Recipe for Lenten pies made from yeast dough. Lenten pies - recipes for perfect dough and delicious fillings. Rolls with potatoes and fried onions

There is probably no person who doesn’t like pies. Some people prefer baked pies, some prefer fried ones, some prefer them with meat or liver, while others like them with cabbage or potatoes. You can always eat pies, even during fasting. If you are fasting, use our recipe for a special Lenten dough.

Lenten dough for pies in the oven

The fillings for Lenten pies are so varied that you can get confused when choosing.

Here are some of the most popular fillings with which you can safely bake pies during Lent:

• potatoes with dill and olive oil
• cabbage
• rice with herbs
• roasted bean puree
• apples
• cherries
• apricots

As you can see, you can safely use any vegetables and fruits as a filling. Well, if you have already decided on the filling, then let’s start preparing the lean dough for the pies in the oven.

We will need:

• flour – 1 cup
• water – 3-4 glasses
• sugar – 0.5 cups (for sweet dough) or 1 tsp. (for salty)
• salt - a pinch
• vegetable or olive oil – 125 ml
• fresh yeast – 25 g

Heat the water to 36 degrees and dissolve the yeast in it. Then add sugar and salt, stir well. Gradually add the sifted flour, stirring the mixture constantly.

When all the flour has been added, pour in the olive oil and knead the dough for about 10 minutes. Place it in a deep container and, covered with a towel, place it in a warm place. When the dough has risen, you can start making pies.

Note: If you are thinking about how to grease Lenten pies before putting them in the oven, we recommend giving preference to olive oil - it has an unobtrusive aroma that will not spoil the taste of the pies.

Lenten pies should be baked in the oven at 180 degrees for 30-40 minutes.

Lenten pies: recipe for frying

According to this recipe, the pies always turn out airy and tasty.

To prepare lean fried pies you will need:

• dry yeast – 1 package
• flour – 500 g
• water – 250 ml
• salt – 0.5 tsp.
• sugar – 0.5 tbsp. l.
• vegetable oil – 2 tbsp. l.

Dissolve regular yeast in warm water, add salt and sugar. If you have dry yeast, it is better to immediately combine it with flour. In this case, mix sugar, water, salt, and in another bowl mix flour with yeast, then combine the two parts of the future dough, add vegetable oil.

Knead the soft dough and place it in a warm place. After some time, the dough will rise - this means you can make pies. Fry the finished pies for a minute or two on each side.

As you can see, during Lent you can prepare both baked and fried pies, if you have a good recipe on hand. Lenten pies are not inferior in taste to options that are baked from dough using milk or eggs.

Bon appetit!

Sicilian-style pasta and sardine casserole - recipe Dumplings stuffed with cheese and spinach - recipe

While fasting, you must avoid fatty foods. Typically, pies are high-calorie pastries with different fillings.

There are recipes for delicious pies that can be eaten during Lent, where the dough is lean and the fillings are made from buckwheat, jam, mushrooms or potatoes.

Lenten pies with potatoes

These are lean, hearty pies made from yeast dough and filled with potatoes and fried onions.

Ingredients:

• a glass of vegetable oil;
• 4 cups flour;
• salt - teaspoon;
• 5 gr. dry yeast;
• a glass of warm water;
• greenery;
• half a kilo of potatoes;
• bulb.

Preparation:

1. Mix flour with yeast, half a spoon of salt. Add warm water and half a cup of oil.
2. Place the lean pie dough in a warm place to rise.
3. Boil potatoes in salted water and prepare mashed potatoes.
4. Finely chop the greens, fry the onion and add to the puree.
5. Roll the finished dough into a sausage and cut into several equal pieces.
6. Roll out each piece, place a portion of the filling in the middle and seal the edges.
7. Fry the pies in oil until golden brown.

These lean yeast pies are perfect with tea for breakfast, dinner or snack.

Lenten pies with buckwheat and mushrooms

This is a recipe for Lenten pies with an unusual filling of mushrooms and.

Required ingredients:

• 0.5 cups vegetable oil;
• 0.5 glasses of water;
• half a kilo of flour;
• bulb;
• salt;
• 300 g buckwheat;
• 150 g champignons.

