Recipe for lean pies with mushrooms and potatoes. Lenten pies with mushrooms. Lenten pie with potatoes and mushrooms

The article contains recipes for the most delicious pies for the lenten menu.

Fasting prohibits many foods and dishes. It may seem that the Lenten menu is insipid and tasteless food. But not for those whose imagination refuses to stop at tasteless dishes.

It turns out that fasting is not yet a reason to refuse baking, including sweets. We will tell you how to cook a truly lean dough, and bake delicious pies on its basis.

Lenten pie dough without yeast

You will need:

wheat flour - 1 kg
vegetable oil - 3 tbsp.
salt - 1 tsp
boiled water - 250 ml

Pass the flour through a sieve. Pour water into it a little bit, stirring immediately so that there are no lumps. Add oil, add salt. You will get a not very tight mass. Cover it with a piece of cloth and send it to reach room temperature within a quarter of an hour.

IMPORTANT: Do not be afraid of the presence of vegetable oil in the recipe. In small quantities, it is allowed in fasting, if you are not connected with the priesthood.

After a quarter of an hour, roll out the dough with a rolling pin, reassemble it in a lump and let it “rest” for another 15 minutes. Now the lean dough is completely ready for making the pie.

Lean yeast dough for pie

The following recipe is an instruction for making a classic yeast-free dough that is suitable for any pastry: pies, pies, dumplings, dumplings, fritters, etc.

You will need:

wheat flour - 1 kg
yeast - 1 sachet
granulated sugar - 3 tbsp.
salt - 1 tsp topless
vegetable oil - up to 6 tbsp.
boiled water - 500 ml

400 ml of boiled water, which equals 2 cups, heat in a saucepan to 40 degrees. Dissolve a bag of yeast in this water. Sweeten with sugar and salt the mixture.

When you prepare the flour and pass it through a sieve, place it in a large bowl, where you also add the yeast mixture. Mix everything thoroughly into a homogeneous composition, then add vegetable oil.

Grease your palms with oil and knead the dough for a few minutes. Cover the dough with a cloth and leave it on the table for an hour.

IMPORTANT: Be careful when leaving the dough, because thanks to the yeast, it will approximately double its mass in 60 minutes.

When the dough rises, knead it again for a few minutes. Now you can go directly to baking fragrant pies.

Lean carrot cake

You will need:

wheat flour - 2.5 cups
grated carrot - 2 cups
vegetable oil - 100 ml
sugar - 100 g
lemon juice - 2 tsp
soda - 1 tsp
natural honey

Carrots should be chopped with the smallest grater. Mix carrots with sugar, butter and lemon. It will take you some time to carefully knead the mass with a spoon until it releases liquid.

When the carrot gives up some liquid, start gradually introducing flour and soda into it. As a result, you will get a patchy orange dough with pieces of carrots.

Wipe the baking dish with oil, put the dough into it and send it to the oven to cook at a temperature of 220 degrees. When the cake is browned and firm on top, you can take it out.

IMPORTANT: If desired, brush the pie crust with natural runny honey. This will turn your dish into a real sweet treat that can be served with tea.

Lenten pie in a slow cooker

Such a pie can be prepared not only in fasting, but also pamper yourself with it. all year round. After all, for its preparation you will need the most simple products which are usually always in stock. Additionally, bananas are used in the recipe - a couple of ripe fruits will be enough to make the pie in the slow cooker sweet and fragrant
Cut a couple of bananas into circles and rub with a fork. You can use a blender for this purpose, but it will grind the fruit into a smooth puree. If you prefer to feel whole slices of bananas in the pie, then resort to kneading with a fork.
Enter 1 multi-glass of mineral water into the banana gruel. note that mineral water must be with gas. Send vegetable oil there in the amount of half a multi-glass, 150 g of sugar, salt on the tip of a knife. Mix everything thoroughly until smooth with a whisk or fork, then add soda. You will most likely see a slight reaction as bubbles appear throughout the batter.

IMPORTANT: Optionally, you can add nut crumbs walnut, chocolate chips or all together.

