The article contains recipes for the most delicious pies for a lean menu.

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

It turns out that fasting is not a reason to give up baked goods, including sweet ones. We will tell you how to make a truly lean dough, and bake delicious pies based on it.

Lean yeast-free pie dough

You will need:

• wheat flour - 1 kg
• vegetable oil - 3 tablespoons
• salt - 1 tsp
• boiled water - 250 ml

Pass the flour through a sieve. Pour water into it a little at a time, stirring immediately so that there are no lumps. Add oil, add salt. You will end up with a not very tight mass. Cover it with a piece of cloth and let it rise at room temperature for a quarter of an hour.

IMPORTANT: Do not be intimidated by the presence of vegetable oil in the recipe. In small quantities, it is allowed during the fast, if you are not associated with the ministry.

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. The lean dough is now completely ready for making the pie.

Lean yeast dough for pie

The following recipe is an instruction for making a classic unpaired yeast dough, which is suitable for any baking: pies, pies, dumplings, dumplings, pancakes, etc.

You will need:

• wheat flour - 1 kg
• yeast - 1 sachet
• granulated sugar - 3 tablespoons
• salt - 1 tsp no top
• vegetable oil - up to 6 tablespoons
• boiled water - 500 ml

400 ml of boiled water, which is equal to 2 glasses, heat in a saucepan to 40 degrees. Dissolve a bag of yeast in this water. Sweeten with sugar and season with salt.

Once you've prepared the flour and passed it through a sieve, place it in a large bowl and add the yeast mixture. Combine everything thoroughly into a homogeneous composition, and then add vegetable oil.

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

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

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

Lean Carrot Pie

You will need:

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

Chop the carrots using the finest grater. Combine carrots with sugar, butter and lemon. You will need some time to knead the mass thoroughly with a spoon until it lets out the liquid.

When the carrots have given up a little of the liquid, start gradually adding flour and baking soda to it. The result is a patchy orange dough with carrot pieces.

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

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

Lean pie in a slow cooker

• Such a cake can be prepared not only during Lent, but also pamper yourself with it all year round. Indeed, for its preparation, you will need the simplest products, which, as a rule, are always available. In addition, bananas are used in the recipe - a couple of ripe fruits will be enough to make the pie in a slow cooker sweet and aromatic
• Cut a couple of bananas into circles and mash with a fork. You can use a blender for this, but it will grind the fruit into a smooth puree. If you like to feel whole slices of bananas in the pie, then resort to kneading with a fork.
• Add 1 multi-glass of mineral water to the banana gruel. Please note that mineral water must be always filled with gas. Send vegetable oil there in the volume of half a multi-glass, 150 g of sugar, salt on the tip of a knife. Combine everything thoroughly until smooth with a whisk or fork, and then add baking soda. You will most likely see a slight reaction, which will show up as bubbles throughout the batter.

IMPORTANT: Optionally, you can add walnut crumbs, chocolate crumbs, or both.

• Pour the juice of half a lemon into the mass. You will see bubbles all over the mass again. Add flour last to the multicooker bowl. It only takes a few spoons - from 4 to 7, depending on the consistency of the finished dough. It should resemble fat sour cream in density.
• Bake the cake on Bake mode for 1 hour. To cool the dish, it is best to remove it from the bowl. But you should cut the pie only after it has completely cooled.
• The pie 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 sourness is present in it. Currant, cherry, peach, etc. will do.

• Prepare the pie filling in a separate container. To do this, mix a glass of sweet and sour jam with 200 g of sugar until the latter is completely dissolved. Add a glass of boiled water, salt on the tip of a knife and a glass of vegetable oil there.
• Combine 2 cups of wheat flour with baking powder and add a little to the jam. You will get a fairly homogeneous mixture, similar in thickness to sour cream, with pieces of berries from jam
• Preheat the oven to 160 degrees. Wipe the mold 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 pie there are no wet pieces left on the blade, then the dish is ready

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

From all the ingredients, a rather tight dough will turn out, which must be divided into two unequal parts, each wrapped in plastic and sent to the refrigerator for about an hour.

