Lenten yeast dough for pies. Lenten yeast pies with cabbage
Lenten pie dough is a real space for the culinary imagination of the housewife. You can cook it with live yeast (an excellent option not only for pie, but also for pies with various fillings) or without yeast. Lenten dough can be shortbread, in which case it will make excellent cookies.
Lenten yeast dough
The YouTube channel “Family Kitchen” suggests making lean yeast pie dough.
Ingredients:
- Premium white flour - 750 g
- Warm water - 1 glass
- Olive oil - 5 tbsp. l.
- Fresh yeast - quarter pack
- Sugar - 1 tbsp. l.
- Salt - ½ tsp.
Step 1
Pour warm water into a large container. Add fresh yeast. Stir with a whisk until completely dissolved.
Step 2
Add sugar and salt to the yeast mixture. Continue stirring with a whisk.
Step 3
Add olive oil. Keep stirring.
Step 4
Start adding sifted flour to the dough. You can sift directly into the kneading container.
Step 5
The dough should not be tight, but rather soft. If the dough is too tight and not elastic, the baked goods will turn out heavy.
Step 6
Add another tablespoon of vegetable oil. Continue kneading the dough. Cover the bowl with the dough with a towel and place in a warm place for 40 minutes. During this time, the dough will rise well and at least double in size.
Step 7
Knead the risen dough thoroughly. Cover the bowl with the dough again with a towel and leave for another 40 minutes.
Step 8
The dough will rise even more. Punch it down and use it to make any Lenten baked goods. This dough goes especially well with salty fillings.
Lenten dough without yeast
You can make lean pie dough without yeast. The YouTube channel “Ivanovich Zharit (Recipe Warehouse)” explains how to do this.
Ingredients:
- Premium white flour - 3 cups
- Vegetable oil - 2 tbsp. l.
- Salt - 1 tsp.
- Warm water 50-70 degrees
Step 1
Pour the flour into a kneading container. Add vegetable oil. Add a teaspoon of salt.
Step 2
Add warm water. Stir. Start kneading the dough.
Step 3
Knead the dough until it stops sticking to your hands.
Step 4
Cover the kneading bowl with cling film. Leave the dough in a warm place for half an hour. After this time, the dough is ready for use. It can be used for a wide variety of Lenten baked goods. As you can see, this recipe for lean pie dough is one of the fastest. Baking from this dough turns out airy and tasty.
Lenten shortbread dough
How to prepare lean shortcrust pastry for a pie is described on the YouTube channel “Elena’s Vegetarian and Lenten Kitchen.”
Ingredients:
- Ice water - 150 ml
- Vegetable oil - 150 ml
- Salt - ½ teaspoon
- Whole grain flour - 2.5 cups
Step 1
Please note that the water must be very cold. To do this, you can put it in the refrigerator before starting cooking. Or you can add ice cubes to the water.
Step 2
Add salt to the water. Add the entire amount of vegetable oil specified in the recipe. Oils can be added in the range from 75 to 150 ml, depending on the fat content of the dough you want to get. The less oil, the less crumbly the dough will be.
Step 3
Beat the oil and water until a thick white foam forms.
Step 4
Knead the dough. To do this, pour whole grain flour into a kneading container and fill it with an emulsion of oil and water.
Step 5
Knead the dough first with a spoon. The dough should be quite dense. After this, continue kneading the dough with your hands.
Step 6
If necessary, add a little flour to the dough. The dough will be elastic. Try making lean cabbage pies from it.
Lenten choux pastry
YouTube channel “Kyxarka .ru collection” tells how to prepare lean choux pastry for a pie.
Ingredients:
- Premium white flour - 2 cups
- Salt - ½ tsp.
- Vegetable oil - 2 tbsp. l.
- Boiling water - 1 glass
Step 1
Pour flour into a kneading container. Add half a teaspoon of salt. Stir.
Step 2
Add two tablespoons of vegetable oil to the flour. And also a glass of boiling water.
Step 3
At the first stage, knead the dough with a spoon so as not to burn yourself. As the liquid and dry ingredients are kneaded and combined, and flour crumbs form, you can continue to knead the dough with your hands.
Step 4
Knead the dough until you get a homogeneous mass. Then sprinkle the work surface of the table with flour. Knead the dough again. You don't need a lot of flour to prevent the dough from becoming too tight.
Step 5
After kneading is completed (the process will take at least 5 minutes), let the dough rest. This dough rolls out perfectly and does not shrink. Elastic and soft dough is suitable for various lean dishes.
