How to make delicious lean yeast dough. Lenten pie dough

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 and pepper to taste.

How to cook

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.

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.

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.

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.

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 and pepper to taste.

How to cook

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.

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

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

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.

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

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.

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

Gently spread the mashed potatoes along the bottom.

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

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

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 and pepper to taste.

How to cook

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.

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.

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.

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

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.

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

It is more convenient to prepare the filling in advance - then in 5-10 minutes you can quickly assemble the pie and put it in the oven.

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.

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.

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

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

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).

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

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

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.

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.

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.

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

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.

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.

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).

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 is 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

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.

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

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.

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.

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.

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 spreader 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

Peel the pears and cut into cubes.

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.

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).

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.

The aroma of freshly prepared aromatic pastries is simply impossible to resist! Especially when it comes to airy pies, which instantly scatter among household members. But is it possible to prepare delicious baked goods during Lent, when the use of eggs and milk is unacceptable?

For novice housewives, lean dough for pies with yeast is something out of the realm of fantasy, so it’s easier to go to the store and buy ready-made pastries without any extra hassle. We offer you several very simple recipes with which you can easily prepare very tasty golden brown pies at home.

Many inexperienced housewives are convinced that without such basic ingredients as eggs and milk, it is impossible to prepare lean yeast dough.

A few culinary tricks will convince you and prove that even during Lent you can feed your household with delicious baked goods that are no different from classic flour products.

Skillfully prepared lean dough tastes no worse than butter dough.

So, for those who are fasting, you can prepare a wide variety of baking options, using yeast, various flavorings and experimenting with the choice of filling. Do not forget that baked goods made with vegetable oil are allowed to be consumed during the period of abstinence only on Saturdays and Sundays.

In addition, flour products prepared without the use of animal products will be an excellent alternative for all those who carefully monitor the slimness of their figure. Such dishes are lower in calories, which means they are allowed in moderation during the diet.

The recipe for preparing dough for lean pies must take into account all the necessary requirements that will result in excellent taste of the product:

The composition of the dish completely excludes the presence of eggs, dairy products, and ingredients of animal origin. Only herbal ingredients are allowed.
To make the baked goods fluffy, use fresh or dry yeast, baking powder or regular slaked soda.
You can improve the taste characteristics of a dish by using some tricks: delicious dough for pies is made using brine, potato broth or mineral water.
To make the products soft, use only sifted flour to make buns.

Lenten yeast dough

A universal recipe for lean baking dough, from which you can prepare a wide variety of dishes.

Pies, airy pampushki, pies with various fillings and even pizza - the choice of delicacy will depend solely on your taste preferences.

From the quantity of products listed below, the housewife will be able to bake a whole baking sheet of fragrant pies. This amount will be just enough to treat your friends, and don’t forget to pamper yourself.

Informative! Why you can’t swim in: a detailed history of the holiday

Required Products:

flour – 1 kg;
dry yeast – 1 sachet;
water – 500 ml;
sugar – 3 tbsp. l.;
salt – 1 tsp;
sunflower oil – 6–8 tbsp. l.

Let's start cooking:

Dissolve yeast in water, add sugar, salt, vegetable oil. Mix the ingredients and leave the mixture for a few minutes.
Next, using a sieve, sift the flour into a deep container so that you get a slide. Make a small depression in it and begin to carefully pour in the previously prepared mixture of water and yeast.
As you knead, you should get a soft, elastic consistency. To prevent the mixture from sticking to your palms, lubricate your hands with a small amount of oil.
Place the kneaded dough in a warm place and leave until it rises.
Knead the finished mass thoroughly again, then divide the dough into small pieces and start making pies.
Cover a baking sheet with special parchment and lay out the formed products.

Helpful advice! To add variety to your dish, don’t be afraid to experiment with toppings. This can be fruit jam, preserves, jams or various unsweetened additives, such as rice with green onions, pea or potato puree, etc.

Brush the pies made from lean yeast dough placed on a baking sheet with black tea and sugar so that the top of the finished baked goods acquires an appetizing golden color. The dish is baked for 15–20 minutes at a temperature of 200 °C.

Useful video: lean yeast dough

Yeast dough without eggs

Let's use dry yeast as the basis for homemade fragrant buns cooked in the oven. The main rule is not to use too much flour so that the dough structure is soft, pliable and slightly sticky. Then you will get airy lean pies that will delight you with excellent taste.

