Delicious lean dough for pies. Lenten yeast pies with cabbage. Lenten yeast dough in a bread machine

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 are a huge number of 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:

1. Potatoes - 6 pieces
2. 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:

1. Flour - about a kilogram
2. Water - 2.5 cups
3. Fresh pressed yeast - 1.4 packs
4. Sugar - 200 grms
5. Dried hops (cones) - dessert spoon
6. 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.

Lenten dough for pies is made with or without yeast, in the oven or deep-fried. The baked goods turn out so aromatic, golden brown and delicious that, without knowing the recipe for lean pies, it is difficult to believe that they do not contain eggs and milk.

From lean dough you can make bread, baked pies, pies in a frying pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even cake. But let's just focus on the pies. Not only lean yeast dough is suitable for baking pies in the oven. You will learn an interesting recipe for Moldovan cuisine. Moldavian Lenten pies in the oven with sauerkraut are made from unleavened dough. These pies can be made with a variety of fillings, delighting your family with delicious pastries without compromising the family budget.

Lean yeast dough for pies according to this recipe is suitable for baking in a frying pan and in the oven with a wide variety of fillings.

Products per prescription

• dry yeast 2 tsp;
• salt 5 g;
• flour 430 g;
• water 250 ml;
• sugar 20 g;
• vegetable oil 90 g;
• onions 80 g;
• potatoes 600 g;
• spices;
• egg 1 pc.

Recipe

1. Knead the dough for pies. The water is heated to a temperature of 30 degrees, and the yeast is dissolved in it. Set the bowl with the yeast aside for 10 minutes until it foams.
2. Sift the flour, add sugar and salt to the flour, pour in water with yeast and 4 tablespoons of vegetable oil. Knead soft yeast dough. Knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and floating, you need to use flour with good gluten, made from durum wheat. The finished dough, formed into a neat lump, is placed in a bowl greased with vegetable oil, covered with a lid or a clean towel and placed in a warm place for 2 hours until it rises.
3. While the dough is rising, prepare the filling. The potatoes are peeled, placed in hot salted water and boiled until tender. Finely chop the onion and fry it in a frying pan in vegetable oil. Drain the water from the hot potatoes and pound them with fried onions, adding salt and spices to taste.
4. The finished dough is divided into small pieces, from which they are rolled into balls and formed into cakes for pies. Place potatoes, pinch the edges of the dough on each pie, and place seam side down on a greased baking sheet. The top of the pies is brushed with beaten egg or yolk.
5. The formed pies should lie on the baking sheet for 15 minutes and rise a little. At this time, turn on the gas to place the pies in the hot oven. You can place an iron bowl with water at the bottom of the oven; the pies will not burn and will be softer when baked at high humidity.
6. The pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, remove the baked goods from the oven, cover it with a clean towel and allow to cool slightly.

Moldavian pies

Products per prescription

• vegetable oil 95 ml;
• salt;
• flour 260 g;
• water 100 ml.
• sauerkraut 305 g;
• carrots 60 g;
• egg 1 pc.;
• onion 55 g;
• vegetable oil 36 g.

Recipe

1. Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead a soft dough of uniform consistency. The dough is covered with a towel and left to rest for about half an hour.
2. To prepare the filling, drain the juice from the cabbage. Onion, cut into half rings, is fried in vegetable oil in a frying pan. Add cabbage to the onion, stirring, and fry until done.
3. Fifteen pieces are made from the pie dough, each rolled out into a rectangle. The finished cabbage filling is placed on one edge of the dough and, folding the edges of the rectangle along the sides, is wrapped into a roll.
4. The finished rolls are brushed with egg yolk on top and placed on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
5. Bake the pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for deep-frying baked goods in a frying pan. Instead of peas, put potatoes with onions or mushrooms, liver or stewed cabbage inside.

Products per prescription

• water 250 ml;
• flour 450 ml;
• salt 10 g;
• sugar 10 g;
• soda 5 g;
• vinegar 1 tbsp. l.;
• pea puree 700 g;
• onion 60 g;
• spices;
• vegetable oil 180 g.