Notes
You've learned several ways to make lean pie dough. The shortcrust pastry proposed above is called Swiss. It is prepared in an unusual way - beat vegetable oil with water. This dough can be used to make pies and pies with both sweet and savory fillings.
In the recipe for lean shortcrust pastry, you can use premium wheat flour or a mixture of wheat and rye flour instead of whole grain flour. If you plan to prepare the dough for sweet pastries, you can add a little sugar to it.
Delicious baked goods can be made without eggs, natural butter, or dairy products.
Excellent lean yeast and puff pastry for pies, pies and dumplings is no less tasty, airy, and varied.
The place of dairy and fermented milk products is taken by vegetable (vegetable) oil and carbonated water.
From delicate lean yeast and puff pastry for pies, pies and dumplings, wonderful tasty products are prepared with and without filling, with glaze and various “toppings”, fry pancakes, bake crispy cookies.
Not only those who want to fast should master the secrets of preparing such a text. If a family has a child with allergies, lean yeast and puff pastry for pies, pies and dumplings is simply irreplaceable. Those who adhere to a vegan worldview will also be able to enjoy pastries and vegetable dumplings.
Lenten dough - general principles of preparation
To prepare lean yeast and puff pastry for pies, pies and dumplings, you can use dry or pressed yeast. In this case, you will get an airy yeast dough. It is made using sponge or using a non-steam method.
In the first case, you must first obtain a yeast base with a high foamy head. A simpler, non-paired method allows you to get lean yeast and puff pastry for pies, pies and dumplings quickly, simply, without unnecessary hassle and worry: will it rise?
In any case, to obtain lean yeast and puff pastry for pies, pies and dumplings, you must first mix the dry ingredients, and then gradually add liquid, kneading the elastic mass. But dry ingredients (sugar, yeast, salt) must first be dissolved in water.
After kneading, the dough must “rest” - lie for a while in a cold place or, on the contrary, in a warm place.
Lenten dough for pies
Pies made from lean dough can be fried in vegetable oil or baked in the oven. The use of yeast makes the dish airy and tasty. It will be no different from the usual baked goods.
Ingredients:
White or whole grain flour (3 cups);
An ordinary glass of water heated to body temperature;
Packaged active yeast;
A couple of tablespoons of sugar (regular tablespoons);
4 table. spoons of any plant. oils;
A teaspoon of medium-ground salt without a slide.
Cooking method:
Mix with the sifted flour and the required amount of salt.
Dissolve a packet of freshly packaged active yeast in water.
Pour sugar into the water and stir until completely dissolved.
Gradually add liquid to the flour, knead the dough first with a wooden spoon, then with your hands.
If necessary, mix in flour, giving the mass the necessary elasticity.
Knead vigorously until the mixture begins to come off your hands freely.
Leave in the bowl, covered with a cotton or linen towel or seal the bowl with clear food grade film.
Place in a warm place and wait until it rises.
Punch down the risen dough and leave it warm again.
When it rises a second time, start preparing pies with any lean filling.
Lenten yeast dough
Universal yeast dough is suitable for any baking. It makes excellent sweet and savory buns, pies, pies, and flatbreads.
Ingredients:
A kilogram of white flour;
Warm water (two and a half faceted glasses);
Sugar (three tablespoons);
Packaged yeast (one package);
Dessert spoon of salt;
Natural oil (olive, sunflower, flax, etc.) – 6 tables. spoons
Cooking method:
Heat water in a saucepan (not higher than 38 degrees).
Pour the water into a separate container.
Add active yeast, granulated sugar, medium-ground salt, stirring, dissolve all ingredients.
Sift the flour into a wide bowl.
Add liquid little by little and knead the dough.
Simultaneously with each portion of yeast water, pour in a spoonful of oil.
Knead the dough with oiled hands.
You need to knead for at least ten minutes to make the mass as homogeneous as possible.
Cover the dough with a towel or cover it with film and leave it warm for an hour.
When the mass has doubled in size, knead it, knead again for about five minutes, and use immediately.
Lenten pie dough
Excellent pies with different lean, sweet, vegetable, berry, mushroom or poppy seed fillings can be prepared according to the recipe below. Please note: “live” compressed yeast is used, and the finished product must spend at least ten hours in the refrigerator. By adding appropriate spices to the dough, you can make the baked goods richer in taste.
Ingredients:
Water at body temperature (about one and a half glasses);
A lump of pressed yeast (50 grams);
Odorless vegetable oil (180 ml, or a half-filled faceted glass);
Medium-ground salt (tablespoon);
A quarter cup of granulated sugar;
A kilogram of white or whole grain flour.
