Preparation: 2 hours 30 minutes

Recipe for: 10 servings

The dough is universal, you can make both sweet and savory pastries. The only difference will be in the amount of sugar. Since I baked unsweetened pies, I put only one spoonful of sugar, but if you are planning sweet pastries, then you should put 3 tablespoons. And now I will turn to the recipe.

Lean yeast dough recipe

For lean yeast dough, you need six glasses of flour, two glasses of water, a spoonful of salt and a spoonful of sugar, a spoonful of dry yeast or 20 grams of fresh, and two tablespoons of sunflower oil.

Ingredients

• Flour - 5 glasses
• Water - 2 glasses
• Salt - a teaspoon without a slide
• Sugar - 1 tablespoon
• Yeast - 30 grams
• Vegetable oil - 70 ml

Step-by-step cooking recipe

Lean yeast dough for patties

How to make pies? For example, for a lean menu, you can cook pies with mushrooms.

Ingredients for the filling

• mushrooms champignons 600 grams
• onion 2 pcs.
• sunflower oil 40 grams
• salt to taste

Prepare mushrooms and onions by cutting them into small pieces. Fry in sunflower oil. Evaporate the entire liquid. The mushrooms must be dried. Divide the dough into small pieces, I got 21 pieces. Mash into flat cakes. Put a spoonful of mushrooms in the center of the cake. Connect the edges of the dough. Blind. Leave on for 40-50 minutes. Then bake in the oven at 190 degrees.

Lean Yeast Pie Dough

Divide the dough into two parts, roll out. Put one sheet in a baking dish, spread the mushrooms on it. Cover the cake with the second sheet. Bake spiritually until done. If a crust forms, then 5 minutes before cooking, sprinkle with water and turn off the oven. Cover the finished cake with a towel, leave for 10-15 minutes and then serve.

You can cook not only in fasting. For a children's menu, for example, it is advisable to knead not a rich, heavy dough for baking, but precisely this - consisting of flour and water, without eggs, butter and milk. For allergy sufferers, lean yeast dough will be a real salvation.

The principles and rules for making lean yeast dough are exactly the same as for butter dough. Sifting flour, quick kneading, proofing is obligatory. The sifted flour is enriched with oxygen, which makes the finished products fluffy and soft. You need to knead the lean dough with yeast quickly, without overdoing it with flour, otherwise the dough will turn out to be tight, dense, and the pies and buns - tough. Unlike butter, lean dough turns out to be a little sticky. To make it convenient to work with, lubricate your hands with vegetable oil. Any yeast dough should stand warm for an hour or two to come up. Lean yeast dough is no exception. Place the kneaded dough in a bowl, cover with a clean towel and place in a warm, draft-free place. The dough should double to three times. That's all!

Our site brings to your attention some simple and fairly quick recipes for lean yeast dough, from which you can bake anything!

Universal Lean Yeast Dough

Ingredients:
1 kg of flour
1 sachet of dry yeast,
2.5 stack. water,
3 tbsp Sahara,
1 tsp salt,
5-7 tbsp vegetable oil.

Preparation:
Heat water and dissolve yeast, sugar and salt in two glasses, add oil. Let it stand for a while. In the meantime, sift the flour, preferably twice. Pour the sifted flour into a suitable bowl with a slide, make a hole and gradually pour in the lined yeast, kneading the dough. Knead a soft elastic dough, oiling your hands. Place in a bowl and let rise warm. Pound the dough that has come up, cut into rolls or pies, put them on a baking sheet covered with baking paper. Allow the products to distance, brush with sweet strong tea and send to the oven. Any thick jam or jam from summer stocks, sorrel stewed with sugar (amazing taste, I can tell you!), Savory fillings like mashed potatoes or peas, rice with green onions, etc. can serve as a filling.

Lean yeast dough with live yeast

Ingredients:
500 g flour
150 g of vegetable oil
½ stack. Sahara,
250 ml of water,
30 g live compressed yeast,
a pinch of salt.

