Lean dough for pies is made with or without yeast, in the oven or deep-fried. The pastries are so fragrant, ruddy and tasty that, without knowing the recipe for lean pies, it's hard to believe that they do not contain eggs and milk.

From lean test you can make bread wind pies, pies in a pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even a cake. But let's just focus on the pies. For baking pies in the oven, not only lean yeast dough. You will learn interesting recipe Moldovan cuisine. Moldovan meatless pies in the oven with sauerkraut cooked from unleavened dough. Such pies can be made with the most different fillings, delighting relatives with delicious pastries without compromising the family budget.

  1. Knead the dough for pies. Water is heated to a temperature of 30 degrees, and yeast is dissolved in it. Set bowl of yeast aside for 10 minutes until foamy.
  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. 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 to rise.
  3. While the dough is rising, prepare the filling. Potatoes are peeled, put in hot salted water and boiled until tender. The onion is finely chopped and fried in vegetable oil in a frying pan. Water is drained from hot potatoes and pounded with fried onions, salt and spices are added to taste.
  4. The finished dough is divided into small pieces, from which balls are rolled and cakes are formed for pies. Put the potatoes, pinch the edges of the dough on each patty, and place them seam-side down on a greased baking sheet. Top the pies smeared with a beaten egg or yolk.
  5. On a baking sheet, the formed pies should lie down for 15 minutes and come up a little. At this time, turn on the gas 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. Pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, taking the pastry out of the oven, cover it with a clean towel and let it cool slightly.

Moldovan pies

Prescription Products

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

Recipe

  1. Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead a soft dough of uniform consistency. The dough is covered with a towel and left to infuse for about half an hour.
  2. To prepare the filling, the juice is drained from the cabbage. In a frying pan in vegetable oil, fry the onion, cut into half rings. Put the cabbage to the onion, stirring, fry until tender.
  3. Fifteen pieces are made from the dough for pies, each rolled into a rectangle. The finished cabbage filling is placed on one edge of the dough and, bending the edges of the rectangle on the sides, wrap it with a roll.
  4. Ready rolls are smeared on top with egg yolk, 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. Bake pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for baking 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;
  • onion 60 g;
  • spices;
  • vegetable oil 180 g.

Recipe

  1. The dough is kneaded 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 "rubber".
  2. Pea puree is made from boiled peas in advance. They try to get a mass of a homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden brown. AT pea mash add fried onions, ground black pepper and salt to taste.
  3. The dough is divided into pieces, balls are formed, and round cakes are rolled out. The filling is laid out on each cake, the pie is pinched, and having slightly flattened it with a hand, they roll it over it with a rolling pin. You should get a thin pie (about 1 centimeter thick).
  4. Pour a sufficient amount of vegetable oil into the pan. When it warms up, lower the pies into it, and fry until cooked on both sides. Ready pies are laid out on a large dish and covered with a lid so that they remain soft for a long time.

Plachinda with cabbage

This is Moldovan the National dish. Traditionally, the dough is rolled out very thinly. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, cheese, potatoes, berries and fruits. This recipe is slightly different from the traditional one. Ready-made pastries 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;
  • onion 110 g;
  • flour 505 g;
  • salt 20 g;
  • cabbage 410 g;
  • spices.

Recipe

  1. White cabbage is chopped thinly. Slice the onion. Mix cabbage with onions, salt and add spices to taste (you can ground black pepper). Mix the vegetables and squeeze a little so that the cabbage starts up the juice. At the end add 36 ml of vegetable oil.
  2. Start preparing the dough. Sift the flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiled water is combined with sifted flour and the dough is quickly kneaded with a spoon. Sprinkle 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 pie is made and the edges are pinched.
  4. Fry the placindas in a frying pan in vegetable oil under a closed lid. raw cabbage in the filling should be steamed and become softer. Therefore, the frying time on both sides is about 10 minutes on low heat. Ruddy pchinda are ready!