Ingredients:

1 kg flour;
500 ml water;
2 tsp. dry yeast;
half a glass of vegetable oil;
5 tbsp. l. Sahara;
1 tbsp. l. vanilla sugar;
a pinch of salt.

Let's start cooking:

Mix water, yeast, sugar and salt.
Add flour to the resulting mixture, pour in vegetable oil.
Knead the dough with a spoon, then knead it thoroughly with your hands for 10 minutes.
Leave the dough for an hour for it to rise. The finished mass for lean pies is kneaded again and the future baked goods are formed.

Baked pies

Fried pies recipe

Don't have enough free time to bake pies in the oven? Without any hassle or difficulty, you can fry a whole bowl of delicious buns.

Ingredients:

25 g fresh yeast;
300 ml purified water;
2 tbsp. l. granulated sugar;
4 cups flour;
a pinch of salt;
sunflower oil.

Preparation:

First, grind the yeast with sugar until a homogeneous consistency is obtained.
Then add 200 ml of warm water and stir the ingredients.
Pour the sifted flour into the resulting mixture and knead the mixture.
Place the dough covered with a paper towel in a warm place for 20 minutes.
Pour the remaining 100 ml of water into the risen mass and slowly add flour. The finished dough should not stick to your hands, and it is important to knead the consistency not too stiff so that the baked goods end up airy and soft.
At the final stage of mixing, add vegetable oil. Leave the finished mass for another 15–20 minutes, after which we make lean pies and fry them in a heated frying pan.

Fried pies

Lenten puff pastry recipe

Unlike baked goods made from butter, products made with vegetable ingredients have a denser structure. The finished baking mass can be stored frozen for up to 3 months, which in the future allows the housewife to significantly save time on preparing buns.

Helpful advice! For baking, use refined oil - this trick will prevent the appearance of an unpleasant odor in baked goods and preserve the taste characteristics of the dish.

Here is a recipe for lean puff pastry.

You will need:

500 g flour;
250 ml oil;
a pinch of salt;
250 ml water.

Preparation:

Add vegetable oil to the water and mix the ingredients thoroughly.
Pour the resulting mixture into a container with sifted flour and add salt.
Mix all ingredients thoroughly until a homogeneous consistency is obtained.
Next, roll out a thin sheet, which we grease with a small amount of vegetable oil.
Roll out the mass folded several times again in this way and coat with oil. We do this 2-3 more times.

Helpful video: vegan puff pastry

Lenten baked goods with brine

This yeast-based lean dough for pies takes just a few minutes to prepare, but the taste of the resulting pastry is no worse than other, more complex dishes. In this recipe, the soda is extinguished due to the presence of acid in the brine, so the housewife does not need to use vinegar.

Ingredients:

pickle from cucumbers or tomatoes - 2 cups;
flour – 600 g;
sunflower oil – 5 tbsp. l.;
granulated sugar – 1 tbsp. l.;
soda – 1.5 tsp.

Cooking process:

Place sugar and soda in a container with brine.
The flour is sifted through a sieve and added to the mixture along with vegetable oil. Then knead with your hands into a plastic, homogeneous mass.

To bake lean pies with sweet filling, use twice as much sugar.

The lean pie mixture makes surprisingly tasty focaccia. To do this, sprinkle the rolled mixture with chopped rosemary and place coarsely chopped olives on top. The cake should sit for half an hour, after which the product is baked for 15–20 minutes at 250 °C.

In addition to focaccia, you can prepare an open pie typical of French cuisine - tart. The sweet filling is spread onto the rolled out lean yeast dough, the edges of the mass are carefully tucked in and the pie is placed in the oven for 15–20 minutes. Sprinkle the finished dish with powdered sugar before serving.

Useful video: pies with cabbage

Conclusion

Don't forget that lean flour products go stale very quickly. Therefore, in order to keep the product fresh as long as possible, store the baked goods in a tightly closed plastic bag, after covering it with a linen towel. We hope our recipes will be useful not only to novice housewives, but also to all those who are looking for new ways to diversify their strict diet during Lent.

A universal Lenten dough made with yeast, which is suitable for any flour delicacies during the fasting period; it makes excellent fried pies with different fillings, both salty and sweet. This dough rises perfectly and its preparation takes no more than 1 hour. It is delicious on its own, but if you plan to bake sweet buns without filling, add an additional 1-2 tbsp. Sahara. And another note: in order for the crumb in the products to be as tasty as possible, elastic and not dry, do not knead the dough too tightly, it should be soft, slightly moist, and even stick a little to your hand when patted. Before kneading, grease your hands with vegetable oil - this makes working with the dough much more convenient.

