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.

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:

1. The composition of the dish completely excludes the presence of eggs, dairy products, and ingredients of animal origin. Only herbal ingredients are allowed.
2. To make the baked goods fluffy, use fresh or dry yeast, baking powder or regular slaked soda.
3. 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.
4. 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.

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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:

1. Dissolve yeast in water, add sugar, salt, vegetable oil. Mix the ingredients and leave the mixture for a few minutes.
2. 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.
3. As you knead, you should get a soft, elastic consistency. To prevent the mixture from sticking to your palms, grease your hands with a small amount of oil.
4. Place the kneaded dough in a warm place and leave until it rises.
5. Knead the finished mass thoroughly again, then divide the dough into small pieces and start making pies.
6. 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:

1. Mix water, yeast, sugar and salt.
2. Add flour to the resulting mixture, pour in vegetable oil.
3. Knead the dough with a spoon, then knead it thoroughly with your hands for 10 minutes.
4. 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:

1. First, grind the yeast with sugar until a homogeneous consistency is obtained.
2. Then add 200 ml of warm water and stir the ingredients.
3. Pour the sifted flour into the resulting mixture and knead the mixture.
4. Place the dough covered with a paper towel in a warm place for 20 minutes.
5. 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.
6. 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:

1. Add vegetable oil to the water and mix the ingredients thoroughly.
2. Pour the resulting mixture into a container with sifted flour and add salt.
3. Mix all ingredients thoroughly until a homogeneous consistency is obtained.
4. Next, roll out a thin sheet, which we grease with a small amount of vegetable oil.
5. 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:

1. Place sugar and soda in a container with brine.
2. 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. The finished dish is sprinkled 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.

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:

1. Warm water (380 ml, or more simply one and a half glasses)
2. Wheat flour (8 tablespoons)
3. Sugar (3 tablespoons)
4. Dry yeast (1 sachet)
5. Salt (half a teaspoon)
6. 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:

1. 3 cups flour
2. 300 ml vegetable oil
3. 300 ml boiling water
4. Half a teaspoon of salt
5. 1 tablespoon sugar
6. 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.

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, we begin to prepare 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 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.

It's Lent, and if you decide to fast, you need to follow its rules by eating lean food, but at the same time, sometimes you really want something tasty, some kind of baked goods, so much so that you just can't handle sweets. What to do? First of all, don’t bring yourself to the point where you start dreaming about delicious buns and pies even in your sleep. Even though most of our favorite sweets are prohibited during Lent, this does not mean that we need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main usual foods, but in no way a hunger strike or self-torture.

During the period of fasting, you can prepare delicious bread, magnificent pies and pies, and wonderful buns, cheesecakes, pies, pasties, dumplings... One condition - you need to cook all this on lean dough, which, as you know, does not contain eggs or milk and butter. But believe me, the dough, which can be kneaded with water and soda or with yeast, makes excellent baked goods. And tasty, and healthy, and no remorse.

There are several types of lean dough. This is unleavened dough, both puff pastry and yeast. Preparing lean dough is not at all difficult, but some of its features need to be kept in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Products made from lean dough bake much faster than butter dough and go stale very quickly, so they need to be stored in a plastic bag, first wrapped in a linen towel. There is no need to tie the bag; it is advisable to leave it open.

Yeast dough

Ingredients:
1 kg flour,
2 stacks water,
150 g vegetable oil,
2 tsp Sahara,
40 g yeast,
salt - to taste.

Preparation:
Add salt, yeast and sugar to a bowl of heated water. Stir until the yeast is completely dissolved in the water. Add the yeast to the flour and pour in the vegetable oil. Knead the dough and leave it for 1 hour in a warm place to rise. When it rises, knead it and repeat this procedure again. The dough is ready. Form it into products and bake.

Yeast dough with vodka

Ingredients:
4 stacks flour,
1.5 stack. water,
2 tbsp. vodka,
2 tbsp. vegetable oil,
100 g melted lean margarine,
1 tsp Sahara,
1 tsp salt,
1 packet of dry yeast.

Preparation:
Pour water and vodka into the sifted flour, then vegetable oil and melted margarine, add salt, sugar and yeast. Knead a thin dough and leave it warm. To prepare chebureks, the dough must stand in a warm place for 1 hour, and to prepare pizza it will take 3 hours.

Yeast choux pastry

Ingredients:
1 kg flour,
3 stacks water,
1.5 stack. Sahara,
150 g vegetable oil,
100 g lean margarine,
100 g regular yeast (or 1 sachet of dry),
salt - to taste.

