Pumpkin puff pastries. Pumpkin puff pastries Pumpkin pies

Pumpkin puff pastries. Pumpkin puff pastries Pumpkin pies – recipes with photos

21.10.2023 Grill menu

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Soft, fluffy pies with a bright orange filling will easily lift your spirits on a cool, rainy day. To make baked goods tasty and appetizing, you need to choose the optimal recipe, knead the dough, prepare the pumpkin (watermelon) filling and enjoy the aromatic, fragrant vegetable all year round!

How to make pumpkin pies

Experienced housewives know that there are many ways to knead dough for delicious baked goods. For example, yeast and without yeast, puff pastry, shortbread, unleavened. Pumpkin pies are fried in a frying pan, baked in the oven, or in a slow cooker. The filling for products can be salty and sweet, with the addition of dried fruits, cottage cheese, rice, millet, carrots, and meat. For example, there are Moldavian pies (placinda), which are prepared with a sweet pumpkin filling, Tatar (with cottage cheese, rice) or Uzbek spicy triangular pies.

Filling

To make minced pumpkin, you need to grate the vegetable pulp and simmer in a mixture of butter or vegetable oils with the addition of water. Then the remaining ingredients are added to the vegetable puree: cereals, apples or dried apricots. It is imperative to monitor the thickness of the minced meat so that it does not spread or burn. If the filling for pumpkin pies is too thick, pour it into a sieve; if it’s the opposite, add water.

Pumpkin pies – recipes with photos

First you need to decide on the type of dough: choose yeast dough with kefir if you are going to cook sweet fried products in a frying pan or baked in the oven, yeast-free dough is more suitable for pies, puff pastry for small products, and unleavened dough is ideal for lean pastries. Some housewives have even come up with a recipe for pumpkin pies, which are made on a ready-made lavash base - lazy ones.

In the oven

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 176 kcal.
Cuisine: Russian.

A very successful recipe for making pies - with yeast and kefir. Such products turn out surprisingly fluffy, airy, “like fluff.” Another feature of the recipe is that you can bake it in two ways: pumpkin pies in the oven and in a frying pan. Both options are sure to delight you with their delicate taste and aroma. Kneading does not take much time, the dough should rise once - and you can already shape the products.

Ingredients:

egg – 1 pc.;
kefir – 500 ml;
flour – 800 g;
salt - a pinch;
sunflower oil – 50 ml;
dry yeast – 11 g;
pumpkin pulp – 500 g;
granulated sugar – 30 g;
butter – 40 g.

Cooking method:

Mix all dry ingredients: flour, salt.
In a separate container, beat slightly warmed kefir with an egg and add some salt.
Combine dry and liquid ingredients, stir well. As soon as the dough rises, add vegetable oil.
Let the mixture rise in a warm place.
At this time, prepare the filling: grate the pumpkin, fry a little in melted butter until golden brown.
Add sugar to taste, a little water, and simmer until cooked.
Divide the entire volume of dough into small balls and roll out thinly. Place a generous dollop of filling in the center and gently pinch the edges.
Finished products can be baked: place them on a greased baking sheet. Bake kefir pies in the oven for 25-30 minutes at 180°C.

Fried

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 176 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To make rosy, delicious pies, you will need juicy pumpkin pulp and yeast dough with milk. Even those who have not yet appreciated the orange vegetable will enjoy such delicious pastries. From yeast dough you can make not only pumpkin pies in a frying pan, but also baked ones in the oven - the result will be different, but always tasty. Quick, fluffy pies are the perfect complement to tea.

Ingredients:

dry yeast – 7 g;
milk – 1 tbsp.;
egg – 1 pc.;
flour – 4 tbsp;
sugar – 30 g;
pumpkin pulp – 500 g;
granulated sugar for filling - 3 tbsp. l.;
cinnamon - a pinch.

Cooking method:

Grind the yeast with sugar, add warm milk and a glass of sifted flour.
Let the dough rise.
Prepare the filling: grate the pumpkin pulp on a medium-mesh grater, simmer in butter, sweeten, add cinnamon, stir.
The dough has risen - add a lightly beaten egg, melted warm butter and flour to it. Knead the dough and let it stand for 30 minutes.
Punch down the mass, divide into pieces the size of a walnut, and roll each into a flat cake with a rolling pin.
Place some filling in the middle and pinch the edges.
Fry the pies in vegetable oil until cooked on both sides. The fat must be very well heated.

