Lean sweet pies. Lean cabbage pie

Post - best time for lean baking. Such pastries are better absorbed by the body than modest ones - on eggs, butter and cream. Simultaneously in Lenten menu such baking will bring its own variety.

Lenten Cherry Pie

For this cherry pie, let's cook. To do this, in two glasses of warm water, knead a bag of dry French yeast, half a teaspoon of salt, half a glass of sugar and half a glass of vegetable oil. Add enough flour to mix elastic dough. Cover with a towel and let rise in a warm place.

Meanwhile, rinse the cherries running water. We take out the bones from it. We crush the risen dough, roll it out like a pie. We spread cherries in a greased baking dish on one half of the rolled dough, sprinkle it on top powdered sugar mixed with dessert spoon starch. Cover with the second piece of rolled out dough. Lubricate from above vegetable oil. We put in the oven for baking.

Lenten apple pie

To prepare such a pie, we will use the same type of dough as above. While the dough is rising, you need to wash the apples, cut them into slices, removing the core. We lay out the apples on the rolled out dough in the same way as the cherries. previous recipe. Only starch should not be added to the filling, since apples do not give such abundant juice as cherries. Sprinkle apples with sugar, cover with a sheet of rolled out dough, grease with vegetable oil, put in the oven for baking.

Lean cabbage pie

We will make the dough for this pie the same as according to the previous recipes, but add a little less sugar - a quarter of a glass, not half of it. While the dough is rising, chop white cabbage thin. We put it in a pan with vegetable oil and fry over medium heat. In the meantime, chop the onion and add it to the roasted cabbage. Stir the vegetables while they are frying so that this happens evenly. Lightly salt the filling and pepper it. When it cools down, you can spread it on a rolled out sheet of dough and cover it with a second sheet, pinch the edges and send it to bake in the oven.

Tip: if you want to get a golden hue of lean pies, as if they were smeared with an egg before baking, put a little sugar in a strong tea brew (for sweet pastries) and grease the cake with this solution five minutes before it is ready in the oven. If the pastry is not sweet, you do not need to add sugar to the tea leaves.

Lenten pie in a slow cooker

We suggest making such a pie with carrots for a change in the lenten menu. I grate on fine grater mix one carrot with an apple, grated on coarse grater. Let's add a little less glass sugar, 3-4 tablespoons of vegetable oil, a pinch of salt, vanillin on the tip of a knife, one and a half glasses of flour, two teaspoons of baking powder, lemon or orange zest, if you wish, but you can do without citrus fruits.

The dough should not be liquid, not thick. So that it spreads evenly over the bowl of the multicooker. We put the resulting in a multicooker. We turn on the "baking" mode (on some multicookers "frying"). Cooking until baked. This pie can be turned over from the multicooker bowl onto a plate, cut into pieces, decorate fresh berries and powdered sugar or sprinkle with syrup.

Probably, there is not a single person who would not love fragrant, lush, tender pies. This is not only very tasty, but also one of the most beloved pastries of many people, because their aroma and delicious, crunchy taste are familiar from childhood.

Pies are just perfect for a snack at work, they are convenient to take with you on the road, but with the onset of the Great Post, many deny themselves this pleasure. But if you cook meatless pies without the addition of milk and eggs, the taste of which is simply delicious, you can treat yourself to fragrant pastries even in fasting.

Today it is simply impossible to imagine Lenten table without fragrant pastries. You can easily prepare lean pies from unleavened or yeast dough, with salty, savory or sweet fillings.

However, it is worth remembering that for the preparation of lenten pies, it is necessary to use vegetable oil, which, according to the rules of Great Lent, can only be consumed on Saturday and Sunday. That is why it is best to treat yourself to delicious pastries only on weekends.

Lenten pies with cabbage filling

To prepare such pies, you need yeast lean dough, which is prepared very quickly and quite easily.

Ingredients:

For test:
4 tbsp. wheat flour
2 tbsp. l. white sugar,
20 g fresh yeast(1 sachet dry)
½ tsp salt,
1 st. boiled water
3 art. l. vegetable oil.
For filling:
500 g onion
1 medium sized cabbage
spices and salt - a little, to taste,

Cooking:

First, we take sugar and yeast, which we dilute with boiled (warm) water. Sift the flour into a separate saucepan, so that the pies will turn out to be more magnificent and tender. We stir the yeast in the water, and as soon as the foam begins to appear, pour the mixture into a saucepan with flour, add salt, and then knead the dough well. Lightly heat the vegetable oil in a water bath, then add it to the dough at the moment when it is almost ready.

WITH special attention make sure that lumps do not appear in the dough, and it has homogeneous consistency. In the event that the dough turned out to be very steep, then you can add a little more warm water. As soon as the dough is ready, cover the saucepan with a simple towel, and then leave it for a while in a warm place so that it fits well.