Cooking method:
Pour yeast into the water, then dissolve granulated sugar and a measured amount of salt in the yeast water.
Immediately measure the required volume of oil and pour into the yeast water.
Knead your hands into a soft, fairly sticky dough.
Cover the container with film or a lid and put it in the refrigerator, preferably overnight.
There is no need to wait for the dough to rise. Once you take it out of the refrigerator, you can immediately bake the pie.
Lean puff pastry
This dough according to the “lenten” recipe turns out tasty and easy to use. It makes fantastic crumbly puff pastries, pies, “tongues,” and rolls.
Ingredients:
Half a glass of water;
Equal amount of vegetable oil (optional);
A generous pinch of salt;
Two glasses of white flour.
Cooking method:
Mix water and oil in a saucepan.
Pour the resulting emulsion into a separate container.
Salt the sifted flour.
Add flour to the oil emulsion, kneading the elastic dough.
Leave the finished product for half an hour under a film or napkin.
After half an hour, you can put the dough on a wide board sprinkled with flour. Roll out a thin layer of dough with a rolling pin.
Spread a few drops of olive oil over the surface.
Carefully fold the layer inward into an envelope and roll it out again.
Repeat the “grease and roll” process four more times.
Use immediately or refrigerate.
Lenten dough for dumplings
Delicious lean dough turns out elastic and tender. You can roll it out as thin or as thick as you like. Any fillings in dumplings made from this dough will be eaten with a bang.
Ingredients:
Three glasses of white flour (can be mixed with whole grain, oatmeal, soy flour);
An ordinary glass of water (you need boiled cold water);
A generous spoonful of salt;
Any oil (two tablespoons), preferably olives.
Cooking method:
Sift flour, mix with salt.
Pour in water.
Knead a sticky, fairly liquid dough.
Leave the mixture for half an hour so that the flour swells well.
Knead the elastic dough for a minute.
Pour in the oil and continue kneading until the dough returns to stickiness.
Place the dough in the refrigerator for two hours. It will sit, become homogeneous, and acquire elasticity.
Lenten yeast-free dough
Lean dough without yeast is prepared easier and faster than yeast dough, without the rising step. Immediately after kneading, you can bake or fry.
Ingredients:
Take two glasses of warm water;
A teaspoon (without a slide) of baking soda;
Three tablespoons of vegetable oil;
A teaspoon (without top) of salt;
The amount of flour sufficient to obtain an elastic, not tight dough (about three to four cups).
Cooking method:
After sifting the flour, mix the soda with it.
Dissolve salt in water, then pour in oil.
Pour the liquid into a mixing container, add flour, knead the elastic dough.
You should get a nice, fairly dense mass.
After kneading, you need to let it rest at room temperature for about half an hour.
Lenten shortbread dough
The tender dough prepared according to this recipe makes excellent sweet, fresh, and salty pastries. Her success comes from using ice water. Shortbread dough is universal, suitable not only for cookies, but also for pies, pies, pies.
Ingredients:
150 ml ice water;
Half a teaspoon of salt;
150 ml of any vegetable oil;
Two and a half (three) cups of white flour;
Sugar (only for the sweet version of the dough) - two spoons.
Cooking method:
Place clean water in the freezer for half an hour.
Add salt to the water and stir.
Pour oil into water.
Vigorously whisk the mixture of water and oil into an emulsion. A white foam should appear.
Mix flour with sugar.
Pour the oil emulsion into the flour mixture little by little.
Knead into a thick dough. If necessary, add flour.
Lenten dough with rice water
A very original version of dough from which you can bake airy, delicious buns. They remain soft and fresh for a long time. If desired, you can add dried onion, onion and green powder to the dough. A great option for breakfast or lunch - with borscht.
Ingredients:
One hundred grams of rice;
Half a liter of water;
Three hundred grams of white flour;
One hundred grams of whole grain flour;
A tablespoon of soy sauce;
Four tablespoons of oil;
One and a half tea boats of dry active yeast;
Half a teaspoon of salt;
A large spoon of granulated sugar.
Cooking method:
Boil the rice in a small saucepan by adding the specified amount of water. Drain the broth and cool to 40 degrees. The yield of the finished decoction should be at least 230 ml.
Pour oil and soy sauce into the broth and stir.
Add sugar, juice, onion powder (optional), and yeast into the flour.
Pour in the liquid and knead into an elastic, aromatic dough.
Place under film for an hour and a half to rise.
Lenten buckwheat dough
An original recipe for aromatic Lenten dough with a pleasant buckwheat note. This product makes excellent pies with mushroom filling.
