The Nativity Fast is now underway. Beautiful and solemn, because it brings us closer to such an event. And not strict. After all, unlike the Great and Uspensky, on some days of fasting one is allowed to eat fish. And in general, it’s not a sin to celebrate the Nativity Fast and brighten up everyday life with delicious fresh baked goods.
Yes, Lenten baking is made without baking, i.e. no traditional eggs, butter or dairy products. But the absence of savory products does not mean that they cannot be used to create excellent unleavened, puff pastry and yeast dough, from which delicious (sweet and savory, fried or baked in the oven, with dry or pressed yeast) baked goods are obtained.
For example, these:
KNOW: It takes less time to bake lean pastries, but they go stale faster! Therefore, it is stored in a linen towel, in an open, tightly closed polyethylene bag.
What else, besides eggs and meat, can you fill Lenten baked goods with? And everything that exists from products and that you love.
This:
Apple filling HELPS: To prevent the yeast dough from sticking to your fingers, rub a little oil into the skin of your hands vegetable oil. And adding oil to pancakes will save you from frequently greasing the pan.
The incredible number of types of Lenten baked goods can only delight you. After all, a caring housewife, having learned the secrets, will change the cooking methods, fillings, etc. every time. So, a few recipes - the simplest and most accessible.
YOU NEED TO KNOW: The pies will turn out rosy, soft and well-fried inside if you fry them in a frying pan with a lid.
Pies can be prepared in different ways - with yeast or soda (even with vodka or beer, but these ingredients are not recommended during fasting), baked in the oven or fried in a frying pan or in a slow cooker. Lenten pies with fillings (sweet and savory) are a good alternative to any meal, a healthy snack at work or at school.
To feed your family deliciously and satisfyingly, prepare the pies according to this recipe - 40 minutes, and you’re done. If you get the hang of it, fried pies may not be translated at all in the post.
Prepare the dough by adding to a bowl with warm water salt, yeast and sugar. After mixing everything, add mustard oil, mix again and add flour in portions. Cover the kneaded dough with a cloth and place in a warm place. While it is rising, prepare the filling from cooked rice and finely chopped onions and mushrooms, then fried in oil. Salt and season with spices or pepper to taste. Roll out the dough into ropes, cut into pieces and roll each into a flat cake. After putting the cooled filling inside, pinch the edges of the cakes. Heat the vegetable oil in a saucepan or frying pan and fry the pies until golden brown.
ATTENTION: The pies should increase slightly in size during the cooking time, so you need to lightly press them with your hand to make them flat and thinner - this way they will fry better.
A universal recipe for pies. After all, pies baked in the oven can be filled with cabbage, apples, berries, buckwheat, etc. We will prepare pies with cabbage.
Add salt, sugar and yeast to the heated water. Let's add oil. Knead the dough and, covering it with something, put it in a warm place. Let's prepare the filling. Fry finely shredded cabbage, onions and carrots in oil. At the end, add salt and pepper, cover with a lid and simmer for 5 minutes. If the dough has risen, knead it a couple of times. Having formed the cakes, fill them with cooled cabbage. By the way, you can add rice, millet or buckwheat porridge to the cabbage - it will be even more satisfying and tastier. Place the preparations on a baking sheet lined with parchment. After a distance of 10 minutes, bake until done in an oven heated to 180 degrees and grease finished goods strong tea. An excellent filling is made from beans! Pies with cherries, apples, apricots, etc. are no less tasty.
Sweet and savory - they are a great help during fasting. Some go as dessert, while others - as an independent dish!
Do you like charlotte? No problem. Lenten sponge apple pie cannot be distinguished from the real thing. By preparing it, you definitely won’t break your fast!
The cooking algorithm is simple and, rather, familiar to you. So, tightly fill the bottom of a greased and floured mold with thin slices of peeled apples (you can add dried apricots, etc.). And fill it all with the dough mixed from the ingredients specified in the recipe, into which we pour the water and oil last. Bake in an oven preheated to 180 degrees for half an hour. Sprinkle the cooled pie with powdered sugar.
BTW: Sprinkle a little salt under the baking sheet and the pies won't burn in the oven. A frying pan with water also helps.