Preparation step by step:

1. Mix water with oil, add a little salt and flour.
2. Leave the dough to stand for half an hour, covered with a towel.
3. Cook the buckwheat. Chop the onion and mushrooms and fry.
4. Mix the roast with buckwheat, add salt and leave to cool.
5. Divide the dough into 14 equal pieces.
6. Roll each piece thinly into a rectangle.
7. Place the filling near the edge of the rectangle, fold the edges into an envelope and roll the pie into a roll.
8. Bake the pies for 20 minutes in the oven at 200 degrees.

Ready-made Lenten pies in the oven are crispy and look like puff pastry.

Ingredients:

• water – 150 ml;
• half a kilo of flour;
• 15 g fresh yeast;
• one and a half tbsp. spoons of sugar;
• salt - a pinch;
• one and a half table. spoons of vegetable oil;
• 80 any jam.

Preparation:

1. Mash the yeast with a fork and add sugar. Stir.
2. Add 1/3 cup of flour to the yeast, pour in water in portions, stir.
3. Leave the dough in a warm place until it triples in size.
4. Sift the rest of the flour and pour in the dough.
5. Leave the dough to rise.
6. After an hour and a half, add butter to the dough.
7. The dough has risen - you can start baking.
8. Make several identical balls from the dough, roll them out and place jam in the middle. Seal the edges of the pie.
9. Fry the pies in oil.

Food should be at room temperature before cooking. You can fry the pies in a frying pan or deep fat.

Lenten pies with cabbage

For pies, knead the dough in the evening and start baking in the morning.

Required ingredients:

• water – one and a half glasses;
• fresh yeast – 50 g;
• half a glass of sugar;
• 180 ml. vegetable oils;
• 3.5 teaspoons salt;
• half a packet of vanillin;
• 900 g flour;
• one and a half kg. cabbage;
• spices;
• 1 teaspoon of sugar.

Cooking steps:

1. Make the dough. In a large bowl, combine sugar and yeast in warm water.
2. Add butter, vanillin, one and a half tablespoons of salt, stir. Add flour.
3. Knead the dough and cover the dish with a lid. Leave it in the refrigerator overnight.
4. Chop the cabbage thinly. Place in a frying pan with butter, add a spoonful of sugar and two spoons of salt. Stir and simmer.
5. When the cabbage has settled, add ground pepper and two bay leaves. Stir and continue to simmer until the cabbage is soft.
6. Make equal balls from the dough and roll them into flat cakes one at a time. Place the filling in the middle, pinch the edges from below so that the top of the pie becomes smooth.
7. Place the pies, seam side down, on a baking sheet and bake for 15 minutes until golden brown.

The pies turn out rosy, tender and tasty. You can add chopped dill to the filling.

Today - Lenten pies. They are quite labor-intensive, sometimes their preparation requires expensive products, but I think you simply cannot 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 simply visits from dear guests whom you want to pamper with delicious food. 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 sweet and savory pies, for get-togethers with friends, family celebrations and simply delicious breakfasts, dinners or lunches that you can take with you to work.

Rolls with potatoes and fried onions

These rolls feature a large amount of filling 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 pie with several types of filling

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 layer the fillings, this will give an interesting play of flavors 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, top 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.

Mediterranean pie with eggplant and sweet peppers

Several years ago, I discovered several unusual recipes for Lenten dough on the Internet. Having compared them, I identified the general principle of 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 a Mediterranean-style open-faced pie with eggplant 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. In a separate container, mix 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.

Peel the red onion and bell pepper 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.

Apple pie with semolina

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.

Open pie with lingonberries and apples

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. Grease a round pan with high sides 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.

Chocolate Cherry Pie

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 fill the glass to the top with 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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What I like about these pies is that you don’t have to fuss with proofing for a long time; you knead them in the evening and bake them in the morning. The dough turns out delicious - soft and airy, you can’t even tell it’s . You can make any filling - both salty and sweet.

So, I bring to your attention our family recipe for lean yeast pies with cabbage. My grandmother always strictly observed all Orthodox fasts, and she often baked these pies with her mother during Lent. It turns out to be very budget-friendly, by the way.

