Lenten yeast pies

Ingredients

water: 1 glass (250 ml);
yeast: 20 g compressed or 7 g instant;
vegetable oil: 4 tbsp. l.;
sugar: 3 tsp;
salt: 1/3 tsp;
flour: 450 g;
cabbage: 350 g.

Preparation time: 03:00
Production time: 00:30
Servings: 14-16
Difficulty: medium

Manufacturing

This is a fairly simple recipe that does not require eggs or milk fat. When preparing lean yeast pies, you need to realize that the ratio of water and flour here is approximate, because everything depends on the properties of the flour itself, which can be of different types, be the most or least dry.

First, dissolve the yeast and sugar in warm water and leave them for about 15 minutes until a foam cap appears.
dissolve yeast and sugar in water
Sift the flour into a large bowl, add salt, vegetable oil, and suitable yeast solution.
sift flour through a sieve
Quickly knead the dough; intensive kneading of the dough speeds up the fermentation process by 20-30%.
Place in a greased bowl, cover with a towel and leave for a couple of hours in a warm place. cover the dough with a towel
Divide the finished dough into 10-15 parts, from which we form balls, and again cover with a towel for 10 minutes.
Cover the rolled dough balls with a towel
After a while, roll the balls into flat cakes, in the middle of which we put the stewed cabbage filling.
We pinch the dough around the insides, place them on a baking sheet, where we brush them with freshly brewed tea. Let the pies sit for a little while, and at this time we will preheat the oven to 190°C, after which we put the pies in it for half an hour. ready-made pies with cabbage on a baking sheet

Lenten pies in the oven

On a Lenten table, you can’t do without baking. Make Lenten pies in the oven. They are made from unleavened and yeast dough, and the insides can be very different. Use our recipe below and you will have good pies that the whole family will love.

Ingredients for the dough:

flour: 1.5 kg;
water: 750 ml;
salt: 1.5 tsp;
vegetable oil: 100 ml;
sugar: 2.5 tbsp. l.;
dry yeast: 1 sachet.

Ingredients for the inside:

onion: 1 onion;
cabbage: 1 small fork;
salt: to taste.

Heat the water, but not to the point of boiling, and then dissolve the yeast, sugar and salt in it. Sift the flour and add it evenly to the water with yeast and sugar.

Now you need to knead the dough. It doesn’t have to be very steep, but it needs to be kneaded well so that it comes off the walls of the bowl and from your hands. Cover the dough with a towel and place it in a warm place to rise. After 40 minutes it will need to be kneaded, regardless of how it rose.

Let's get to the insides. Shred the cabbage and pour boiling water over it for 10 minutes. While the cabbage is brewing in boiling water, fry the finely chopped onion in oil. Then drain the cabbage and place it in the pan with the onions. Add salt and fry everything.

And here our dough has come up. Place it on a lightly oiled table or on a special work surface. Make balls from the dough. In the center of each ball it is necessary to create a depression in which the cabbage inside is placed. Now make the pies using the usual method.

Take a baking tray and line it with baking paper or simply pour a little oil on it. We place our cabbage pies there, and spread freshly brewed strong tea on top of them. Let the pies sit on the baking sheet for about 10 minutes and then put them in the oven.

Bake the pies for about fifteen minutes, no more at a temperature of 200°C. To prevent them from burning, you can put a frying pan with water down in the oven. Grease the finished pies again with strong tea leaves and cover with a clean towel so that they are soft.

Lenten Pie Recipes

Recipes for Lenten pies with entrails made from mushrooms, apples, dried apricots and prunes

Individualities of making Lenten pies
Recipes for Lenten Pies with Unsweetened Innards
Recipe for sweet Lenten pies with apples
Sweet Lenten pie with entrails of apples, dried apricots and prunes

Individualities of making Lenten pies

The recipe for making Lenten pie from yeast dough is simple and accessible to anyone. For the lean dough itself you will need flour, sugar, salt, water, vegetable oil and yeast. But the lean yeast dough for the lean pie itself has its own personality.

Products made from it turn out blurry. Therefore, it is easier to prepare one large pie in a baking dish.

Typically, yeast dough requires repeated proofing so that the products are fluffy and perfectly baked. With all this, it takes quite a lot of time to make a pie.