This is a classic of the genre, because the filling can be any product. Including fish and mixed fillings.
Filling:
IN hot water dissolve yeast, sugar. Once it all foams up, add salt and flour. After stirring, pour in the oil and add a little flour. Cover the bun with a towel and put it in a warm place. Let's prepare the filling from the indicated ingredients by boiling the rice and mixing it with fried cabbage, mushrooms, etc. After cooling the filling, knead the dough twice and divide into 2 parts (one, for the top, should be smaller). Place the rolled out part (1 cm thick) on a baking sheet, grease it with oil, and place the filling here, not reaching the edges by 5 cm. Having placed the second rolled out layer on top, pinch the ends of both layers. After 15 minutes, bake the cake (brush it with strong tea both before and after baking) in an oven heated to 200 degrees.
BY THE WAY: Sprinkle a little salt under the baking sheet and the pies or pies will not burn in the oven. A frying pan with water also helps.
Homemade buns – great alternative bread. If you add more sugar and flavorings, you can get delicious sweet buns.
Let's make a dough from 150 g of flour, yeast, sugar and warm water. Let him do it for half an hour. Then, adding salt, butter and flour to the dough, knead the bun. Let it sit for a while, covering it with a towel. Then we form balls and let them rest again. Lubricate the surface of the balls with strong tea leaves and bake them for 20 minutes in an oven heated to 220 degrees. You can sprinkle with different seeds (flax, sesame, etc.) before baking.
Fasting is not a reason to give up your favorite puff pastries! After all, the recipe for their preparation is simple, and the products will delight even gourmets.
Add sugar and salt to the sifted flour. After mixing the yeast with water, add it here. And knead the dough. Roll it out after half an hour and grease the surface with oil. Roll it into an envelope and roll it out with a gurney. We do this procedure 3-4 times. For the last time, cut into squares or circles 4 mm thick. Put any filling on them and roll them the way you want. Having placed this beauty on a baking sheet, let it rest and, putting it in the oven, heated to 2200 degrees, bake for 15 minutes.
Yes, and it will turn out just as tasty! What types of Lenten cookies are there? There are a lot of them, including those cooked in cucumber brine, tomato juice etc. I will share several recipes.
Yes, this is one of those recipes that are considered traditional. Easy and simple, tasty and healthy!
Lightly grind the flakes. Mix with the rest of the ingredients, grinding the nuts. Let the kneaded dough stand in the cold for a while. Roll the balls and place them on a baking sheet lined with parchment. Pressing them lightly, we shape the flatbreads and sprinkle them with something tasty if desired. After placing the pieces in a well-heated oven, bake for 10-15 minutes.
ATTENTION: Do you want the finished dough products to be more crumbly? Add less liquid and more fat to it.
These real sugar cookies will amaze you with their pleasant aroma!
Add vanilla and banana pieces to the mashed margarine and mix everything as much as possible. Add flour mixed with baking powder here and knead the dough with your hands. Let it sit in the cold for an hour. Then we form balls, place them on a baking sheet, press lightly with a spoon and sprinkle with coconut flakes and sugar. Bake in an oven preheated to 179 degrees for 20 minutes.
In this recipe, part of the flour is replaced with starch. If you add lemon or vanilla flavors, you get a cookie like no other.
Combine the sifted flour with baking powder and starch. After mixing the ingredients, pour in the oil and add the lemon zest. Mix everything again and add a mixture of sugar, salt and vanilla dissolved in warm water. The dough will be soft. Roll it out thinly and cut out cookies. Bake on a greased baking sheet in the oven (180 degrees) for 15 minutes.
Even without adding milk and other fast foods, lean pancakes and pancakes will be delicious! Please note that they can be prepared not only from flour, but also from vegetables.
Yes, completely simple, but delicious pancakes. You can eat them anyway, and with different fillings. The perfect quick breakfast.
BY THE WAY: When kneading the dough, watch the consistency. The denser it is, the more “assembled” the pancakes turn out.