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

• Mix 200 g of berries with 1 tbsp. starch and 2 tbsp. Sahara. Optionally, if you don't like sourness, add more sugar to the cherries
• Wipe the mold 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 at the edges
• Spread the berry mass over the dough in an even layer. Roll out a smaller portion of the dough with a rolling pin and cover the cake with it. Blind the edges so that the berry mass does not spread during the cooking process
• 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 to the tip of a knife, 1 tbsp. sugar and 250 g flour. After mixing thoroughly, 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.
• Blind the dough into a lump, cover it with a towel and leave to rise at room temperature. When the yeast dough rises, knead it for a few minutes, cover it again with a towel and let it stand a little longer.
• Now move on to making the pie filling. Divide 3 medium onions into fairly large pieces and fry them in vegetable oil. When the onions are browned, reduce the heat, cover the skillet with a lid, and simmer the onions for 20 minutes. The resulting dish will be brown, but should remain juicy, not dry.
• Cut the peeled and washed mushrooms (about half a kilogram) into pieces and send to the onion. 10 minutes will be enough for the mushrooms to cook

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

• Chop the mushrooms mixed with onions using a blender or a meat grinder, salt, add pepper to taste
• Knead one half of the dough so that it covers the bottom of the oiled baking dish. Spread the mushroom and onion mince on top
• Spread the second half of the dough over the mushrooms, blind the edges to make a whole pie. It is better to roll out the second part of the dough with a rolling pin.
• Cook the pie in the oven at 180 degrees for about 40 minutes. Serve chilled

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

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

• Now move on to preparing the cabbage filling. Chop the onion and one carrot and sauté in vegetable oil. When the vegetables are browning, send shredded cabbage to them
• A quarter of a large fork of cabbage will be enough. Simmer with the lid closed until the vegetables are cooked, then season with salt and pepper to taste. Optionally, add 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 add half a teaspoon of salt and 2 tbsp. vegetable oil
• Knead the tough dough. Roll it out in the form of 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 dough cake on top
• Cook at 170 degrees for half an hour

IMPORTANT: To make the cake more ruddy, brush it with strong tea leaves, then put it in the oven for another 5 minutes.

• Potato pie is a real classic of the Lenten menu. It can be eaten as an independent dish, or instead of bread with soup or side dish.
• Peel 1 kg of potatoes, chop into cubes, boil in salted water for about 20 minutes (until tender). Chop the onion and fry in vegetable oil. When the potatoes are done, mash them in mashed potatoes and add the onion and butter to it. Salt, pepper, mix well - the filling is ready
• To make a dough, dissolve 1 bag of yeast in 2.5 cups of heated water. Enter 2 tablespoons there. sugar, 1 tsp. salt, 100 ml of vegetable oil. Add wheat flour a little at a time (up to 7 glasses), stirring constantly so that no lumps form
• The dough will turn out to be not steep and soft. Cover it with a piece of cloth and let it sit at room temperature for half an hour. When the dough rises, lower it with your hands and let it stand for another 20 minutes
• Roll the dough into a pancake, put the filling in the middle and make a pie

IMPORTANT: A few dough scraps can successfully turn into beautiful cake decorations. Imagine!

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

• Pour 1 cup of any natural fruit juice into a container. Add a glass of sugar, 100 ml of vegetable oil, 2 tablespoons to it. natural liquid honey. Combine all components until homogeneous
• Pre-dry 50 g of walnuts in a pan, then grind into crumbs and add to the juice. Add 1 tsp. soda. Add 300 g flour in small portions. You may need less flour, watch out for the consistency of the dough, it should be similar in density to sour cream
• Remove the peel from the apples, cut the fruit into small pieces and put in the dough, stir
• Wipe the baking dish with vegetable oil and dust the edges with flour. Pour the dough with apples into a mold, bake at 180 degrees for an hour

IMPORTANT: For taste and beauty, sprinkle cinnamon on top of the cake while still raw.