Recipe

1. Knead the dough in water with the addition of salt, sugar and soda, slaked with vinegar. The dough should not stick to your hands. If necessary, add a little flour, trying not to make the dough too tight so that the finished pies do not turn out “rubbery”.
2. Pea puree is made from pre-boiled peas. They try to get a mass of homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden brown. Add fried onions, ground black pepper and salt to taste to the pea puree.
3. The dough is divided into pieces, balls are formed, and round cakes are rolled out. Place the filling on each flatbread, pinch the pie, and flatten it a little with your hand and roll it over it with a rolling pin. The result should be a thin pie (about 1 centimeter thick).
4. Pour a sufficient amount of vegetable oil into the frying pan. When it warms up, place the pies in it and fry until done on both sides. Place the finished pies on a large dish and cover with a lid so that they remain soft for a long time.

Placinda with cabbage

This is the Moldovan national dish. The dough is traditionally rolled out very thin. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, feta cheese, potatoes, berries and fruits. This recipe is a little different from the traditional one. The finished baked goods have the shape of a cheburek, and the dough does not roll out thinly. But it turns out delicious.

Products per prescription

• water 500 ml;
• vegetable oil 172 ml;
• onions 110 g;
• flour 505 g;
• salt 20 g;
• cabbage 410 g;
• spices.

Recipe

1. White cabbage is shredded thinly. Chop onions. Mix cabbage with onions, salt and add spices to taste (ground black pepper is fine). Stir the vegetables and squeeze a little so that the cabbage releases its juice. At the end, add 36 ml of vegetable oil.
2. Start preparing the dough. Sift flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiling water is combined with sifted flour and the dough is quickly kneaded with a spoon. Add flour to the board as needed and knead the dough until elastic.
3. Divide the soft elastic dough into pieces the size of a small egg and roll them into round cakes using a rolling pin. The filling is placed on one side of the flatbread, as in chebureks, the pie is made in the shape of a crescent and the edges are pinched.
4. Fry the placindas in a frying pan in vegetable oil under a closed lid. The raw cabbage in the filling should steam and become softer. Therefore, the frying time on both sides is about 10 minutes over low heat. The rosy pies are ready!

Lenten dough with rice water

The dough is prepared by adding rice and soy sauce instead of water. It does not go stale for a long time and is perfect for pies. The recipe contains whole grain flour, you can omit it and bake only with wheat flour.

Products per prescription

• water 505 ml;
• whole grain flour 102 g;
• vegetable oil 80 g;
• garlic powder 1/2 tsp;
• dried green onions 1 tbsp. l.;
• sun-dried tomatoes 22 g;
• rice 105 g;
• wheat flour 305 g;
• soy sauce 30 g;
• dry yeast 10 g;
• salt 5 g;
• dried onions 2 tbsp. l.;
• sugar 25 g.

Recipe

1. Sort out the rice and rinse under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until done for about half an hour. The finished broth in the amount of one glass is poured into a bowl and cooled to 40 degrees. In this dish we only need broth; rice can be used to make meatballs or something else.
2. The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Pour the rice broth into the flour, add 4 tablespoons of vegetable oil and knead into a soft elastic dough. Having formed a ball from the dough, cover it with a clean towel and leave it in a warm place for 2 hours.
3. For the filling, sun-dried tomatoes are finely chopped and mixed with dried onions. You can replace dry onion with regular onion (about 145 g). The onions for the filling should be finely chopped and fried until golden brown in a small amount of oil.
4. When the dough has risen, divide it into parts (you should get about ten). Each part is rolled out with a rolling pin. Place the prepared filling in the middle, fold the dough in half, then in half again and roll it into a ball, first pinching the edges.
5. Place the buns with onions on a baking sheet greased with vegetable oil and place in a warm place for 20 minutes to rise. The oven is turned on at 180 degrees. After 20 minutes, grease the enlarged buns with a spoon of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
6. The finished buns can also be greased with a little vegetable oil to make them look appetizing. Ready-made pastries can be served instead of bread for first courses.

Lenten drowned people

An unusual yeast dough that, instead of being placed in heat, is placed in cold water and can be prepared without baking. Its advantage over regular yeast dough is that it cooks quickly.

Products per prescription

• flour 505 g;
• vegetable oil 150 g;
• sugar 75 g;
• pressed yeast 32 g;
• water 245 ml;
• salt 3 g;
• vanillin;
• thick apple jam.

