Interior for carrot pies

Pies are among the most popular types of baked goods among our fellow citizens. Most often they are prepared with meat, apples, jam, rice and eggs, cottage cheese, potatoes, cabbage. Carrots are rarely used as a base for filler for this kind of product, and completely in vain. Baking with this vegetable turns out tasty, juicy and healthy. The interior for carrot pies can be sweet or savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products. There are so many recipes for carrot filling for pies and small dough products that even the most fastidious gourmet will be able to find a version to suit their taste among them.

Individual manufacturing

Even a novice housewife can create a filling for carrot pies. For this culinary experience to be a success, you need to know a few points and take them into account when making carrot filling.

So that the carrots in the insides have time to bake and become soft, they are crushed on a grater. The inside will turn out even more tender if the carrots are not only grated but also stewed beforehand. It is not necessary to boil carrots to make pie insides.
If the inside contains rice or other cereals, it is boiled almost until completely cooked and only later combined with other ingredients. Meat, fish and eggs are also prepared beforehand. The eggs are also placed raw from time to time. This is done if there is a need to knit a very loose or crumbly filling.
The filling must be cooled before adding to the pies. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.

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

The usual recipe for sweet insides for carrot pies

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

Wash the carrots, peel them, and chop them on a grater with small holes. Press lightly to extract the juice. Drain the juice, but do not throw it away - you will need it later.
Melt the butter in a frying pan and place the chopped carrots on it. Simmer over low heat for 5 minutes.
Add sugar, cinnamon and previously drained juice. Simmer a little more so that the excess liquid evaporates.

Let the insides cool and use to make sweet baked or fried pies.

Unsweetened carrot interior with eggs

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

After washing and drying the carrots, peel and chop on a grater with large holes.
Boil hard-boiled eggs. Cool by placing under running cool water. Remove their shells.
Place the carrots in a saucepan with heated vegetable oil and lightly fry over low heat.
Dissolve salt and sugar in water, pour it into the carrots.
Reduce heat and simmer the carrots until they are completely soft. By this time the water should have evaporated completely or almost completely. If there is any left, drain it.
Place the carrots in a bowl and wait for them to cool.
Grate the eggs and add to the carrots. Season foods to taste and stir.

The interior prepared according to this recipe is suitable for snack pies. If you add fried onions or fresh green onions to it, it will become even tastier. To make it filling, from time to time, boiled rice is added to this filling, but it does not have to be more than the main ingredient - carrots.

Interior for pies with carrots and onions

carrots - 0.4 kg;
onions - 100 g;
refined vegetable oil - how much will be needed;
chicken eggs - 3 pcs.;
salt, spices - to taste.

Peel the carrots and grate them coarsely.
Remove the peel from the onion and cut into small cubes.
Hard-boil the eggs, cool under running cool water, peel and finely chop with a knife.
Heat the oil in a frying pan, fry the carrots until soft, transfer to a bowl.
Add oil, place onion in a frying pan, fry it until golden brown, add to carrots.
Add crushed eggs to the vegetables.
Pepper and salt the filling, stir.

According to this recipe, the inside comes out tender and juicy, and has a balanced taste. Almost everyone likes pies with it.

Interior for carrot and apple pies

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

After peeling, washing and drying the carrots, finely grate them.
Wash the apples and pat dry with a napkin. Cut out the seed boxes from them and remove the skin with a knife.
Grind the fruit on a large grater and mix with lemon juice.
Combine apple puree with carrot puree.
Melt the butter in a water bath or in the microwave, pour into the apples and carrots. Stir.
Add sugar and cinnamon, stir again.

The interior made according to this recipe has a balanced sweet and sour taste; almost everyone will like it.

Interior for pies with carrots and dried fruits

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

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

Interior for pies with carrots and cabbage

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

Coarsely grate the carrots, finely chop the cabbage. Remove the skins from the onion and cut it into small pieces.
Place the cabbage in a frying pan and add water. Simmer the cabbage until soft. Add water as needed. If there is any excess liquid left, simply drain it.
Fry the carrots and onions separately until golden brown, add the cabbage to them, lightly fry it along with them.
Salt, pepper, add tomato paste. Simmer the vegetables for 5 minutes.

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

Carrots contain many valuable substances that are not destroyed during heat treatment. The inside of the pies comes out not only tasty, but also healthy. It will become even tastier and healthier if you supplement it with dried fruits, cabbage, and apples. Adding eggs or rice will make the filling more satisfying. The onion will give it juiciness.

Pies with carrots

Ingredients

Dry yeast – 1 sachet.

Interior

Vegetable oil for frying.

270 kcal
2 hours
2 hours

Photo of the finished dish

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Step-by-step recipe with photos

It seems to me that there are not many pies on our website, real Russian small pies with entrails. I found only Esenija with cottage cheese, with jam, Lana with cabbage, with cottage cheese, Angelika with meat, Lena N. With strawberries, Zoya with chicken and egg, Tatyana Alekseevna with rice and egg, with Galushaa with mushrooms and cheese, IamCook with potatoes and mushrooms, with chicken and mushrooms, with cabbage.