A non-yeast version of pies can be prepared, for example, according to the Moldavian recipe -.

Compound:

Dough:

• 1.5 cups (or 375 ml) warm water
• 50 g fresh compressed yeast
• 1/2 cup (or 100 g) sugar
• 180 ml vegetable oil (unflavored)
• 1.5 tsp. salt
• 1/2 packet vanilla sugar
• 800-900 g flour

Filling:

• 1.5 kg cabbage
• approximately 2 tsp. salt
• 1 tsp. Sahara
• spices

1. It is best to knead the dough for pies in the evening so that it has time to rise well in the refrigerator overnight. You need to take a large saucepan (5 liters, because the dough will rise a lot) and mix warm water (but not hot), sugar, yeast in it and stir until the yeast dissolves. Then add butter, salt and vanilla sugar. Stir and gradually add flour. Knead well. The dough should be very soft, slightly sticky to your hands.

   Kneaded lean yeast dough

2. Cover the pan with the dough and refrigerate overnight.
3. In the morning, chop the cabbage for filling the pies.
4. Heat a little oil in a large frying pan (you can fry 1/2 teaspoon of cumin and cumin in it) and then add the cabbage.

   Preparing the cabbage filling

5. Add salt, sugar and stir. Cover with a lid and simmer over low heat.
6. After a few minutes, when the cabbage has fried (settled) a little, pepper, add 2-3 bay leaves and stir. Simmer until the cabbage is soft.
7. At the end I sprinkled it with garam masala (1/2 tsp). If you have it, you can add more chopped dill.

   

8. Remove the dough from the refrigerator.

   Yeast dough, risen in the refrigerator

9. Roll balls approximately Ø 4 cm and place them on a greased table at a distance from each other.

   Dough balls

10. Cover with a clean towel and leave for 15 minutes. If the kitchen is cool, then turn on the oven at this stage to make it warmer (the dough will rise better). And if it’s hot, you can turn it on at the stage of making pies.
11. After 15 minutes the dough will increase slightly in volume.

    Matched balls

12. Sprinkle a little flour on the table or board, take one ball, flatten it a little and pull all the edges towards the center. This will help us form beautiful and smooth pies.

    Forming the dough

13. Pinch the edges and press them inward a little. Flatten the ball with your palm and roll it out a little with a rolling pin.
14. Place a heaping tablespoon of cabbage filling in the middle.

    Making pies with cabbage

15. Pinch the edges as for.

    

16. Now you need to slightly pull both ends, connect them together and pinch. This will be the bottom.

    

17. If necessary, use your hands to shape the pie into the perfect shape and place it on a greased baking sheet, seam side down.
18. In this way, fill the entire baking sheet with the formed pies, remembering to leave enough free space between them.

    Pies on a baking sheet

19. If you consume dairy products, you can grease the top with sour cream or sugared milk to create a beautiful crust.
20. Place in the oven and bake at 190ºC for 15 minutes until golden brown. While the first portion is baking, make the remaining pies.

    Pies with cabbage are ready

21. Transfer the finished pies to a towel, and carefully transfer the new ones to the same baking sheet and place in the oven.

    

Pies with cabbage turn out very tasty and tender. I got a little more than 30 pieces, and they sold out in one day, although I expected that there would be enough for a couple. Just don’t stack them on top of each other until they are completely cool, otherwise they will wrinkle.

P.S. If you liked the recipe, there is a lot more delicious stuff waiting for you ahead.

Fasting is a time intended for thinking about the soul, and not about food, however, a person is weak, and most of us are not able to comply with the strict monastic rules: the less we need to think about food, the more we think about it, even in the spirit of “what How would you like to cook something delicious that would be without butter, eggs and milk?”

To help you get through this year's restriction challenge, Magic Food has decided to do the thinking for you and simply offer a few recipes for Lenten pies. All that is required of you is just to take and cook, without wasting time on searching, thinking, reflection and dreams.

Of course, the taste of such baked goods is far from ideal - most versions of Lenten pies do not differ in subtle flavor nuances, elegant solutions, or unexpected flavor combinations. These are just everyday pies - more or less pleasant, more or less interesting, more or less original. In general, just some good baked goods that will help you last the necessary time until Easter.