Preparation:
Dissolve the yeast in warm water, add 50 g of sugar and a couple of tablespoons of flour, stir so that there are no lumps. While the yeast is waking up, sift through the flour. When the cap on the dough rises well (this is about 20 minutes), add flour and knead a soft dough that does not stick to your hands. Put the finished dough in a strong plastic bag, remove air from it and tie at some distance from the dough. Place the bag in a bucket of ice cold water. When the dough bag pops up, it's ready. This usually takes about 20 minutes. This dough is great for fried pies.

Tomato dough

Ingredients:
500 g flour
2 tsp dry yeast,
300 ml of water,
1 tbsp tomato paste
2 tsp Sahara,
50 ml of vegetable oil,
a pinch of salt.

Preparation:
Heat the water to the temperature of fresh milk, add sugar and yeast, let the hat rise. Sift the flour several times into a deep bowl. Pour the dough into the flour, add salt, tomato paste and vegetable oil and knead the elastic dough. Cover the finished dough with a clean towel and let rise in a warm place. This type of dough is suitable for making pizza and savory pies. It is better to bake them in the oven rather than fry them.

Here's a tip for making lean pizza. Use tomatoes, mushrooms for its filling, add beans in tomato sauce for greater satiety. You can cut onions into cubes, bell peppers. To prevent the pizza from drying out when baking, fry all the vegetables and mushrooms in vegetable oil. Prepare the tomato sauce yourself or use a ready-made one. Roll out the dough, brush it with tomato sauce, lay out the filling products. Sprinkle with finely chopped garlic. If there is a desire, pour over everything with lean mayonnaise, but it is better to do without this "chemistry". Pour the tomato sauce over again and place in the oven. Tomato lean yeast dough for such a pizza is just a godsend!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Let in the post you should limit yourself in the use of a wide range of foods. However, this is not a reason to deny yourself baked goods and other dishes made from lean dough. Various methods are known to prepare lean dough for pies, dumplings and pies. Lean dough makes wonderful pancakes and even dumplings. True, the last dish during the fast is prepared without the usual minced meat, which is replaced with mushrooms.

Lean dough is prepared without eggs, milk and other fermented milk products. It contains vegetable oil, which, according to church canons, is allowed for use among people who are not related to the priesthood. What other ingredients will you need to make a lean dough? What are the ways to prepare it in general?

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Method 1: Unpaired yeast dough

This type of lean dough can really be called universal. The dough is suitable for making absolutely any baked goods. From it you can make buns, excellent savory pies.

Lean yeast dough recipe

Ingredients:

Cooking method:

1. Heat water to 38 degrees Celsius and dissolve yeast in 2 glasses.
2. Pour in sugar, salt without top.
3. Stir with a spoon or fork.
4. Sift flour through a sieve or colander.
5. The previous mixture should be carefully poured into the flour.
6. Stir and add vegetable oil.
7. Additionally grease your hands with vegetable oil and knead the dough for 10 minutes.
8. The kneaded dough should be left in a warm place under a towel for about 60 minutes.
9. It should double in size, then knead it again for 5 minutes.

Lean yeast dough is ready!

Helpful hints:

• The type of dough kneading is unpaired, that is, when all the ingredients are mixed at once. Therefore, this type of dough is prepared faster.
• There should be no drafts in the place where the dough is "infused", the baked goods can fall off.
• The recipe indicates the amount of sugar, thanks to which the dough will turn out for making baked pastries with filling. If you want to cook dishes without filling, the amount should be increased by another 1-2 tablespoons.
• If the flour is sieved through a sieve, it is enriched with oxygen. This gives the yeast access to air and the dough rises more easily.
• Fresh yeast will become a head if you pour warm water with a teaspoon of sugar, just enough to coat it lightly.

Method 2: Sponge yeast dough

With the sponge method of making yeast dough, the baked goods are more airy and fluffy. Pies, buns and pretzels are excellent from this dough. In comparison with the previous version, it is being prepared for a longer period of time. This is due to the need to prepare the dough in three steps.