Ingredients:

1 kg flour
1 packet of dry yeast (8-11g)
2.5 cups warm water
3 tbsp. Sahara
1 tsp salt
5-6 tbsp. vegetable oil

Dissolve a packet of yeast in 2 glasses of warm (about 38 degrees) water.

Add 3 tbsp. sugar and 1 tsp. without top of salt.

Mix.

Sift 1 kg of flour through a sieve or colander (this enriches it with oxygen and provides the yeast with access to air - the dough will rise easier)

Pour the yeast mixture into the flour. Mix with a spoon. Pour in 5-6 tbsp. vegetable oil. Grease your hands with oil and knead the dough for about 10 minutes. It should be elastic, moist and not dry. If the dough is too tight, add a couple more tablespoons of water and a spoonful of oil.

Cover the smooth kneaded dough with a towel and set aside in a warm, draft-free place for 1 hour (or until it doubles in size).
For example, the dough can be placed in a large pan with a lid, and the pan in a bathtub filled with warm water).

There is probably not a single person who does not love fragrant, fluffy, tender pies. This is not only very tasty, but also one of the most favorite baked goods of many people, because their aroma and delicious, crispy taste are familiar from childhood.

Pies are simply ideal for a snack at work, they are convenient to take with you on the road, but with the onset of Lent, many deny themselves this pleasure. But if you make Lenten pies without adding milk and eggs, the taste of which is simply delicious, you can pamper yourself with aromatic pastries even during Lent.

Today it is simply impossible to imagine a Lenten table without aromatic pastries. You can easily make Lenten pies from unleavened or yeast dough, with salty, savory or sweet filling.

However, it is worth remembering that to prepare Lenten pies you must use vegetable oil, which, according to the rules of Lent, can only be consumed on Saturday and Sunday. That’s why it’s best to treat yourself to delicious pastries only on weekends.

Lenten pies with cabbage filling

To prepare such pies, you will need lean yeast dough, which is prepared very quickly and quite easily.

Ingredients:

For the test:
4 tbsp. wheat flour,
2 tbsp. l. white sugar,
20 g fresh yeast (1 packet of dry),
½ tsp. salt,
1 tbsp. boiled water,
3 tbsp. l. vegetable oil.
For filling:
500 g onions,
1 medium sized cabbage
spices and salt - a little, to taste,

Preparation:

First we take sugar and yeast, which we dilute with boiled (warm) water. Sift the flour into a separate saucepan, which will make the pies more fluffy and tender. Stir the yeast in the water, and as soon as foam begins to appear, pour the mixture into a saucepan with flour, add salt, and then knead the dough thoroughly. Lightly heat the vegetable oil in a water bath, then add it to the dough at the moment when it is almost ready.

We pay special attention to ensure that no lumps appear in the dough and that it has a uniform consistency. If the dough turns out very stiff, then you can add a little more warm water. As soon as the dough is ready, cover the pan with a simple towel and then leave it in a warm place for a while so that it rises well.

While the dough is rising, we begin to prepare the filling. Take cabbage and chop it finely. Peel the onion and cut into small cubes.

Place the frying pan on the stove and leave it to warm up well. In a frying pan with hot oil, fry the onion and cabbage until the filling is half cooked, then season with spices and salt to taste.

By this time the dough should be well prepared. Lightly knead the dough and place it on the table, previously sprinkled with a small amount of flour. Divide the dough into small balls, roll out each ball and place the filling in the middle of the flatbread, after which we form the pies.

Place all the pies on a baking sheet, then leave them for a while in a warm place so that they rise slightly. The tops of the pies are brushed with tea leaves (not strong), and then placed in a well-heated oven and baked until fully cooked.

Lenten pies with mushroom filling

During the period of fasting, many decide to give up meat, but this does not mean that they should eat tasteless food, because meat can be easily replaced with mushrooms. Of course, the taste is not exactly the same, but a dish with mushrooms will be quite satisfying and tasty. You can make delicious Lenten pies with the most delicate mushroom filling.