With apples

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 185 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Sweet, rosy pastries made from orange pulp not only fill you up, but also lift your spirits for the whole day. Prepare pies with pumpkin and apples in the oven for Sunday tea with friends - they will be delighted. The dough is prepared using fresh yeast, and the filling is made with the addition of sweet and sour apples - they will successfully highlight the taste of the sweet vegetable. To make the pies golden brown, brush them with a beaten egg before baking or with a solution of strong tea.

Ingredients:

flour – 4 tbsp;
fresh yeast – 20 g;
milk – 200 ml;
egg – 1 pc.;
sugar – 100 g;
butter – 4 tbsp. l;
salt - a pinch;
pumpkin pulp – 300 g;
apples – 3 pcs.;
sugar for filling – 100 g;
lemon juice – 2 tbsp. l.;
cinnamon - a pinch.

Cooking method:

Start cooking by kneading the dough. Dissolve yeast in heated milk, mix well, add sugar. Let the dough sit for 10 minutes.
Beat eggs with salt and remaining sugar. Continuing to beat the mixture with a fork, add the yeast mixture.
Add flour and melted butter in portions. Knead the dough. It should not stick to the sides of the dishes or your hands.
Let the dough rise for 30 minutes.
During this time, prepare the filling. Grate the pumpkin pulp or cut into small cubes.
Fry the vegetable until golden brown, add grated apples. Simmer everything until done, sweeten it a little to taste, pour in lemon juice at the end so that the filling does not lose its color.
Knead the dough. Divide it into small balls and roll each of them out.
Place the filling in the center and pinch the edges. Do this with the entire amount of dough.
Grease a baking sheet with a small amount of oil, place the products, and let rise a little for 5 minutes.
Place in the oven to bake at 180°C for 20 minutes.

With rice

Time: 90 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 205 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Tatar pies doge tekase are prepared with the addition of rice, dried fruits, pumpkin and cottage cheese. It turns out to be a very unusual, delicious pastry. To prepare pies with pumpkin and rice in the oven, you need to select long rice, selected prunes and dried apricots. The principle of making baked goods is as follows: spread the filling of rice, pumpkin, dried fruits onto a thin layer of dough, place a spoonful of sour cream and curd cream on top, pinch the edges and bake. Delicious!

Ingredients:

prunes – 100 g;
flour – 600 g;
water for dough - 1 tbsp.;
vegetable oil – 150 ml;
rice – 450 g;
pumpkin pulp – 700 g;
water – 700 ml;
dried apricots – 150 g;
raisins – 150 g;
cottage cheese – 350 g;
sour cream – 100 ml;
sugar – 200 g;
melted butter – 50 g;
salt - a pinch.

Cooking method:

Boil pre-washed rice in salted water until tender.
Cut the pumpkin pulp into cubes, simmer over low heat for 5 minutes, adding butter and salt to the pan.
Wash dried fruits and cut into small cubes. Combine dried fruits, pumpkin puree, boiled rice, and sweeten.
Mix cottage cheese with sugar and sour cream until smooth.
Prepare the doge dough. Knead it from flour, a glass of warm water, salt and vegetable oil. Knead well. Divide the dough into equal pieces of 30 grams.
Roll out each one thinly, as for flatbreads, place a tablespoon of filling in the center, pour the same amount of sour cream, and place a cube of butter.
Pinch the pie as you would for dumplings and transfer to a greased baking sheet. Bake for 30 minutes in a well-heated oven.

With meat

Time: 90 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 235 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Hearty, flavorful pies will certainly appeal to the stronger sex. This filling is special - it includes pumpkin pulp, potatoes and minced meat. To make nutritious, golden-brown pastries, knead unleavened yeast dough, then the meat and pumpkin pies in the oven will turn out especially airy and tender. Serve them at the table in addition to borscht or soup, or just with tea or coffee.

Ingredients:

eggs – 2 pcs.;
milk – 300 ml;
sugar – 2 tbsp. l.;
vegetable oil – 100 ml;
yeast – 11 g;
salt - a pinch;
potatoes – 3 pcs.;
onion – 1 pc.;
minced meat – 300 g.