Preparation:
First, boil water with sugar, salt and vegetable oil. Cool to the temperature of fresh milk and add margarine and yeast. Gradually adding sifted flour, knead a thin dough. It is advisable to knead the dough for at least 30-45 minutes. Then put the dough in the refrigerator for 3 hours. This dough can be used to bake unfilled buns, sprinkled with sugar, cinnamon, vanilla and cocoa, and buns with sweet and savory fillings. If the filling is supposed to be unsweetened, add less sugar to the dough.

Yeast cold dough for chebureks

Ingredients:
1 kg flour,
300 ml cold water,
1 tsp. Sahara,
1 packet of dry yeast,
a pinch of salt.

Preparation:
Add yeast, salt, sugar, water to the flour and knead the dough as thick as dumplings. Cover the finished dough and place it in the refrigerator. You can start preparing chebureks after 2-3 hours, but it is better to let the dough sit in the refrigerator overnight. This dough can be stored in the refrigerator for several days (it will make it even better), so you can take some of it and save the rest for later.

Puff pastry dough

Ingredients: the same as in recipe No. 1.

Preparation:
Prepare the yeast dough, knead it thoroughly and leave it warm for 1-1.5 hours. When the dough has risen, knead it once, then again. Roll out the resulting dough into a very thin layer, brush with vegetable oil, sprinkle with sugar and fold into an envelope. Repeat these steps 4 times. Sprinkle the dough with flour. Puff pastry is ready for further use. Using molds, cut out buns of various shapes, or with a sharp knife, cut the dough into ropes and make buns from them in the form of rings or ropes.

Sweet yeast dough (recipe from the monastery)

Ingredients:
900 g flour,
2.5 stacks. water,
⅓ glass vegetable oil,
¼ pack of fresh compressed yeast,
½ cup Sahara,
1 tsp dry hop cones,
½ tsp. salt.

Preparation:
First prepare the hop infusion. To do this, pour 1 cup of boiling water over the hops and let it brew for 30 minutes. Then strain and add 1 tsp to the infusion. granulated sugar. Prepare the dough: dilute the yeast in half a glass of warm water, add 1 tsp. sugar and 2 tbsp. flour, mix well and leave to rise for 20-30 minutes. Pour the hop infusion into a deep bowl, add a glass of warm water, salt, remaining sugar, suitable dough and flour. Mix thoroughly with a wooden spoon. Gradually pour in the vegetable oil and mix it into the dough. Flour your work surface, place the dough on it and knead well. Form the finished dough into a ball and let it rise for 1.5 hours or until it has almost doubled in size. From this dough you can make many small pies with different fillings, a large open pie with jam or a roll. Before baking, the products should be allowed to rest on the baking sheet until they have almost doubled in volume. After baking, grease the warm pies with vegetable oil.

Yeast dough for savory baking (recipe from Richard Bertinet)

Ingredients:
500 g wheat flour,
320 ml water,
20 g semolina,
50 g olive oil,
15 g fresh compressed yeast,
1 tsp salt.

Preparation:
Mix flour with semolina and sift into a deep bowl. Using your fingertips, rub the yeast into the semolina flour until fine crumbs form. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a bench scraper, then turn it out onto a work surface and knead until smooth. Try not to add flour; excess flour will make the product dense and heavy. Soon the dough will be saturated with oxygen and will stop sticking to your hands. Roll the finished dough into a ball and place in a warm place for 1 hour to rise.

Potato yeast dough
Products made from it are soft and delicate. This dough is great for baking pies and pies with lean filling.

Ingredients:
2 stacks wheat flour,
100 g potatoes,
20 g fresh yeast,
1 tbsp. Sahara,
a pinch of salt.

Preparation:
Grind the yeast with sugar and place in a warm place for 10 minutes. Mash the potatoes boiled until tender; be sure to save the broth. Add 150 ml of warm potato broth, mashed potatoes, 2 tbsp to the yeast. flour, stir and place in a warm place for 20 minutes. During this time, the dough should come up. Gradually stir in flour and knead into a soft dough. Cover it with a towel and leave it warm for 45 minutes. During this time, knead the dough 2 times, which should double in volume.

Unleavened dough

Ingredients:
1 kg flour,
250 ml water,
3 tbsp. vegetable oil,
salt - to taste.

