Lenten jellied pie recipe

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Lenten pie with apples aspic

Sunday, March 04, 2018 11:25 + to quote book

Lenten pie with apples aspic

Lent, naturally, is full of prohibitions and restrictions, but this does not mean that during the long weeks of Lent you need to eat only sauerkraut and potatoes with mushrooms.

150 g flour,
1 tsp baking powder,
100 g sugar,
150 ml water,
50 ml vegetable oil,
3-4 apples,
1 pinch of salt,
vanilla, cinnamon - to taste.

Peel and cut the apples into slices, mix with cinnamon. If the apples are sour, add a little sugar. Grease a mold with sides with vegetable oil. To get a wonderful caramel crust, melt a spoonful of sugar, preferably coffee, in a frying pan until golden brown and pour into the mold. Place the apples. For the dough, mix flour with sugar, salt, baking powder and vanilla, add water and vegetable oil and quickly knead the batter. Pour it over the apples in the mold and place it in the oven, preheated to 180°C, for 30-40 minutes.

Bon appetit!

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Tags: Lenten pie with apples Lenten pie with apples recipe Lenten pie Lenten pie in the oven savory Lenten pie regular Lenten pie recipe for a savory Lenten pie

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Lenten jellied pie

A very common Lenten pie to make. You can easily prepare 2 servings of this pie with cabbage inside. The batter is prepared quickly and easily. And the inside will amuse your family with its deepest smell.

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Lenten jellied pie

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	150 kcal
Belkov:	4 g
Zhirov:	7 g
Carbohydrates:	20 gr
Used:	13 / 22 / 65
H 15 / C 0 / B 85

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

Prepare all the required ingredients for the recipe. Take the highest grade flour, any refined vegetable oil. White cabbage is suitable, medium or large onion is suitable. Take 350-400 grams of cabbage, because the unsuitable parts (flaccid and hard leaves, stalk) will be cut off and the total weight will be less.

Step 2:

To knead the dough, take a deep bowl that is comfortable for combining dry and watery ingredients. To weed out small debris, saturate the flour with oxygen and make the dough airy, sift the flour. Place half of the flour in a bowl. Add salt and stir.

Step 3:

Before introducing yeast, read the instructions for it. There are different types of yeast - some need to be activated by dissolving them in warm water or milk, and some can be immediately added to flour. The ones that suit us are the ones that need to be activated. Add sugar and yeast to warm water (37-40°C). Stir and leave for 10 minutes. If a fluffy cap appears on the surface, it means the yeast has been activated and you can continue cooking.

Step 4:

Pour the yeast and vegetable oil diluted in water into the flour. Add the watery part to the dry part, and not the opposite, so that the dough turns out well. Because the characteristics of 1st grade flour from different manufacturers vary, in order to obtain the appropriate thickness, add the remaining flour in small portions. The dough should turn out like thick sour cream. Cover the bowl with the dough with a towel so that it rises well. Leave in a warm place for approximately 30-40 minutes.

Step 5:

While the dough is rising, prepare the filling. Remove the wilted leaves from the cabbage, cut off the stalk and hard leaf stems. Wash it with water and finely chop it. Peel the onion, wash it and chop it into small cubes with a knife. This cut will make the filling more uniform. Turn on the oven to preheat to 180 degrees.

Step 6:

To make the inside, take a frying pan with a diameter of at least 24 cm, so that cabbage and onions can fit. Heat a frying pan with vegetable oil over medium heat. Fry the onion first. Stir until the onion is moderately cooked.

Step 7:

After 2-3 minutes, when the onion becomes softer and begins to turn golden, add the chopped cabbage to it, stir and simmer for about 10 minutes, until the cabbage becomes slightly softer and the inside becomes more uniform. Salt, pepper and add sugar. Stir thoroughly and simmer for another 5 minutes, covered, over low heat. The cooking time for cabbage may be shorter if the cabbage is fresh, and longer if it is winter cabbage. Chill the finished filling one hundred percent.

Step 8:

Use a small baking dish for the amount of ingredients indicated in the recipe. I have 12x25 cm. If the mold is silicone, you don’t need to grease it; if it’s made of another material, grease the bottom and sides with oil. Pour half of the dough into the mold and spread it moderately over the bottom using a spatula or spoon.

Step 9:

Place the filling on top, leaving about 1 cm on the sides without the inside. This way the inside remains inside the pie.