Cooking method:

Heat the milk to 40 °C, add a little sugar, 50 grams of flour and dissolve the yeast. Let the dough rise.
In the meantime, you can prepare the filling. To do this, boil the potatoes. Pass pumpkin pulp, peeled onions, minced meat, boiled potatoes through a meat grinder, season and add salt.
Lightly beat the eggs, add them to the dough, add flour and vegetable oil in portions, knead the elastic dough. Let him rise again.
Make a rope out of the dough and cut it into small pieces. Roll each one out, add a spoonful of filling, and pinch the edges nicely.
Place the products on an oiled baking sheet. Bake at 180°C for 25 minutes.

Lenten

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 197 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

During fasting, you should not deny yourself the pleasure of eating delicious, aromatic pies. Their special feature is the filling, which is generously seasoned with spices: cinnamon, cardamom, lemon zest and turmeric. You don't have to use all of these seasonings - just keep your favorites. Before preparing lean yeast pies with pumpkin puree, carrots are sometimes added to the minced meat - the result is a bright orange, sunny filling.

Ingredients:

flour – 600 g;
salt - a pinch;
water – 1 tbsp.;
vegetable oil – 50 ml;
soda - on the tip of a knife;
pumpkin pulp – 600 g;
sugar – 100 g;
spice mixture – 1 tsp;
oil for frying – 150 ml.

Cooking method:

Grate the pumpkin pulp using a medium-mesh grater, add sugar and spices, and stir. Let the mixture stand so that the vegetable releases its juice.
Mix warm water, vegetable oil, add soda, salt - stir well.
Sift the flour directly into the bowl with the liquid dough and knead the dough.
Divide the entire volume into 16 balls.
Roll the ball into a thin pancake and add the filling. Seal the edges.
Fry the products on both sides until cooked.

Sweets in the oven

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 213 kcal.
Purpose: for breakfast, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

This recipe can rightfully be considered a honey recipe, because the yeast dough is kneaded with the addition of honey. Pumpkin pies are sweet and rosy before baking and are always covered with whipped yolk so that the surface acquires a bright orange color. Add grated carrots, a little sugar, and pre-stewed pumpkin puree to the filling. Sunny, fragrant baked goods are ready to serve.

Ingredients:

liquid honey – 1 tbsp. l.;
flour – 400 g;
warm water – 150 ml;
vegetable oil – 50 ml;
dry yeast – 2 tsp;
salt - a pinch;
pumpkin pulp – 500 g;
granulated sugar – 100 g;
carrots – 2 pcs.;
butter – 30 g;
egg – 1 pc.

Cooking method:

Pour warm water into a deep container, add honey, dry yeast, stir. Let it rise for 10 minutes.
As soon as foam appears on the surface of the dough, you can add flour, butter and salt. Knead the dough well - send it to rise in a warm place for half an hour.
Cut the pumpkin pulp into cubes, and grate the peeled carrots on a fine-mesh grater.
Place the vegetables in a frying pan with melted butter and fry. You can do this separately.
Sweeten the future minced meat, cover the frying pan and simmer until soft.
The dough has risen. Before making pumpkin pies, you need to knead it and divide it into pieces.
Roll out each ball thinly, add a little cooled filling, and pinch the edges.
Turn each pie seam side down and place on an oiled baking sheet. Brush the sides of the products with beaten yolk.
Bake the pies in a well-heated oven for 25 minutes.

From puff pastry

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 143 kcal.
Purpose: for breakfast, dinner.
Cuisine: European.

The recipe for snack pies will be useful to every housewife. Guests who try this type of pastry are unlikely to guess what they are made of. The savory pumpkin filling consists of the vegetable itself and fried onions - such pastries fly off the table instantly. In addition to the unusual minced meat, the shape of the products is also interesting - puff pastries with pumpkin are prepared in the form of small triangles. All you have to do is buy ready-made dough and you can serve it to your guests.

Ingredients:

pumpkin pulp – 500 g;
puff pastry – 900 g;
onions – 2 pcs.;
vegetable oil – 150 g;
egg – 1 pc.;
salt, cumin, pepper - to taste.

Cooking method:

Let the dough thaw slightly at room temperature.
Prepare the filling: grate the pumpkin pulp on a medium-mesh grater.
Peel the onion, cut it into cubes, sauté in oil until golden brown.
Add pumpkin to the pan, add salt and pepper, simmer until cooked and fried.
Divide the dough into squares. Place the minced meat in the middle of each, pinch the dough from the edges to the center to form triangles.
Brush each with beaten egg. Place the products on a dry baking sheet and bake in the oven for 25 minutes (temperature 180°C).