While the dough is coming up, we begin to prepare the filling. Take the cabbage and chop it finely. Peel the onion and cut into small cubes.

Put a frying pan on the stove and leave it to warm up well. In a frying pan with well-heated oil, fry the onion and cabbage until the filling is half cooked, then season with spices and salt to taste.

By this time, the dough should rise well. Lightly knead the dough and put it on the table, sprinkled in advance with big amount flour. We divide the dough into small balls, roll out each ball and put the filling in the middle of the cake, after which we form pies.

We spread all the pies on a baking sheet, after which we leave them for a short time in a warm place so that they come up slightly. From above, the pies are smeared with tea leaves (weak), and then placed in a well-heated oven and baked until fully prepared.

Lenten pies with mushroom stuffing

During the fasting period, many decide to give up meat, but this does not mean that you need to eat tasteless food, because meat can be easily replaced with mushrooms. Of course, the taste is not exactly the same, but a dish with mushrooms will be quite satisfying and tasty. You can cook delicious lean pies with the most delicate mushroom filling.

Ingredients:

For test:
1 tsp salt,
1 st. l. Sahara,
1 tsp yeast (dry)
100 g vegetable oil,
1 st. boiled water
500 g flour.
For filling:
200 g onion,
600 g champignons,
pepper and salt - a little, to taste,
vegetable oil - a little, for frying.

Cooking:

We knead the dough according to the method that was described in the previous recipe - the dough should be tender and soft. Ready dough cover with a simple towel and place in a warm place for a while (the dough should triple in size).

While the dough is coming up, we are preparing the mushroom filling. Onion peel and cut into small cubes, just clean and chop the mushrooms. In a frying pan with well-heated vegetable oil, fry the onion with champignons until fully cooked, season with pepper and salt. As soon as the filling is ready, it is left for a while to cool slightly, since for the filling of pies it is necessary to use not hot, but warm mass.

As soon as the dough fits well, we divide it into exactly 10 identical parts and form pies, stuffing them with ready-made mushroom filling, cover with a towel and leave for a quarter of an hour so that they can rise.

We heat the oven to 200 degrees, grease the pies with weak tea leaves and bake for 20 or 25 minutes (the pies should be covered with an appetizing ruddy crust).

Ready pies should be covered with a towel and left for a while (about a quarter of an hour), so that they will become softer and more tender.

Lenten pies with apple filling

You can make lean pies with a variety of sweet fillings. One of the most delicious and available toppings during the period of fasting is precisely apple.

Ingredients:

For test:
0.5 sachet of dry yeast,
3 art. l. vegetable oil,
1.5 st. boiled water
500 g flour.
For filling:
50 g powdered sugar or sugar,
70 g nuts (walnuts),
250 g sweet apples,
cinnamon - a little, to taste.

Cooking:

We take a deep bowl and sift flour into it, then pour water, add dry yeast and a little vegetable oil (about 2 tablespoons). Next, knead the dough and add all the remaining butter, knead the dough well so that no lumps remain and leave for a while in a warm place, as the dough should still come up. After the dough has increased several times in volume, lightly knead it and leave it again - we repeat this procedure exactly three times.

As soon as the dough rises, we transfer it to the table, sprinkled with flour in advance, and divide it into small balls, the weight of which should be about 50 grams. Next, cover the dough balls with a simple cling film and leave for about 10 minutes, wait until they rise slightly.

At this time, we begin to make the filling. Wash the apples well, peel, remove the core and cut into small pieces. Sprinkle prepared apples with icing sugar or sugar, mix with chopped nuts.

As soon as the filling is ready, roll out the balls of dough and place the filling in the center of each cake, sprinkle on top a small amount cinnamon and carefully pinch the edge of the pie.

Lubricate the baking sheet with a small amount of vegetable oil, then put the formed pies on it and leave for about 10 minutes so that they rise slightly. Lubricate the surface of the pies with water and sugar and bake in a preheated oven for about half an hour, until an appetizing golden crust appears on the surface of the pies.

Simple Lenten Pies

This recipe for pies is just perfect not only for fasting, but also for those who adhere to diet food, but at the same time, he cannot refuse delicious and fragrant pastries.

Ingredients:

For test:
0.5 st. boiled water
0.5 st. vegetable oil,
flour - a little to make an elastic dough,
salt, sugar, dry herbs - a little, to taste.
For filling:
1 bunch of green onions
3 potatoes.

Cooking:

Mix oil with water and add a large number of salt, add sugar (if desired, you can not put sugar at all). Then flour is poured into the mixture - an elastic and fairly dense dough should be obtained.

Now we prepare the filling - peel the potatoes, then cut them into halves, pour water, lightly salt and cook until fully cooked. As soon as the potatoes are ready, pour the broth into a glass and mash. If desired, some dry herbs can be added to the dough, but this is not a required ingredient. It is important that ready-made puree was not too dry or runny. green onion crush and add to the filling.