Ingredients:
350 grams of first-grade white flour;
4 table. spoons of instant buckwheat flakes;
Packaged yeast;
Dessert spoon of sugar;
Half a spoonful of salt, preferably finely ground;
One large spoon of oil;
Standard glass of boiling water.
Cooking method:
Pour boiling water over the buckwheat flakes and leave for five minutes.
Stir the yeast in warm water, slightly above body temperature, until it foams.
Mix flour with sugar, medium grind salt.
Pour in the yeast, swollen flakes, add linseed or buckwheat oil.
Quickly knead the aromatic dough, cover with a napkin, film, or towel.
Leave to rise for an hour and a half.
Lenten dough “Vanilla”
Excellent, thin-rolled dough that produces crispy baked goods. It is very easy to prepare.
Ingredients:
Half a kilo of flour;
Standard glass of water;
3 table. spoons of sugar;
Two packets of yeast;
2 table. spoons of butter;
A little vanillin (literally a pinch);
A third of a spoonful of medium salt.
Cooking method:
For the dough, mix fresh active yeast with warm (required) water, two tablespoons of white flour, and sugar.
The dough should rise for fifteen minutes.
Gently mix the sifted, fluffy flour with fine salt.
Add butter, two-thirds of the flour mixture, and vanillin to the dough.
The consistency of the dough is as if pancakes were planned.
Sprinkle the remaining flour onto the work surface, turn the dough out, and knead until it stops sticking. If necessary, add flour.
Transfer the dough into a sealed bag, tighten tightly and place in a deep container of ice water.
After twenty minutes, when the bag of dough floats to the top, it can be considered ready.
Lenten yeast dough on sponge
Airy, fluffy dough is obtained using sponge, the most troublesome method. You can please your family with pies, buns, buns. Preparing such a product is troublesome, but the result is worth it.
Ingredients:
Six hundred grams of white flour;
One hundred ml of oil;
25 grams of pressed fresh yeast;
Dessert spoon of granulated sugar;
An ordinary glass of water;
Two teaspoons of salt, preferably medium or fine.
Cooking method:
Dissolve fresh, easy-to-break yeast in a small amount of warm, clean water, then dissolve the sugar.
Add a little white sifted flour (a spoon or two), mix, place to rise next to a radiator or working oven.
After twenty minutes, salt the dough, spoon out ½ part of the flour, cold water, medium or fine salt.
Quickly knead the dough.
Place in a warm place for an hour.
Pour oil on top, add the remaining flour, knead thoroughly.
Remove again to rise for about thirty to forty minutes.
Lenten dough with sparkling water
Wonderful lean pancakes will turn out fluffy and airy if you mix the batter in highly carbonated water. They will rise in a frying pan without kefir and will be no less tasty.
Ingredients:
2 stacks white flour;
Sugar to your taste;
Three glasses of sparkling water;
0.5 cups of oil;
A spoonful of baking powder;
One teaspoon of medium-ground salt.
Cooking method:
Sift regular white flour, pour granulated sugar on top of the mound, add a little salt, add baking powder and mix until smooth with a spoon or fork.
Pour in the soda, constantly vigorously stirring the dough. Break up the lumps.
Pour in the oil, mix well and set aside for ten minutes.
Lenten dough “Custard dumplings”
This product is an alternative to regular dumpling dough. It will turn out elastic, moderately tight, and goes well with any filling for dumplings or dumplings.
Ingredients:
Two glasses of white flour;
Three quarters of a glass of boiling water;
2 table. spoons of any vegetable oil;
Medium or fine salt.
Cooking method:
Sift the flour.
Add salt to flour and stir.
Pour oil.
Boil water and immediately pour it in a thin stream into the flour.
At the same time, stir the dough very vigorously with a fork.
Sprinkle a wide board with flour, place the choux pastry on top, and knead the mixture vigorously.
Cover with film and leave to rest for fifteen minutes.
Lenten dough with soy milk "Vegetarian"
A good solution for vegetarians, vegans, and people with allergies to milk protein is dough made with soy “milk.” Vegetarian baking delights with excellent taste, and it is also healthier due to oatmeal. An ideal product for baking bread, buns, scones, pies, and frying pies.
Ingredients:
Two and a half glasses of regular white or whole grain flour;
The same glass of oatmeal;
3 spoons of baking powder;
Two generous tablespoons of granulated sugar;
450 ml store-bought soy milk;
The same amount of table vinegar;
A pinch of soda;
Salt (without top spoon);
Spices (optional): paprika, cumin, ground coriander.
Cooking method:
Add baking powder to half the amount of soy milk.