On kefir

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 178 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Ruddy, fluffy products are quickly and easily prepared from this type of dough - they turn out crispy and very appetizing. Kefir dough for pies is prepared with the addition of soda, which acts as a leavening agent and makes the baked goods fluffy. The treat cannot be called dietary, because the products are fried in oil in a frying pan, but how much gastronomic pleasure you can get from eating such delicious pies in a frying pan with kefir.

Ingredients:

yogurt or kefir – 200 ml;
flour – 2.5 tbsp;
soda – 1 tsp;
salt - a pinch;
pumpkin pulp – 500 g;
butter – 40 g;
lemon juice – 30 ml;
granulated sugar - to taste.

Cooking method:

Grate the orange vegetable pulp using a large-mesh grater.
Fry in melted butter for 5 minutes, cover with a lid, add lemon juice and simmer for another 20 minutes.
Pour flour into a deep bowl, add soda and salt, stir.
Add the fermented milk product, knead well. Let stand for 20 minutes.
Cut the entire volume of dough into circles, roll each one out, and lay out the filling.
Carefully pinch the edges. Bake the products in a preheated frying pan on both sides.

With cottage cheese

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 212 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

This type of baking will definitely appeal to those who have not yet had time to appreciate the taste and benefits of the orange vegetable. Traditional yeast dough and pumpkin-curd filling with dried apricots make very interesting, tasty products. For pies with cottage cheese and pumpkin, you don’t need many ingredients: an autumn orange vegetable, low-fat cottage cheese, yeast dough, which you make yourself or buy ready-made.

Ingredients:

cottage cheese – 300 g;
pumpkin pulp – 500 g;
dried apricots - a handful;
sugar – 100 g;
cinnamon - a pinch;
yeast dough – 1 kg.

Cooking method:

Start preparing the pies with minced meat. To do this, grind the pumpkin pulp on a grater or cut into cubes.
Cut the dried apricots into slices, mash the cottage cheese.
Mix all these ingredients, add sugar.
Roll the dough into a rope and cut into small pieces.

PIES with PUMPKIN and CARROTS from MIRACLE DOUGH. Real jam!

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Discuss

Pumpkin pies: baking recipes

Pumpkin pie made from puff pastry is a great option for preparing a delicious dessert for tea. It’s easy and very quick to make, the main thing is to choose a ripe, juicy vegetable. This guarantees a bright taste of the filling, which, in combination with a fragile layer, will become a good competitor for any baked goods.

About the dish

Even opponents of this amazing vegetable will like pumpkin pie with puff pastry. The orange fruit brings great benefits to the body.

Pumpkin, like carrots, has a sweetish taste, so people with high sugar levels should use dishes made from it with caution. Confectioners and culinary experts have been experimenting for many years, including it in recipes for first and second courses, baked goods, jams - it’s amazing that it goes so well in any version. Pumpkin flavor is considered controversial due to its hidden flavor nuances, which are revealed differently in dessert dishes.

This puff pastry pumpkin pie recipe doesn't have many ingredients. The cooking time is also very pleasing, if, of course, there is frozen dough in the refrigerator, since preparing it yourself is quite labor-intensive.

Puff pastry is often used in quick and tasty baking options. You can buy it at the supermarket or prepare it in advance and then freeze it. Pumpkin keeps well for 12 months, so throughout all seasons, supporters of proper nutrition bake delicious desserts. The filling combines pumpkin with carrots, potatoes, meat, dried fruits, fruits and jams. When using rich ingredients, the pie is baked as an appetizer and served with sauces and toppings. The sweet version is prepared with fruit jams.

Ingredients

Servings: – +

puff pastry 600 gr
pumpkin 400 gr
egg yolk 1 PC
granulated sugar 2 tsp.
peach and apple jam taste

Calories: 223.7 kcal

Proteins: 4.8 g

Fats: 10.7 g

Carbohydrates: 31.1 g

45 min. Video recipe Print

The recipe for layered pumpkin pie is made from yeast-free dough. If the ingredient is frozen, remove it from the freezer and leave for 30 minutes. Two plates are used.

Pumpkin has many varieties; choose a table variety with a bright flavor. You can buy it at autumn fairs or at the market in the vegetable department. The table variety has a honey taste, which will make the pie incredibly tasty.