We divide the finished dough into equal parts, after which we roll out each piece of dough in the form of a thin circle and put the filling in its center, form a pie.

As soon as all the pies are ready, put them on a baking sheet and sprinkle with a small amount of dry herbs on top. Pies are baked in an oven preheated to 180 degrees for half an hour, until they are covered with a fragrant golden brown.

Lenten pies with cabbage

The recipe for these lean and low-calorie pies will especially appeal to those who are constantly forced to comply strict diets. Fragrant pies are incredibly tasty, and most importantly, dietary.

Ingredients:

For test:
1 st. l. any vodka,
3 art. l. vegetable oil,
1 kg wheat flour
2 tbsp. l. white sugar,
1 sachet of yeast (dry)
1 tsp salt,
2 tbsp. boiled water.
For filling:
2 small onions
1 carrot
1.5 kg cabbage,
salt, vegetable oil and pepper - a little.

Cooking:

We take the water that will be used to prepare the dough and heat it up slightly (it is important that the water is slightly warm, but not hot). Next, we dilute the yeast in water, add sugar and salt, a little vegetable oil, and of course, vodka. Mix everything well and in small portions Start adding the sifted flour. The result should be an elastic dough (the dough will be completely ready after it stops sticking to your hands). The container with the dough is covered with a towel and left for some time in a warm place (the dough should double from its original volume).

While the dough is coming up, we begin to prepare the filling. Finely chop the cabbage, and then mix with grated carrots and onions, which we pre-cut into small cubes. Season the filling with pepper and salt - carefully knead with your hands.

We shift the cabbage into a deep frying pan, cover with a lid and simmer until all excess liquid has completely evaporated. After almost all the liquid has disappeared, add quite a bit of vegetable oil to the pan and lightly fry the filling under the lid. Thanks to this method of preparation, the filling will be low-fat, but at the same time tasty and quite juicy.

As soon as the dough will do, we form pies and put them on a baking sheet, previously greased with a small amount of vegetable oil, and leave for a while so that they come up slightly.

Pies are baked in the oven at 180 degrees for half an hour. If desired, ready-made and still hot pies should be greased with sweet and strong tea, after which they can be served at the table.

Options for fillings for lean pies:

Apple filling - it can be prepared not only from fresh apples, but also from jam. In the event that they are used fresh apples, then you can add a little cinnamon or sugar;

Cabbage filling - you can cook lean pies with fried or stewed cabbage, with the addition of onions or carrots. If grated carrots are added to the filling, it will become sweeter and juicier;

Mushroom filling - mushrooms are taken, finely chopped and stewed with the addition of grated carrots and onions cut into small cubes. During the extinguishing of mushrooms, excess liquid may appear, which will need to be drained. Incredibly tasty and juicy is the filling for lean pies with cabbage and oyster mushrooms - in this case, the mushrooms are first boiled, and then fried until fully cooked in a pan with chopped cabbage;

Carrot filling - raw (you can also use boiled) carrots are taken and chopped on a coarse grater, after which they are slightly stewed with sugar. Instead of sugar, you can take cinnamon or ginger (it turns out very tasty). If you don't like sweet carrot filling, there is a salty option - carrots are grated and lightly fried with onions, seasoned with salt and pepper;

Jam filling - absolutely any jam can be used here, but it should be thick enough so that it does not leak out during baking. Also suitable marmalade, jam, jam. If there is a very tasty, but watery jam, you can add a little starch or flour to it (about 1-2 tablespoons, no more), so that during baking it will thicken and not spill out.

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Expanding the Lenten Menu with Delicious and hearty pies. Our pies will be naturally lean, so they are recommended both for fasting and for people on a diet and vegetarians.

How to cook lean pie read on.

Lenten pie recipes

I have in notebooks there are different meatless recipes pies, I share with you three of them.

Recipe Lean pie with cabbage

Ingredients:

• ready lean yeast dough

For filling:

• cabbage
• onion
• 4 tbsp vegetable oil.
• a pinch of salt

Cooking method:

1. Cut the finished dough into two parts.

2. Grease a baking sheet with vegetable oil and sprinkle with flour or starch.

3. Roll out one part of the dough.

4. Transfer the rolled dough to a baking sheet, prick with a fork in different places.

5. Onion cut into cubes. Fry the onion for 1 tbsp. l. vegetable oil until transparent.

6. Finely chop the cabbage.

7. Put the cabbage to the onion in the pan, reduce the heat and add a little water if the cabbage is a bit dry. Simmer cabbage until done.

8. Ready stuffing cool, salt to taste. Distribute the chilled filling over the dough.

9. Roll out the second part of the dough and cover the cabbage with it.

10. Pinch the edges of the dough to give the cake a finished look.

The cake can be decorated with dough figures.