Beat everything well.
Immediately pour the second part of the milk, add spices (optional). Mix well.
Sift both types of flour separately.
First add wheat or whole grain flour to the milk. Mix thoroughly. The mixture should resemble pancake batter.
Leave the dough for ten minutes.
Pour in the oatmeal flour and granulated sugar and mix.
Leave the product alone for half an hour.
- Unleavened dough is more sensitive to the temperature of the environment. Therefore, where the dough is fermented and rises, the slightest drafts are unacceptable, otherwise the quality of the baked goods will seriously deteriorate and they will fall off.
- Flour of any grade and quality used for lean yeast and puff pastry for pies, pies and dumplings must be sifted through a special mug, colander or sieve. It will turn out tastier due to saturation of the flour with oxygen. It is especially important to follow this rule for yeast dough: the yeast will start working faster, the dough is guaranteed to rise.
- To properly dilute the yeast, you need to mix warm water with a spoonful of sugar. Fresh yeast must be poured so that the water only slightly covers it. In this case, you will get a wonderful foamy “cap”.
- In order for the yeast to ferment well, the room temperature should not exceed thirty degrees. If the room is hotter, the fermentation processes will stop.
- If the room is very cold and you can’t find a warm place for proofing, you can fill the bathtub with warm water and immerse the container with the dough there.
- Lean yeast and puff pastry for pies, pies and dumplings is excellent and easy to knead in a bread machine. The ingredients specified in the recipe must be poured into the container in the order indicated in the instructions.
- The ideal dough should not be dry, otherwise it will lose elasticity. If you overdid it with flour and the dough turned out to be very tight, you can correct the situation with warm water and oil.
- For ease of handling the finished dough, you can grease your hands with oil. The product will stop sticking to your fingers, you won’t have to mix in flour, and as a result the dough will not be too dry and tight.
- To make sure the yeast dough is ready, you need to make a notch in it with your finger. If the depression has not spread after five minutes and has retained its shape, the dough is ready.
- If it was not possible to use all the lean yeast and puff pastry for pies, pies and dumplings, it must be carefully wrapped in cling film and placed in the freezer.
- You cannot knead lean, yeast-free dough for a long time, otherwise the baked goods will not be crumbly.
- The more butter in the dough, the more crumbly the baked goods will be.
- Lenten dough should be baked at low temperature (from 180 to 200 degrees) and for a maximum of forty minutes.
- If there is no soda for making pancakes from lean dough, you can replace it with hot water. High temperature will increase the stickiness of the flour.
- Dumplings made from lean choux pastry should be cooked for no more than four minutes from the moment they surface. Otherwise, they will simply boil over. From this dough you can fry pies with lean filling.
- Lean yeast and puff pastry for pies, pies and dumplings is practically no different from traditional options. It is just as easy to prepare and very tasty to eat.
Fasting is a centuries-old tradition in our country, and recently more and more families are returning to their roots and deciding to fast. At this time, the question arises of what to cook, how to diversify the menu, how to pamper your family with something so delicious in this time of restrictions, a time of abandoning the frugal foods we are accustomed to.
Every experienced housewife knows that no reason to eat sparingly, because there is great amount recipes, and everyone who wants to fast has the opportunity to prepare delicious Lenten soups, nutritious main courses, and, of course, baked goods - homemade, aromatic, appetizing. There are many recipes for Lenten pies, as well as recipes for Lenten dough for pies.
Making dough for Lenten pies and pies is not difficult, but some nuances should be taken into account. Lenten pies cook a little faster than butter pies, and these baked goods will become stale quite quickly due to the lack of eggs. Therefore, when baking, you should especially monitor the cooking time of pies, and do not leave finished products in an open container. To keep the meatless pies soft longer, you can wrap them in cotton or linen cloth and place them in a plastic bag. Due to the composition of the fabric, the products will “breathe”. It is best not to tie the bag, but leave it open. So, let’s begin the actual creation of yeast-based food.
Lean yeast dough (universal recipe)
Composition of ingredients:
Preparation:
First you need to boil the water, after boiling, cool the water to 40-50 degrees. Dry yeast dissolves in this water, then you need to add salt and granulated sugar to the yeast mixture, mix everything well. The flour is sifted through a fine colander or sieve (when sifting, the flour will be enriched with oxygen, the yeast will be provided with access to air, which will cause the dough to rise faster). The yeast mixture and vegetable oil are poured into the prepared flour. Next, the dough is thoroughly kneaded.