• The pie according to this recipe turns out to be 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 baking soda, 1 glass of sugar, a pinch of salt and 100 ml of vegetable oil into it. Mix everything with a mixer - this way the dough will turn out to be airy.
• Continuing to beat with a mixer, add a glass of chopped walnuts and a couple of glasses of wheat flour to the mass. Add flour in small portions.
• Remove the peel from the apples, cut into small cubes, put in the dough and stir
• Wipe the baking dish with sunflower oil, pour the dough with apples into it. Cook at 190 degrees for 50 minutes, checking the doneness with a knife

Video: Lean baked goods. Lenten Chocolate Pie. Simple pie recipe

Lean dough for pies, prepared according to any recipe, will provide an opportunity not to indulge in the pleasure of enjoying your favorite pastries during the fast. A similar basis is also suitable for decorating products from a vegetarian menu, since it does not contain prohibited products.

How to make lean pie dough?

Any recipe for lean pastry dough must be compiled taking into account the established requirements, which are decisive for obtaining the correct composition and excellent taste characteristics of baked goods.

1. The dough cannot contain eggs, dairy products and animal fats: only components of vegetable origin.
2. Depending on the recipe, dry or fresh pressed yeast, soda quenched with vinegar or other leavening agents are added to the base for the splendor of the products.
3. Using various tricks, you can significantly improve the fresh taste of products: an excellent lean pie dough will turn out on potato broth, brine, and mineral water.
4. Remember to sift the flour before kneading - this will improve the structure of the dough and make it more tender and soft.

Lean yeast-free patty dough

Lean, yeast-free dough for pies is prepared with the addition of soda, which must be extinguished with vinegar or lemon juice. You can also use a baking powder, increasing the rate of the product by one and a half times. If desired, you can add a little vanillin or vanilla sugar to the base, which will enrich the taste of the finished product.

Ingredients:

• flour - 3 cups;
• water - 1 glass;
• vegetable oil - ¼ glass;
• granulated sugar - 2-4 tbsp. spoons;
• soda - 1 teaspoon without a slide;
• salt - ¼ tsp.

Preparation

1. Sift flour, mix with salt and quenched soda.
2. Add oil and water, mix.
3. Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
4. Press the layers, roll them into a roll and place the lean dough for pies in a film in the refrigerator for 30 minutes.

Lean yeast dough for pies in the oven

Lean pie dough with dry yeast is an excellent base for oven baked items. The main thing is not to oversaturate the mass with flour, so that it remains soft and plastic, even a little sticky, then the products will turn out to be lush and will delight you with an excellent taste, which will practically not be inferior to products with a large amount of baking.

Ingredients:

• flour - 1 kg;
• water - 2 glasses;
• dry yeast - 1 sachet;
• vegetable oil - ½ cup;
• sugar - 4 tbsp. spoons;
• vanilla sugar - 1 sachet;
• salt - ½ tsp.

Preparation

1. Yeast, sugar and salt are dissolved in water heated to 40 degrees.
2. Pour in flour, pour in oil and knead the mass with a spoon, and then with your hands for at least 10 minutes.
3. Leave the lump under the towel in a bowl warm for at least an hour.
4. Knead the lean dough for pies for five minutes and use as directed.

Lean dough for fried pies

Unleavened, lean pastry dough prepared according to the following recipe does not require long proofing and is suitable for decorating fried foods. In this case, vodka is used as a baking powder, which can be replaced with cognac, rum, brandy, which will give the baked goods an additional taste and aroma.

Ingredients:

• flour - 4 cups;
• water - 250 ml;
• vodka - 1 tsp;
• vegetable oil - 8 tbsp. spoons;
• sugar - 1 tsp;
• salt - ½ tsp.

Preparation

1. A deepening is made in flour sifted with a slide, water is added, having previously dissolved salt and granulated sugar in it.
2. Pour in vodka and oil, knead a homogeneous dough.
3. Leave the flour ball under the towel for 30 minutes.
4. Use lean unleavened dough for pies as directed.

Lean choux pastry for pies

Lean will become the basis of surprisingly soft and fluffy products that can be decorated with any filling. The unconventional technology for preparing the base gives an excellent result that will appeal to even the most demanding and fastidious connoisseurs of homemade baking.

Ingredients:

• flour - 600 g;
• water - 1 glass;
• boiling water - 1 glass;
• fresh or dry yeast - 50 g or 1.5 packs;
• sugar - 1 tbsp. a spoon;
• salt - 1 tsp.