Ingredients:

For the test:
1 tsp. salt,
1 tbsp. l. Sahara,
1 tsp. yeast (dry),
100 g vegetable oil,
1 tbsp. boiled water,
500 g flour.
For filling:
200 g onions,
600 g champignons,
pepper and salt - a little, to taste,
vegetable oil - a little, for frying.

Preparation:

Knead the dough according to the method described in the previous recipe - the dough should be tender and soft. Cover the finished dough with a simple towel and place it in a warm place for a while (the dough should triple in size).

While the dough is rising, prepare the mushroom filling. Onion peel and cut into small cubes, also clean and chop the mushrooms. In a frying pan with well-heated vegetable oil, fry the onions and champignons until fully cooked, season with pepper and salt. As soon as the filling is ready, it is left for a while to cool slightly, since for filling the pies you need to use a warm mass, not a hot one.

As soon as the dough is well prepared, divide it into exactly 10 equal parts and form pies, filling them with the prepared mushroom filling, cover with a towel and leave for a quarter of an hour so that they can rise.

Preheat the oven to 200 degrees, grease the pies with weak tea leaves and bake for 20 or 25 minutes (the pies should be covered with an appetizing golden brown crust).

The finished pies should be covered with a towel and left for a while (about a quarter of an hour), due to which they will become softer and more tender.

Lenten pies with apple filling

You can make lean pies with a variety of sweet fillings. One of the most delicious and affordable fillings during the fasting period is apple.

Ingredients:

For the test:
0.5 packet of dry yeast,
3 tbsp. l. vegetable oil,
1.5 tbsp. boiled water,
500 g flour.
For filling:
50 g powdered sugar or sugar,
70 g nuts (walnuts),
250 g sweet apples,
cinnamon - a little, to taste.

Preparation:

Take a deep bowl and sift the flour into it, then pour in water, add dry yeast and a little vegetable oil (about 2 tbsp). Next, knead the dough and add all the remaining butter, knead the dough thoroughly so that there are no lumps left and leave it in a warm place for a while, as the dough should still rise. After the dough has increased in volume several times, knead it slightly and leave again - we repeat this procedure exactly three times.

As soon as the dough has risen, transfer it to a table sprinkled with flour in advance and divide it into small balls, the weight of which should be about 50 grams. Next, cover the dough balls with plain cling film and leave for about 10 minutes, waiting until they rise slightly.

At this time we begin to make the filling. Wash the apples thoroughly, peel, remove the core and cut into small pieces. Sprinkle the prepared apples with powdered sugar or sugar and mix with chopped nuts.

As soon as the filling is ready, roll out the dough balls and place the filling in the center of each cake, sprinkle a small amount of cinnamon on top and carefully pinch the edge of the pie.

Grease the baking tray thoroughly with a small amount of vegetable oil, then place the formed pies on it and leave for about 10 minutes so that they rise slightly. Grease the surface of the pies with water and sugar and bake in a preheated oven for about half an hour, until an appetizing golden brown crust appears on the surface of the pies.

Simple Lenten pies

This recipe for pies is simply ideal not only for Lent, but also for those who adhere to a diet, but at the same time cannot refuse delicious and aromatic pastries.

Ingredients:

For the test:
0.5 tbsp. boiled water,
0.5 tbsp. vegetable oil,
flour - a little to make an elastic dough,
salt, sugar, dry herbs - a little, to taste.
For filling:
1 bunch of green onions,
3 potatoes.

Preparation:

Mix the butter with water and add a small amount of salt, add sugar (if desired, you can omit the sugar at all). Next, pour flour into the mixture - you should get an elastic and fairly dense dough.

Now we prepare the filling - peel the potatoes, then cut them into halves, add water, lightly salt and cook until fully cooked. As soon as the potatoes are ready, pour the broth into a glass and make a puree. If desired, you can add some dry herbs to the dough, but this is not a required ingredient. It is important that the finished puree is not too dry or liquid. Chop the green onions and add to the filling.

We divide the finished dough into equal parts, after which we roll out each piece of dough in the shape of a thin circle and put the filling in its center, forming a pie.

As soon as all the pies are ready, place them on a baking sheet and sprinkle a small amount of dry herbs on top. The pies are baked in an oven preheated to 180 degrees for half an hour until they are covered with a fragrant golden brown crust.

Lenten pies with cabbage

The recipe for these lean and low-calorie pies will especially appeal to those who are constantly forced to follow strict diets. The fragrant pies turn out incredibly tasty, and most importantly, dietary.