Lean dough on rice broth

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

Prescription Products

  • water 505 ml;
  • whole grain flour 102 g;
  • vegetable oil 80 g;
  • garlic powder 1/2 tsp;
  • green onion dried 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 onion 2 tbsp. l.;
  • sugar 25 g.

Recipe

  1. Rice is sorted, washed under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until tender for about half an hour. The finished 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 sifted, mixed with sugar, salt, garlic powder and dry yeast. Rice broth is poured into flour, 4 tablespoons of vegetable oil are added and a soft elastic dough is kneaded. 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 ordinary ones (about 145 g). Finely chop the onion for the filling and fry until golden brown in a small amount of oil.
  4. When the dough is suitable, it is divided into parts (it should turn out about ten). Each part is rolled out with a rolling pin. The prepared filling is laid out in the middle, the dough is folded in half, then again in half and rolled up in the form of a ball, having previously pinched the edges.
  5. Buns with onions are placed on a baking sheet greased with vegetable oil and put in a warm place for 20 minutes to rise. The oven is turned on 180 degrees. After 20 minutes, grease the buns that have grown in size 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 slightly greased with vegetable oil to make them look appetizing. Ready baked goods can be served instead of bread for first courses.

Lean Drowned

An unusual yeast dough that, instead of being placed in heat, is placed in cold water, can be prepared without muffin. 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 test. Mix 50 g flour and 50 g sugar. 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 a little.
  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, sprinkled with flour as needed, knead it until elastic.
  3. Now the most interesting. Put the dough in a plastic bag. Tie tightly, and throw into a bucket of ice water. The dough will sink. When it pops up after 20 minutes, you can sculpt pies.
  4. Jam is laid out on small cakes rolled out of dough, pies are formed. Fry in a pan in vegetable oil until tender.

Enjoy your meal!

0.5 cups of water

0.5 cup grows. oils

2 cups of flour

Sift the flour, if necessary. Mix oil with water, adding salt to the resulting liquid. Then gradually add a little flour, dissolving until you get a homogeneous mass - the dough. To enhance the taste, in addition to salt, add some more seasonings, for example, a quarter of a tablespoon citric acid. Punch down your dough, then cover the container in which you left it with a towel. Let it stand for about half an hour. Then roll out the dough, dust lightly with flour on top, fold in two layers and then roll out again. You can repeat this sequence a few more times, but these actions are enough, your lean puff pastry now it's done. You can make pastries from it - croissants or puff pastries.

Lean dough for pancakes

1.5 cups flour

2 glasses of water

2 tbsp. grows spoons. oils

1.5 st. spoons of sugar

1/3 baking soda and salt (to taste)

After sifting flour, add sugar, salt, soda, carefully pour in water, gradually stirring, no lumps should remain. After stirring, add vegetable oil. When the lean dough is ready, grease the pan with oil, carefully pour part of the dough onto it, fry on both sides.

Choux pastry (for pies)

water (200 ml);

vegetable oil (100 ml);

salt (1 teaspoon);

sugar (1 teaspoon);

flour (by eye, about 3 cups, 600 grams plus or minus).

Water is mixed with oil and put on the stove, then removed without boiling. You can speed up the process a little and not heat the water along with vegetable oil on the stove, but use boiling water. It is better to sift the flour, add sugar and salt to it. For sweet pies, the proportion of salt / sugar changes: you can take less salt, more sugar. At first, it is impossible to knead such a dough with your hands, it is better to use a fork-spoon. When the mass cools down a bit, hands are connected. It is better to make the dough soft, not steep. The finished dough is left on the table (sprinkle it with flour) while the filling is being prepared (for example, while zucchini, apples are cut, excess juice is squeezed out of the finished stewed cabbage). A pie is baked from such a “custard” dough until golden brown at 200C.