To make kneading the dough by hand more convenient, you can wet your hands with water or grease them with vegetable oil. The finished product should be not very tight and damp. If the dough is still a little tight, add about a quarter glass of water and a spoonful of vegetable oil. The kneaded dough should be covered with a clean linen or cotton cloth and placed in a warm place, for example, on a radiator, on an oven or in the corner of a gas stove with the oven turned on. The dough will increase in size due to the action of the yeast, and will double in size, this will happen in about an hour. Next, knead the risen dough and knead well again.
The lean yeast dough for pies is ready, all that remains is to choose the filling. Fillings such as potatoes, fresh or sauerkraut, berries, apples, jam or jam are very good during Lent.
Lenten pies recipe (with boiled potatoes)
Products for filling:
- Potatoes - 6 pieces
- Onion - 1 piece
Preparing the filling:
Boil potatoes in salted water and mash them. Sauté the onion in vegetable oil and mix with the puree. The potato mixture should be thick, so it will be easier to work with. Cut small pieces from the dough, roll them out, put a tablespoon of potato mixture inside, and pinch the edges.
Place the prepared products on a baking sheet, which should already be greased with vegetable oil, place in a hot oven, and remove after about thirty minutes. You can also not bake the pies, but fry them in a frying pan. To do this, heat a frying pan, pour in vegetable oil, place the pies, and fry for about five minutes on each side. Place the finished pies in a plate and serve hot. As you can see, the recipe for Lenten pies is quite simple.
Lean yeast dough (sweet, according to the monastery recipe)
Ingredients:
- Flour - about a kilogram
- Water - 2.5 cups
- Fresh pressed yeast - 1.4 packs
- Sugar - 200 grms
- Dried hops (cones) - dessert spoon
- Salt - half a dessert spoon
Preparation:
First you need to get a hop decoction. To do this, pour one cup of boiling water over the dried hops (cones) and leave for thirty minutes to infuse. Next, strain and add 1 dessert spoon of sugar to the infusion.
Now it's time to prepare the dough. To do this, dilute the pressed yeast in a small amount of warm water (about half a glass), add one teaspoon of sugar and 2 tablespoons of flour, mix everything and let it rise for forty minutes. Place the hop decoction in a deep bowl, add a cup of warm water, all the granulated sugar, as well as salt, prepared dough and flour. The mass is kneaded well, then vegetable oil is gradually poured in, which is mixed into the dough. Due to the presence of oil, the dough will be more tasty. Knead the finished dough and leave it to rise for an hour and a half, or until it doubles in size.
From such an unusual dough you can make small pies with lean fillings, or you can have a closed pie with berries, jam, all types of preserves, or an open pie with cabbage. The products should be placed on a baking sheet, greased with oil, and left to brew for a while (about fifteen minutes). Pies and pies are baked in a preheated oven, and the baking time until done depends directly on the size of the pies. Ready-made pies can be greased with vegetable oil.
Puff pastry (simple recipe)
Another interesting option is the recipe for lean puff pastry for sweet pastries.
Ingredients:
- Flour - about a kilogram
- Water - warm 0.5 liters
- Sugar - 50 grams
- Salt - half a dessert spoon
- Dry yeast - one packet 10 grams
- Vegetable oil - 6 tablespoons
Prepare regular yeast dough according to the recipe above, and, as always, leave in a warm place for about two hours. After it has risen well, knead it by hand, roll it into a thin layer with a rolling pin, grease it with vegetable oil, sprinkle it with a little sugar, and fold it the way envelopes are folded. Repeat folding several times, sprinkling with flour. Puff pastry is ready. It will make wonderful lean sweet buns.
Lenten potato dough with yeast
Potato dough made according to this recipe is well suited for making lean pies; the products will be soft and tender.
Ingredients:
Preparation:
Grind the compressed yeast with sugar and put in a warm place for ten minutes. Boiled potatoes should be mashed with a fork, and the remaining water after cooking should be saved. 150 ml is added to the yeast. potato broth, ready-made mashed potatoes, 2 tbsp. flour, mix everything and leave in a warm place for 40 minutes. During this time, the dough will come up. You should gradually mix flour into the dough and knead a soft dough. Cover the prepared dough with a clean linen or cotton napkin and leave in a warm place for an hour or a little more. During this time, you need to knead the dough several times. Once doubled in size, it is ready to bake.
On the eve of the great holiday, when most of us observe fasting, it would be very opportune lean dough. You can use it to make pies, pies, dumplings, manti, pasta, etc.
Lenten yeast dough for pies
- instant dry yeast – 7 g
- flour – 480 g
- water – from 350 to 600 g
- vegetable oil – 40 g
- sugar – 40 g
- salt - teaspoon
Preparation:
1. Add yeast and sugar to a warm bowl, dissolve, leave to activate for 15 minutes. A cap of bubbles should form on the surface.