Pour in the juice of half a lemon. You will again see bubbles throughout the mass. Add flour to the bowl of the multicooker last. It will take only a few spoons - from 4 to 7, depending on the consistency of the finished dough. It should be thick like sour cream.
Cook the cake in the "Baking" mode for 1 hour. To cool the dish, it is best to remove it from the bowl. But it is worth cutting the cake only after it has completely cooled.
The cake is quite sweet thanks to the sugar and bananas in its composition. For beauty, you can sprinkle it with nuts or powdered sugar

IMPORTANT: For a lean pie, you can take any jam, but it is better if it contains sourness. Suitable currant, cherry, peach, etc.

Prepare the pie filling in a separate bowl. To do this, mix a glass of sweet and sour jam with 200 g of sugar until the latter is completely dissolved. There also add a glass of boiled water, salt on the tip of a knife and a glass of vegetable oil
2 glasses wheat flour combine with baking powder and gradually add to the jam. You will get a fairly homogeneous mixture, similar in density to sour cream, with pieces of berries from jam
Preheat the oven to 160 degrees. Wipe the form with a piece of cloth dipped in vegetable oil. Put the mass in the form and bake in the oven for about an hour. Check readiness with a knife: if after piercing the cake there are no wet pieces left on the blade, then the dish is ready

Pass through a sieve one and a half 3 quarters of a glass of wheat flour, put 2 tablespoons into it. sugar, a pinch of salt, a little vanillin, 5 tbsp. vegetable oil and enter 6 tbsp. cold water. Grind another 50 g of wheat flour with a pinch of soda and also send it to a common container.

From all the ingredients you get a rather tight dough, which must be divided into two unequal parts, wrap each in polyethylene and refrigerate for about an hour.

IMPORTANT: In this recipe, you can use both fresh cherries and frozen cherries, after thawing them.

Mix 200 g of berries with 1 tbsp. starch and 2 tbsp. Sahara. Optionally, if you do not like sourness, add more sugar to the cherry
Wipe the form with vegetable oil, put most of the dough on the bottom, knead it so that it covers the entire bottom and there are still sides a few centimeters around the edges
Spread the berry mass over the dough in an even layer. Roll out a smaller part of the dough with a rolling pin and cover the pie with it. Blind the edges so that the berry mass does not spread during cooking.
Bake for about 40 minutes at 180 degrees. Decorate the finished cake with berries or powdered sugar

Dissolve 30 g of yeast in a glass of warm water. Add salt on the tip of a knife there, 1 tbsp. sugar and 250 g flour. After thorough mixing, you will get a not tight dough.
Add half a glass of vegetable oil to the mass. Now, when you knead the dough, it will not stick to your fingers.
Form the dough into a ball, cover it with a towel and let it rise at room temperature. When the yeast dough has risen, knead it for a few minutes, cover again with a towel and let stand a little more
Now move on to preparing the filling for the pie. Divide 3 medium onions into fairly large pieces and fry them in vegetable oil. When the onion is browned, lower the heat, cover the pan with a lid and simmer the onion for 20 minutes. The resulting dish will be brown, but should remain juicy, not dry.
Peeled and washed champignons (about half a kilogram), cut into pieces and send to the onion. It only takes 10 minutes for the mushrooms to cook.

IMPORTANT: During this time, the mushroom liquid is unlikely to boil away, so drain it from the pan.

Grind the mushrooms mixed with onions with a blender or meat grinder, salt, add pepper to taste
Knead one half of the dough so that it covers the bottom of the oiled form. Spread minced mushrooms and onions on top
Distribute the second half of the dough over the mushrooms, blind the edges to make a whole pie. Roll out the second part of the dough first with a rolling pin.
Cook the cake in the oven at 180 degrees for about 40 minutes. Serve it chilled

First, prepare the dough for the test. To do this, combine 20 g of fresh yeast with 1 tbsp. sugar, then dilute it all with half a glass of heated water. Enter a little wheat flour into the water, mix everything well and send to infuse in warm place.

IMPORTANT: In order not to look for a warm place in the apartment for a long time, use a covered bowl with warm water, on which you can place the dough.