Preparation

1. Mix sugar, salt, 3 tbsp. tablespoons of flour, pour a glass of boiling water, mix, allow to cool.
2. Yeast, water and flour are mixed into the warm custard mixture.
3. Knead a delicious lean dough for pies carefully with your hands, divide into portions and roll balls out of them.
4. They give the blanks a little distance (5-15 minutes) and start decorating.

Lean dough on mineral water for pies

Lean dough for pies on mineral water turns out to be fluffier and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, additionally loosens it and allows the finished product to remain soft and appetizing longer. This dough is perfect for decorating bread, flat cakes and large portioned pies with filling.

Ingredients:

• flour - 500-600 g;
• mineral sparkling water - 50 ml;
• dry fast-acting yeast - 2 tsp;
• vegetable oil - 2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• salt - 1 tsp.

Preparation

1. Dissolve yeast and sugar in half a portion of water, leave it warm for 15 minutes.
2. Pour flour, salt into the dough, pour in water and oil, knead.
3. Leave the base warm under a towel for an hour.

Lean sourdough dough for patties

Lean puffy pastry dough can be cooked on a mature one. Products in this composition are not only tasty and soft, but also extremely useful, which will be especially appreciated by supporters of a healthy diet. They can be baked on a baking sheet in the oven or deep-fried.

Ingredients:

• flour - 600 g;
• water - 180 ml;
• active bread leaven - 350 g;
• vegetable oil - 3 tbsp. spoons;
• sugar - 4-5 tbsp. spoons;
• salt - 1 tsp.

Preparation

1. Warm water with sugar and salt dissolved in it is poured into the leaven.
2. Pour in flour, add butter, knead the dough and leave warm for 3 hours.

Lean dough with potato broth for pies

Lean for pies is going to be one of the best basics for fasting baked goods. Using a decoction of potatoes as a liquid base in combination with vegetable pulp gives an incredible result: the products are not only lush, soft and airy, but also more tasty and aromatic.

Ingredients:

• decoction of potatoes - 300 ml;
• flour - 650-700 g;
• boiled potatoes - 300 g;
• vegetable oil - 3 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• dry yeast - 2.5 tsp;
• salt - 10 g.

Preparation

1. Coated potatoes are boiled.
2. The required amount of fruits is cleaned, kneaded with a crush, mixed with vegetable oil.
3. Dissolve sugar, salt, yeast in the required amount of warm broth, add flour and stir in the potato pulp.
4. Knead the dough for at least 10 minutes, let it stand for 2 hours, knead once during this time.

Lean brine pie dough

The following recipe takes just a few minutes to prepare the lean pastry dough for pies, and the result will surprise you with the excellent taste of the finished products. In this case, the soda is quenched by the acid present in the brine and does not require additional use of vinegar. From the specified amount, you get about 20 medium-sized pies.

Ingredients:

• pickle, tomato or cabbage pickle - 300 ml;
• flour - 600 g;
• vegetable oil - 5 tbsp. spoons;
• granulated sugar - 1-2 tbsp. spoons;
• soda - 1.5 tsp.

Preparation

1. Sugar and soda are dissolved in brine.
2. Vegetable oil and sifted flour are added, the mass is kneaded until plasticity and homogeneity, and they begin to decorate and fry the products.
3. To make a lean pastry dough, you need to double the amount of sugar.

Lean dough for patties in a bread maker

It is most convenient to knead lean in a bread maker. In this manner, you can not only save time and effort, but also improve the taste of finished products. After all, a well-mixed base will always give the desired result, which is much easier to obtain with the use of kitchen appliances.

Lean dough for pies is made with yeast or without yeast, in the oven or in deep fat. The baked goods are so fragrant, ruddy and tasty that, without knowing the recipe for lean pies, it is difficult to believe that they do not contain eggs and milk.

Lean dough can be used to make bread, oven pies, pies in a pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even cake. But let's dwell only on pies. For baking pies in the oven, not only lean yeast dough is suitable. You will learn an interesting recipe for Moldovan cuisine. Moldavian lean pies in the oven with sauerkraut are made from unleavened dough. Such pies can be made with a variety of fillings, delighting relatives with delicious pastries without compromising the family budget.

