Thin “Peasant” pies with potatoes, just like grandma’s!

Calories: Not specified

Cooking time:
Not specified
Apple pie made from rye flour, a recipe with a photo of which I decided to offer, turns out even tastier than using only wheat flour. The dough is more loose, fluffy, not heavy, rises well and bakes without problems. When cut, the color of the pie is darkish, and the taste of the rye dough harmonizes very well with the sweet and sour apples. This one uses a mixture of rye and wheat flour. Rye flour has less calories, and baking with the addition of such flour is gentle on your figure. To reduce the calorie content, replace some of the sugar with raisins and add more apples. Although the gain here is small, the benefits of raisins are undoubtedly greater than those of sugar.

Ingredients:

— wheat flour – 150 g; - rye flour (peeled or sifted) - 80 g; — eggs – 2 pcs; - vegetable oil - 3 tbsp. spoons; - kefir – 250 ml; – sugar – 150 g; - cardamom, cinnamon, nutmeg - 0.5 teaspoon each (to taste); - apples - 2 large; - raisins - 0.5 cups; — baking soda – 1 teaspoon without a slide; - vinegar - 1 tbsp. spoon.

How to cook with photos step by step

Sift both types of flour through a sieve. Add spices and mix. Pay attention to the type of rye flour - it can be peeled, wallpaper and sifted. For pies and pies, sifted and peeled rye flour is better suited - these varieties have a finer grind than wallpaper. If the variety is not indicated on the packaging, be guided by the color and degree of grinding of the grain. The sifted flour is light, almost like wheat, peeled and has a light gray or cream tint with small dark inclusions (it is used in this recipe). Pour sugar into a deep bowl. You can reduce the quantity to 100 grams if the goal is to reduce the calorie content of baked goods. Beat in two eggs. Using a mixer, beat the egg-sugar mixture until white and doubled in volume. The mass should become fluffy and fluffy, and the sugar should almost dissolve. Pour in a glass of kefir at room temperature. Stir. Add refined vegetable oil, mix until the products are combined (there should be no oily stains near the walls). Add the flour mixture, mix until the flour is moistened so that when beating with a mixer, the flour does not fly apart. Beat the dough with a mixer, first at low speed, gradually increasing it to almost maximum. The dough will be fluffy and homogeneous. Quench the soda with vinegar, wait until it stops bubbling and foaming. Pour into the dough, stir. The thickness of the apple pie dough will be approximately the same as pancake dough. Leave for a few minutes. Turn on the oven, let it warm up to 180 degrees. Wash and dry the raisins in advance. Add to the dough, mix. Cut the apples into slices without peeling them. Then cut into smaller cubes. Pour into the dough, mix, evenly distributing the apple pieces and raisins. You can use a split or solid baking pan; the cake comes out easily. It is advisable to line the bottom and walls with baking paper. Pour the dough, smooth the top, spreading from the center to the walls. Place the mold in a hot oven at 180 degrees. On the middle level of the oven, bake the apple pie from rye flour for 35-40 minutes until done. Be sure to check how it is baked by piercing the baked goods at the highest point with a wooden skewer. It will come out dry easily, without crumbs or traces of dough. Let the cake rest in the pan for a few minutes, then remove, peel off the paper and leave to cool on a wire rack. Cut into pieces and serve with tea. Bon appetit! Author Elena Litvinenko (Sangina) I also recommend that you bake on Sunday

Good day to you, dear readers!

Today we decided to collect wonderful healthy and tasty Lenten pies in one article. Sweet and savory.

Recipes with different fillings, for every taste. You are sure to find one that suits you!

Lenten pie with apples on rye flour

Our parade of pies opens with this wonderful Lenten charlotte made from rye flour.

This recipe is a godsend for those who want delicious baked goods and at the same time want to take care of their health.

Everyone knows how healthy rye flour is, but bulk apples, bran and nuts are a great company to go with it.

Ingredients:

For the test

Rye flour - 375 g
Wheat flour - 125 g
Cane sugar - 120 g
Vegetable oil – 100 ml
Hot water - 1/2 cup
Ground bran - 2-3 tsp

Sweet and sour apples – 3 pcs.
Walnuts – 100 g
Ground cinnamon - 1-2 tsp
Cane sugar - 50 g

Preparation:

Mix rye and wheat flour in one container.

Add sugar and vegetable oil.

Cane brown sugar can be replaced with regular sugar, but then use a little less of it.

Stir and begin to slowly add water, kneading the dough.

The dough will be quite elastic. It's this light brown color, thanks to the rye flour.

When the dough is ready, leave it to rest for half an hour, covering it so that it does not dry out.

At this time, let's start filling and preparing for baking.

To do this, grease the baking dish with vegetable oil. And sprinkle it all evenly with ground bran, even the sides.

This way the cake will be beautiful and will not stick to the pan.

Roll out the dough and place it inside the mold. Cut the apples into thin slices and arrange them beautifully overlapping each other.

You need to chop the walnuts a little and sprinkle them over the filling. We also sprinkle it with sugar and cinnamon on top.

We tuck the sides nicely, removing excess. Place whole walnuts around the circumference.