And now proceed to the preparation of the cabbage filling. Chop an onion and one carrot and sauté in vegetable oil. When the vegetables are browned, send chopped cabbage to them
A quarter of a large fork of cabbage will suffice. Simmer with the lid closed until the vegetables are cooked, then salt and pepper to taste. Optionally, you can add a fresh tomato or a couple of tablespoons of tomato paste
Add 200-250 g of wheat flour to the finished dough, after sifting it. Then enter half a teaspoon of salt and 2 tbsp. vegetable oil
Knead a stiff dough. Roll it into 2 cakes - one smaller, the other larger. Put a large pancake in a greased form, spread the cabbage filling over it, cover with a second cake of dough on top
Cook at 170 degrees for half an hour

IMPORTANT: To make the cake more ruddy, grease it with strong tea leaves, then send it to the oven for another 5 minutes.

Potato pie is a true Lenten menu classic. It can be eaten as an independent meal, or instead of bread with soup or a side dish.
Peel 1 kg of potatoes, chop into cubes, boil in salted water for about 20 minutes (until cooked). Chop the onion and fry in vegetable oil. When the potatoes are ready, mash them into a puree and add the onion to it along with the butter. Salt, pepper, mix well - the filling is ready
To make the dough, dissolve 1 sachet of yeast in 2.5 cups of warm water. There, enter 2 tbsp. sugar, 1 tsp salt, 100 ml vegetable oil. Slowly add wheat flour to the liquid (up to 7 cups), stirring constantly so that lumps do not form.
The dough will be soft and fluffy. Cover it with a piece of cloth and leave for half an hour at room temperature. When the dough has risen, lower it with your hands and let it rest for another 20 minutes.
Roll out the dough into a pancake, put the filling in the middle and shape the pie

IMPORTANT: A few scraps of dough can successfully turn into beautiful decorations for the pie. Fantasize!

Bake the cake at 180 degrees for about half an hour - until golden brown.

Pour 1 cup of any natural fruit juice into a container. To it, add a glass of sugar, 100 ml of vegetable oil, 2 tbsp. natural liquid honey. Combine all components until smooth
Dry 50 g of walnuts in a pan, then grind into crumbs and add to the juice. Add 1 tsp. soda. In small portions, enter 300 g of flour into a container. Less flour may be needed, watch the consistency of the dough, it should be similar in thickness to sour cream
Remove the skin from the apples, cut the fruit into small pieces and put in the dough, mix
Wipe the baking dish with vegetable oil and sprinkle the edges with flour. Pour the dough with apples into a mold, bake at a temperature of 180 degrees for an hour

IMPORTANT: For taste and beauty, a still raw pie can be sprinkled with cinnamon on top.

The cake according to this recipe is light and tasty, like a real biscuit.
It is best to use natural pumpkin juice in this dish. Pour a glass of juice into a bowl, add half a teaspoon of soda, 1 glass of sugar, a pinch of salt and 100 ml of vegetable oil into it. Mix everything with a mixer - so the dough will turn out airy
Continuing to beat with a mixer, add a glass of chopped walnuts and a couple of glasses of wheat flour to the mass. Introduce flour in small portions.
Remove the peel from the apples, cut into small cubes, put in the dough and mix
Wipe the baking dish with sunflower oil, pour the dough with apples into it. Cook at 190 degrees for 50 minutes, checking with a knife.

Video: Lean baking. Lean chocolate cake. simple pie recipe

Before describing the recipe, I would like to talk a little about yeast, or rather dry yeast.
On sale you can find several types, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and immediately begins to "work". But simple, granular, for example, from Dr. Oetker, it is advised to activate first. Therefore, in any recipe using dry yeast, you need to focus on their features when kneading the dough.
I like Dr. Oetker's products and therefore I use just such dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. Let's get them up and running.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix well with a whisk until the sugar is completely dissolved. Cover with a towel (yeast loves the dark) and leave for 10 minutes.

After the set time, a plentiful foam cap forms on the surface - the yeast "came to life" and is ready to prepare the dough.
You can now safely add salt and vegetable oil, mix everything together a little for uniformity.
Now we mix in the flour, be sure to sifted.
To begin with, pour half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.