1. Knead the pie dough. The water is heated to a temperature of 30 degrees, and yeast is dissolved in it. Set the bowl of 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. They knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and not floating, you need to use flour with good gluten, made from durum wheat. The finished dough, decorated in 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 so that it comes up.
3. While the dough is rising, they are preparing the filling. Peel the potatoes, put them in hot salted water and boil until tender. Finely chop the onion and fry in a pan in vegetable oil. Water is drained from hot potatoes and pounded with fried onions, adding salt and spices to taste.
4. The finished dough is divided into small pieces, from which balls are rolled and cakes for pies are formed. Place the potatoes, pinch the edges of the dough on each pie, and place them seam down on a greased baking sheet. On top of the pies, grease with a beaten egg or yolk.
5. On a baking sheet, the formed pies should lie for 15 minutes and come up a little. At this time, the gas is turned on to put the pies in the hot oven. An iron bowl with water can be placed on the bottom of the oven, the pies will not burn and will be softer when baked in high humidity.
6. The pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, after taking the pastry out of the oven, cover it with a clean towel and allow it to cool slightly.

Moldavian pies

Prescription products

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

Recipe

1. Vegetable oil is mixed with water and salt. Poured into sifted flour. Knead a soft dough of a uniform consistency. Cover the dough with a towel and leave to brew for about half an hour.
2. To prepare the filling, the juice is drained from the cabbage. Onion, cut into half rings, is fried in a frying pan in vegetable oil. Put cabbage to the onion, stirring, fry until tender.
3. Fifteen pieces are made from the dough for pies, each is rolled out in the form of a rectangle. Put the finished cabbage filling on one edge of the dough and, bending the edges of the rectangle along the sides, wrap it in a roll.
4. The finished rolls are greased with egg yolk on top, and spread on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
5. Pies are baked for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

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

Prescription products

• water 250 ml;
• flour 450 ml;
• salt 10 g;
• sugar 10 g;
• soda 5 g;
• vinegar 1 tbsp l .;
• pea puree 700 g;
• onions 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 to be "rubbery".
2. Pea puree is made from pre-boiled peas. They try to get a mass of uniform consistency without hard lumps. Peel the onion, chop finely and fry in vegetable oil until golden brown. Fried onions, ground black pepper and salt are added to the pea puree to taste.
3. The dough is cut into pieces, balls are formed, and round cakes are rolled out. Spread the filling on each cake, pinch the cake, and, having slightly flattened it with your hand, roll it over it with a rolling pin. You should get a thin pie (about 1 centimeter thick).
4. A sufficient amount of vegetable oil is poured into the pan. When it is warmed up, pies are dipped into it, and fried until cooked on both sides. Put the finished pies on a large platter and cover with a lid to keep them soft for a long time.

Plachinda with cabbage

This is a Moldovan national dish. The dough is traditionally rolled out very thinly. Plachinda is baked in the oven and in a pan. Various fillings are added: pumpkin, cottage cheese, feta cheese, potatoes, berries and fruits. This recipe is slightly 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.

Prescription products

• 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 chopped thinly. Cut the onions. Mix cabbage with onions, salt and add spices to taste (you can use ground black pepper). Stir the vegetables and squeeze a little so that the cabbage starts up the juice. Finally, add 36 ml of vegetable oil.
2. Begin to prepare 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 of water. Combine hot, only boiled water with sifted flour and quickly knead the dough with a spoon. Pour flour on the board as needed, and knead the dough until elastic.
3. Divide the soft elastic dough into pieces the size of a small egg, roll out with a rolling pin into round cakes. The filling is placed on one side of the cake, as in pasties, a crescent-shaped cake is made and the edges are pinched.
4. Plachindas are fried in a pan in vegetable oil under a closed lid. The raw cabbage in the filling should be steamed and softened. Therefore, frying time on both sides is about 10 minutes on low heat. The rosy plchindas are ready!

Lean rice broth dough

The dough is prepared with the addition of a flock of rice and soy sauce instead of water. It does not dry out for a long time and is perfect for pies. The recipe contains whole grain flour, you can skip it and bake only with wheat flour.