Yeast dough recipe

Ingredients:

Cooking method:

1. Dissolve sugar completely in warm water, dilute yeast and add 2 teaspoons of flour.
2. Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.
3. Add water, salt and half the flour to the mixture increased 2-2.5 times.
4. Knead the batter and leave again in a warm place for 40 minutes.
5. When the dough comes up again, all the flour and vegetable oil should be added to it.
6. Knead the mixture well and leave in a warm place again for 40 minutes.
7. Lightly knead the enlarged dough on a floured board.

The dough is ready for further baking!

Helpful hints:

• For normal dough fermentation, the ambient temperature should not exceed 30 degrees. If it is higher, fermentation may stop.
• A successful dough is elastic, moist and not dry. If it is tight, then it is recommended to add a few tablespoons of water and a spoonful of vegetable oil to it.
• If it is not warm at home, in this case, for the rise of the dough, you can put the pan with it in the bathroom filled with warm water.
• It is more convenient to work with the dough if your hands are pre-lubricated with vegetable oil. The dough will not stick as much to your hands and will be less likely to become tight.
• The dough is ready to roll out if the indentation made in it with your finger lasts for 5 minutes. In another case, you still need to wait.

Method 3: Lean, yeast-free dough

Lean unleavened dough, if you follow the recipe, is ideal for making dumplings, steamed pies with various fillings. For reference, even dumplings can be cooked in a double boiler. At the same time, the preparation of the dough itself does not take much time, since there is no need to wait for the yeast to work.

Lean dough recipe without yeast

Ingredients:

Cooking method:

1. Sift the flour through a sieve.
2. Pour in warm water.
3. Knead the dough.
4. Put it in a bag for 60 minutes.
5. Knock down the dough slightly.

The dough is already ready for steaming dumplings and pies!

Unleavened Lean Yeast-Free Dough Recipe

Ingredients:

• Wheat flour - 1 kilogram.
• Warm water - 250 milligrams.
• Vegetable oil - 3 tablespoons.
• Salt - 1 teaspoon.

Cooking method:

1. Sift the flour through a sieve.
2. Gently pour water into it.
3. Add vegetable oil and salt.
4. Knead not tight dough.
5. Cover the dough with a towel.
6. Put in a warm place for 15 minutes.
7. Roll it out with a rolling pin.
8. Beat again and cover with a towel.
9. Rest for another 15 minutes.

The dough is ready to make savory pies and pies!

• Excess yeast-free lean dough for pies can be stored in the freezer after wrapping it with cling film.
• The baked goods will be dense and not crumbly if you knead the dough for a long time without yeast.
• To prevent the baking from being dry, it is advisable to bake the pies at a temperature of no more than 180 degrees and no longer than 35 minutes.
• Loose products are obtained by adding more vegetable oil and less liquid to the dough.

Method 4: Lean Puff Pastry

There are many recipes for making puff pastry. Its lean version is budgetary and very simple. Lean puff pastry dough for pies allows you to end up with crumbly and very tasty baked goods. For example, tongues, puffs, pies with savory filling or rolls.

Lean dough recipe without baking powder

Ingredients:

Cooking method:

1. Pour vegetable oil into a glass of water.
2. Add flour gradually, add salt and start kneading.
3. Knead the dough well and cover with a towel, leaving to rise for 30 minutes.
4. Lubricate the board with a little vegetable oil.
5. Roll out the dough for the first time.
6. Lubricate with vegetable oil.
7. Fold into an envelope.
8. Roll out the resulting envelope again.
9. Grease again with vegetable oil and fold in the same way.
10. Repeat these steps 3 or 4 more times, after each, greasing the dough with vegetable oil.

Lean puff pastry is ready to bake!

Lean dough recipe with baking powder

Ingredients:

• Wheat flour - 3 cups
• Vegetable oil - ¼ cup.
• Baking powder - 1 teaspoon.
• Water - 1 glass.
• Salt and sugar to taste.