Ingredients:

For the test:
1 tbsp. l. any vodka,
3 tbsp. l. vegetable oil,
1 kg wheat flour,
2 tbsp. l. white sugar,
1 packet of yeast (dry),
1 tsp. salt,
2 tbsp. boiled water.
For filling:
2 small onions,
1 carrot,
1.5 kg cabbage,
salt, vegetable oil and pepper - a little.

Preparation:

We take the water that will be used to prepare the dough and heat it slightly (it is important that the water is slightly warm, but not hot). Next, we dilute the yeast in water, add sugar and salt, a little vegetable oil, and of course, vodka. Mix everything well and begin adding sifted flour in small portions. The result should be an elastic dough (the dough will be completely ready after it stops sticking to your hands). The container with the dough is covered with a towel and left for some time in a warm place (the dough should double its original volume).

While the dough is rising, begin preparing the filling. Finely chop the cabbage and then mix with grated carrots and onions, which we cut into small cubes in advance. Season the filling with pepper and salt - knead thoroughly with your hands.

Place the cabbage in a deep frying pan, cover with a lid and simmer until all excess liquid has completely evaporated. After almost all the liquid has disappeared, add just a little vegetable oil to the frying pan and lightly fry the filling under the lid. Thanks to this method of preparation, the filling will be low-fat, but at the same time tasty and quite juicy.

As soon as the dough has risen, we form the pies and place them on a baking sheet, previously greased with a small amount of vegetable oil, and leave for a while so that they rise slightly.

The pies are baked in the oven at 180 degrees for half an hour. If desired, the finished and still hot pies should be brushed with sweet and strong tea, after which they can be served.

Filling options for Lenten pies:

Apple filling - it can be prepared not only from fresh apples, but also from jam. If fresh apples are used, then you can add a little cinnamon or sugar;

Cabbage filling - you can prepare lean pies with fried or stewed cabbage, with the addition of onions or carrots. If grated carrots are added to the filling, it will become sweeter and juicier;

Mushroom filling - mushrooms are taken, finely chopped and stewed with the addition of grated carrots and onions cut into small cubes. While stewing mushrooms, excess liquid may appear, which will need to be drained. The filling for Lenten pies with cabbage and oyster mushrooms is incredibly tasty and juicy - in this case, the mushrooms are first boiled and then fried in a frying pan with shredded cabbage until fully cooked;

Carrot filling - take raw (you can also use boiled) carrots and chop them on a coarse grater, after which they are lightly simmered with the addition of sugar. Instead of sugar, you can use cinnamon or ginger (it turns out very tasty). If you don’t like the sweet carrot filling, there is a salty option - the carrots are grated and lightly fried with onions, seasoned with salt and pepper;

Jam filling - here you can use absolutely any jam, but it should be thick enough so that it does not leak out during baking. Marmalade, jam, jam are also suitable. If you have very tasty, but runny jam, you can add a little starch or flour to it (about 1-2 tablespoons, no more), so that during baking it will thicken and not spill out.

In this article I will tell you how to make lean pie dough in several variations. After all, many housewives love to cook pies for their family, and this article will help you with this. Enjoy your reading.

Lenten pie dough

Lenten pie dough is actually not difficult to prepare, and there are many recipes for preparing it, so you can choose the most suitable one for yourself. This dough is suitable for various delicacies during the fasting period. Now we will look at the easiest recipe for lean apple pie.

Lenten pie dough recipes

So, for the easiest recipe for this dough, we first need a love of cooking, because the most delicious dishes are those that are prepared with love.

To prepare the dough we need:

Sugar (40-50 grams)
Flour(250 grams)
Vegetable oil (130 ml)
Cold water (80 ml, or 7-8 tablespoons)
Small pinch of salt (¾ teaspoon)

First you need to sift the flour.

After you have mixed the dough, you need to knead it, if the dough sticks to your hands, then add a little more flour, and if the dough, on the contrary, is too dry, then add a little water.

When you finish kneading the dough, divide it into two parts, so that one part is quite a bit larger, put it in a bag or wrap it in cling film and put it in the refrigerator for 30-40 minutes.
Filling ingredients:

Apples(3 pieces)
Flour (3 tablespoons)
Sugar(110 grams)
Cinnamon, optional (0.5 teaspoon)

So, first we remove the seeds from the apples, to do this we cut them in half and cut off the part where the seeds are. Next, simply cut the apples into thin slices. Sift the flour and add sugar and cinnamon, mix everything. Add this flour mixture to the apples and mix. Our delicious filling is ready.