Prescription products

• 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 through the rice, rinse under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until cooked for about half an hour. The ready-made broth in the amount of one glass is poured into a bowl and cooled to 40 degrees. In this dish, we only need a decoction, rice can be used to make meatballs or something else.
2. The flour is sieved, mixed with sugar, salt, garlic powder and dry yeast. Pour rice broth into flour, add 4 tablespoons of vegetable oil and knead a soft elastic dough. Having formed a ball from the dough, cover it with a clean towel, and put 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 onions with regular ones (about 145 g). Onions for the filling should be finely chopped and fried until golden brown in a little oil.
4. When the dough comes up, it is divided into parts (it should be about ten). Each piece is rolled out with a rolling pin. Put the prepared filling in the middle, fold the dough in half, then again in half and roll it in the form of a ball, pinching the edges beforehand.
5. Place the onion buns on a greased baking sheet and place in a warm place for 20 minutes to rise. The oven is turned on 180 degrees. After 20 minutes, grease the larger buns with a spoonful of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
6. Ready-made buns can also be greased a little with vegetable oil to make them look delicious. Ready-made pastries can be served instead of bread for first courses.

Lenten drowned

Unusual yeast dough, which, instead of being placed in the heat, is placed in cold water, can be cooked without baking. Its advantage over conventional yeast dough is that it cooks quickly.

Prescription products

• 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, a small dough is prepared for the dough. Mix 50 g flour and 50 g sugar. The 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 slightly.
2. The remaining sifted flour is added to the dough, and the dough is kneaded (as thick as pancakes). The dough is laid out on a board, flour is added as needed, kneaded until elastic.
3. Now comes the fun part. Place the dough in a plastic bag. Tied tightly and thrown into a bucket of ice water. The dough will sink. When it pops up after 20 minutes, you can sculpt pies.
4. The jam is laid out on small cakes, rolled out of dough, and pies are formed. Fried in a pan in vegetable oil until tender.

Good appetite!

In this article, I'll show you how to make lean pie dough in several variations.

After all, many hostesses love to cook pies for their family, and this article will help you with this.

Enjoy your reading.

Lean Pie Dough

Lean pie dough is actually not difficult to prepare, and there are many recipes for making it, so you can choose the one that suits you best.

This dough is suitable for various delicacies during the fasting period. Now we will consider with you the easiest recipe for lean apple pie.

Lean Pie Dough Recipes

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

To prepare the dough, we need:

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

First you need to sift the flour.

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

When you finish kneading the dough, then divide it into two parts, so that it is a little larger, put in a bag or wrap with cling film and put in the refrigerator for 30-40 minutes.

Ingredients for the filling:

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

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

It's time to get the dough out of the refrigerator, we are preparing a baking dish in advance, previously slightly greased with oil. We distribute a larger piece of dough throughout the mold, making small sides on the sides, on top of the first layer of dough, we distribute our filling. After all this, we take a piece of dough, which is smaller and fix our pie (so to speak, we make a hat), cover our future pie with this piece of dough.

Next, preheat the oven to 180-190 degrees, put our pie in the oven and bake for 50-60 minutes. While the pie is being prepared, make yourself and your family some delicious tea. As the pie is ready, we take it out of the oven, cut it and serve it to the table. Well, that's all, we have such a quick and tasty recipe, bon appetit.

This is also interesting:

Lean yeast pie dough

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

We will need:

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

To begin with, we take yeast and sugar, mix and add warm water and mix everything thoroughly (foam should appear). In a separate bowl, we must sift the flour and add our mixture of water, sugar and yeast there. All we have to do is add salt and knead the dough very well.

Heat the vegetable oil a little in the microwave or in a water bath, then add it to the dough. Our dough must be homogeneous, and without any lumps. As you finish kneading the dough, cover it with a towel and start preparing the filling.

Ingredients for the filling:

• Kachan cabbage
• A little vegetable oil (for frying)
• Spices to taste

So, we begin to cut the cabbage into small pieces, that is, we chop it. We heat up the frying pan, add vegetable oil and start frying the cabbage, you can also add the spices that suit your soul. Fry until our filling is cooked.

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

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

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

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

Lean yeast-free pie dough

Well, now we will proceed with you to the recipe for a delicious yeast-free dough.