2. Sift the flour into the suitable yeast, add salt.
3. Pour in vegetable oil, knead soft dough.
4. Place the dough in a pre-greased bowl, cover with film, and leave in a warm place to ferment for one hour.
5. Place the risen dough on a table dusted with flour and form into a ball. The dough is ready!
Lenten homemade pasta.
Ingredients:
- boiled water - half a glass
- flour - one glass
-salt
- vegetable oil
To prepare the sauce:
- parsley
-vegetable oil
- garlic
- turmeric
- vegetable oil
Preparation:
1. Brew a glass of flour with boiling water. Mix the flour with salt, and pour a couple of tablespoons of vegetable oil into the boiling water. Mix the whole mixture vigorously, put it in a bag, and leave to cool.
2. Roll out the dough into diamond shapes, leave for an hour, let it rest.
3. Boil the pasta (it should be al dente), discard.
4. Heat vegetable oil in a frying pan, add turmeric, crushed garlic, add paste, heat in spices.
5. Sprinkle with parsley, turn off, serve with sweet soy sauce.
Lean yeast dough
- water – 3 glasses
- flour – 6 tablespoons + 8 cups
- sugar – 4 tablespoons
- sunflower oil – one glass
- fresh yeast – 120 g
Preparation:
1. Mix 6 tablespoons of flour, granulated sugar, water and fresh yeast, leave for 15 minutes.
2. Add a glass of sunflower oil, salt, 8 glasses of flour, stir. That's all - in just a couple of minutes you're ready lean pie dough!
Lenten dough recipe
- fresh yeast – 35 g
- sugar - tablespoon
- flour – 6 cups
- salt
- vegetable oil – 3 tablespoons
Preparation:
1. Flour for making dough is suitable, both rye and wheat. Oil can also be either olive or sunflower.
2. Crumble the yeast into a bowl with your hands, rub it with the sugar until the yeast becomes quite liquid and the sugar grains completely “melt”.
3. Sift one and a half cups of flour into a bowl and stir. Sift the flour first.
4. As a result, you will get a dough - a thin dough.
5. Place the bowl in a water bath for half an hour. Once the dough has doubled in size, continue the cooking process.
6. Pour in the second glass of flour, stir.
7. Sift 4 cups of flour into the dough (one after the other), pour in vegetable oil, stir with a spoon, place on a table sprinkled with flour, add the remaining flour, knead the dough for several minutes until it becomes thick and homogeneous.
8. Sprinkle the dough with flour, place in a bowl, and place in a water bath for 20 minutes.
9. After the dough has risen a second time, knead it with your hands. Lenten dough for pies ready!
And if you want something sweet for Lent, try cooking.
Lenten manti.
Traditionally, this dish is filled with minced meat, but cereals and vegetables can be used instead. Such manti will turn out no less tasty.
Recipe: lean dough
- flour – 355 g
- salt, water - ½ cup each
- oil - two tablespoons
Preparation:
1. Knead the dough from the listed ingredients, transfer it to a container that has been greased with vegetable oil in advance, and leave for half an hour.
2. Roll out the dough thinly, cut into squares with sides of 10 cm, lay out the filling, form envelopes, pinch the edges diagonally.
3. Manti can be cooked in a double boiler in just 25 minutes. ready!
Here are a few filling options:
Manti with cabbage and potatoes.
Ingredients:
- potatoes – 4 pieces
- white cabbage – 1/3 heads
- carrot
- onion
- vegetable oil
- salt
Preparation:
Chop the vegetables, stir, season with oil and add salt. If desired, add various seasonings.
Manti with mushrooms and potatoes.
Ingredients:
- champignons – 320 g
- vegetable oil
- onions – 1 piece
- potatoes – 5 pieces
- salt pepper
Preparation:
Chop all products and mix. Instead of champignons, you can use other mushrooms. For example, white.
Manti with lentils.
Ingredients:
- onion
- lentils – 120 g
- garlic cloves – 3 pieces
- salt pepper
Preparation:
1. Boil the lentils in advance, add garlic and sautéed onions, salt and pepper.
2. Add champignons to the filling.
3. Serve manti hot with sour cream and tomato sauce.
4. Decorate with greens on top.
And on ordinary days, cook.
Lean puff pastry
- salt, sugar
- baking powder - teaspoon
- vegetable oil – 0.25 cups
- wheat flour – 3 cups
Preparation:
1. Mix baking powder and flour in a bowl. If you are going to make sweet baked goods, add sugar. If your baked goods will contain potatoes or meat, add salt.
