Lenten pies - 14 cooking recipes

Appetizing and tasty Lenten pies are easy to prepare. Moreover, both for frying in a frying pan and for baking in the oven. For them, you can use yeast, dry, fresh, or do without it. Basically, make the dough with water, flour, salt, baking soda and vegetable oil. It won’t give much fluffiness, but this is not necessary if the emphasis is on the filling.

Yeast dough for Lenten pies is prepared with the following composition: warm water, dry yeast, salt, sunflower oil. You can add a spoonful of sugar to enhance the taste. The dough can be kneaded using both sponge and straight methods - this will depend on the recipe for lean pies. Whatever method is chosen, the dough must be allowed to sit until it rises. And maybe more than once. Then the baked goods will turn out softer and more tender. It is better to cook pies in the oven. To give them a golden crust on top, they are greased with vegetable oil.

Unleavened dough is made in the same way minus the time required for rising. That is, everything in the composition is the same, except for the yeast. All ingredients are mixed until smooth. Then they roll out thinly, cut out circles, fill with filling, fasten, and fry in oil on both sides. Then place on a paper towel to remove excess fat. Start frying from the side with the seam.

You can choose a variety of fillings for Lenten pies. These can be fresh fruits and berries, raw and not subject to heat treatment: apples, pears, cherries, bananas. They can also be simmered in a saucepan with water and sugar, turning them into a kind of jam. You can take any ready-made jam, jam, marmalade. Fruits can be grated, mash the berries with a fork, draining off excess juice. Also suitable: poppy seeds, nuts.

Unsweetened fillings can be made from potatoes (pieces, mashed), stewed cabbage (with or without tomato paste, onions), spinach, beans, boiled rice, buckwheat, sweet carrots, fried mushrooms and so on.