However, this selection is the best recipes of the best. Options for Lenten pies, tested over dozens of years and by thousands of housewives, that will manage to surprise and amaze. In most cases, you won’t even realize that we are talking about the complete absence of animal products - these baked goods turn out so beautiful!

5 magnificent savory Lenten pies

1. Yeast pie with cabbage

Soft yeast dough accompanied by juicy cabbage filling is a mind-blowing dish! The option is lean, but at the same time so tasty that it is almost impossible to stop and limit yourself to one or two pieces.

Ingredients for the dough:

3 cups flour;
20 g of fresh yeast (if necessary, replace 10 g of dry yeast);
1 tbsp. l. Sahara;
1 tsp. salt;

1 glass of warm water.

Filling ingredients:

1/2 head of cabbage;
1 carrot;
2 onions;

salt, pepper to taste.

How to cook

1. Grind fresh yeast with sugar and leave for 10 minutes. As soon as they “wake up,” add salt, warm water, vegetable oil, and mix. Add flour and knead into a smooth, elastic dough. Round, place in a bowl, cover with cling film and put in a warm place until doubled in size.

1. At the same time, prepare the filling - finely chop the cabbage, cut the peeled onion into half rings, and grate the peeled carrots on a fine grater.

1. Heat vegetable oil in a frying pan, fry the onion until translucent, add carrots. After a couple of minutes, add the cabbage, stir, add salt and continue frying for another 10-20 minutes. As soon as the cabbage begins to stick to the bottom of the pan, pour in a third of a glass of water, cover with a lid and simmer the cabbage until tender. Add pepper if desired.

1. Knead the risen dough, place it on a work surface, and roll it into a rectangle. Visually divide it lengthwise into three parts, put the cabbage filling on the central one. We cut the remaining edges on the right and left into strips at an angle of approximately 45 degrees in increments of 1-1.5 cm, then cover the filling with the resulting strips, alternately folding them towards the middle. We pinch the edges. Cover the resulting “spikelet” with a towel and leave for half an hour to proof. Before baking, grease the surface of the pie with strong black tea mixed with a couple of tablespoons of sugar.

1. Preheat the oven to 180 degrees, bake the pie for about 25 minutes until golden brown. Serve both warm and cold.

2. Lenten mushroom pie

Oh, what a fragrant pie it turns out to be! Thanks to a little trick, the usual champignon filling will “spread” throughout the house with an amazing viscous smell, and it will be simply impossible to resist eating another extra piece.

Ingredients for the dough:

1 tsp. salt;
150 ml vegetable oil;
1 glass of warm water;
500 g flour.

Filling ingredients:

1 kg of champignons;
1 cup dry porcini mushrooms;
2 large onions;
vegetable oil for frying;
salt, pepper to taste.

How to cook

1. Dough. Mix water and oil, add salt and add flour. Knead a very soft, non-sticky dough, round it, wrap it in cling film and set it aside.

1. Filling. Boil the porcini mushrooms, drain the liquid, cut into small pieces.

1. Cut the champignons into small cubes. Onion - in half rings.

1. Heat the oil in a frying pan, fry the onion until translucent, add all the mushrooms. Fry until excess liquid evaporates. Salt and add pepper.

1. Assembling the Pie. Divide the dough into two parts - one of them should be slightly larger, the second should be correspondingly smaller. We roll out most of it into a thin rectangular layer slightly larger than a baking sheet, transfer it to a metal sheet, and form small sides. Spread the filling evenly. Roll out the second part of the dough and cover the pie, sealing the edges. Using a fork, pierce the top layer of dough in several places and place the baking sheet in an oven preheated to 180 degrees for about half an hour.

3. Zucchini tart

A light and delicate tart will seem very juicy, fresh and tasty. Although... why would it seem? This is what it is – an unrealistic spring pie! Moreover, almost weightless, it itself requires the absence of solid products of animal origin in its composition.

Ingredients for the dough:

1/2 glass of beer;
100 g vegetable oil;
2 cups of flour;
1/2 tsp. salt;
1/2 tsp. soda;
1 tsp. cumin.

