filling for pies. We clean the potatoes, wash them. Gently drop the potatoes into the boiling water. While boiling water with potatoes, add salt. While the potatoes are cooking, you need to prepare the onion roast. Peel the onion, chop finely and fry until golden. From the finished potatoes, drain the potato broth into a separate saucepan, leave to cool. Carefully mash potatoes with a masher. Add the already fried onion from the pan along with the oil to the potatoes. Stir the filling with onions, leave to cool completely.

Before starting to knead the dough, sift the flour twice.

Add sugar to flour.

We add fast-acting yeast, which does not need to be activated in liquid, but can simply be poured into flour. Mix all the dry ingredients for the yeast dough.

Pour the already cooled potato broth according to the recipe into the recess made in the flour, mix. If the potato broth turned out to be lightly salted, then add another pinch of salt to the dough. First, mix the ingredients for the dough with a spoon, and then, as the flour mixes with the liquid, knead the dough with your hands.

While kneading the pie dough, add vegetable oil here. To make the pies airy, knead the dough for the pies soft (it stretches slightly behind the hands). Now we cover the dishes with the dough with a kitchen towel, and then put in heat to rise (1.5-2 hours).

The risen dough is carefully laid out of the dishes on the table. The table is pre-lubricated with vegetable oil. For the convenience of working with the dough, we also lubricate the hands with oil (vegetable). We tear off pieces of the same size from the dough. Having rolled balls from pieces of dough, cover them with a towel so that they do not become weathered. From this amount of dough, 15 large pies are obtained.

In turn, starting with the very first pieces of dough, gently crush the dough balls with your fingers, giving them the shape of cakes. We also cover the cakes with a towel.

Now, starting with the first rolled cakes, we proceed to the formation of pies. We spread a spoonful of potatoes in the middle of each cake, leaving the edges free. We do not regret potatoes with onions so that there is enough fragrant filling in fried pies. We connect the edges of the cake over the filling, blind them in the likeness of a dumpling. Next, turn the pie with the potatoes seam down. We press the top of the pie with the palm of your hand, making it flat so that the pie is well fried.

Heat the oil in a small frying pan with high sides or in a cauldron. We spread the blanks of the pies in the oil (the pies should float in the oil) so that the seam is at the bottom. Now fry the pies on both sides. The oil should be hot, but not too hot, since the pies may burn on top in hot oil, and in the middle, closer to the filling, they may not have time to fry. Ready-made pies, taking them out of the pan, first put them on a paper towel, and then put the pies in a pan, covering it with a towel.