Recipe

1. First, prepare a small dough for the dough. Mix 50 g flour and 50 g sugar. Water is heated to 38 degrees, a piece of pressed yeast is dissolved in it and mixed with prepared flour and sugar. Wait about 20 minutes for the dough to rise a little.
2. Add the remaining sifted flour to the dough and knead the dough (as thick as pancakes). Place the dough on a board, add flour as needed, and knead it until elastic.
3. Now comes the fun part. Place the dough in a plastic bag. Tie tightly and throw into a bucket of ice water. The dough will sink. When it floats after 20 minutes, you can make pies.
4. The jam is laid out on small flat cakes, rolled out from dough, and formed into pies. Fry in a frying pan in vegetable oil until cooked.

Enjoy your meal!

Despite all restrictions, Lent is not a reason to retreat from delicious dishes. In particular, from baking.

Now I will tell you what kind of dough can be prepared, adhering to the strict rules of fasting. And what goodies can be made using this dough.

In fact, you can make almost any baked product - from buns and cookies to pie and pies. And also dumplings. Therefore, during Lent you can delight yourself and your family with simple but tasty dishes.

I have collected here a variety of recipes - both with and without yeast. After all, you can prepare such a dough using mineral water, or with semolina, etc.

Lenten dough for dumplings

Dumplings with cherries are a very tasty dish that everyone loves. Fortunately, cherries can now be bought frozen, and many housewives freeze this summer berry themselves. Lenten dumplings with cherries turn out aromatic and appetizing.

Products:

• Water (hot) - 200 ml.
• Salt - 0.5 teaspoon
• Flour - approximately 2.5 cups + a little for dusting
• Cherry - to taste
• Sugar - 1 teaspoon + for filling to taste

1. Let's start by preparing the dough. Mix a teaspoon of sugar and half a teaspoon of salt in a container.

2. Fill with hot water. Stir until the sugar is completely dissolved.

3. Sift the flour in advance. Or sift directly into a bowl while stirring the dough. Stir with a whisk until the dough thickens. Next, you need to knead the dough with your hands.

The dough does not need to be filled with flour, otherwise the dumplings will turn out tough.

4. The resulting dough should be springy to the touch and perhaps stick a little to your hands.

5. Sprinkle the table and rolling pin with flour. If the dough sticks to your hands, you can also lightly coat it with flour.

6. Roll out the dough into a circle about 2 mm thick.

7. Using a glass or cookie cutter, cut out circles. Remove excess dough.

8. Place a little cherry in the middle of each circle, about 1 tsp. Sprinkle with sugar or fructose. Add a little flour, because... it will absorb excess cherry juice.

9. Sprinkle the board generously with flour. Place the formed dumplings on it. In this form they can be frozen for storage. Or immediately prepare dumplings from lean dough by placing them in a large amount of boiling water.

Lenten pie dough without yeast

We all love fluffy pies that melt in your mouth. And every housewife should know that such a pie can be made without the use of yeast. And now I’ll tell you how to make lean pie dough without yeast.

Products:

• Water - 200 ml.
• Oil (vegetable) - 50 ml.
• Vinegar 9% - 1 tbsp.
• Baking powder - 0.5 teaspoon
• Soda - 0.5 teaspoon
• Granulated sugar - 130 gr.
• Vanilla sugar - 2 teaspoons
• Flour - 200 gr.
• Cocoa - 3 tablespoons

Dry and liquid ingredients are mixed separately, so for liquid ingredients, take a larger bowl, dry ingredients will be added to it.

1. Mix oil, vinegar, water in one bowl.

2. Mix flour (sifted), cocoa (sifted), sugar, vanilla sugar, baking powder and salt in another bowl.

3. Add dry ingredients to liquid ingredients and mix.

4. Mix until the consistency of thick sour cream. At this time, you can turn on the oven to heat up.

5. Grease the mold with vegetable oil, sprinkle with a small amount of semolina.

6. Pour the dough into the mold and place in the oven at 200 C° for 20 minutes. Test with a dry toothpick. Decorate as desired.

Lenten dough for charlotte

Charlotte is the simplest and most famous pie recipe. It is prepared from apples, flour, sugar and apples. During Lent, we are forced to give up eggs, and how, you ask, should we cook charlotte? And it's very simple! The following recipe will tell you an unusual way to prepare lean dough for charlotte.

If you don’t have sour apples on hand, you can use sweet ones, but then you need to reduce the amount of sugar in the dough.