Dissolve sugar and salt in warm water. Add the sifted flour little by little (three quarters of the portion), stirring constantly. At the end, add soda, a couple of tablespoons of butter and add the rest of the flour - so that you get a mass close to liquid creamy. Mix. After greasing a hot frying pan with oil, fry the pancakes, turning them over.
IMPORTANT: While frying, do not forget to stir the dough.
Have you tried it? But in vain! Very tasty, satisfying and healthy. Exactly the same pancakes can be fried from potatoes, carrots and other vegetables.
Grate the zucchini on a fine grater. Chop the onion and garlic very finely. Let's add salt and pepper to the mixture. Add water, 50 ml of oil and flour to it - do this gradually, stirring. We need to get pancake dough of normal consistency. Heat the frying pan well. Pour oil into it and heat it up as much as possible. Pour the dough with a spoon and fry over high heat on each side.
Incredibly delicious lean yeast pancakes with potatoes. I’m sharing a recipe for a hearty and quick breakfast!
Combine the sifted flour with salt, sugar and yeast. Grate the potatoes on a fine grater. Combine it with oil and water. Mix all the mixtures and let stand until they double in volume. Grease a frying pan with oil and fry the pancakes over high heat, turning over.
Have you tried making lean pancakes? According to this recipe, that is, without fast food, they turn out no less magnificent!
Pour all the dry ingredients into the sifted flour and gradually add a mixture of warm water and oil to them, mixing very thoroughly. Let the pan heat up and fry the pancakes in hot oil until golden brown.
Do not forget that the number of components is arbitrary, so you need to monitor the consistency of the dough. And in general, every recipe for Lenten baking that I have given can be varied - starting with the addition of all sorts of flavors and ingredients, ending with cooking methods. You won't be bored with these baked goods!
Today - Lenten pies. Quite labor-intensive, sometimes their preparation requires expensive products, but I think you simply can’t do without such dishes during Lent! Because Lent lasts 7 weeks, and the total number of fasting days a year for Orthodox Christians is more than 200. And these days may include birthdays, name days, memorable dates and just visits dear guests who you want to pamper with something delicious. I also like to feed these pies to those of my non-fasting friends who assure me that fasting is scary, unhealthy and unbearable. Not at all - you just need to use a little ingenuity.
So, 6 pies, sweet and savory, for gatherings with friends, family celebrations and simply delicious breakfasts, dinners or lunches that you can take with you to work.
These rolls are a large number of fillings in a thin shell of crispy dough. They can be made in advance and frozen, and then just fried. They are good both hot and cold. Great option for breakfast, snack or evening tea. Pay attention to the dough - it is also suitable for making Lenten dumplings.
For the test:
Flour - 2.5-3 cups (glass - 250 ml)
Water - 1 glass
Sesame or olive oil - 2 tbsp. l.
Salt - 1 tsp.
For filling:
Potatoes - 8 medium tubers
Onions - 4 large onions
Vegetable oil for frying
Salt to taste
Ground sweet paprika - a pinch
Boil the potatoes in their skins in advance until tender 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, stirring thoroughly. The dough will turn out torn, lumpy, and will be difficult to knead. It's not scary - leave it for half an hour under a towel, and it will become much more manageable.
Meanwhile, peel the onion and cut into cubes. Fry the onion in vegetable oil, stirring constantly, until it becomes soft and crispy. Peel the boiled potatoes using a potato masher. Add the prepared 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 sticks, add a few more tablespoons of flour. The finished dough should be rolled out without dusting with flour.
Roll out the dough into thin layers (1.5-2 mm thick), cut into 12x12 cm squares. Assemble the rolls: place a tablespoon of filling on the edge of each square, fold in the side edges and roll up (like stuffed pancakes). Place on a clean dish or towel, seam side down. At this stage, the rolls can be frozen for storage or fried immediately. Pour odorless vegetable oil into the frying pan (it should cover the bottom) and heat well. Fry the rolls: first, seam side down, then the other three sides. Then place them on a plate lined with a paper towel and blot off excess oil. As I already said, you can eat them cold, but hot, with a crispy crust, they are especially good.