"Conditionally yeast-free" on sourdough

“Conditionally yeast-free” dough is made on homemade sourdough, which is put on rye, wheat, oatmeal and even buckwheat flour. It is called "conditionally yeast-free" because the ferment begins to ferment on "wild", "undomesticated" yeast (fungi), which are directly in the flour itself.

The minus of the test on homemade sourdough is the duration of the “growing” and “feeding” of the sourdough. It takes patience because finished product It will only work on the 4th day. It’s impossible to say that the process is complicated, because you don’t need to watch the starter vigilantly, you need to feed it only once a day, it is recommended to keep it in a warm place.

400 grams of rye flour;

400 ml of water;

jar (preferably a liter or 2-liter);

"breathable" cover with holes;

1 warm place.

On the first day, mix 100 grams of flour, the same amount of water (a little warm), close the lid, put in a warm place. The next day, we repeat the procedure, feed the starter with the same amount of flour and water, mix thoroughly again. On the third day, we also repeat the procedure. On the fourth day you can bake. Do not forget to divide the starter in half so that one part is left in the refrigerator until the next baking feat unleavened bread, pie or pizza.

Yeast free pizza dough recipe

Ingredients:

Flour -1.5 tbsp.

Cold water - 100 ml.

Salt - 1/2 tsp

Vegetable oil - 3-4 tbsp.

Ground black pepper on the tip of a knife

Preparing the Lenten Pizza Dough:

1. Sift flour into a convenient bowl, add salt and pepper. Pour in oil and water and mix with a spoon into a homogeneous mass. Transfer the dough mass to a flat surface sprinkled with flour. Knead the dough for at least 7 minutes. It should be uniform and smooth. Wrap the dough in cling film and refrigerate for 40 minutes.

2. The dough after aging in the cold becomes elastic and pliable. It needs to be rolled out into a thin circle or rectangle, grease tomato sauce and put on top of the filling. Bake at 180 degrees until the cheese is melted. In order for the dough to better absorb the sauce, holes should be made in the rolled out dough over the entire surface (not through) using an ordinary fork.

1. If, during kneading, the dough is divided into two halves, pour one with vegetable oil, put the second on top and continue kneading, ready dough will be more layered.

2. If you overexposed the pizza in the oven, and the dough turned out to be excessively crispy, leave it in the air for several hours.

Recipe I - dough for lean vegetable dumplings

Ingredients:

Flour 350 g

Water 225 ml.

Salt 1/2 tsp

Preparation of lean dough for dumplings:

1. Pour chilled water into a deep bowl, add salt, mix. Sift flour into a bowl of water and mix everything with a spoon. Sprinkle a table or large board with flour and lay out the dough. Use your hands to knead into a smooth, firm dough (minimum 7 minutes). The dough should become elastic, easy to roll into a thin layer. Cover part of the dough with a towel, roll out to a friend into a thin layer and sculpt dumplings.

Recipe II - simple dough with buckwheat flour

Ingredients:

Wheat flour - 2 tbsp.

Buckwheat flour - 1/2 tbsp.

Ice water - 200 ml.

Salt -1/2 tsp

Preparation of lean dough with buckwheat flour:

1. Dissolve salt in a glass of ice water. Sift the flour with a slide, make a depression and gradually add water, kneading the dough. Knead a smooth, homogeneous dough that does not stick to your hands. As soon as the dough becomes elastic, start sculpting dumplings.

Recipe III - dough for dumplings with cherries

Ingredients:

Flour - 1 tbsp.

Potato starch - 3-4 tbsp.

Ice water, the amount depends on the properties of the flour

Salt pinch

Preparation of lean dough for sweet dumplings:

1. Sift the flour on the board with a slide, make a recess. Mix starch with 3 tbsp. ice water and add to flour. Salt and knead a cool homogeneous dough, adding cold water in portions. The dough should not be too hard - it should roll out easily. Roll out the dough for the cherry filling into a layer 3 mm thick.