When (in your opinion) it will already be possible to knead with your hands - put the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (in any case, it happened to me), just observe the state of your dough - it should turn out to be quite plastic, but not sticky to your hands and surface.

Then transfer it to a voluminous bowl for lifting, while covering with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase at least twice.

In the meantime, the dough comes up to the desired condition, we work further - we prepare the mushroom filling.
This is probably the simplest filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold in our time all year round. This time I have forest ones - from summer blanks. They were carefully sorted, slightly boiled and frozen. All I had to do was just take them out of the freezer to thaw.

Now everything is quite simple: peel the onion from the husk and chop, if possible, finely.

Mushrooms also cut into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and light golden.
And then add the mushrooms and fry until the liquid is completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking, the dough does not remain, as they say, sticky.
Transfer the sautéed mushrooms to a bowl to cool completely.

But when it cools down, you can add a handful of chopped dill (so it does not darken, but retains its color) and mix.

Now, when the filling has cooled and the dough has risen, it's time to form the pies.
It is possible in the usual way, i.e. divide the dough into equal portions, flatten a little, put the filling in the center and then pinch the edges.
And it is possible in another way, which I will show now.
Roll out the dough into a flat layer, not thin, about 0.5 cm thick.
Cut into 12 equal sections with a sharp knife. In each, in the middle (sharp) part, make several cuts. By the way, so that the dough does not wrinkle, it is very convenient to do it with a pizza cutting wheel.

Lenten pie with potatoes and mushrooms, cooked on yeast-free dough - an option for vegans or fasting people, it is prepared easily and quickly.

The dough for the pie is the same as you usually make for dumplings (no eggs): a mixture of flour, water, vegetable oil and some spices. The recipe is simple, which any novice cook can handle. For the filling, we use any seasonal mushrooms, except for oyster mushrooms. Best: champignons, chanterelles, porcini mushrooms, boletus, etc., which do not have a too watery texture. Also, barley porridge and potatoes will be added to the mushrooms, which, in combination with spices, will give an amazing taste and add “satiety” to the dish.

If you want to cook, then use this recipe at the link. You may also like the simple eggless dough option.

Dough Ingredients:

3.5 st. wheat flour
4 tbsp. l. vegetable oil or margarine
1 st. l. Sahara
1 st. l. turmeric (for color)
1 st. l. salt
water, how much dough will take

Filling Ingredients:

500 gr. mushrooms
1 cup (volume 200 ml) boiled pearl barley
3 medium sized potatoes
2 onions, diced
parsley, dill to taste - 1 small bunch
5 garlic cloves
1 st. l. soy sauce
1/2 cup red wine (or vegetable broth or water)

1 st. l. dried dill
1 tsp dried thyme
1/4 tsp carnations
1/4 tsp coriander
a pinch of nutmeg
1 st. l. cane sugar or white
ground black pepper

Pie with potatoes, mushrooms and pearl barley

Mix all dry ingredients for the dough. Gradually pouring in water and vegetable oil, knead the dough. Stir the flour thoroughly, breaking up any lumps. The dough should be elastic, soft, not stick to your hands. Same as for . Turmeric will give a nice golden color to the finished cake. Wrap the dough in plastic wrap and refrigerate.
Boil pearl barley until tender. Prepare porridge crumbly, but juicy, and without excess moisture. The package usually indicates the time and the ratio of water to cereal, follow this instruction. Or boil 1 cup (200 ml) barley in 750 ml. water. Please note that we need 1 cup ready porridge, this is approximately 1/3 cup of dry cereal.
Cut the peeled potatoes into cubes and boil until almost cooked. This means that the potatoes should remain firm and not crumble when pressed with a fork. You can immediately cut the vegetables into small cubes and blanch in water, then drain the water. Or boil potatoes, cool and cut into desired size.
Onion, garlic, herbs, mushrooms cut into cubes.
Fry the onion in vegetable oil until light golden brown. Add greens, after 3 minutes. garlic and all spices.
After 2-3 min. pour in soy sauce and add mushrooms and sugar. Simmer, stirring constantly, until the mushrooms stop producing juice.
Pour in the red wine or vegetable broth and simmer for another 5 minutes to reduce the wine. If you are cooking with water, skip this step.
Add potatoes and pearl barley, simmer for a few more minutes. Wait until barley is saturated with mushroom juice and spices.
The filling should not be too watery. Move the vegetables and mushrooms to the side with a spatula, the empty side of the pan will slowly begin to fill with vegetable sauce.
Remove the potato-mushroom filling from the stove, add salt and pepper to taste. Put to cool in the refrigerator.
Roll out the dough thinly (slightly thicker than for dumplings). Line the bottom of a baking dish with batter. Put the filling inside, and again close the dough on top.
Make small cuts in the top of the pie so that the juice of the filling boils away and the pie is not too wet. Bake until dough is done at 220C, about 15-30 minutes.