Each family has its own several recipes for pies, mine was always made with eggs and green onions, with potatoes (+ onions or mushrooms), with cottage cheese, with rhubarb, with jam, with carrots, with beets. Let's add other internals to our website, because there can't be so many of them.

I am treating you to my sweet carrot pies.

Let's make a dough from the following products

While the dough is preparing, prepare the filling from these products

Chop the carrots on a medium grater or in a food processor

Pour a little vegetable oil into the frying pan and add carrots

Simmer for 20 minutes, add sugar and simmer for another 10 minutes until soft.

Transfer to a plate to cool

After 1.5 hours my dough is ready

Place the dough on the table, having previously greased it with vegetable oil.

Pinch off small pieces of dough, you get 25 pieces

Knead the dough with your hands into flat cakes

We lay out all the filling: this way I never have excess dough or entrails left

Pinch the edges of the pies

First fry in hot vegetable oil, seam side down, while I do this I pinch the edges again and bend the corners so that the pies are round.

On the other hand

Place on a napkin

The pies are ready. Pies, of course, can be baked in the oven, but I only like them fried. And with cool milk!

Pies with carrot insides

Drink – 250 m
Eggs – 2 pieces
Flour – 7 cups
Water – 100 ml
Yeast (dry active) – 1 sachet
Sugar – 3 tablespoons
Butter – 200 grams
Salt – 3 grams

Carrots – 400 grams
Sugar – 50 grams
Eggs – 2 pieces

Airy, tender pies with a golden brown crust are always loved by both adults and children. And the smell of freshly prepared baked goods immediately fills the house with comfort and pleasant memories of childhood. One of these dishes is carrot pies. Yeast dough and an unusual interior, which can be sweet or salty, are the key to success in baking.

The recipe for pies will especially appeal to housewives who care about proper nutrition and are concerned about the health of their loved ones. After all, carrots are not only a tasty delicacy, but also incredibly healthy. The vegetable makes the pies simply a storehouse of vitamins and minerals.

It is enough to eat two carrots a day to fully saturate the body with vitamin A. By consuming root vegetables, digestion is normalized, vision is improved, and the level of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) . and your facial skin will become elastic and beautiful. Therefore, pies with carrot entrails are a very necessary and nutritious pastry, which can be prepared at home in 90 minutes.

Making straight yeast dough

To make carrot pies, the first step is to create a straight yeast dough. All ingredients used for the dough should be at room temperature.

To do this, you need to heat the water and drink in the microwave to a temperature of 36-40 degrees.
Remove the eggs from the refrigerator in advance.
Sift the flour through a sieve at least twice.
Then, in a small bowl, dilute the yeast in heated water until it is completely dissolved, and add sugar.
Meanwhile, take 150 grams of butter, transfer it to a small enamel pan and melt over low heat. Then the oil needs to be cooled slightly.
Pour the salt into the sifted flour and stir well. It is not allowed to add salt directly to the yeast, otherwise the dough will not rise well.
Now you can move on to making the dough. To do this, you will need spacious dishes (saucepan, bowl, bowl).
Pour the warm drink into the prepared container and add yeast dissolved in water.
Next, add the eggs to the kefir mixture and mix everything well.
After this, you need to add half the flour evenly in parts, stirring the yeast base with a spoon.
When the base becomes homogeneous, pour in the melted butter and knead the dough.
Then add the rest of the flour in small portions and knead the dough with your hands.
As soon as the dough comes away from the walls of the dish, place it on a floured surface. Knead the dough for another 10-12 minutes.
Form the dough into a “bun”, place in a pan and wrap in a towel. The dough must rest in a warm place for 60 minutes.

Completely remove the yeast base for carrot pies into the multicooker and set the “Dough” or “Heating” mode. You can use the Multicook program and independently set the temperature to 40 degrees and the cooking time to 60 minutes. You can also place the pan with the dough in a warm bath or on the stove with the oven on.

You also need to remember that the dough “loves” silence, so there is no need to loudly slam the door or yell. The yeast base will be flexible, soft, flexible, but watery. There is no need to add more flour.

Preparing carrot filling: sweet or salty

While the dough is “resting” and rising, there is time to prepare the carrot filling for the pies.

To do this, you need to rinse the carrots well, peel them and grate them on a large grater. It is very convenient to create this using a food processor with a special attachment for chopping vegetables.
Place the grated carrots on a hot frying pan and pour in a glass of water.
Then add sugar evenly to the carrots, stirring the contents of the pan with a wooden spoon.
When the carrots are warm, crack two eggs into the bowl and start stirring quickly.
After 2 minutes, turn off the heat.
Place the carrots in a sieve to remove excess juice and water.

The sweet layer for the pies is ready.

Carrot pies can also be made with salted innards using the ingredients given in the recipe. In this case, sugar must be replaced with a teaspoon of salt.

Boil hard-boiled eggs and chop into cubes.
Also chop the carrots into small cubes.
Simmer the carrots in a frying pan in butter with 30 ml of water until tender.
At the end, salt and cool the prepared root vegetables.