Step 10:

Pour the remaining batter over the top and spread evenly. Bake for 30-35 minutes on the middle shelf in a preheated oven on the “top-bottom” setting. Cooking time may vary depending on the capabilities of your oven. The finished pie will increase in volume and brown. Pierce it with a wooden toothpick or skewer. If the dough does not stick to it, the pie is ready.

The finished pie is great to serve warm or cool with tea. Lovers of cabbage insides will be ecstatic about this pie.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. Read this article for a lot of useful information about flour and its properties!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, use the useful information in this article!

How to make Lenten cabbage pie

Various pies with cabbage can be prepared during Lent.

To do this, you need the most ordinary sets of goods, but the pies turn out to be filling and very tasty.

Ingredients	Quantity
water -	420 – 450 g
flour -	480 – 550 g
baking powder -	25 – 35 g
baking soda -	15 g
vinegar (9%) –	20 g
sugar -	15 – 20 g
salt –	20 – 25 g
white cabbage -	750 – 800 g
onion -	1 piece
carrots -	1 piece
Production time: 80 minutes	Calorie content per 100 g: 218 Kcal

Let's start with the recipe for the most common Lenten pie with cabbage.

Pour flour into a deep bowl. Pour into flour, which should be approximately 38-40 degrees. Add sugar and baking powder. Add a pinch of salt and stir. Drizzle with oil. Quench the soda with vinegar and also add to the dough and stir.

You need to chop the cabbage, add salt to it, mash it a little and set aside for 20 minutes. Finely chop the carrots and onions. The cabbage needs to be squeezed out and mixed with onions and carrots.

Then add the filling to the dough. Mix.

Pour the dough onto a baking sheet, which you have previously greased with oil.

Turn on the oven at 200 degrees. Set the pie. In 40 minutes it will be ready.

Lenten pie with cabbage without yeast

Approximately 250 gr. water (drinking);
900 – 950 gr. flour;
150 – 170 gr. sunflower oil;
About 1400 – 1500 gr. cabbage;
30 gr. table salt;
50 gr. dried dill;
5 gr. ground pepper.

Time - about 90 - 100 minutes.

Mix water with salt and oil. Add flour and knead the dough. Wrap it in a bag and set aside for 20 minutes.

Grate the cabbage very finely and pour boiling water over it for about 5 minutes. Then you need to squeeze it out and add salt, spices, sunflower oil and mix.

Pour the filling on top and cover with the rest of the dough.

Use a fork to create punctures all over the surface.

Place the pie in a preheated oven at 210 degrees and bake for about 40 - 45 minutes.

Lenten jellied pie with cabbage in a slow cooker

Approximately 160 – 240 gr. wheat flour;
15 - 20 gr. Sahara;
25 gr. baking powder;
50 – 100 gr. water (can be carbonated);
130 – 150 gr. olive oil;
600 – 650 gr. white cabbage;
1 medium-sized onion;
1 – 1.5 cloves of garlic;
15 - 18 gr. table salt.

Time - about 100 - 120 minutes.

Chop the onion as finely as possible. Grate the cabbage. Place it in a bowl and squeeze the garlic on top. Then pour in the olive oil and mix well. Set aside.

Sift the flour and pour in the baking powder. Next add salt and sugar. Grind margarine and flour together. Drizzle with olive oil. While stirring, add water.

Grease the bowl (multi-cooker) with oil. Pour about 1/2 of the batter into the bottom. Then add the filling and pour out the remaining half of the dough.

Turn on the multicooker for 1 hour.

After 35-40 minutes, turn the pie over and continue cooking until the signal.

Find out how easy it is to make kefir buns in the oven. You've never tried a bakery like this before!

Pasta with chicken is a dish for culinary fantasies. You can read the recipes here.

For information on how to fry squid with onions, see the next article. Bon appetit!

Yeast baked goods with cabbage inside

About 450 – 520 gr. flour;
25 gr. Sahara;
200 – 220 gr. warm water;
100 - 110 gr. sunflower oil;
20 gr. yeast (dry);
900 - 1000 gr. cabbage;
1 large bow;
1 large carrot;
2 – 3 bay leaves;
5 - 7 gr. ground pepper;
50 gr. tomato paste (optional);
15 – 20 gr. table salt.

Time - about 120 - 140 minutes.