Cooking method:

1. Sift flour and mix with baking powder.
2. Add salt or sugar.
3. Gently pour in flour 1 glass of water and knead the dough.
4. A successful lean pastry dough is non-sticky and elastic.
5. Sprinkle the board with flour and roll out the dough into a layer no thicker than 2 millimeters.
6. Lubricate with vegetable oil.
7. Cut the layer in half.
8. Place one layer on top of another so that the edges match.
9. Iron by hand and roll into a roll.
10. Put the roll in the refrigerator for 20-30 minutes, wrapping it with cling film.
11. Take the dough out of the refrigerator, flatten it on top.
12. Roll out again with a rolling pin.

The dough is ready for further work with it!

Method 5: Choux pastry and soda

Soda water dough is great for making pancakes. They are airy and delicious even without the addition of the usual ingredients like sour milk and eggs. But the recipe for custard lean dough will delight those who want to pamper themselves and their loved ones with delicious vegetable dumplings.

Soda Lean Dough Recipe

Ingredients:

Cooking method:

1. Sift the flour through a sieve.
2. Add salt and sugar to it.
3. Add water gradually, stirring the mixture with a fork or whisk.
4. Add vegetable oil, stir and let stand for a while.
5. Quench soda with vinegar, at the rate of 0.5 teaspoon of the first ingredient and 1 teaspoon of the second.
6. Add it to the dough and mix again.

The dough is already ready to bake the pancakes. To diversify the dish, you can add diced apples or raisins soaked in water.

Lean choux pastry recipe

Ingredients:

• Wheat flour - 2 cups
• Vegetable oil - 2 tablespoons.
• Boiling water - ¾ glass.
• Salt to taste.

Cooking method:

1. Sift flour, pour salt into it, add vegetable oil.
2. Stir constantly and pour in a thin stream of boiling water.
3. Knead the dough by sprinkling a little flour on the board.
4. Let the dough rest for 10 minutes.

The finished dough is elastic, does not stick to your hands and is ready to make dumplings.

• For delicious lump-free fritters, add salt directly to the soda.
• It is advisable to let the sifted flour settle, this will make it possible to prepare beautiful pancakes.
• If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
• Dumplings made from choux pastry should be boiled no more than 4 minutes after surfacing. Otherwise, they will come apart.
• With choux pastry, you can make not only lean dumplings, but also dumplings, pasties. Yes Yes! Chebureks can also be lean.

Method 6: Unusual lean dough

Dough made with the addition of vegetarian milk may seem unusual to most people. Surprisingly, lean dough can also be made with tomato paste or brine. The first version of the dough is suitable for baking homemade bread, and the second for making pizza. For example, in the post - with vegetables. And brine dough is an excellent option for making pies with savory filling.

Vegetarian dough recipe

Ingredients:

Cooking method:

1. In a bowl in which the dough will be kneaded, extinguish the soda with vinegar.
2. Pour half of the milk into it.
3. Mix thoroughly with a whisk and add the other half of the soy milk.
4. Also add baking powder, cumin and coriander.
5. Stir again, add salt.
6. The mass should be altered until uniform.
7. Sift each type of flour through a sieve.
8. Add wheat flour very slowly to the dough.
9. Don't forget about stirring.
10. A successful dough is as thin as pancakes.
11. Let it stand for 7 minutes.
12. Add oatmeal, altering.
13. Add sugar, stir until smooth.
14. Let the dough stand again for 30 minutes.

The dough is immediately ready for baking aromatic and tasty bread!

Recipe for making lean dough with tomato paste

Ingredients:

• Yeast - 1 sachet.
• Flour - 500 grams.
• Salt - 0.5 teaspoon.
• Water - 300 grams.
• Tomato paste - 1 tablespoon.
• Sugar - 2 teaspoons.
• Vegetable oil - 2 tablespoons.