A pie with potatoes and mushrooms is easy to prepare, although for the first time such a number of preparations may seem difficult. I advise you to try to bake a pie according to my recipe, as the filling here is surprisingly tasty and juicy. Bon appetit!

Cooking pies with mushrooms (lean).

Pies from this dough are soft and airy.
Instead of mushrooms, you can use any filling - fresh or sauerkraut, potatoes, apples with raisins, etc.

Ingredients

For test:
Flour-4 cups.
Warm water - 1.5 cups.
Yeast fresh-50g.
Sugar-2 tbsp.
Salt.
Vegetable oil-100ml.

For filling: Mushrooms or oyster mushrooms fresh-800g.
Bow-2pcs.
Salt.
Pepper.
Vegetable oil.

From the specified amount of ingredients, 30-35 pies are obtained.

STAGE 1

Let's prepare the steam:
Dilute the yeast in warm water with a pinch of salt and sugar. Add 3 tbsp. flour, mix until smooth and put in a warm place for 15 minutes. for lifting.

STAGE 2

The dough should increase in volume by about 2 times.

STAGE 3

Sift the flour and gradually add to the dough. Add vegetable oil in small portions. knead soft dough. The dough should stick well to your hands. Cover the dough with foil and leave for 15-20 minutes.

STAGE 4

While the dough is rising, prepare the filling:
Wash oyster mushrooms or champignons, dry them and cut into small pieces.

STAGE 5

Finely chop the onion and fry in vegetable oil until soft.

STAGE 6

Add mushrooms and mix.

STAGE 7

Fry until the liquid has completely evaporated.

STAGE 8

Divide the risen dough into equal pieces, roll into balls a little more than a walnut and cover with a towel. Then we roll each ball into a cake.

STAGE 9

In the center of each cake lay out the cooled mushroom filling.

STAGE 10

Pinch the edges of the cake. So prepare all the other pies.

STAGE 11

Place the shaped pies seam side down on a baking sheet lined with baking paper. Let the pies stand for 15-20 minutes. for proofing. Before baking, grease the pies with strong tea leaves or just some water. We put to bake in an oven preheated to 180 degrees for 15-20 minutes.

STAGE 12

After baking, pies can be greased with vegetable oil.
Mushroom pies are ready. BON APPETIT!

Pie with potato and mushroom filling - classic recipe. Such a lean cake has long been baked in Rus'.

Divide the pie dough into two parts, one slightly larger than the other. Roll out most of the dough on a floured surface to a thickness of 1-1.5 cm.

Read on to learn how to make the perfect lean pie dough.How to make pie dough

Transfer the rolled out dough to a baking dish or to a pre-oiled baking sheet. Raise the dough along the edges to lay the filling.

Lay a 1 cm thick layer of potatoes and flatten gently with a fork.

Put a layer of mushrooms 1 - 1.5 cm on top. Then another layer of potatoes.

Roll out the second part of the dough, cover the top of the cake and pinch the edges. Gently poke one or two holes in the dough to allow steam to escape from the filling.

Cover the pie with a towel and let rest for 10 minutes.

Then brush the top of the cake with an egg and bake in the oven (190 - 200 gr.) for 30 minutes.

Chop the onion and fry in vegetable oil. Add finely chopped mushrooms and sauté until the excess water has evaporated. Salt and pepper.

Mash the boiled potatoes in a saucepan with a small amount of water, but until thick. Salt and stir until there are no lumps.

The filling must be cool before spreading on the dough.