Yeast pies are a classic of the genre, and meatless fillings, of course, are not as interesting and tasty as meat, fish or dairy. What if you try mixing several fillings in one pie? The mushrooms will add flavor to the pie, the carrots will add sweetness, the cabbage will add a slight crunch, and the rice will prevent the dough from getting soggy. It is important to lay the fillings in layers, this will give interesting game tastes and textures.
For the 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
Onions - 2 pcs.
Young cabbage - 300 g
Carrots - 300 g
Fresh champignons - 250 g
Fresh dill - several sprigs
Salt - to taste
Sugar - 1-2 tsp. (if needed)
Freshly ground black pepper - a pinch
Sweet ground paprika - a pinch
Vegetable oil for frying
To prepare the dough, heat 1.5 cups of water until warm (never hot!). 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’s easiest to do this with your hands).
Pour in vegetable oil and stir again. At this stage there is no need to achieve homogeneity of the dough, the main thing is that all the flour is moistened. Cover the dough with a towel and leave 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 hour in a warm place under a towel. While the dough is rising, prepare the fillings.
Rinse the rice and boil it in your usual way, cool. Cut one onion into small cubes and fry until soft and transparent. Mix onion with rice and add salt to taste.
Chop the second onion and young cabbage as thinly as possible. Place in a deep frying pan, add 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 and cool.
Peel the carrots and grate them on a coarse grater or cut them into small cubes. Fry the carrots in two tablespoons of oil until they are completely soft and excess liquid has evaporated. Add salt to taste, add 1-2 teaspoons of sugar if desired (in summer, when carrots are sweet, this is not necessary). Cool.
Wash the champignons, cut them in half and cut each half into slices. Cook the champignons in a frying pan without oil, stirring constantly. They will release quite a lot of water that needs to be evaporated. Once the excess liquid has evaporated, add salt to taste, add 2 tablespoons of oil and fry for 5 minutes. Pepper, add finely chopped dill. Cool.
Knead the dough twice and divide it into two unequal parts: ⅔ for the bottom layer and ⅓ for the top.
Roll out most of the dough into a layer slightly less than a centimeter thick. Transfer to a greased baking sheet. Lay out layers of filling, leaving 5 centimeters free on 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 pie around the edges. Be sure to leave it to rise for 20-25 minutes under a towel.
Preheat the oven to 200 degrees.
Then brush the pie with strong, sweet black tea and bake for 40–50 minutes until golden brown. Brush the finished pie again with strong sweet tea and leave to “rest” under a towel for at least 20 minutes.
Several years ago, I discovered several unusual recipes for Lenten dough on the Internet. Having compared them, I highlighted general principle preparation: an equal volume of liquid (juice, water, wine, beer) and vegetable oil is mixed with double the volume of flour with the addition of soda or baking powder. The dough prepared in this way is soft, buttery, fragile and very tender. It tastes like good shortbread dough. I use this dough in sweet and savory pies, and make cookies from it. And the first recipe is an open pie in Mediterranean style with eggplants and sweet peppers.
For the test:
Flour - 2 cups
Dry white wine - ½ cup
Olive oil (can be replaced with odorless 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:
Onions - 4 large onions
Salt - to taste
Sugar - 3 tbsp. l.
Wine vinegar - 3 tbsp. l.
Olive oil - 5 tbsp. l.
Eggplants - 2 small eggplants
Red onion - 1 onion
Bell pepper - 1 large
Freshly ground black pepper - a pinch
Mix 1 liter of water and 1 tablespoon of salt in a saucepan. Cut the eggplants 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 bowl. Mix in a separate container olive oil, wine and sugar (2 tbsp.). Shake with a fork until the water and oil are lightly combined. Pour into the flour mixture and knead the dough with a spoon. You don't need to achieve the perfect consistency, just combine all the ingredients. Cover the dough with a towel and leave for half an hour.
Check the onions. It should release liquid and become soft. Turn up the heat and remove the lid. Fry for 5-10 minutes, then add wine vinegar, sugar (3 tbsp) and salt to taste. Simmer for another 10–15 minutes. The mixture should be thick, dark and sweet.
Squeeze the eggplants and dry with a paper towel. Fry the circles in a dry frying pan (you can use a grill pan) in portions for a minute on each side. The eggplants will become denser and softer.