Cooking method:

1. Mix the sifted flour with salt.
2. Pour over the yeast with warm water, add sugar, cover and leave alone for 5-10 minutes.
3. After this time, pour the yeast into the flour, mix well.
4. Add oil and tomato paste.
5. Stir again until smooth and soft.
6. Leave the dough for half an hour, after covering it.

After that, you can sculpt a pizza mold, which will acquire an unusual taste and beautiful color!

Brine Lean Dough Recipe

Ingredients:

Cooking method:

1. In a bowl, combine brine, butter, baking soda and sugar.
2. Add the mixture to the sifted flour.
3. Knead the dough softer than usual for dumplings.

The dough is immediately ready for further action!

• To prepare lean bread dough, you can replace sugar with 2 tablespoons of liquid honey, but not buckwheat.
• After spreading into the baking dish, the bread dough should be sprinkled generously with oat flour on top.
• Instead of tomato paste, you can add tomato juice to the lean pizza dough. However, then you will have to increase the amount of flour.
• Any brine can be used for the brine dough. However, the best one is the one with sauerkraut. Unsweetened cucumber pickle pies with mushroom filling will be no less tasty.

Video

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, you sometimes want so much something tasty, some kind of pastry, so much so that I simply don't eat with myself. What to do? First of all, do not bring yourself to the point where mouth-watering buns and pies begin to dream even in a dream. Even though most of our favorite sweets are forbidden 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 magnificent 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. Both tasty and healthy, and no remorse.

There are several types of lean dough. This is unleavened dough, both flaky and yeast. Making lean dough is not at all difficult, but some of its features need to be kept 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 of 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 it 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 it 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 of 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 with a sharp knife 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:
First, prepare the hop infusion. 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 almost 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:
Mix 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. Gradually stir in flour 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 increase in volume by 2 times.

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 set it 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 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 made that the dough does not stretch when trying to separate a small part, but is immediately separated by a piece. When making 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 tarts. If you add vanilla, orange or lemon zest to the dough, then an excellent cookie comes 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. Put the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you can start preparing the filling yourself.

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

During Lent, I really want to pamper myself and my loved ones with fresh pastries. They also say - "the hut is red with pies." Who doesn't know this saying? During fasting, after all, guests also visit each other. So why not prepare delicious lean pies for their arrival?

Lean yeast dough for patties

From such a dough, pies can be baked in the oven and in a pan, frying them in vegetable oil.

In a large enamel bowl, put three glasses of flour, a glass of warm water (you can replace it with soy milk), a bag of dry yeast, 3-4 large tablespoons of vegetable oil, salt - two to three pinches and two tablespoons of sugar. Knead the elastic dough. If there is not enough flour, add more. The dough should come out of hand well. Cover it with a clean cloth in a bowl.

Let's get up in the warmth, knead. Now you can start cutting the ready-made into pies. If you decide to cook them in the oven, you should put the products on a sheet greased with vegetable oil and let them stand a little, become puffy before you put the baking sheet in the oven.

Lean, yeast-free pie dough

Another version of the lean pastry dough is without yeast. Prepare such a dough much faster than yeast dough. And you can fry pies from it literally immediately after kneading it.

Also, you need to pour two glasses of water into a bowl, add a teaspoon of baking soda without top, two pinches of salt, a spoonful of sugar, three tablespoons of vegetable oil. You need so much flour to make the dough elastic. Kneaded? Now you can cut it into pieces, roll them out, dusting the dough with flour and pinch the edges, putting the filling inside. Then fry like ordinary pies in vegetable oil in a pan. Do not forget that first put the pies in the butter with the seam down, and then, when the bottom of the pies is fried, you can turn them over and fry on the other side.

A separate word about the filling

With what they just do not cook in the oven or fried! Savory can be cooked with mushrooms, potatoes, peas, cabbage, carrots, rice, and green onions.

Sweet pies are prepared in Lent with berries, chopped fruit and sprinkled with sugar, with jam, rhubarb, sorrel, with fruit puree, with dried fruits, raisins, dried apricots, prunes, with nuts twisted with sugar. This is how varied and delicious you can cook in Lent.