11. Lubricate the cake with salt water or infusion of strong tea.

12. Bake the cake for about 30 minutes at 200 degrees.

13. Ready pie remove from the mold, wrap in a clean towel moistened with water.

14. Let the cake rest in a towel for 10 minutes. Then remove the cake from the towel and serve. Bon appetit!

Carrot Lenten Pie Recipe

Ingredients:

• 1 st. m uki
• 2 tbsp vegetable oil
• 1 st. grated carrot
• 1 tsp soda
• 150 gr. Sahara
• 1 tsp lemon juice

Cooking method:

1. Sift flour, mix with soda and sugar.
2. Combine carrots with vegetable oil and flour.
3. Soda to pay off lemon juice and pour into the batter.
4. thick dough knead by hand for 5 minutes.
5. Lubricate the cake mold with vegetable oil, sprinkle with flour.
6. Pour the dough into the mold and spread it out with your hands.
7. Prick the dough with a fork in several places.
8. Bake the cake at 180 degrees for about 30-40 minutes.
9. Put the finished cake on a dish. You can decorate the cake with jam, powdered sugar or crushed nuts.

Recipe Lean Apple Pie

Ingredients:

• 0.5 kg of finished lean unleavened dough
• 4 apples
• 0.5 st. Sahara
• 1 st. l. cocoa
• juice of half a lemon
• vegetable oil

Cooking method:

1. Peel apples, remove core, chop thin slices.
2. Drizzle apples with lemon juice.
3. Grease a pie mold with vegetable oil.
4. Roll out the dough and transfer to the form so that the edges hang down a little.
5. Cut out decorations from the rest of the pastry.
6. Arrange apples on dough.
7. Sugar and cocoa mix, add 2-3 tbsp. l. hot water, stir until smooth.
8. Pour syrup over apples.
9. Spread the decorations from the dough over the apples, carefully trim the edges.
10. Brush the top of the pie and the edges with vegetable oil. grease with vegetable oil.
11. bake a pie in the oven about 30 minutes at 180 degrees.
12. Cool the finished cake in the form, then put it on a dish with a towel and serve.

video recipe Lenten pie "Onion"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Good day to you, dear readers!

Today we decided to collect wonderful healthy and tasty lenten pies in one article. Sweet and unsweetened.

Recipes from different fillings, for every taste. You will definitely find one that suits you!

Lean pie with apples on rye flour

Opens our parade of pies - such a wonderful lean charlotte from rye flour.

This recipe is a godsend for those who want delicious pastries and at the same time wants to take care of their health.

Everyone knows how Rye flour useful, but bulk apples, bran and nuts are an excellent company for her.

Ingredients

For the test

• Rye flour - 375 g
• Wheat flour - 125 g
• Cane sugar - 120 g
• Vegetable oil - 100 ml
• Hot water - 1/2 cup
• Ground bran - 2-3 tsp

• Sweet and sour apples - 3 pcs
• Walnuts - 100 g
• Ground cinnamon - 1-2 tsp
• Cane sugar - 50 g

Cooking

Mix rye and wheat flour in one container.

Pour in sugar and pour in vegetable oil.

Reed Brown sugar you can replace it with a regular one, but then take it a little less.

Stir and start slowly pouring in water, kneading the dough.

The dough will be quite elastic. This is such a light brown color, thanks to rye flour.

When the dough is ready, leave it to rest for half an hour, covering it so that it does not dry out.

At this time, we will deal with the filling and preparation for baking.

To do this, grease the baking dish with vegetable oil. And sprinkle it evenly with ground bran, even the sides.

So the cake will be beautiful and will not stick to the mold.

Roll out the dough and place it inside the mold. Cut the apples into thin slices and lay them nicely overlapping each other.

Walnuts need to be chopped a little and sprinkle the filling with them. And also sprinkle it with sugar and cinnamon on top.

We turn the sides beautifully, removing excess. Arrange whole walnuts around the circle.

Already at this stage, it turns out very nice!

Preheat the oven to 200 degrees and send our cake there for about 30 minutes.

Check your oven, cooking times may vary.

It turns out incomparable beauty! Such food is pleasing to the eye and soul and good for the body.

The pie turns out moderately sweet, with a crispy crust and a delicate juicy filling.

Thanks for the recipe channel Good recipes.

Yeast lean pie with cabbage

It perfectly combines soft, crispy yeast dough and delicate cabbage filling.

Ingredients

For test:

• Sunflower oil - 80 ml
• Sugar - 30 gr
• Salt - 10 gr
• Dry yeast - 7 gr
• Wheat flour - 550 gr
• Warm water - 350 ml

For filling:

• Cabbage - 1 head
• green onion - bunch
• Salt to taste

Cooking

Let's prepare the filling.

Chop the cabbage and, after salting, stew it until half cooked for 15-20 minutes in a pan.

Finely chop the green onion.

For the test: in warm water dilute the yeast until completely dissolved.

Add salt and sugar, mix well to dissolve.