Red onion and bell pepper peel and cut into large squares. Fry over high heat in 2 tablespoons olive oil for 3 minutes. Vegetables should remain crispy.
Preheat the oven to 180 degrees. Grease a baking sheet with vegetable oil. Knead the dough and spread it with your hands on the baking sheet, helping yourself with a small rolling pin or a round glass. You should get a layer 7–8 mm thick.
Distribute the onion mixture on top, place peppers and onions and eggplants on it. Salt, sprinkle with black pepper and drizzle with olive oil.
Bake in preheated oven for 45 minutes. This pie is especially good warm with white wine.
Yes, yes, it is really very tasty, and also very simple. For this recipe you will need margarine - there are now several types in stores consisting entirely of vegetable fats. Well, outside of Lent, it is better to make such a pie with natural butter.
Take:
Flour - 1 cup
Semolina - 1 cup
Sugar - 1 glass
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 the apples and grate them on a coarse grater. Mix flour, semolina, salt, sugar and baking powder. Add cinnamon if desired. Preheat the oven to 180 degrees.
Generously grease a round springform pan with a piece of margarine. Place a small (no more than half a centimeter) layer of dry mixture into the mold. Spread a layer of grated apples over the mixture, 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 pie will be. The last layer should be made from a dry mixture and slightly thicker than the rest.
Place thin pieces of margarine on top of the mixture, trying to evenly cover the entire surface of the pie. Bake in the oven for about an hour until golden brown. Run a knife along the sides and remove the ring from the mold. Let the pie cool completely before serving.
Another variation of pie with lean shortcrust pastry, this time - lingonberry-apple. This pie must be cooled before serving: during the cooling process, lingonberry juice is absorbed into the filling, it sets and becomes more homogeneous.
For the 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:
Frozen lingonberries - 300 g
1 large sweet apple
Sugar - 120 g
Breadcrumbs - 2 tbsp. l.
Ground cinnamon - a pinch
Ground cloves - a pinch
For the dough, mix flour and baking powder in a large bowl. Mix ¾ cup water with salt and sugar and 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 until 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 with frozen lingonberries and remaining sugar.
Preheat the oven to 200 degrees. Round shape with high sides, grease with vegetable oil. Roll out the dough into a flat cake with a diameter larger than the pan. Place the flatbread in a baking dish and shape the dough into a basket with sides. Sprinkle the bottom with a mixture of breadcrumbs and place apples and lingonberries on top. Bake at 200 degrees for 25 minutes, then reduce heat to 150 and bake for another 25-30 minutes. Turn off the oven and leave the pie in it, still warm, for 10 minutes, then remove and cool.
This sponge cake (yes, you can make a very tasty sponge cake from vegetable oil, flour and water) is suitable for the most special occasions. Airy chocolate dough, cherries, a layer of chocolate - in a word, this is a magnificent birthday cake that both adults and children will love!
Take:
Flour - 2 cups
Sugar - 1 glass
Unscented 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 add half a glass of sugar. Sprinkle frozen cherries with sugar without defrosting. Leave for an hour. Preheat the oven to 180 degrees, grease a springform pan with high sides with vegetable oil and sprinkle with a teaspoon of cocoa. Pour 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 and 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 place it in the oven for about an hour. Check the readiness of the sponge cake with a toothpick - it should come out of the cake dry, without sticking crumbs. Cool the pan with the finished biscuit on a wire rack. Place the biscuit on a plate. Melt 100 g of chocolate in a water bath and carefully pour it over the cooled biscuit. Wait 10 minutes for the chocolate to set before serving.
Bon appetit!
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Good day to you, dear readers!
Today we decided to collect wonderful healthy and tasty Lenten pies in one article. Sweet and savory.
Recipes with different fillings, for every taste. You are sure to find one that suits you!
Our parade of pies opens with this wonderful Lenten charlotte made from rye flour.
This recipe is a godsend for those who want delicious baked goods and at the same time want to take care of their health.
Everyone knows how healthy rye flour is, but bulk apples, bran and nuts are a great company to go with it.
Ingredients:
For the test
Preparation:
Mix rye and wheat flour in one container.
Add sugar and vegetable oil.