Products:

• Apples - 3-4 pcs.
• Semolina - for sprinkling the mold
• Powdered sugar - for decoration
• Flour - 1¾ cups
• Salt - 0.5 teaspoon
• Orange juice without sugar - ¾ cup
• Sugar (can be brown) - ¾ cup
• Oil (vegetable) - ⅓ cup
• Vinegar (lemon juice) - 30 ml.
• Soda - 1 teaspoon

1. Cut the apples into small pieces, removing the core.

2. Sprinkle the charlotte mold with semolina or breadcrumbs. Place apples in the pan to completely cover the bottom.

3. Mix sugar, salt, orange juice, vinegar, vegetable oil in a bowl. Beat until sugar dissolves.

4. Sift the flour and add to the bowl. Stir until smooth. You can stir with a mixer at low speed.

5. Stir soda in water. And pour into the mass. Pour the resulting dough into the mold with apples. Flatten.

6. Bake the charlotte in the oven at 190 degrees for 1 hour. Check readiness with a toothpick.

7. If desired, sprinkle the charlotte with powdered sugar.

Dough for dumplings or manti without eggs

The taste, speed of preparation and variety of flavors have made dumplings one of the most popular dishes. And homemade dumplings are valued even more. Therefore, here is a recipe for lean dough for dumplings, which is also suitable for dumplings, manti and other similar dishes.

Remember that these are Lenten dumplings, so the filling can be made from mushrooms, pumpkin, etc.

Products:

• Flour - 10 heaped tablespoons
• Water - 0.5 tablespoon
• Oil (vegetable) - 2 tablespoons

1.Put flour and a tablespoon of salt into a bowl. Mix.

2. Pour vegetable oil and a little water into the flour. You can knead the dough first with a spoon, and then with your hands.

It is better to add water in several stages, since different flours absorb different amounts of water.

3. Before using, the test should be allowed to rest for about 30-40 minutes. While the dough is resting you can make the filling.

4. To check if the dough has rested, you can pinch or press down. If the shape is preserved, then the dough is ready.

5. Tear off a small piece from the total mass and roll it out very thin. Using a glass or a special mold, make rounds and remove the remaining pieces.

6. Place the filling in each circle and form a dumpling. Boil, fry or steam.

Lenten shortbread dough and nut cookie recipe

Products:

• Flour - 2 cups
• Mineral water - 0.5 cups
• Vegetable oil - 0.5 cups
• Walnuts -100 gr.
• Granulated sugar - 100 gr.

1. Nuts need to be crushed with a rolling pin. Or in another convenient way.

2. Add sugar to the chopped nuts and stir until smooth.

3. Mix oil and mineral water in a bowl.

4. Add the flour sifted in advance into the container and knead the dough.

5. Divide the resulting dough into three approximately equal parts.

6. Roll out each part to a circle shape and cut into eight triangles.

7. Place the filling on the edges of the triangles and fold towards the center.

8. Place the finished tubes in the oven for 20 minutes at 180 degrees.

9. Sprinkle powdered sugar on top.

Lenten dough for pies with potato broth

Often, when boiling potatoes, we don’t think that we can use the resulting broth to prepare some other dish. For example, pies with the same potatoes.

In this recipe, I will tell you how to make dough for pies using potato broth. And for the filling you can use not only potatoes, but also cabbage, mushrooms, etc.

Products:

• Potatoes - 7-8 pcs. medium size
• Salt - 1 teaspoon
• Onion (medium) - 1 pc.
• Vegetable oil)
• Potato broth – 350ml
• Sugar without a slide - 1 tablespoon
• Dry yeast - 1 pack
• Flour - 4 heaped cups

1. It is very important to start cooking with the filling. For us it will be potatoes with onions. Boil peeled potatoes in salted water.

2. When the potatoes are cooked, pour the broth into a container. You should get approximately 350 ml. It will be useful for the test.

3. Mash the boiled potatoes until pureed.

4. Finely chop the onion and fry until golden brown. Place in puree along with the oil in which the onions were fried. Stir.

5. Add sugar and yeast to the warm potato broth. Stir and leave the dough to cook for 20 minutes.

Cold or hot broth interferes with normal fermentation, so yeast should only be diluted in warm liquid.

6. In a deep container, mix two glasses of flour and the prepared dough. Readiness is determined by the presence of a yeast cap on the broth.