For yeast dough:

wheat flour - 1 kg;

boiled water - 250-300 ml;

vegetable oil -100ml;

instant yeast - 2 tsp;

salt - 1 tsp;

sugar - 1-2 tbsp.

For yeast-free dough:

wheat flour - 400g;

boiled water -150-200 ml;

vegetable oil - 50-100 ml;

salt -1/2 tsp;

sugar - 1-2 tbsp;

soda - 1 tsp;

vinegar - 1 tsp

Instruction

For yeast dough:

1. Fill the yeast with 50 ml of warm boiled water. Add 1 tsp for a better reaction. sugar and leave for 10-15 minutes.

2. Sift flour into a deep dish or saucepan, add salt, sugar and mix everything with a spoon.

3. Add yeast and water to the flour, pouring it in gradually in small portions.

4. The dough should not be too thick or too liquid. If you see that the dough is getting very thick, add some water. When you feel that it becomes more difficult to knead the dough with a spoon, continue kneading it with your hand.

5. Add vegetable oil in 1-2 doses.

6. The dough should be elastic, it should not stick strongly to the hands and the walls of the dishes. Then it is better to knead the dough on the table.

Shape the dough into a ball, lightly dust it with flour on top so that the dough does not weather. Cover the dish or pan with a towel and place in a warm place for 1-1.5 hours.

Punch down the risen dough, cover with a towel and let rise for about 1 more hour. When the dough rises for the second time, it is possible to form products from it: open or closed pies with filling, pies, buns.

For yeast-free dough:

7. Mix warm boiled water, salt, sugar, vegetable oil in a deep dish.

8. Gradually add the sifted flour to the dish.

9. Quench the soda with vinegar, add to the dough and mix well. Then you can knead the dough with your hands.

10. The consistency of the dough should be quite elastic, soft and not stick to your hands.

note

From yeast-free dough, it is best to form the opening of pies, since after baking it resembles shortbread.

Helpful Hints

If, when preparing a yeast-free dough, add cocoa and a teaspoon of spices from ground cloves, ginger, cinnamon and cardamom to a mixture of water, vegetable oil, salt and sugar, and add less flour so that the consistency of the dough resembles sour cream, then you get a chocolate cake.

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Start up in the post should limit yourself to the use of a wide range of products. However, this is not a reason to deny yourself baking and other dishes made from lean dough. known various ways to prepare lean dough for pies, dumplings and pies. Lenten dough makes wonderful pancakes and even dumplings. True, the last dish in the post is prepared without the usual minced meat, which is replaced by mushrooms.

Lenten 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 do you need to make lean dough? What are the ways to prepare it in general?

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Method 1: Lean yeast dough

This type of lean test can really be called universal. The dough is suitable for making absolutely any pastry. You can cook with it sweet buns excellent savory pies.

Recipe for lean yeast dough

Ingredients:

Cooking method:

  1. Heat water to 38 degrees Celsius and dissolve yeast in 2 cups.
  2. Pour sugar, salt without top.
  3. Stir with a spoon or fork.
  4. Sift flour through a sieve or colander.
  5. Carefully pour the previous mixture into the flour.
  6. Mix and add vegetable oil.
  7. Additionally, grease your hands with vegetable oil and knead the dough for 10 minutes.
  8. Leave the kneaded dough 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:

  • A kind of dough kneading is a non-dough kneading, that is, one when all the ingredients are mixed at once. Therefore, this type of test is faster to prepare.
  • In the place where the dough is “infused”, there should be no drafts, baking can fall off.
  • The recipe indicates the amount of sugar, thanks to which the dough will turn out for the preparation of rich 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 sifted through a sieve, it is enriched with oxygen. In this case, the yeast is provided with access to air and the dough rises more easily.
  • Fresh yeast will become a hat if you pour it with warm water with the addition of a teaspoon of sugar, just enough to cover it slightly.