Filling ingredients:

4-5 tbsp. l. mashed potatoes;
3 young zucchini;
4 cloves of garlic;
salt, pepper to taste;
1 onion;
2 tbsp. l. olive oil;
4-5 sprigs of parsley.

How to cook

1. Prepare the dough - mix butter and beer, add salt, soda, cumin. Gradually add flour - the dough should be soft, but not sticky, elastic and pleasant.

1. Roll it out into a layer and place it in a round shape, forming sides. Trim off excess dough.

1. Gently spread the mashed potatoes along the bottom.

1. Cut the zucchini into slices, mix them with salt and squeezed garlic. Spread evenly over potatoes.

1. Cut the onion into rings and scatter on top of the zucchini. Spray with oil.

1. Bake in an oven preheated to 200 degrees for about 30 minutes. Serve warm. If desired, accompany the pie with lean nut sauce.

4. Open eggplant pie

Eggplants are a very seasonal product, but today you can find quite decent “blue” ones in supermarkets. Be sure to grab them and take them home - the pie with these comrades turns out to be non-trivial and very, very tasty!

Ingredients for the dough:

1 glass of water;
3 cups flour;
1 tsp. dry yeast;
4 tbsp. l. vegetable oil;
1/2 tsp. salt.

Filling ingredients:

4 large eggplants;
2 tomatoes;
2 onions;
3 cloves of garlic;
100 g walnuts;
vegetable oil for frying;
a small piece of chili pepper;
a small bunch of greenery;
salt, pepper to taste.

How to cook

1. Mix warm water with dry yeast and leave for 5-10 minutes. As soon as a foamy “lake” appears on the surface of the liquid, add salt, butter and gradually add flour, kneading a smooth, elastic, non-sticky dough. Round, place in a clean, greased bowl, cover with a towel and put in a warm place until at least doubled in size.

1. While the dough is rising, prepare the filling. Wash the eggplants, peel them and cut them into cubes. Sprinkle with salt and leave for half an hour. After the “little blue ones” release their juice, we put them in a colander.

1. Meanwhile, peel and dice the onion. Fry until golden in vegetable oil. Place the eggplants in the same pan and fry everything together for another 10-15 minutes. Salt, add finely chopped chili pepper, chopped herbs, squeeze out the garlic.

1. Dry the nuts in a dry frying pan, chop them into coarse crumbs, and add to the eggplants.

1. Punch down the risen dough and place it on a greased baking sheet, forming a flat cake with small sides. We spread the filling, distributing it evenly throughout the entire flatbread. Cut the tomatoes into slices and place them on top of the eggplants.

1. Bake a Lenten eggplant pie for about 30 minutes in an oven preheated to 180 degrees. Serve hot.

5. Crispy onion galette

Galette is a wonderful variety of pies. The baked goods are very discreet, elegant and crispy. Thin dough, juicy filling, great taste.

Ingredients for the dough:

100 g whole grain wheat flour;
150 g regular wheat flour;
100 g refined sunflower oil;
1 tsp. rosemary needles;
1/2 tsp. salt;
100 g boiling water.

Filling ingredients:

7 large onions;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
1/2 glass of red semi-sweet wine;
1 tsp. rosemary needles;
salt to taste.

How to cook

1. It’s more convenient to prepare the filling in advance - so that you can quickly assemble the pie in 5-10 minutes and put it in the oven.

1. Peel the onion, cut into half rings and fry in vegetable oil until translucent. Add sugar, fry for another half a minute, then pour in wine, add salt and rosemary and simmer over low heat until the liquid evaporates. Leave until completely cool.

1. Dough. Mix both types of flour, add salt and rosemary, pour in the butter and stir until it becomes a moist crumb. Pour in boiling water and stir with a spoon until smooth. The dough is ready.

1. On a sheet of parchment paper, roll out the dough into a thin round layer. Distribute the filling. We wrap the edges, forming folds.