Preparation:
Sift the flour and pour warm water into it. Add salt and oil. Knead the dough. Cover it with a towel and place it in a warm place for 15 minutes. Then roll out with a rolling pin, cover and leave for another 15 minutes. The dough is ready.

Choux yeast-free dough
The dough got its name due to an unusual method of preparation.
This type of dough is perfectly molded, rolled out and cooked. With its help you can prepare not only wonderful Lenten pies and pies, but also dumplings. The advantage of this type of dough is the variety of fillings in pies from a wide variety of fruits, since it can withstand even a wet filling, and after baking it becomes dense but soft.

Ingredients:
2 stacks flour (with a slide),
1 stack boiling water,
2 tbsp. vegetable oil,
½ tsp. salt.

Preparation:
Pour a mound of flour into a deep bowl. Pour vegetable oil into the center and add salt. Then slowly pour boiling water into the center of the slide, constantly stirring the flour with a spoon so that it brews evenly. Place a tablespoon of flour on the board, turn out the dough and knead it well with your hands. Before your eyes, the dough becomes pliable and elastic, does not crumble, and does not stick to the surface. Roll the finished dough into a ball, cover it with a hot bowl and leave it alone for 1 hour, after which you can start preparing products from it.

Cold yeast-free dough

Ingredients:
1 stack ice water,
1 tbsp. vegetable oil,
a pinch of salt,
a pinch of sugar
a pinch of soda,
flour - at your discretion.

Preparation:
Pour a glass of cold water into a bowl, add butter, sugar, salt, soda. Gradually add flour and mix first with a spoon and then with your hand until such a consistency that the dough does not stretch when trying to separate a small part, but immediately separates into a piece. When preparing the dough, a different amount of flour is used each time; this depends, first of all, on the stickiness of the flour. Roll the finished dough into a ball, cover with a warm bowl and leave for 30 minutes. As time passes, the dough will become more elastic.

Lenten shortbread dough
This version of lean dough can be used for sweet or savory baked goods or as a base for baking savory open pies. If you add vanilla, orange or lemon zest to the dough, then this dough makes excellent cookies. The finished cookies will need to be sprinkled with powdered sugar on top.

Ingredients:
300 g wheat flour,
120 g vegetable margarine,
2 tbsp. ice water.

Preparation:
Sift the flour twice, cut the margarine into cubes and add to the flour. Rub margarine and flour with your hands until smooth crumbs form. Then add ice water and knead the dough. Place the finished dough in the refrigerator for 30 minutes, and then use as intended.

Fresh dough with mineral water

Ingredients:
2.5 stacks. wheat flour,
250ml sparkling mineral water,
2 tbsp. refined vegetable oil,
2 tsp Sahara,
1 tsp salt.

Preparation:
Pour mineral water into the container where you will knead the dough, add sugar, salt, vegetable oil and mix everything thoroughly. Then sift the flour into it and knead it into a thick dough so that it does not stick to your hands.

Pumpkin lean dough
This bright, amazing dough is perfect for lean steamed pies or dumplings. The taste of pumpkin is practically not felt in the dough, although it acquires a slight sweetness. But this only adds a touch of piquancy to the finished dish.

Ingredients:
400 g wheat flour,
300 g pumpkin puree,
½ tsp. salt.

Preparation:
Peel and seed the pumpkin, cut into pieces and bake in foil in the oven until soft. The main thing is that the pulp does not dry out, but remains juicy. Rub the prepared hot pumpkin pulp through a sieve until smooth puree (you can use a blender). Add salt to warm pumpkin puree and sift flour. Knead the dough. The amount of flour can depend both on the quality of the flour and on the juiciness of the pumpkin. The finished dough should be soft, pliable and not sticky to your hands. Immediately place the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you can start preparing the filling yourself.

Swiss Lenten shortcrust pastry

Ingredients:
2 stacks wheat flour,
125 ml cold water,
125 ml refined sunflower oil,
½ tsp. salt.

Preparation:
Sift the flour. In a blender bowl, combine ice water, vegetable oil and salt and beat this mass until a white fluffy foam forms. Pour in a lot of flour and knead the dough. It turns out soft and elastic.

In fact, ordinary lean dough is not as simple as it seems at first glance. Having chosen a recipe to your liking, you can prepare dozens of tasty, nutritious, healthy dishes from any type of lean dough, and there is no need to say how many original recipes you can come up with.

Creative inspiration to you, successful dishes and bon appetit!

Larisa Shuftaykina