Baking pies in the oven

The risen dough must be divided into 15-20 parts.
Roll each piece into a ball the size of a large egg.
Using your hands, knead the “mini-balls” into a flat cake 0.5-1 cm wide.
Place a tablespoon of innards in the middle of the flatbread.
Pinch the edges of the cake with your fingers dipped in water.
Place the pies on a baking sheet lined with parchment paper and greased with butter (olive) oil. Leave the workpieces for 20 minutes.
Meanwhile, heat the oven to 200 degrees.
Place the baking sheet on the middle level in the oven. Bake carrot pies for 20-25 minutes.

Coat the hot pies with butter and sprinkle with sweet powder. Serve the baked goods “piping hot,” combining them with homemade kefir or carrot juice.

6 recipes for carrot pies

The interior for carrot pies can be sweet or savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products.

Individual manufacturing

Even a novice housewife can create a filling for carrot pies. For this culinary experience to be a success, you need to know a few points and take them into account when making carrot filling.

So that the carrots in the insides have time to bake and become soft, they are crushed on a grater. The inside will turn out even more tender if the carrots are not only grated but also stewed beforehand. It is not necessary to boil carrots to make pie insides.
If the inside contains rice or other cereals, it is boiled almost until completely cooked and only later combined with other ingredients. Meat, fish and eggs are also prepared beforehand. The eggs are also placed raw from time to time. This is done if there is a need to knit a very loose or crumbly filling.
The filling must be cooled before adding to the pies. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.

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

The usual recipe for sweet insides for carrot pies

Ingredients

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

Manufacturing method:

Wash the carrots, peel them, and chop them on a grater with small holes. Press lightly to extract the juice. Drain the juice, but do not throw it away - you will need it later.

Melt the butter in a frying pan and place the chopped carrots on it. Simmer over low heat for 5 minutes.

Add sugar, cinnamon and previously drained juice. Simmer a little more so that the excess liquid evaporates. Let the insides cool and use to make sweet baked or fried pies.

Unsweetened carrot interior with eggs

Ingredients

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

Manufacturing method:

After washing and drying the carrots, peel and chop on a grater with large holes. Boil hard-boiled eggs. Cool by placing under running cool water. Remove their shells.

Place the carrots in a saucepan with heated vegetable oil and lightly fry over low heat. Dissolve salt and sugar in water, pour it into the carrots. Reduce heat and simmer the carrots until they are completely soft. By this time the water should have evaporated completely or almost completely. If there is any left, drain it. Place the carrots in a bowl and wait for them to cool.

Grate the eggs and add to the carrots. Season foods to taste and stir.

Interior for pies with carrots and onions

Ingredients

carrots - 0.4 kg;
onions - 100 g;
refined vegetable oil - how much will be needed;
chicken eggs - 3 pcs.;
salt, spices - to taste.

Manufacturing method:

Peel the carrots and grate them coarsely. Remove the peel from the onion and cut into small cubes.

Hard-boil the eggs, cool under running cool water, peel and finely chop with a knife.

Heat the oil in a frying pan, fry the carrots until soft, transfer to a bowl. Add oil, place onion in a frying pan, fry it until golden brown, add to carrots. Add crushed eggs to the vegetables. Pepper and salt the filling, stir.

According to this recipe, the inside comes out tender and juicy, and has a balanced taste. Almost everyone likes pies with it.

Interior for carrot and apple pies

Ingredients

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

Manufacturing method:

After peeling, washing and drying the carrots, finely grate them. Wash the apples and pat dry with a napkin. Cut out the seed boxes from them and remove the skin with a knife. Grind the fruit on a large grater and mix with lemon juice. Combine apple puree with carrot puree.

Melt the butter in a water bath or in the microwave, pour into the apples and carrots. Stir. Add sugar and cinnamon, stir again.

The interior made according to this recipe has a balanced sweet and sour taste; almost everyone will like it.

Interior for pies with carrots and dried fruits

Ingredients

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

Manufacturing method:

Place the dried fruits in a bowl, pour boiling water over them, and leave for 15 minutes. Drain the water and squeeze out the dried fruits. Cut the dried apricots and prunes into small strips, leave the raisins whole.

Grind the washed and peeled carrots on a grater with medium holes. Heat the oil in a deep frying pan, put the carrots in it, simmer over low heat until the carrots begin to fry. Add sugar, stir. Keep the carrots on the stove for another 2-3 minutes. Transfer to a bowl and cool. Combine carrots with cooked dried fruits and stir.

Interior for pies with carrots and cabbage

Ingredients

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

Manufacturing method:

Coarsely grate the carrots, finely chop the cabbage.
Remove the skins from the onion and cut it into small pieces. Place the cabbage in a frying pan and add water. Simmer the cabbage until soft. Add water as needed. If there is any excess liquid left, simply drain it.

Fry the carrots and onions separately until golden brown, add the cabbage to them, lightly fry it along with them. Salt, pepper, add tomato paste. Simmer the vegetables for 5 minutes. All you have to do is cool the filling, and it will be completely ready for making snack pies.