The melted dough is rolled out into two thin layers.

One layer is cut to the diameter of the baking dish. It can be a round shape or a rectangular pan.

Our ancestors called the pumpkin the queen of the vegetable garden. This vegetable is healthy, satisfying, and has a unique taste. It can serve as a base for both sweet and savory dishes. These include pumpkin puffs. If you cook them without adding sugar, they will be a good addition to broth or soup and can serve as an independent snack. If the main ingredient is supplemented with sugar, fresh or dried fruit, then puff pastries with pumpkin filling will turn into a dessert. It wouldn’t hurt for a thrifty housewife to master several recipes for this dish, which is satisfying and at the same time healthy.

Cooking features

The degree of complexity of preparing puff pastries with pumpkin filling depends solely on whether homemade or store-bought dough is used as a basis. If you decide to knead the dough yourself, it will take quite a lot of time, since during the cooking process the puff pastry is rolled out many times at half-hour intervals. When using store-bought dough, the process of making pumpkin puff pastries will take about 30 minutes. Regardless of what recipe you use for baking, knowing a few things will come in handy.

Pumpkin puff pastries can be made from either yeast or yeast-free puff pastry. The former contains less fat than the latter, making it less caloric. However, yeast dough has a specific taste that not everyone likes, and does not layer very well, so most housewives prefer to make puff pastries from an unleavened flour base.
When kneading the dough at home, make it 2-3 times more than indicated in the recipe. Then you can freeze part of the dough. This will allow you to whip up homemade baked goods next time.
Flour for puff pastries is used of the highest grade, since a second-grade product gives baked goods a gray color and a specific taste. Any flour is sifted before use to saturate it with oxygen. This makes the flour light and allows it to be combined with other ingredients without lumps forming. Products made from dough mixed with it come out more airy.
For sweet puff pastries, it is better to choose nutmeg pumpkin varieties. It has bright flesh, a sweet taste and a pleasant aroma with nutmeg notes. For unsweetened pies, regular pumpkin is more suitable, as it contains less sugar. Such vegetables have a tougher pulp and take longer to cook, so before filling the pies with them, it doesn’t hurt to subject them to a short heat treatment.
In order for the pumpkin to have time to steam while the pies are baking, it must first be stewed or baked. You can do without preliminary heat treatment if you grind the pumpkin pulp on a grater.
To make the puff pastries golden brown, it doesn’t hurt to brush them with beaten egg or yolk before placing them in the oven.
Puff pastry products are placed in a preheated oven. Bake them for 15-20 minutes. The oven door is not allowed to be opened at this time, otherwise the dough will fall off and the puff pastries will turn out less appetizing.

There are quite a few options for puff pastries with pumpkin filling, and the technology for preparing them may have some differences. To avoid mistakes and get the expected result, you should follow the instructions accompanying the selected recipe.

Pumpkin puffs made from homemade yeast-free dough

wheat flour – 0.5 kg;
butter or margarine – 0.2 kg;
table vinegar (9 percent) – 3 ml;
salt – 3 g;
water – 0.2 l;
sour cream – 50 ml;
chicken egg – 1 pc.;
pumpkin – 0.2 kg;
sugar – 60 g;
vanillin, cinnamon - to taste.

Cooking method:

Pour boiled water into a glass and put it in the refrigerator.
Sift the flour.
Pour a glass of flour onto the work surface of the table and place pieces of chilled butter on top. Chop the butter and flour until you get flour crumbs, gather them into a ball and put them in the refrigerator for half an hour.
Mix sour cream with salt and vinegar, add cold water to it. Whisk the mixture.
Place two cups of flour on the table and make a well in the center. Pour the liquid from the glass into it, knead the dough.
After rolling out the dough, place a lump of butter and flour in the center, wrap it in the dough and roll it out.
Fold the dough into an envelope and put it in the refrigerator for 20-30 minutes. Then roll it out again, fold it into an envelope, and put it in the refrigerator. Repeat this manipulation 3-4 more times.
Divide the dough into two parts. Place one portion in the freezer to use next time.
Roll out the remaining dough and cut into 10-12 squares.
Grate the pumpkin, remove peel and seeds. Spread it among the layers of dough. Sprinkle the pumpkin with sugar.
Form puff pastries and brush them with beaten egg.
Lay parchment paper on a baking sheet, place the puff pastries on it and place them in an oven preheated to 200 degrees.