1. Bake the Lenten galette in an oven preheated to 200 degrees for about 25 minutes.

5 wonderful sweet Lenten pies

1. Unusual Lenten pie with cranberry layer

First in the rating! An amazing cranberry pie, which, in general, is not a shame to call it a cake. Of course, if you cook it quickly, it will be even tastier, but for lean baking it is still a very, very worthy option - by and large, there is no shortage of creamy or milky notes here at all. Thanks to the sour berry layer, the pie turns out moist, soft, and unusually pleasant to the taste. Great with a cup of morning coffee!

Ingredients for the dough:

200 g vegetable margarine;
2 tbsp. l. flax seeds;
3-3.5 cups flour;
1 cup of sugar;
1/3 tsp. salt;
1 tsp. baking powder.

Ingredients for the layer:

2 cups cranberries;
1.5 cups sugar.

How to cook

1. First of all, flax - in this recipe it replaces eggs, holding the dough together. Place two tablespoons of seeds in a glass and pour in a small amount of boiling water - about a third of a glass of liquid. Leave for at least 2 hours (quite enough, although it’s more convenient to do this in the evening).

1. In the meantime, prepare the filling - pass the clean berries through a meat grinder and mix with sugar.

1. When the flax swells properly, puree it with a blender. Not until completely homogeneous, however, the mass should lighten properly and become viscous.

1. Mix flax with sugar. Add salt and baking powder, and then knead the dough, introducing flour into the mass. The finished dough should not stick to your hands and should roll out quite easily. It’s better to make do with three glasses of flour - this way the cake will be more tender. If the dough doesn't give in, don't worry and add another half cup.

1. Divide the finished dough into 5-6 parts and roll out thin cakes directly on a sheet of baking paper. We cut in a circle (rectangle), collect the trimmings into a ball and roll out another cake layer.

1. Bake one at a time in an oven preheated to 200 degrees for about 5-7 minutes each. Transfer the hot cake to a plate and immediately (!) coat it with a couple of spoons of cranberry mixture. Immediately after baking, place the next cake layer on top of the previous one and also grease it with a berry layer.

1. Break the last cake into crumbs and sprinkle over the pie. Cover with a sheet of baking paper, then place a cutting board and - attention! – put pressure (for example, a pan of water). Leave the pie in this form for at least 5 hours, after which we remove the weight and cut it.

2. Lenten manna

A delicate and light pie that fits perfectly into the format of morning tea. Everyone usually likes this simple pastry based on semolina - crumbly, juicy, aromatic. The good news is that manna cooks perfectly without dairy products or eggs.

Ingredients:

2 tbsp. l. flax seeds;
1 cup of sugar;
1 cup semolina;
1 glass of plant milk (oat, almond, pumpkin, soy, coconut or any other);
2/3 cup flour;
1/2 cup refined sunflower oil;
1/2 tsp. salt;
1/2 tsp. soda;
1 cup of any berries (raspberries, blueberries, cherries, currants or a mixture of them).

How to cook

1. Pour boiling water over the flax seeds so that the liquid just covers the flax. Leave for at least 2 hours (or preferably overnight) - after which you can start preparing the pie.

1. Mix the dry ingredients - semolina, flour, salt, soda, sugar. Pour in vegetable oil. Add milk and flax. Mix again until smooth. The mass will be quite liquid.

1. Grease the baking dish with butter and sprinkle with flour or semolina. Carefully pour the dough into it. Scatter the berries evenly over the top (frozen ones do not need to be thawed).

1. Place the pie in an oven preheated to 180 degrees for 40-50 minutes and bake until done. We take the manna out of the mold only after it has cooled completely. The cake is juicy and moist and very flavorful.

3. Lenten chocolate pie

Incredible recipe! It’s hard to believe, but in the complete absence of animal products, without eggs and butter, milk and sour cream, you can create a mind-blowing Lenten pie that will seem most exquisite and original. This recipe is also called Crazy Cake, and it really can drive you crazy: delicious, tender, moist and very, very chocolatey.

Ingredients for the dough:

4 full tbsp. l. cocoa;
1.5 cups flour;
2/3 cup cold water;
1 cup of sugar;
1/2 cup refined vegetable oil;
1/2 tsp. salt;
1 tsp. soda;
1 tbsp. l. 9% table vinegar.