Sift the flour and pour the yeast mixture and butter into it, replace the dough.

Leave the dough in a warm place for 25-30 minutes to rise.

Therefore, we first roll out one part and place it in a baking sheet on baking paper, cutting off uneven edges.

We spread the filling in the center: first a layer of cabbage, on top of it a layer of green onions, and again cabbage on top.

We also roll out the second half and carefully cover the filling, sealing the edges, and tuck them nicely.

From the leftover dough, you can make any decor for the cake.

Lubricate it with vegetable oil and send it to the oven at 180 degrees for 30 minutes.

The cake turns out very juicy, beautiful, what you need in the post!

Grated lean pie with jam

Wonderful cake with a taste of childhood! Recipe for lean margarine.

Ingredients

• Flour - 2 tbsp (480-500 g)
• Baking powder - 1 tsp
• Salt - ¼ tsp
• Ice water - optional
• Sugar - ⅔ tbsp
• Lean margarine - 120-150 g
• Vanillin - on the tip of a knife
• Jam - for stuffing

Cooking

soft margarine ( room temperature) sprinkle with 2 cups of flour, add granulated sugar, baking powder, salt and replace the dough.

If the dough breaks up and doesn't want to form a lump, add some cold water.

Not most freeze the dough (about 80-100 g) in the freezer, it will come in handy for sprinkling.

Place the rest of the dough in a mold greased with vegetable oil, forming a side.

Fill the pie with jam, choose any one you like.

Grate the frozen dough and spread it over the entire surface of the pie.

You can also use sesame seeds and nuts for sprinkling.

Bake for 30 minutes at 200 degrees.

Divide the finished pie portioned pieces, delicious!

If suddenly you do not feel like using margarine, even lean, then try this recipe grated pie with vegetable oil jam:

Lenten pie with fish on yeast dough

Very fluffy and delicious lean fish pie, which is eaten in 5 minutes!

Ingredients

• Fillet of pink salmon and perch - 1 kg
• Dough (lean yeast) - 800-900 g
• Onion - 1 pc (large)
• Juice of half a lemon
• Garlic - 1/2 clove
• Salt, pepper - to taste
• Olive oil - 20 ml

Cooking

Knead fluffy and dietary unsweetened lean dough. Recipe for an excellent yeast dough in

Rinse the fish fillet. It must be completely defrosted.

Remove excess water with paper towels.

Remove the bones, if any, and cut the fillet into pieces. You can take any fish you like.

Lightly salt and pepper the fish, pour over the juice of half a lemon.

Fish do not like a lot of salt, it is better to undersalt it than oversalt it.

Grate half of the garlic there and add a little olive oil.

Choose your olive oil mild taste so that it doesn't burn.

Stir and the filling is ready.

Divide the dough into 2 halves, one of them will be the substrate of the pie, the second - its coverlet.

Roll out one piece and place it on a greased baking sheet. Spread the fish evenly over the dough.

Finely chop the onion and lay on top of the fish.

Roll out the second part and cover the filling.

Pinch the edges in the same way as dumplings or dumplings are usually pinched.

Poke a few large holes with your finger or knife.

They are needed so that steam comes out of the cake and it does not inflate or deform.

In addition, in some places (in a circle), also pierce the cake with a toothpick.

Leave the cake for 10-15 minutes to proof. Cooking time for the pie is 40-45 minutes at 180 degrees in the oven.

It turns out very soft, fragrant, surprisingly pleasant! Eat with gusto!

Lean chocolate cake

Great tea recipe for sweet lovers! Try making this delicious lean chocolate cake!

Lenten pie with potatoes and mushrooms

In the post, be sure to try our pie with potatoes and mushrooms, airy yeast potato dough, with hearty stuffing.

Ingredients

For test:

• Boiled potatoes - 2 pcs
• Broth from potatoes - 200 ml
• Salt - 1 tsp
• Sugar - 1 tbsp
• Yeast - 20 g fresh or 7 g dry
• Vegetable oil - (100 ml)
• Flour - 4-5 cups

For filling:

• Boiled potatoes - 4 pcs
• Mushrooms - 200 gr
• Salt to taste
• Vegetable oil for frying

Cooking

Boil 6 medium potatoes, do not pour out the broth left from them.

Let's start making the dough.

Cup potato broth pour into a container and let it cool to 40 degrees.

Add salt, sugar and yeast, stir and leave for 10 minutes to disperse the yeast.

At this time, crush 2 potatoes.

Add them directly to the yeast, stir until the potatoes are dissolved.

You will get such a yellowish water. Pour vegetable oil into it.

Stir again and start adding flour in portions, stirring constantly.

Replace the dough. It should be soft and slightly sticky. Leave the finished dough in a warm place to rise.

After raising, the dough needs to be compressed and allowed to rise again. Then the cake will be very soft and will not be stale for a long time.

For the filling, mash the remaining potatoes.