First you need to create a dough: grind the yeast with the indicated amount of sugar and dilute with 100 grams. water, add 80 - 100 g. flour (sifted), stir and place in a warm place for 45-50 minutes, cover with a towel. The space must be draft-free and warm, not hot, otherwise the yeast may “steam” and the dough will not work.

Fry finely chopped onion in sunflower oil and add grated carrots to it. Chop the cabbage, simmer it along with the onions and carrots until soft, stirring occasionally. Add 10 gr. salt, 5 -7 gr. pepper and 2-3 bay leaves. Also optional 50 gr. tomato paste.

Pour the remaining water into the dough that has risen and add flour evenly, stirring. When pouring out the last portion of flour, add butter and salt. Knead into a fairly soft dough. Set aside the dough to rise for 20 minutes.

After 20 minutes, divide the doubled dough into 2 pieces and roll out separately. The thickness should be somewhere around 1 cm.

Place a larger layer of dough on a baking sheet, which must be greased with oil, put cabbage on top, cover with a second layer and seal the edges.

Place the baking sheet in a warm place for 20 minutes.

Turn on the oven to 190 degrees and place the pie.

Bake the lean yeast pie with cabbage for 40 minutes.

Useful notes from experienced housewives

The edges of the pie must be pinched, brushing them with water;
Make sure the inside is cool when laying it out;
To avoid lumps in the dough, you need to pour water into the flour, and not the other way around;
Salt strengthens the mixture. Therefore, it is important when kneading lean dough;
When adding vegetable oil to a batch, you need to take less water;
Flour must be sifted;
For kneading, it is better to use cool water that has stood in the refrigerator for some time;
The yeast-based knead will not stick to your hands if you lubricate your hands with sunflower oil;
The dough that contains more fat and less water will be crumbly;
If you put a lot of sugar into the batch, then such baked goods will quickly turn brown at high temperatures in the oven;
If you add very little sugar to the batch, then the baked goods will be white;
If you put a lot of soda into the batch, the finished product will take on a rather black color and will have a nasty smell;
The dough is kneaded only in unstained containers;
It is better to coat the surface on which the dough will be rolled out with butter;
If the dough is thin and needs to be placed on a baking sheet, you can roll it onto a rolling pin and later place it in the mold;
The dishes in which the batch was made should be washed in cool water;
If you knead a very stiff dough, it will be very sticky to your hands. It's great to roll out with a water bottle;
In order to neutralize the soda in the dough, you need to add citric acid to it.

During Lent, almost all foods are prohibited for consumption, but this is not a reason to refuse to eat savory flour products. Even with the smallest amount of ingredients, you can make delicious cabbage pies.

Lenten jellied pie with cabbage

Ingredients

Wheat flour – 3 cups

Warm water – 1.5 cups

Vegetable oil – 3 tbsp. l.

Baker's yeast – 1 tsp.

For the inside

White cabbage – 500 g

Onions – 1 pc.

Cucumber brine – 1 cup

Salt - if desired

Vegetable oil – 2 tbsp. l.

144 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Jellied pies have long been favorites on our tables. They are easy to prepare, and the ingredients for them are practically always on hand. Now I propose to prepare a lean jellied pie with cabbage. The pie is easy to make, without eggs, sour cream or mayonnaise.

First you need to stew the cabbage. We finely chop it and the onion and lightly fry it in vegetable oil. Add cucumber or tomato brine, cover with a lid and simmer until soft. Add sugar so that it is not too sour, if desired, add salt and pepper to taste.

While the cabbage is stewing, prepare the dough. Mix 3 heaping glasses of flour with high-grade baker's yeast.

Add vegetable oil, salt, sugar, pour in water.

Mix with a whisk. Cover with a clean towel and leave for 20 minutes for the yeast to begin to act. After a while, bubbles will appear on the surface of the dough.

Line a baking pan with parchment greased with vegetable oil. Pour out half the dough. Spread the cooled stewed cabbage in an even layer.

Pour in the remaining dough and smooth with a silicone spatula. Bake a lean jellied pie with cabbage in a previously preheated oven at 180 degrees without convection for 50-60 minutes. Check readiness with a wooden skewer.

Allow the cake to cool one hundred percent and remove the parchment.

Lenten cabbage pie without eggs is ready. You can serve it with tea and your favorite sauce (I used tkemali).