Method 2: Yeast dough

At sponge method making yeast dough, baking is more airy and fluffy. From such a dough, pies, rich buns and pretzels are excellent. In comparison with the previous version, it is 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. In warm water, completely dissolve the sugar, dilute the yeast and add 2 teaspoons of flour.
  2. Stir the mixture with a fork or spoon and leave in a warm place for about 20 minutes.
  3. Add water, salt and half the flour to the mixture increased by 2-2.5 times.
  4. Knead batter and again leave in a warm place for 40 minutes.
  5. When the dough has risen 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. Punch down the enlarged dough on a floured board.

The dough is ready for further baking!

Helpful Hints:

  • For normal fermentation of the dough, 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, in order for the dough to rise, the pan with it can be put in a bathroom filled with warm water.
  • It is more convenient to work with the dough if you pre-lubricate your hands with vegetable oil. The dough won't stick as much to your hands, and it's less likely to become tight.
  • The dough is ready to be rolled out when the notch made with your finger stays in for 5 minutes. Otherwise, you have 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 act.

Recipe for lean dough without yeast

Ingredients:


Cooking method:

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

The dough is already ready for steamed dumplings and pies!

Recipe for unleavened lean dough without yeast

Ingredients:

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

Cooking method:

  1. Sift flour through a sieve.
  2. Carefully pour water into it.
  3. Add vegetable oil and salt.
  4. Knead a soft 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. Shake again and cover with a towel.
  9. Let rest for another 15 minutes.

The dough is ready to make savory pies and pies!

  • Excess yeast-free lean pie dough can be stored in freezer, after wrapping it with cling film.
  • Baking will turn out dense and not crumbly if you knead the dough for a long time without yeast.
  • So that the pastries do not turn out dry, it is advisable to bake pies at a temperature of no more than 180 degrees and no longer than 35 minutes.
  • Loose products are obtained if more vegetable oil and less liquid are added to the dough.

Method 4: Lean puff pastry

There are many recipes for making puff pastry. Lean option its budget and very simple. Lenten puff pastry for pies allows you to end up with a crumbly and very delicious pastries. For example, tongues, puffs, pies with savory filling or rolls.

Recipe for making lean dough without baking powder

Ingredients:


Cooking method:

  1. Pour vegetable oil into a glass of water.
  2. Gradually add flour, add salt and start kneading.
  3. Knead the dough well and cover it 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, brushing the dough with vegetable oil.

Lean puff pastry is ready to bake!

Recipe for lean dough 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. Pour the flour gently into 1 cup of water and knead the dough.
  4. A successful lean dough for pies - not sticky to hands 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 sheet in half.
  8. Lay one layer on top of the other so that the edges match.
  9. Iron with your hand and roll into a roll.
  10. Put the roll in the refrigerator for 20-30 minutes, wrapping it with cling film.
  11. Remove the dough from the refrigerator, flatten it on top.
  12. Roll out with a rolling pin again.

The dough is ready for further work with it!

Method 5: Choux pastry and soda

Dough with the addition of sparkling water is great for making pancakes. They turn out airy and very tasty even without adding the usual ingredients in the form of sour milk and eggs. But the recipe for custard lenten dough will please those who want to treat themselves and their loved ones with delicious vegetable dumplings.

Recipe for lean dough with soda

Ingredients:


Cooking method:

  1. Sift flour through a sieve.
  2. Add salt and sugar to it.
  3. Gradually add water, stirring the mixture with a fork or whisk.
  4. Add vegetable oil, mix 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 for baking pancakes. To diversify the dish, you can add diced apples or raisins soaked in water to it.

Recipe for custard lean dough

Ingredients:

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

Cooking method:

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

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

  • For cooking delicious fritters without lumps, salt is recommended to be added directly to soda.
  • It is advisable to let the sifted flour stand, this will make beautiful pancakes.
  • If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
  • Cooked with choux pastry dumplings, it is necessary to boil no more than 4 minutes after surfacing. Otherwise, they will fall apart.
  • With custard dough, you can cook not only lean dumplings, but also dumplings, pasties. Yes Yes! Chebureks can also be lean.