Fry the mushrooms in vegetable oil (possibly with onions) until all the water comes out of them and they are slightly browned.

Mix potatoes with mushrooms, salt to taste. The filling is ready.

Knead the dough and knead well, if necessary, add a little flour, but do not make it steep, it should remain soft.

Divide the dough into 3 parts - two large, equal in size, and one small (for decoration).

Roll out one part and place it in a greased form, forming a rim. Fill it with stuffing.

Roll out the second part and cover the filling with it, matching the edges. From the last a small piece make decoration to your liking.

Cover the future cake and leave for 25-30 minutes to proof. Then grease its top with vegetable oil.

We send it to the oven at a temperature of 210-220 degrees for about 30-40 minutes.

Awesome lean cake is ready! The filling is very satisfying, tasty, the dough is soft. Overeating!

Lean honey pie with pears

Very fragrant and sweet honey cake, with soft dough and pear filling. Be sure to try!

We hope our recipes will be useful to you in the post, and just for every day!

And check back for new delicious articles! Peace to your home!

Today - Lenten pies. Quite laborious, sometimes their preparation requires expensive products, but, I think, you simply cannot do without such dishes in the post! Because great post lasts 7 weeks, and the total number fast days Orthodox Christians have more than 200 a year. And these days birthdays, name days, memorable dates and just visits of dear guests who want to be pampered with delicious can fall. And I also like to feed such pies to those of my non-fasting friends who assure me that fasting is scary, unhealthy and unbearable. Not at all - it just takes a little ingenuity.

So, 6 pies, sweet and savory, for gatherings with friends, family celebrations and just delicious breakfasts, dinners or lunches that you can take with you to work.

Rolls with potatoes and fried onions

These rolls are a large amount of filling in a thin shell of crispy dough. They can be made in advance and frozen, and then only fried. They are good both hot and cold. Great option for breakfast, snack or afternoon tea. Pay attention to the dough - it is also suitable for making lean dumplings.

For test:
Flour - 2.5-3 cups (glass - 250 ml)
Water - 1 glass
Sesame or olive oil - 2 tbsp. l.
Salt - 1 tsp

For filling:
Potato - 8 medium tubers
Onion - 4 large onions
Vegetable oil for frying
Salt to taste

Ground sweet paprika - pinch

Boil the potatoes in their skins in advance until cooked and cool.

For the dough, sift 2.5 cups of flour into a convenient deep bowl. Mix water, salt and oil. Bring to a boil and pour the boiling mixture into the flour, mixing thoroughly. The dough will turn out torn, lumpy, it will be difficult to mix. This is not scary - leave it for half an hour under a towel, and it will become much more "obedient".

Meanwhile, peel the onion and cut into cubes. Fry the onion in vegetable oil, stirring constantly, until it becomes soft and fried. Peel the boiled potatoes, remember the pusher. Add the cooked onion along with the oil in which it was fried, salt, add black pepper and paprika. Stir. The filling should be thick and dense.

Knead the dough. It will become soft and elastic. If the dough is sticky, add a few more tablespoons of flour to it. The finished dough should roll out without dusting with flour.

Roll out the dough into thin layers (1.5-2 mm thick), cut into 12 × 12 cm squares. Assemble the rolls: put a tablespoon of filling on the edge of each square, wrap the side edges and roll up (as stuffed pancakes). Place seam side down on a clean dish or towel. At this stage, the rolls can be frozen in reserve or immediately fried. Pour odorless vegetable oil into a frying pan (it should cover the bottom) and heat well. Fry the rolls: first with the seam down, then on the other three sides. Then put them on a plate covered with paper towel and blot off excess oil. As I said, you can eat it cold, but hot, with a crispy crust, they are especially good.

Yeast cake with several types of filling

Yeast pies are a classic of the genre, and lean fillings, of course, are not as interesting and tasty as meat, fish or dairy. But what if you try to mix several toppings in one pie? Mushrooms add flavor to the pie, carrots add sweetness, cabbage gives a slight crunch, and rice prevents the dough from getting wet. It is important to lay the fillings in layers, this will give interesting game flavors and textures.

For test:
Flour - 4–4.5 cups
Water - 1.5 cups
Dry yeast - 2 tsp
Vegetable oil - 3 tbsp. l.
Sugar - 3 tbsp. l.
Salt - 1 tsp (incomplete)

For filling:
Rice - ¼ cup
Onion - 2 pcs.
Young cabbage - 300 g
Carrot - 300 g
Fresh champignons - 250 g
Fresh dill - a few sprigs
Salt - to taste
Sugar - 1-2 tsp (if needed)
Freshly ground black pepper - a pinch
Sweet ground paprika- pinch
Vegetable oil for frying

To prepare the dough, heat 1.5 cups of water until warm (never hot!) State. Add sugar and yeast. Leave for 10 minutes. During this time, the yeast will dissolve and begin to act: foam will appear on the surface of the water. Add salt and 4 cups of flour, mix not very thoroughly (it is most convenient to do this with your hands).