7. Gradually add salt, butter and the rest of the flour to the bowl. Knead the dough well. The resulting dough should be pliable and not stick to your hands. Cover with a towel and place in a warm place for 30-40 minutes.

8. When the dough has risen, you can make pies.

Yeast dough for buns or pies without eggs

The sugar bun is an essential part of any bakery. The bizarre shapes of these buns amaze the imagination. And what a taste they have! And here are the recipes for lean dough for these wonderful buns. By the way, I have a similar recipe.

Products:

• Yeast (live) - 25 gr.
• Sugar - 100 gr. + 2 tablespoons
• Water - 250 ml.
• Flour - 3-4 cups + 2 tablespoons
• Salt - 0.5 teaspoon
• Oil (vegetable) - 50 ml.
• Vanillin - to taste (read the application on the package)

1. Before kneading the dough, you need to prepare the dough. To do this, you need to grind the yeast and sugar and add water. Stir until the yeast and sugar are completely dissolved. Add two tablespoons of flour and stir well. Leave the dough for 15-20 minutes for the yeast to start working.

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

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

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

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

5 magnificent savory Lenten pies

1. Yeast pie with cabbage

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

Ingredients for the dough:

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

1 glass of warm water.

Filling ingredients:

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

salt, pepper to taste.

How to cook

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

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

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

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

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

2. Lenten mushroom pie

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

Ingredients for the dough:

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

Filling ingredients:

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

How to cook

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

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

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

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

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

3. Zucchini tart

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

Ingredients for the dough:

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

Filling ingredients:

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

How to cook

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

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

1. Gently spread the mashed potatoes along the bottom.

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

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

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

4. Open eggplant pie

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

Ingredients for the dough:

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

Filling ingredients:

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

How to cook

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

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

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

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

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

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

5. Crispy onion galette

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

Ingredients for the dough:

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

Filling ingredients:

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

How to cook

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

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

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

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

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

5 wonderful sweet Lenten pies

1. Unusual Lenten pie with cranberry layer

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

Ingredients for the dough:

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

Ingredients for the layer:

2 cups cranberries;
1.5 cups sugar.

How to cook

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

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

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

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

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

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

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

2. Lenten manna

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

Ingredients:

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

How to cook

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

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

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

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

3. Lenten chocolate pie

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

Ingredients for the dough:

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

Ingredients for fudge (optional):

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

The cooking process is incredibly simple.

How to cook

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

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

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

4. Lenten poppy seed pie

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

Ingredients for the dough:

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

Filling ingredients:

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

How to cook

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

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

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

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

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

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

5. Pear and honey pie

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

Ingredients:

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

How to cook

1. Peel the pears and cut into cubes.

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

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

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

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

Lean yeast dough I use it to make various pies (both fried and baked in the oven) and pies (sweet and savory). I use this dough for Lent and beyond - it allows you to use any fillings. You can use it to make lean pies and pies with cabbage, potatoes, rice and mushrooms, apples, and strawberries. Not during Lent, meat pies made from this dough are also good. And everything is prepared very simply!

Ingredients:

• 50 gr. live or 2 tbsp. l. dry yeast
• 2 tbsp. l. Sahara
• 1 tsp. salt
• 1 tbsp. warm water and 1 tbsp. boiling water
• 3 tbsp. flour + 3 tbsp. l.
• 2-3 tbsp. l. sunflower oil

Preparation:

1. Pour well warm, but not hot water into a small, tall saucepan.
2. Knead the live yeast with your hand and throw it into the water; just add the dry yeast. Preparing this dough with live yeast takes longer than with dry yeast. Add salt and sugar. Leave, uncovered, in a warm, draft-free place until a high foam cap appears.
   
3. Pour 3 tbsp into a large bowl or saucepan. l. flour, pour in sunflower oil and boiling water, quickly grind.
   
4. When this mixture has cooled to a warm state, pour the yeast into it and mix.
   
5. Add flour, kneading the dough. It takes approximately 3 tbsp. flour, but maybe more - depends on the flour itself. The finished dough should not stick to your hands (if it does, add flour).
   
6. Place the dough in a warm place, covered with a towel. If you use dry yeast, then for 15 minutes. If live, then it will take more time.
   
7. Knead the risen dough again, adding flour if necessary. Roll out thinly and make pies or pies.
8. Pies or