Method 6: Unusual lean dough

Unusual for most people may seem to be a dough made with the addition of vegetarian milk. Surprisingly, lean dough can also be prepared with tomato paste or brine. The first version of the test is suitable for baking homemade bread, and the second - for cooking pizza. For example, in the post - with vegetables. And the dough in brine - great option for the preparation of pies with savory fillings.

Vegetarian Dough Recipe

Ingredients:


Cooking method:

  1. In the 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 second half of the soy milk.
  4. Also add baking powder, cumin and coriander.
  5. Mix again, season with salt.
  6. The mass must be mixed until smooth.
  7. Sift each type of flour through a sieve.
  8. Add wheat flour very slowly to the dough.
  9. Don't forget to mix.
  10. Successful dough is liquid like pancakes.
  11. Let it sit for 7 minutes.
  12. Enter oat flour, altering.
  13. Add sugar, mix until smooth.
  14. Let the dough stand again for 30 minutes.

The dough is immediately ready for baking fragrant and delicious bread!

Recipe for 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 sifted flour with salt.
  2. Pour 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. Mix again until smooth and soft.
  6. Leave the dough for half an hour, after covering.

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

Recipe for lean dough based on brine

Ingredients:


Cooking method:

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

The dough is immediately ready for further action!

  • To prepare lean dough for bread, sugar can be replaced with 2 tablespoons of liquid honey, but not buckwheat.
  • Bread dough should be generously sprinkled with oatmeal after spreading into a baking dish.
  • Instead of tomato paste can be added to lean pizza dough tomato juice. However, then you will have to increase the amount of flour.
  • Any brine can be used for the brine test. However, the best is the one in which there was sauerkraut. Unsweetened pies will be no less tasty on cucumber pickle with mushroom stuffing.

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In this article, I will tell you how to make lean pie dough in several ways.

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

Happy reading.

Lenten pie dough

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

Such a dough is suitable for various goodies during the fasting period. We will now take a look at the most easy recipe lean apple pie.

Lenten Pie Dough Recipes

So, for yourself easy recipe For this test, we need, first of all, love for cooking, because the most delicious dishes are those that are cooked with love.

To prepare the test we need:

  • Sugar (40-50 grams)
  • Flour (250 grams)
  • Vegetable oil (130 ml)
  • Cold water (80 ml, or 7-8 tablespoons)
  • 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 bit larger, put it in a bag or wrap it with cling film and put it in the refrigerator for 30-40 minutes.

Filling Ingredients:

  • 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 located. Next, just cut the apples into thin slices. Sift flour and add sugar and cinnamon, mix everything. Add this flour mixture to apples and mix. Our delicious stuffing ready.

It's time to get the dough out of the refrigerator, prepare a baking dish in advance, previously a little greased with oil. A piece of dough that we distribute more 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 (we make a hat, so to speak), cover our future pie with this piece of dough.

Next, preheat the oven to 180-190 degrees, put our cake in the oven, and bake for 50-60 minutes. While the cake is being prepared, brew yourself and your family tasty tea. When the cake is ready, take it out of the oven, cut it and serve it to the table. Well that's all, so fast and delicious recipe we got it, bon appetit.

This is also interesting:

Lean yeast dough for pies

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

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 a 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 that remains for us is to add salt and knead the dough very well.

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

Filling Ingredients:

  • head of 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 the pan, add vegetable oil and start frying the cabbage, you can also add the spices that your heart desires. We fry until our filling is cooked.

By this time our dough has already risen. Take a board dusted with flour and spread 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 pies with filling. Next, we form pies.

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 ours on top.
pies (the main thing is that the tea leaves are not strong).

After all this is done, we warm up the oven well somewhere up to 180 degrees, and send our pies to bake. Bake until fully cooked.

Lean dough for pies without yeast

Well, now we will transgress 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 (a 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 remaining 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.