Pour in vegetable oil and mix again. At this stage, it is not necessary to achieve uniformity of the dough, the main thing is that all the flour is moistened. Cover the dough with a towel and let it rest for 20 minutes in a warm, draft-free place. After 20 minutes, knead on the table, dusting the table with flour if necessary. Leave in a warm place for another 30-40 minutes, then repeat kneading and leave the dough for another half an hour in a warm place under a towel. While the dough is rising, prepare the fillings.

Rinse and boil the rice in the usual way, cool. Cut one onion into small cubes and fry until soft and translucent. Mix onion with rice, salt to taste.

Chop the second onion and young cabbage as thinly as possible. Transfer to a deep frying pan, salt, add 2 tablespoons of vegetable oil and fry, stirring constantly, over medium heat. The cabbage should remain slightly crispy. Season with ground sweet paprika, cool down.

Peel and grate the carrots on a coarse grater or cut into small cubes. Fry the carrots in two tablespoons of oil until they are quite soft and the excess liquid has evaporated from them. Salt to taste, add 1-2 teaspoons of sugar if desired (in summer, when carrots are sweet, this is not necessary). Cool down.

Wash the mushrooms, cut in half and cut each half into slices. Cook mushrooms in a pan without oil, stirring constantly. They will give off quite a lot of water that needs to be evaporated. Once the excess liquid has evaporated, salt to taste, add 2 tablespoons of oil and fry for 5 minutes. Pepper, add finely chopped dill. Cool down.

Punch down the risen dough twice and divide into two unequal parts: ⅔ for the bottom layer and ⅓ for the top.

Roll out most of the dough into a layer a little less than a centimeter thick. Transfer to a greased baking sheet. Lay out the filling in layers, leaving 5 centimeters free from each edge: first rice, then cabbage, then carrots, upper layer- mushrooms. Roll out the second layer, cover the filling with it, lift the edges of the bottom layer and pinch the cake around the edges. Be sure to leave to approach for 20-25 minutes under a towel.

Preheat oven to 200 degrees.

Then grease the cake with strong sweet black tea and bake for 40-50 minutes until golden color. Lubricate the finished cake again with strong sweet tea and leave to “rest” under a towel for at least 20 minutes.

Mediterranean pie with eggplant and sweet pepper

A few years ago, I found some unusual recipes on the Web. lean test. Comparing them, I have general principle preparation: an equal volume of liquid (juice, water, wine, beer) and vegetable oil are mixed with a double volume of flour with the addition of soda or baking powder. The dough prepared in this way is soft, oily, fragile and very tender. Tastes like good shortbread dough. I use this dough in sweet and savory pies I make cookies out of it. And the first recipe open pie mediterranean style with eggplant and sweet pepper.

For test:
Flour - 2 cups
Dry white wine - ½ cup
Olive oil (can be replaced with unscented vegetable oil) - ½ cup
Baking powder - 1 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tsp
Dried basil (or oregano, or a mixture of Italian herbs) - 1 tsp

For filling:
Onion - 4 large onions
Salt - to taste
Sugar - 3 tbsp. l.
Wine vinegar - 3 tbsp. l.
Olive oil - 5 tbsp. l.
Eggplant - 2 small eggplants
Red onion - 1 onion
Bulgarian pepper - 1 large
Freshly ground black pepper - a pinch

Mix 1 liter of water and 1 tablespoon of salt in a saucepan. Cut the eggplant into slices 0.5 cm thick and soak in brine, pressing down with a plate so that they do not float.

Peel the onion and cut into thin half rings. Simmer in 2 tablespoons of oil, covered, for 20 minutes, stirring occasionally.

Prepare the dough. Mix flour, baking powder, salt and dried herbs. In a separate container, mix olive oil, wine and sugar (2 tablespoons). Whisk with a fork until the water and oil are lightly combined. Pour into the flour mixture and mix with a spoon. No need to strive perfect consistency just combine all the ingredients. Cover the dough with a towel and leave for half an hour.

Check out the bow. It should release liquid and become soft. Turn up the heat and remove the lid. Saute for 5-10 minutes, then add vinegar, sugar (3 tablespoons) and salt to taste. Simmer for another 10-15 minutes. The mass should be thick, dark and sweet.

Squeeze the eggplant and pat dry with paper towels. Fry the circles in a dry frying pan (you can use a grill pan) in portions for a minute on each side. The eggplant will become firmer and softer.

red bow and bell pepper clean and cut into large squares. Fry over high heat in 2 tablespoons of olive oil for 3 minutes. Vegetables should remain crispy.

Preheat oven to 180 degrees. Grease a baking sheet with vegetable oil. Knead the dough and spread it with your hands on a baking sheet, helping yourself with a small rolling pin or a round glass. You should get a layer with a thickness of 7-8 mm.