Cane brown sugar can be replaced with regular sugar, but then use a little less of it.
Stir and begin to slowly add water, kneading the dough.
The dough will be quite elastic. It's this light brown color, thanks to the 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, let's start filling and preparing for baking.
To do this, grease the baking dish with vegetable oil. And sprinkle it all evenly with ground bran, even the sides.
This way the cake will be beautiful and will not stick to the pan.
Roll out the dough and place it inside the mold. Cut the apples into thin slices and arrange them beautifully overlapping each other.
You need to chop the walnuts a little and sprinkle them over the filling. We also sprinkle it with sugar and cinnamon on top.
We tuck the sides nicely, removing excess. Place whole walnuts around the circumference.
Already at this stage it turns out very beautifully!
Preheat the oven to 200 degrees and place our pie there for about 30 minutes.
Depending on your oven, your cooking time may vary.
The result is unparalleled 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.
It perfectly combines soft, crispy yeast dough and tender cabbage filling.
For the test:
For filling:
Let's prepare the filling.
Chop the cabbage and, after adding salt, simmer it until half cooked for 15-20 minutes in a frying pan.
Finely chop the green onions.
For the dough: dilute the yeast in warm water until completely dissolved.
Add salt and sugar, stir well to dissolve.
Sift the flour and pour the yeast mixture and butter into it, knead the dough.
Leave the dough in a warm place for 25-30 minutes to rise.
Therefore, first roll out one part and place it on a baking sheet on baking paper, cutting off the uneven edges.
Place 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 tucking them in nicely.
You can use any leftover dough to make any pie decor.
Grease it with vegetable oil and place in the oven at 180 degrees for 30 minutes.
The pie turns out very juicy, beautiful, just what you need for Lent!
A wonderful pie with the taste of childhood! Recipe with lean margarine.
Soft margarine ( room temperature) add 2 cups of flour, add granulated sugar, baking powder, salt and knead the dough.
If the dough falls apart and does not want to form a lump, add a little cold water.
Freeze a small part of the dough (approximately 80-100 g) in the freezer, we will need it for sprinkling.
Place the rest of the dough in a pan greased with vegetable oil, forming a side.
Fill the pie with jam, choose whatever 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 into portions, very tasty!
If suddenly you don’t want to use margarine, even lean, then try this recipe grated pie with jam in vegetable oil:
A very fluffy and delicious Lenten fish pie that can be eaten in 5 minutes!
Ingredients:
Preparation:
Knead a fluffy and dietary unsweetened lean dough. Recipe for excellent yeast dough in
Rinse the fish fillet. It must be completely defrosted.
Remove excess water with paper towels.
Remove bones, if any, and cut fillets into pieces. You can take any fish you like.
Lightly salt and pepper the fish, pour in the juice of half a lemon.
Fish does not like a lot of salt; it is better to undersalt it than to oversalt it.
Grate half the garlic there and add a little olive oil.
Choose olive oil with a mild flavor so that it does not taste bitter.
Stir and the filling is ready.
Divide the dough into 2 halves, one of them will be the backing of the pie, the second will be its cover.
Roll out one part and place it on a greased baking sheet. Distribute the fish evenly on the dough.
Finely chop the onion and place 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 sealed.
Using your finger or knife, make several fairly large holes.
They are needed so that steam escapes from the cake and it does not inflate or become deformed.
In addition, in some places (in a circle), also pierce the cake with a toothpick.
Leave the cake to proof for 10-15 minutes. Cooking time for the pie is 40-45 minutes at 180 degrees in the oven.
It turns out very soft, aromatic, surprisingly pleasant! Eat with gusto!
A great tea recipe for those with a sweet tooth! Try making this delicious Lenten Chocolate Pie!
During Lent, be sure to try our potato and mushroom pie, made with airy yeast potato dough and with a hearty filling.
For the test:
For filling:
Boil 6 medium potatoes; do not discard the remaining broth.
Let's start making the dough.
Pour a glass of potato broth 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, mash 2 potatoes.
Add them directly to the yeast, stir until the potatoes dissolve.
You will get this yellowish water. Pour vegetable oil into it.