Recipes for Lenten Pies with Unsweetened Innards

In order to save time, we would like to suggest preparing a closed Lenten pie from yeast dough in the following manner.

Dissolve yeast in water, add other ingredients. Knead lean yeast dough. Divide the dough into parts.

Roll out part of the lean yeast dough and transfer it to a baking dish greased with vegetable oil.

Spread the filling in an even layer.

Roll out the second part of the dough and cover the filling. Gently stretch the dough with your hands and walk along the edge, pressing with your fingers (in other words, pinch the dough)

We put the pie in the refrigerator and forget about it until the next day. At least once a day, you will have to lightly “beat” the dough with your palm.

In 24 hours (or 36 hours), the yeast dough will rise evenly in the cold. Bake the pie in an oven heated to 220 degrees until golden brown. This takes about 20-25 minutes. With all this, the result is always entertaining - the pie always comes out fluffy and does not lose size after baking.

Thus, the development of making a Lenten pie from yeast dough is divided into two steps:

- on the first day we assemble the pie for 40 minutes and put it in the refrigerator;

- on the 2nd day we bake the pie in the oven for 20-25 minutes plus 15-20 minutes to preheat the oven. Following this technology, you will prepare a delicious Lenten pie from yeast dough and will not spend much time on it.

Sauerkraut, potatoes, mushrooms, and onions are usually used as the interior for a Lenten pie. For a sweet Lenten pie - apples, dried apricots. raisins, prunes, berry and fruit jam.

Recipe for sweet Lenten pies with apples

In our opinion, apples are perfect for a sweet Lenten pie. They need to be peeled and cut into thin slices. Place the apples on the bottom layer of dough and sprinkle with sugar and cinnamon.

Cover with the top layer of lean dough and pinch the sides. Let the dough rest in the refrigerator for about a day. Then we bake.

Sweet Lenten pie with entrails of apples, dried apricots and prunes

Place thin slices of apples, halves of prunes and dried apricots on the bottom layer of lean dough. Sprinkle sugar on top. Cover with the top layer of dough and pinch well on all sides. Place the pie in the refrigerator overnight to let the dough rise.

The next day, at a time convenient for you, preheat the oven to 220 degrees and bake the pie until golden brown. This is approximately 20-25 minutes. Cut the baked pie into portions after cooling at room temperature.

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5 recipes for Lenten pies

Friday, March 13, 2015 17:42 + to quote book

It’s great to add chopped nuts, dried fruits, poppy seeds, and candied fruits to bulk Lenten pies. Don’t forget about natural flavors - vanilla, orange zest, cloves, cinnamon, which will give baked goods an unusual taste and smell.

Lenten pie with cabbage and mushrooms

From lean yeast dough you can make not only a pie, but also pies with various vegetable and mushroom innards.

Caramel Banana Pie

Fruits in caramel mix perfectly with soft, tender dough. This is a good option for Lenten pastries for tea.

Ingredients:

flour – 200 g,
semolina – 100 g,
sugar – 100 g,
baking powder – 1 teaspoon,
water – 300 ml,
refined vegetable oil – 50 g,
salt – 1 pinch,
bananas – 5 pcs.,
sugar for caramel – 150 g.

How to cook:

In a bowl, mix sugar with flour, semolina, baking powder and salt. Pour in the oil and water, stir with a whisk. Peel the bananas and cut into 4 parts - first crosswise into 2 parts, then each part again in half lengthwise.

Melt 150 g of sugar until watery caramel on the stove in a frying pan or saucepan (if you have an iron mold, you can melt the sugar directly in it). Pour the caramel into the mold and spread it over the bottom, carefully turning the mold. Be careful, the caramel is very hot! Place bananas cut side down in the caramel, pour the dough on top and place in an oven preheated to 180 degrees. Bake for approximately 30-40 minutes. Remove the finished pie from the oven and let it cool slightly. Run a knife along the edge of the pan, cover the pan with a dish and turn the cake over onto it.

Lenten pie with cherries

This sweet Lenten pie can be made with any berry or fruit inside. To prevent the berry inside from leaking out, sprinkle the bottom of the pie with a thin layer of flour or semolina.