Bake the pies until they are golden brown. Serve them with tea or coffee.

Puff pastries with savory pumpkin filling

puff pastry – 0.5 kg;
pumpkin – 0.2 g;
onions – 100 g;
butter – 20 g;
salt, spices - to taste.

Cooking method:

Peel the pumpkin, remove the pulp and seeds. Finely chop the vegetable or grate it using a large-hole grater.
Remove the skins from the onion and cut it into small cubes.
Melt the butter in a frying pan and fry the onion in it until translucent.
Add pumpkin, salt and spices. Simmer the vegetables over low heat, covered, until the pumpkin is soft.
Roll out the dough, cut into squares.
When the filling has cooled, distribute it among the layers of dough. Form envelopes and place them on a parchment-lined baking sheet.
Place the baking sheet in an oven preheated to 200 degrees and bake the puff pastries for 15-20 minutes.

If you want the puff pastries to be golden brown, brush them with raw egg yolk before placing them in the oven.

Puff pastries stuffed with pumpkin and apples

puff pastry – 0.4 kg;
pumpkin pulp – 100 g;
apple – 0.2 kg;
lemon – 0.25 pcs.;
sugar – 60 g;
chicken egg – 1 pc.;
cinnamon - to taste;
flour - how much will it take to work with the dough.

Cooking method:

Peel the pumpkin and apple. Grind their pulp on a coarse grater.
Squeeze the juice out of the lemon.
Add lemon juice, sugar and cinnamon to the apple-pumpkin puree and mix the ingredients.
Sprinkle the work surface of the table with flour and place the previously defrosted dough on it.
Roll it into a layer 3 mm thick, cut into squares.
Place the filling on one side of each square and make several slits on the other side to allow steam to escape. Cover the filling with the free side of the dough and pinch the edges.
Place the products on a baking sheet lined with parchment paper and brush them with egg.
Place the baking sheet in an oven preheated to 200 degrees and cook the puff pastries for 15-20 minutes.

Puff pastries made according to this recipe have a harmonious taste and pleasant aroma. Both adults and children will enjoy this pastry.

Puff pastries filled with pumpkin can be sweet or savory. There are several recipes for preparing them. Each baking option has its fans.

When autumn comes to an end and winter approaches, it's time to make pumpkin pies. Products with a sweet or salty taste can be either baked in the oven or quickly fried, while maintaining the wonderful taste and healthy elements that are so necessary during the cold season.

Fans of sunny vegetables will appreciate a quick and easy way to prepare aromatic products, for which you need to take:

½ kg pumpkin;
a piece of butter;
30 g sugar;
400 g flour;
240 ml kefir;
a pinch of salt and soda;
sunflower oil for frying;
lemon juice.

Cooking method:

The butter is melted in a deep saucepan, where grated pumpkin, sugar and a few tablespoons of lemon juice are placed.
The filling is simmered for 20 minutes over low heat.
For the dough, the remaining bulk ingredients are mixed, to which kefir is added.
If necessary, add more flour to the flour mixture until the dough becomes elastic and stops sticking to your hands.
After the plastic mass has “rested” for 20 minutes, small cakes are formed from it, and the filling is placed in the center.
The formed products begin to fry on the side with the seam.

Cooking in the oven

Pumpkin pies in the oven have a special aroma, combining the smells of baked goods and baked pumpkin. In addition to aesthetic pleasure, such a dessert turns out to be very beneficial for health, since it retains all the beneficial properties of pumpkin.

Products are prepared from the following products:

pumpkin – 400 g;
flour - 2 times more;
butter – 100 g;
milk – 350 ml;
yeast - a small bag;
sugar – 200 g;
eggs – 2 pcs.;
salt.

To bake a fragrant dessert for tea:

½ sugar, yeast and 100 g of flour are diluted in slightly warmed milk.
After 20 minutes, eggs are driven into the dough, melted butter, flour and salt are added.
The kneaded soft dough is cut into pieces from which flatbreads are made.
The filling of grated pumpkin and half the remaining sugar is placed in the middle of the preparations.
The formed pies are laid out on a baking sheet lined with parchment, where they rise for about 20 minutes.
After the products are baked for 25 minutes at 200°C, they are removed from the oven and poured with syrup made from the remaining sugar and the same amount of water.