Stir again and begin 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 rising, the dough needs to be pressed and allowed to rise again. Then the cake will be very soft and will not go stale for a long time.
For the filling, mash the remaining potatoes.
Fry the mushrooms in vegetable oil (you can add onions) until all the water comes out and they are slightly browned.
Mix potatoes with mushrooms, add salt to taste. The filling is ready.
Knead the dough and knead well, add a little flour if necessary, but do not make it hard, 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 pan, forming a side. Fill it with filling.
Roll out the second part and cover the filling with it, aligning the edges. Use the last small piece to decorate it to your liking.
Cover the future pie and leave for 25-30 minutes to proof. Then grease its top with vegetable oil.
Place it in the oven at 210-220 degrees for about 30-40 minutes.
A stunning Lenten pie is ready! The filling is very satisfying, tasty, the dough is soft. Consolidation!
Very aromatic and sweet honey pie, with soft dough and pear filling. Be sure to try it!
We hope our recipes will be useful to you during Lent, and just for every day!
And come back for new delicious articles! Peace to your home!
Post – best time for lean baking. Such baked goods are better absorbed by the body than short-lived ones made with eggs, butter and cream. At the same time, such baked goods will add variety to the Lenten menu.For this cherry pie we will prepare. To do this, mix a packet of dry French yeast, half a teaspoon of salt, half a glass of sugar and half a glass of vegetable oil in two glasses of warm water. Add enough flour to form an elastic dough. Cover it with a napkin and let it rise in a warm place.
Meanwhile, wash the cherries in running water. We take out the bones from it. Knead the risen dough and roll it out like a pie. Place the cherry on one half of the rolled out dough in a greased baking dish, sprinkle the top with powdered sugar mixed with a dessert spoon of starch. Cover with the second part of the rolled out dough. Lubricate the top with vegetable oil. Place in the oven to bake.
To make this 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 arrange the apples on the rolled out dough in the same way as the cherries in the previous recipe. You just don’t need to add starch to the filling, since apples don’t produce as much juice as cherries. Sprinkle apples with sugar, cover with a sheet of rolled out dough, grease with vegetable oil, and place in the oven to bake.
We will make the dough for this pie the same as according to previous recipes, but we will add a little less sugar - a quarter of a glass, not half of it. While the dough is rising, chop white cabbage thin. Place it in a frying pan with vegetable oil and fry over medium heat. Meanwhile, chop the onion and add it to the fried cabbage. Stir the vegetables while they fry to ensure even cooking. Lightly salt the filling and pepper it. When it has cooled down, you can put 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 to Lenten pies, as if they were brushed with egg before baking, put a little sugar in a strong tea brew (for sweet pastries) and brush the pie with this solution five minutes before it is ready in the oven. If the baked goods are not sweet, there is no need to add sugar to the brew.
We suggest making this pie with carrots to add variety to the Lenten menu. Mix one carrot grated on a fine grater with an apple grated on a coarse grater. Add to them a little less than a glass of 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 be neither liquid nor thick. So that it spreads evenly over the multicooker bowl. Place the resulting mixture into the multicooker. Turn on the “baking” mode (on some multicookers “frying”). Cook until baked. This pie can be turned over from the multicooker bowl onto a plate, cut into pieces, and decorated fresh berries and powdered sugar or pour over syrup.
They are better absorbed by the body than quick food, and have a bright taste. Lenten baked goods are prepared from yeast, shortbread, yeast-free, puff pastry. They come in several types: closed and open, salty and sweet. Instead of butter add corn, sunflower, olive, do not add eggs and dairy products. You can cook them in the oven or in a modern kitchen assistant - a multicooker.
Berries are used to fill pies. juicy fruits, mushrooms, cabbage, potatoes, eggplants, tomatoes, zucchini, sweet peppers, fish, citrus zest and vanillin are indispensable. Be sure to add a lot of fresh herbs, green onions, aromatic spices. Homemade baked goods with dried fruits are very tasty and sweet: prunes, dried apricots, raisins, figs. It has a magical aroma that beckons you to taste a piece of this culinary masterpiece. You can feed a large family with this delicacy; it is served to festive table, treated to a family meal.