What we need:

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

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

To prevent the cake from looking boring, you can make it with jam, just after making our cake, brush it with delicious jam on top.

Lean shortcrust pastry for pie

Well, now let's get down to the sand dough.

All we need is:

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

It is advisable to add a couple of ice cubes to the water so that it becomes even colder. Add oil and salt to the water and beat everything until frothy (IF THE WATER IS NOT ICE WILL NOT HAVE ANYTHING). Next, mix the sugar with flour, and pour our mass into the flour in the form of a foam, mix.

Well, now we knead the dough, adding a little flour, until the dough stops sticking to our hands. Well, that's all the dough is ready for use. Further, as your imagination decides what to do with the dough, pies or a pie, and if you did not add sugar, you can even make a pie with fish.

Poured Lean Pie Dough

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

Ingredients for lean bulk dough:

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

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

It is Great Lent in the courtyard, and if you decide to fast, you need to follow its rules by eating lean food, but at the same time, sometimes you really want something tasty, some kind of pastry, so much so that I just don't eat with myself. What to do? First of all, do not bring yourself to the point where appetizing buns and pies begin to dream even in a dream. Even though most of our favorite sweets are prohibited during fasting, this does not mean at all that we need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main habitual foods, but in no way a hunger strike or torture of oneself.

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

There are several types of lean dough. This is unleavened dough, both puff pastry and yeast. Making lean dough is not at all difficult, but some of its features need to be borne in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Lean dough products are baked much faster than pastry ones, and they turn stale very quickly, so they need to be stored in a plastic bag, previously wrapped in a linen towel. You do not need to tie the bag, it is advisable to leave it open.

Yeast dough

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

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

Yeast dough with vodka

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

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

Yeast choux pastry

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

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

Yeast cold dough for pasties

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

Preparation:
Add yeast, salt, sugar, water to the flour and knead the dough as thick as for dumplings. After covering, put the finished dough in the refrigerator. You can start cooking pasties in 2-3 hours, but it is better for the dough to stand in the refrigerator overnight. This dough can be kept in the refrigerator for several days (it will make it even better), so you can take some part and leave the rest for later.

Puff yeast dough

Ingredients: the same as in recipe # 1.

Preparation:
Prepare yeast dough, knead it well and leave it warm for 1-1.5 hours. When the dough rises, knead it once, then another. Roll out the resulting dough in a very thin layer, coat with vegetable oil, sprinkle with sugar and fold in the form of an envelope. Repeat these steps 4 times. Sprinkle the dough with flour. Lean puff pastry is ready for further use. Using molds, cut buns of various shapes, or use a sharp knife to cut the dough into bundles and twist buns from them into rings or strings.

Sweet yeast dough (recipe from the monastery)

Ingredients:
900 g flour
2.5 stack. water,
⅓stack. vegetable oil,
¼ packs of fresh pressed yeast,
½ stack. Sahara,
1 tsp dry hop cones,
½ tsp salt.

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

Yeast dough for savory pastries (recipe from Richard Bertinet)

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

Preparation:
Combine flour with semolina and sift into a deep bowl. Using your fingertips, rub the yeast into the semolina flour until finely crumbled. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a scraper, then place on a work surface and knead until smooth. Try not to add flour, the excess flour will make the product thick and heavy. Soon the dough will be saturated with oxygen and will stop sticking to your hands. Roll the finished dough into a ball and place in a warm place for 1 hour to rise.

Potato yeast dough
Products from it come out soft, delicate. This dough is perfect for baking pies and pies with lean filling.

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

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

Unleavened dough

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

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

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

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

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

Cold yeast-free dough

Ingredients:
1 stack ice water,
1 tbsp vegetable oil,
a pinch of salt,
a pinch of sugar
a pinch of baking soda
flour - optional.

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

Lean shortbread dough
This lean dough variation can be used for sweet or savory pastries, or as a base for savory open pies. If you add vanilla, orange or lemon zest to the dough, then excellent cookies come out of such a dough. The finished cookies will need to be sprinkled with powdered sugar on top.

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

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

Unleavened dough on mineral water

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

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

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

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

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

Swiss lean shortbread dough

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

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

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

Creative inspiration, successful dishes and bon appetit!

Larisa Shuftaykina