2. Pour one glass of flour into the flour and knead the dough. The dough should be dense and elastic.
3. Pour flour onto a cutting board and roll out the dough on it. You should end up with a layer thinner than 2 mm. Grease the entire layer with vegetable oil.
4. Cut the layer in half, place one part on top of the other, smooth it with your hand, and roll it up on one side.
5. Place the finished rolls in the refrigerator for half an hour.
6. Take out the roll, flatten it, roll out the dough again, bake the products you want.
You will definitely like it.
Lean yeast-free dough.
Ingredients:
- flour – 1 kilogram
- salt, vegetable oil - 3 tablespoons each
- warm water – 255 ml
Preparation:
1. Sift the flour into a bowl, gradually add warm water, salt, vegetable oil, knead into a homogeneous dough, cover with a towel, and place in a warm place for 10 minutes.
2. After the specified time has passed, roll out the dough again with a rolling pin, cover with a towel, and leave for another 15 minutes. Lenten dough for pies and the pies are ready!
Lenten dough for dumplings.
Ingredients:
- flour – 520 g
- water - one glass
- vegetable oil - a couple of tablespoons
- a pinch of salt
Preparation:
Mix vegetable oil, salt, warm water and flour into a stiff dough, put it in a plastic bag, and let it rest for about an hour. The dough turns out to be very thin and elastic, so you can easily make dumplings and dumplings from it.
Lean puff pastry.
Ingredients:
- wheat flour – two tablespoons
- water – 125 ml
- sunflower oil – 125 g
Preparation:
1. Sift the flour.
2. Combine salt, ice water and sunflower oil in a blender bowl.
3. Beat the mixture until a fluffy white mass is formed.
4. Pour the foam into the flour, knead the dough.
5. The dough turns out elastic and soft. It can be used to prepare salty or sweet products. This dough will turn out great!
Lenten pie dough.
Ingredients:
- yeast – 35 g
- wheat flour – 4 cups
- refined vegetable oil - half a glass
- salt - a quarter teaspoon
- granulated sugar - half a glass
Preparation:
1. Add the listed ingredients to one and a half glasses of water, knead the mass until it becomes elastic and easily comes off your hands.
2. Place the resulting dough in a warm place for 3 hours to ferment.
3. Prepare the pie filling:
Apple: cut half a kilogram of apples, mix with half a glass of chopped walnuts, breadcrumbs, sprinkle with sugar, cinnamon, stir everything.
Potato: Boil the potatoes and mash them with a potato masher. Fry onion rings in sunflower oil, add crushed garlic, stir everything.
For the filling you can also use carrots, raisins, buckwheat with mushrooms, and stewed cabbage.
Lean pizza dough.
Ingredients:
- vegetable oil – 3 tablespoons
- cold water – 120 ml
- flour – 1.5 cups
- ground black pepper
Preparation:
1. Sift the flour, add pepper, salt, pour in water, oil, mix with a spoon, transfer to a flat surface previously sprinkled with flour. Knead the dough for at least 7 minutes. The dough should be smooth and homogeneous, wrap it in film, and put it in the refrigerator for 40 minutes.
2. After resting in the cold, the dough will become pliable and elastic. Roll it out, brush with tomato sauce, put the filling on top, bake until the cheese melts at 180 degrees.
3. To ensure that the dough absorbs the sauce as best as possible, make holes in it.
Lenten pie with spinach.
Ingredients:
For the test:
- warm water - a couple of glasses
- a packet of dry yeast
- sugar - teaspoon
- sugar - tablespoon
- salt - half a teaspoon
- vegetable oil – 1/3 cup
- flour – 720 g
For filling:
- frozen spinach – 1 package
- onion
- vegetable oil
Preparation:
1. Dissolve a packet of dry yeast, a teaspoon of sugar in half a glass of warm water, stir, let it brew, pour in one and a half glasses of warm water, a third of a glass of vegetable oil, add half a teaspoon of salt, a tablespoon of sugar, stir.
2. Add 700 g of flour, knead the dough, put it in a warm place for an hour, let it settle, and start cooking.
3. Prepare the filling: take a small onion, chop it, fry it.
4. Add frozen spinach, let the liquid evaporate, and add salt.
5. Roll out half the dough, place the filling on it, cover with another layer, pinch the edges, bake.
As you can see, there are a large number of options for preparing lean dough. You can use it to make dumplings, manti, pies, pizza, etc. At the same time, lean dough does not mean tasteless dough.
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.