Spread the onion mass on top, put pepper with onion and eggplant on it. Salt, sprinkle with black pepper and drizzle with olive oil.

Bake in preheated oven for 45 minutes. This cake is especially good warm with white wine.

Apple pie with semolina

Yes, yes, it is really very tasty, and also very simple. For this recipe, you will need margarine - there are several types in stores now, consisting entirely of vegetable fats. Well, outside of fasting, it is better to make such a pie with natural butter.

Take:
Flour - 1 cup
Semolina - 1 cup
Sugar - 1 cup
Salt - a pinch
Baking powder - 1 tsp
Cinnamon (optional) - 1 tsp
Granny Smith apples - 6 large apples
Margarine based on vegetable fats - 150 g

Peel and grate the apples on a coarse grater. Mix the flour semolina, salt, sugar and baking powder. Add cinnamon if desired. Preheat oven to 180 degrees.

Grease a round springform tin generously with a piece of margarine. Put a small (no more than half a centimeter) layer of the dry mixture into the mold. On top of the mixture, spread a layer of grated apples, then again a layer of dry mixture, thinner than the first. Alternate layers of apples and dry mixture. The thinner the layers, the tastier the cake will be. Last layer should be from a dry mix and slightly thicker than the rest.

Arrange thin pieces of margarine on top of the mixture, trying to evenly cover the entire surface of the pie. Bake for about an hour in the oven until golden brown. Run a knife along the sides and remove the ring from the mold. Let the cake cool completely before serving.

Open pie with cranberries and apples

Another variation of the pie with lean sand dough, this time - lingonberry-apple. Such a cake must be cooled before serving: in the process of cooling lingonberry juice absorbed into the filling, it seizes and becomes more homogeneous.

For test:
Flour - 3 cups
Water - ¾ cup
Unscented vegetable oil - ½ cup
Sugar - 3 tbsp. l.
Salt - ½ tsp
Baking powder - 1 tsp

For filling:
Cowberry frozen - 300 g
1 Big apple sweet varieties
Sugar - 120 g
Breadcrumbs - 2 tbsp. l.
Ground cinnamon - a pinch
Ground cloves - a pinch

For the dough, mix flour with baking powder in a large bowl. Mix ¾ cup water with salt and sugar, bring to a boil. Remove from heat, pour in ½ cup vegetable oil, stir quickly and pour into flour. Using a fork, mix all the ingredients so that all the flour is moistened. Leave for 10 minutes, then knead the dough with your hands and leave to rest for another half hour.

For the filling, mix spices, 2 tablespoons sugar and breadcrumbs.

Peel the apple and cut into small cubes. Mix in frozen lingonberries and remaining sugar.

Preheat oven to 200 degrees. Grease a round form with high sides with vegetable oil. Roll out the dough into a cake with a diameter larger than the form. Transfer the cake to a baking dish, give the dough the appearance of a basket with sides. Sprinkle the bottom with the mixture breadcrumbs, put apples with lingonberries on top. Bake at 200 degrees for 25 minutes, then lower the heat to 150 and bake for another 25-30 minutes. Turn off the oven and leave the cake in it, not yet cooled down, for 10 minutes, then remove and cool.

Chocolate cherry pie

This sponge cake(yes, yes, from vegetable oil, flour and water you can cook quite delicious biscuit) is suitable for the most solemn occasions. Air chocolate dough, cherry, a layer of chocolate - in a word, this is a great birthday cake that will appeal to both adults and children!

Take:
Flour - 2 cups
Sugar - 1 cup
Flavorless vegetable oil - ⅓ cup
Water - about ½ cup
Apple cider vinegar - 1 tbsp. l.
Cocoa - 2 tbsp. l.
Salt - a pinch
Dark chocolate - 200 g
Baking powder - 1 tsp
Fresh or frozen cherries, pitted - 300 g

Peel the cherries and sprinkle with half a glass of sugar. Sprinkle frozen cherries with sugar without defrosting. Leave for an hour. Preheat the oven to 180 degrees, grease a detachable form with high sides with vegetable oil and sprinkle with a teaspoon of cocoa. Drain the resulting juice into a glass and top up the glass drinking water. Pour into a deep bowl. Add butter, sugar, salt, vinegar and cocoa.

Melt 100 g of chocolate in a water bath, pour into a bowl. Mix with a whisk. Add flour and baking powder, beat with a mixer. Add cherries and stir with a spoon. Pour the dough into the mold and immediately send it to the oven for about an hour. Check the readiness of the biscuit with a toothpick - it should come out of the cake dry, without adhering crumbs. form with ready-made biscuit cool on a wire rack. Transfer the biscuit to a dish. Melt 100 g of chocolate in a water bath and carefully pour over the cooled biscuit. Wait 10 minutes for the chocolate to set and serve.

Bon appetit!

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