Stuffed with pumpkin and rice

Filling with pumpkin and rice allows you to bake very tasty diet pies using absolutely ordinary products:

pumpkin – 500 g;
boiled rice – 200 g;
flour – 1 kg;
butter – 50 g;
kefir – 480 ml;
margarine – 150 g;
sugar – 100 g;
soda, salt, pepper and lemon juice.

Preparation stages:

In a deep bowl, mix flour, kefir, margarine cut into pieces, salt and slaked soda.
The dough, kneaded until soft, is wrapped in cling film and left warm for 15 minutes.
A filling is prepared from pieces of pumpkin, sugar, crumbly rice and pepper, which is laid out on flatbreads made of dough.
The formed products are pierced on top with a fork before being sent to the oven for 25 minutes.

Pies with pumpkin and apples

An interesting recipe with a delicious filling is made from:

1 kg of yeast dough;
the same number of apples;
500 g pumpkin;
½ lemon;
glasses of sugar;
a piece of butter.

During preparation:

Pumpkin and peeled apples are cut into cubes. The fruits should be sprinkled with lemon juice to prevent them from darkening. Otherwise, the filling will not be amber-golden in color, but brown, like jam.
A piece of butter is melted in a saucepan, to which sugar is then added.
Next, fruit and vegetable cubes are placed in the container.
Stew the filling until the liquid evaporates over low heat.
Small rounds are prepared from the dough, onto which the cooled filling is laid out.
The molded pies are covered with a towel already on a baking sheet, where they sit for about half an hour.
The products are baked for 25 - 30 minutes in an oven preheated to 180°C.

With added meat

Pumpkin filling is universal and goes well even with minced meat.

To prepare the products you will need:

puff pastry – 400 g;
minced meat – 350 g;
pumpkin – 150 g;
onions – 2 pcs.;
salt, pepper - to taste.

When preparing, you should adhere to the following scheme:

The filling is prepared from vegetable cubes, minced meat, salt and pepper.
The dough is thawed and cut into diamonds, from which pies are formed.
Baking is carried out until the products are golden brown at 200°C.

Pies with cottage cheese and pumpkin

Sweet pastries with a filling rich not only in vitamins, but also in such an important element as calcium will appeal to all household members and guests.

Executed recipe from:

700 g yeast dough;
400 g pumpkin;
300 g cottage cheese;
70 g dried apricots;
sugar (to taste) and cinnamon.

The preparation scheme consists of following simple steps:

Pumpkin is cut into cubes, dried apricots - into small pieces.
The fermented milk product is mixed with vegetables, dried fruits, sugar and cinnamon.
A rope is made from the dough, which is cut into pieces for future servings of dessert.
The pies are formed and baked at 180°C for 25 minutes.

From puff pastry

When time is short and guests are on the doorstep, you should turn to a proven and very quick recipe for hearty pies filled with autumn vegetables and cheese.

For preparation you need:

½ kg pumpkin;
100 grams of Cheddar cheese;
2 eggs;
800 g puff pastry;
1 onion;
a little tomato paste, vegetable oil, salt and spices.

The preparation scheme consists of performing the following manipulations:

Onion half rings are sautéed for about 5 minutes, after which cubes of the autumn vegetable are added to the frying pan. The products are poured with 150 ml of water with 2 tablespoons of pasta, salt and pepper diluted in them.
After 10 minutes of stewing, the filling is set aside to cool.
Grated cheese is added to the cooled mass.
The dough is rolled out, cut into portioned diamonds, which are brushed with egg.
The filling is laid out on the resulting blanks. Triangular pies are formed.
Culinary products are baked for a third of an hour.

Lenten recipe

You can treat yourself to pies filled with pumpkin during the Nativity Fast by preparing the following ingredients:

flour – 600 g;
sunflower oil – 120 ml;
pumpkin – 200 g;
carrots – 2 pcs.;
apples – 2 pcs.;
honey – 15 ml;
salt, vinegar and soda.

Cooking method:

Vegetables and fruits are peeled, grated and mixed with melted honey.
The juice released from the pumpkin-apple mass is mixed with flour, butter and soda slaked with vinegar.
The dough is left to “rest” for 20 minutes.
Next, pies with sweet filling are formed according to the standard pattern.
The products are baked for about 20 minutes at 180°C.

Thus, pumpkin pies are a wonderful dessert. Tasty, satisfying, healthy. It can be eaten by small children, adults, and even those who are on a diet or fasting.