Ingredients for fudge (optional):

1/3 cup cold water;
1 tbsp. l. starch;
3 tbsp. l. cocoa;
3 tbsp. l. Sahara;
1/4 tsp. citric acid.

The cooking process is incredibly simple.

How to cook

For the dough, thoroughly mix all dry ingredients. Add oil, water and vinegar and stir quickly.

Pour the finished dough into a greased and floured baking dish and place in an oven preheated to 170 degrees for 50 minutes. Bake the lean chocolate pie until dry. Remove from the mold only after complete cooling.

To make the glaze, mix all the dry ingredients, add water, and stir again. Place on the fire and simmer until thickened. Immediately spread the finished glaze over the cake.

4. Lenten poppy seed pie

Baking with poppy seeds is a priori delicious, it’s almost impossible to spoil it, but improving it is quite possible. Below are recommendations on how to turn a Lenten poppy seed pie into a masterpiece.

Ingredients for the dough:

250 ml warm water;
1 tsp. dry yeast;
2 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
1/2 tsp. salt;
1 tsp. lemon zest;
500 g flour.

Filling ingredients:

300 g poppy seeds;
100 g candied fruits;
100 g raisins;
100 g walnuts;
1/3 cup sugar;
2 tbsp. l. honey;
1 tbsp. l. starch;
1 tsp. spices to taste (cinnamon, cardamom, zest).

How to cook

1. Filling. Pour three to four glasses of boiling water over the poppy seeds, stir vigorously, then place in a fine sieve. When the water has drained, transfer the poppy seeds into a saucepan, add half a liter of water, bring to a boil and simmer over low heat until the liquid has completely boiled away.

1. Scroll the finished poppy seed through a meat grinder twice. Add honey, sugar, spices, starch, chopped nuts and candied raisins. Mix well.

1. Dough. Dissolve sugar and yeast in warm water. After activating the latter, add salt, zest, butter and gradually introduce flour. Knead an elastic, smooth dough, soft and very pleasant. Round, place in a bowl greased with vegetable oil, cover with a towel and put in a warm place until doubled in size.

1. Knead the finished dough, divide it into two parts, and roll each into a rectangular layer. Divide the filling into two parts and apply an even layer to each rectangle, leaving 1.5 cm around the perimeter. Roll the rolls and pinch the edges. Cut the finished rolls into cubes up to 4 cm long.

1. Preparing the form. Line the bottom with a piece of parchment paper cut in the shape of a circle. Grease the sides with oil and sprinkle with flour (semolina). We “expose” pieces of rolls inside. Not tight, but also without gaps.

1. Leave to proof for half an hour and preheat the oven. Grease the suitable pie with vegetable oil or strong and sweet black tea and bake at 180 degrees for about 20-25 minutes. The scrambled pie is wonderful when warm and not bad at all when cold.

5. Pear and honey pie

Moist and breathtakingly aromatic, viscous and thick. With this pie, you might even think that pears and honey were made for each other. I don’t want to say more – I just want to run to the kitchen and create.

Ingredients:

2 pears;
1.5 cups flour;
2/3 cup sugar;
2 tbsp. l. honey;
1/2 cup vegetable oil;
1.5 tsp. baking powder;
1/2 tsp. salt;
1/3 tsp. cinnamon;
100 g flaked almonds (chopped almonds).

How to cook

1. Peel the pears and cut into cubes.

1. Pour sugar, salt, and water into a convenient saucepan of sufficient volume. Add vegetable oil. Put on the fire, bring almost to a boil, remove. Add the honey and stir – it should completely dissolve.

1. Wait a couple of minutes, then add soda, mix and add flour. Mix again - the dough should have the consistency of thick sour cream. (If necessary, you can add a little more flour, but no more than 0.5 cups).

1. Mix with pears and transfer the dough into a greased form. Sprinkle chopped nuts or almonds on top. Bake in an oven preheated to 180 degrees for about 35 minutes, check for doneness with a wooden stick.

Well, have you copied the recipes for Lenten pies in a neat handwriting into your cookbook? Be sure to try, right according to the list, one after another, and let your Post be easy, enjoyable and effective.