Ingredients:

flour – 300 g,
refined vegetable oil – 60 ml,
water – 180 ml,
salt – 0.5 teaspoons,
sugar – 70 g,
dry instant yeast - 1 teaspoon,
frozen cherries – 400 g,
sugar - to taste,
flour – 1-2 teaspoons.

How to cook:

Sift the flour into a bowl with salt, add sugar and yeast, stir well. Pour in oil and water, knead the dough. Maybe a little more or a little less water will be useful. The dough must be soft. Cover the bowl with the dough with a napkin and place in a warm space. Let the dough rise twice, punching it down after each rise. While the dough is rising, prepare the filling. Place the thawed cherries in a saucepan, sprinkle with sugar to taste and heat until the cherries become soft. Add flour and cook, stirring, until thickened. Transfer the filling to a plate and cool.

Separate a small piece from the dough; it will be useful for decorating the pie. Roll out the remaining dough into a circle and place in a mold with a low side. Sprinkle the bottom of the dough with a thin layer of flour, sifting it through a sieve. Place the filling and form sides. Roll out the reserved dough into a layer and cut into strips. Place the strips over the filling, forming a grid. Cover the pie with a towel and leave to proof for 20-30 minutes. Preheat the oven to 180 degrees, bake the pie until done.

Perfect lean yeast dough

Now we are preparing perfect lean yeast dough at home: I will share with you my recipe for dough for pies, pies or buns! The recipe will be based on water and vegetable oil. By the way, lean doesn’t mean it’s tasteless! No matter what kind of homemade baking, this dough comes out very airy and appetizing, even without eggs and milk! Besides: to create it, you don’t need to put any special effort into manufacturing. This dough is like “fluff”: it is prepared very simply - this is the most common recipe for lean dough. The ingredients for yeast dough are the smallest: this means it is economical and convenient, accessible to everyone! The savory lean dough that we prepare with our own hands is unsurpassed for homemade fragrant baked goods. And if you also include your imagination in the process of making pies, you can get not only tasty, but also beautiful, lush pastries!

Ingredients:

wheat flour - 500 gr;
warm water - 300 ml;
dry yeast - 5 g (fresh - 15 g);
sugar - 2 tablespoons;
salt - 0.25 teaspoon;
vegetable oil - 60 ml.

Impeccable lean yeast dough for pies. Step by step recipe

Let's prepare the dough: mix yeast with sugar in a small cup, add a teaspoon of flour and at first a little warm water. Stir until the mixture is completely homogeneous. During the process of kneading the dough, these lumps will disappear. Add the rest of the water. Leave the dough for 10 minutes in a warm place to rise.
After some time, the dough rises and bubbles form on top - this means that we have excellent yeast and it is active. If the dough doesn’t rise, it means it’s better to change the yeast: because you literally won’t be able to get fluffy baked goods.
Mix the dough and pour into the most comfortable huge cup. Add salt and mix again. Do not immediately add salt to the dough; it will facilitate a leisurely rise. And one more thing: if you want sweet pastries, then add sugar at this step.
Add a glass of sifted flour to the dough and mix thoroughly. The flour must be sifted: we will remove any possible debris, and the flour will become more airy. Cover again and leave for the second time for 30 minutes. It is possible to immediately add all the other ingredients, but the dough will not turn out as fluffy as we wish.
After half an hour, the dough should have at least doubled in size. If the room is quite cool, fill a huge cup with warm water and place a cup of dough in it. And yet, there should not be a draft in the room: because a crust may form on top of the dough, and it will not rise well.
Add butter to the ingredients and add the rest of the flour evenly. First, knead in a cup, then move to the work surface.
Knead the dough until the flour is completely incorporated into it: the dough should become more or less homogeneous. Yeast dough loves to be kneaded for a long time. You can wash your hands and continue kneading. Knead for about 10 minutes.
Lightly grease the top of the dough with vegetable oil. Place it in a cup, also lightly greased with oil, cover and leave again (for 1 hour) in a warm place.

The dough is ready to use: tender, soft and airy. Punch down and cut into pies or buns. For the best effect, leave the finished products to proof for 20-30 minutes before baking. If you follow all the steps, then you will literally succeed! Cook with me on the “Food for Every Taste” channel: by the way, there are buns with poppy seeds made from this dough. Well, on the “Very Savory” website you will always find the right recipe! Creative inspiration for you! Happy baking!