It's time to take the dough out of the refrigerator; we prepare a baking dish in advance, preliminarily greased with a little oil. We distribute a larger piece of dough over the entire mold, making small sides on the sides; we distribute our filling on top of the first layer of dough. After all this, we take a smaller piece of dough and secure our pie (we make a cap, so to speak), and cover our future pie with this piece of dough.

Next, preheat the oven to 180-190 degrees, put our pie in the oven, and bake for 50-60 minutes. While the pie is cooking, brew yourself and your family some delicious tea. Once the pie is ready, remove from the oven, cut and serve. Well, that's all, we have such a quick and tasty recipe, bon appetit.

This is also interesting:

Lenten yeast dough for pies

And now I will tell you a recipe for lean dough for pies with dry yeast.

We will need:

Warm water (380 ml, or more simply one and a half glasses)
Wheat flour (8 tablespoons)
Sugar (3 tablespoons)
Dry yeast (1 sachet)
Salt (half a teaspoon)
Vegetable oil (4 tablespoons)

First, take yeast and sugar, mix and add warm water and mix everything thoroughly (foam should appear). In a separate bowl we must sift the flour and add our mixture of water, sugar and yeast there. All we have to do is add salt and knead the dough very well. Heat the vegetable oil a little in the microwave or in a water bath, then add it to the dough. Our dough must be homogeneous and without any lumps. Once you finish kneading the dough, cover it with a towel and begin preparing the filling.

Filling ingredients:

Cabbage
A little vegetable oil (for frying)
Spices to taste

So, we start cutting the cabbage into small pieces, that is, shredding it. Heat up the frying pan, add vegetable oil and start frying the cabbage, you can also add whatever spices suit your fancy. Fry until our filling is cooked.

By this time our dough has already risen. Take a board sprinkled with flour and put the dough on it. Next, we divide our dough into small balls, which we will roll out. After all the balls have already turned into small cakes, we begin to fill our future pies with filling. Next we form the pies.

The next step is to place the pies on a baking sheet and hide them in a warm place.

To make the pies even tastier, you can take tea leaves and grease ours on top
pies (the main thing is that the tea leaves are not strong).

After all this is done, preheat the oven well to about 180 degrees, and send our pies to bake. Bake until fully cooked.

Lenten dough for pies without yeast

Well, now we’ll move on to the recipe for a delicious yeast-free dough.

What we need:

Flour (9 tablespoons)
Boiled water(90 ml)
Vegetable oil (3 tablespoons)
Vinegar(1 spoon)
Salt (pinch)

And as always, first we need to sift the flour. Next, gradually pour water and sunflower oil into the flour (without stirring) and immediately add the remaining ingredients, and only then move everything. Then we knead the dough and let it stand for 20-30 minutes, after which we preheat the oven and bake our pie.

To prevent the pie from seeming boring, you can make it with jam, just after preparing our pie, spread the delicious jam on top.

Lenten shortcrust pastry for pie

Well, now let's start with the shortbread dough.

All we need:

ICE water (200 ml)
Vegetable oil (180 ml)
Salt (half a teaspoon)
Wheat flour (3 cups)
Sugar (to taste)

It is advisable to add a couple of ice cubes to the water to make it even colder. Add oil and salt to the water and beat everything until foamy (IF THE WATER IS NOT ICE, NOTHING WILL WORK). Next, mix the sugar with flour, and pour our mixture into the flour in the form of foam, mix.

Well, now knead the dough, adding a little flour, until the dough stops sticking to your hands. Well, the dough is ready for use. Then it’s up to your imagination to decide what to do with the dough, pies or a pie, and if you didn’t add sugar, you can even make a pie with fish.

Pourable lean dough for pie

Well, here we come to the last recipe, and this, or as it is also called, choux pastry

Ingredients for lean filling dough:

3 cups flour
300 ml vegetable oil
300 ml boiling water
Half a teaspoon of salt
1 tablespoon sugar
Baking powder 1 teaspoon

Mix salt with flour and baking powder, make a small depression in the middle, pour boiling water and oil into it, mix, and let the dough cool. After the dough has cooled, boldly knead it and let it rest for about 15 minutes. Well, our dough is ready. Preheat the oven and bake the dough until completely cooked.