So that the pie does not seem boring, you can make it with jam, just after preparing our pie, grease it with delicious jam on top.

Lenten shortcrust pie dough

Okay, now let's move on to the sand test.

All we need:

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

It is advisable to add a couple of ice cubes to the water to make it even colder. Add oil and salt to the water and beat everything until foamy (IF THE WATER IS NOT ICE, NOTHING WILL WORK). Next, mix the sugar with flour, and pour our mass into the flour in the form of foam, mix.

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

Poured lean dough for pie

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

Ingredients for Lean Puff Pastry:

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

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

Prepare tasty, nutritious and healthy dish in the post - that's what worries many housewives most of all. Vegetables, cereals, fish - all this is good, but you want something tasty, especially if there are children at home.

To pamper not only the children, but also yourself, take note. In general, - a way out of any situation. By knowing how to make lean pie dough, you can spice up pastries with any filling and quickly feed your family.

But first, let's figure out what lean dough for a pie is like. There are two types of them: yeast and yeast-free. Both of them “behave” perfectly in pies, pies, buns, and you can bake in the oven, oven or fry in oil. By the way, there are good options for lean pies for a slow cooker.

Yeast lean dough: how to cook

In order for the recipe for lean dough for pies to turn out perfectly, it is not at all necessary to be professional. It is enough to practice a little, remember the main ingredients and delight your loved ones with fragrant pastries.

Oh, by the way, do not forget to flavor the dough for pies or buns with spices. Cinnamon, vanilla, cardamom, pepper, aromatic herbs and more are all allowed. And in addition to aromas, spices also have many useful properties: improve digestion processes, promote better absorption of products and help break down fats. So, what to make lean yeast dough for pies from:

  • 4.5 art. flour;
  • 15 gr. dry active yeast (or 1 pack);
  • 1, 5 art. warm boiled water;
  • 2 tbsp. l. Sahara;
  • 1/2 st. odorless vegetable oils;
  • 1 tsp salt (maybe a little less);
  • 1 st. l. potato starch.

It remains only to learn how to cook lean yeast dough for pies:

  1. Sift flour through a sieve;
  2. Pour warm water into a bowl and dissolve the yeast;
  3. Add salt, sugar, oil, starch to yeast and mix very well. The main thing is to mix gently, but carefully, so that the air bubbles in the yeast do not evaporate, at the same time, the starch does not form lumps;
  4. Adding a tablespoon of flour, knead a very pliable tender dough.

It remains to let the dough rise for 30 minutes, without kneading! And the dough is ready. This lean pie dough recipe has been tested over and over again. You can use it for baking with any filling: sweet, vegetable, mushroom. By the way, pies also turn out excellent, both baked in the oven and fried.

Yeast-free lean dough: quick and easy

But what if there is no yeast in the house? You don’t want to go to the store, but everyone is waiting for something tasty. Then we make lean dough for pies without yeast.

Keep in mind that with this dough you get a great fish pie with rice and onions. The dough crust is saturated with juices and comes out so tender that it is impossible to refuse the pleasure of eating another piece. But first, let's learn how to make lean dough for pies without yeast. Ingredients:

  • Flour - 0.5 kg;
  • Boiled water - 1 tbsp.;
  • Odorless vegetable oil - 1/2 tbsp.;
  • Salt - 1/2 tsp;
  • Sugar (for sweet pies) - 2 tbsp. l.

If it is supposed to bake steamed pies or pies are not sweet, then you can not add sugar at all. And the batch is prepared instantly: mix everything, let stand for about an hour and you can bake pies or fry pies.

Advice! If you add a little more oil and less water to lean dough for yeast-free pies, it will turn out incredible. delicious dough for pizza or large pies with wet fillings (such as salted mushrooms, porridge in sauce, oily fish, juicy berries with sugar). The structure of the test itself takes on a slight resemblance to sand dough and better saturated with juices.