Already at this stage it turns out very beautifully!

Preheat the oven to 200 degrees and place our pie there for about 30 minutes.

Depending on your oven, your cooking time may vary.

The result is unparalleled beauty! Such food is pleasing to the eye and soul and good for the body.

The pie turns out moderately sweet, with a crispy crust and a delicate juicy filling.

Thanks to the Good Recipes channel for the recipe.

Making delicious Karelian pies with sweet cottage cheese

Now you know the recipe for Karelian wickets made from rye flour with potatoes. If you want to get sweet products for tea, we recommend preparing them using cottage cheese. But first things first.

So, the recipe for Karelian wickets with cottage cheese involves the use of:

fatty yogurt - 1 full glass;
baking soda - a few pinches;
sifted wheat flour - ½ cup;
rye flour – 1.5 cups;
fine table salt – 1 dessert spoon;
coarse-grained fat cottage cheese - about 3 cups (for filling);
medium-sized eggs – 2 pcs. (For filling);
butter - about 50 g (for greasing);
coarse sugar - about 4 large spoons (for filling);
aromatic vanillin - a pinch (for filling).

Yeast Lenten Pie with Cabbage

It perfectly combines soft, crispy yeast dough and tender cabbage filling.

Ingredients

For the test:

Sunflower oil – 80 ml
Sugar - 30 gr
Salt - 10 g
Dry yeast - 7 g
Wheat flour - 550 gr
Warm water - 350 ml

For filling:

Cabbage - 1 head
Green onions - bunch
Salt to taste

Preparation

Let's prepare the filling.

Chop the cabbage and, after adding salt, simmer it until half cooked for 15-20 minutes in a frying pan.

Finely chop the green onions.

For the dough: dilute the yeast in warm water until completely dissolved.

Add salt and sugar, stir well to dissolve.

Sift the flour and pour the yeast mixture and butter into it, knead the dough.

Leave the dough in a warm place for 25-30 minutes to rise.

Therefore, first roll out one part and place it on a baking sheet on baking paper, cutting off the uneven edges.

Place the filling in the center: first a layer of cabbage, on top of it a layer of green onions, and again cabbage on top.

We also roll out the second half and carefully cover the filling, sealing the edges and tucking them in nicely.

You can use any leftover dough to make any pie decor.

Grease it with vegetable oil and place in the oven at 180 degrees for 30 minutes.

The pie turns out very juicy, beautiful, just what you need for Lent!

Baking pies with potatoes in the oven

After all the pies are formed, they are placed on a baking sheet with baking paper.

It should be noted that the presented recipe for Karelian gates involves the use of not only the above ingredients, but also other products intended for lubricating semi-finished products. To do this, beat the chicken egg well with a fork, and then add a few large spoons of sour cream. All the pies are greased with the resulting mixture and immediately put into the oven.

It is advisable to bake such products at a temperature of 200 degrees for 25 minutes. After the gates become rosy, they are taken out and greased with fresh butter while hot.

Grated Lenten pie with jam

A wonderful pie with the taste of childhood! Recipe with lean margarine.

Ingredients

Flour - 2 tbsp (480-500 g)
Baking powder - 1 tsp.
Salt - ¼ tsp.
Ice water - optional
Sugar - ⅔ tbsp
Lenten margarine - 120-150 g
Vanillin - on the tip of a knife
Jam - for filling

Preparation

Pour soft margarine (room temperature) into 2 cups of flour, add granulated sugar, baking powder, salt and knead the dough.

If the dough falls apart and does not want to form a lump, add a little cold water.

Freeze a small part of the dough (approximately 80-100 g) in the freezer, we will need it for sprinkling.

Place the rest of the dough in a pan greased with vegetable oil, forming a side.

Fill the pie with jam, choose whatever you like.

Grate the frozen dough and spread it over the entire surface of the pie.

You can also use sesame seeds and nuts for sprinkling.

Bake for 30 minutes at 200 degrees.

Divide the finished pie into portions, very tasty!

If suddenly you don’t want to use margarine, even lean margarine, then try this recipe for grated pie with jam in vegetable oil:

Preparation of kefir dough

The presented recipe for Karelian wickets is good to use if you want to cook something very tasty and quick.

First you need to knead the dough. Medium-fat kefir is heated a little over the fire, and then baking soda is quenched in it. After this, sifted wheat and rye flour is gradually added to the drink. By intensively mixing all the ingredients with your hands, you get a fairly thick dough (should not stick to your fingers). To ensure it reaches the desired consistency, wrap it in cling film and leave at room temperature for 20-30 minutes.

Lenten pie with fish on yeast dough

A very fluffy and delicious Lenten fish pie that can be eaten in 5 minutes!

Ingredients:

Pink salmon and perch fillet - 1 kg
Dough (lean yeast) - 800-900 g
Onion - 1 piece (large)
Juice of half a lemon
Garlic - 1/2 clove
Salt, pepper - to taste
Olive oil – 20 ml

Preparation:

Knead a fluffy and dietary unsweetened lean dough. Recipe for excellent yeast dough in

Rinse the fish fillet. It must be completely defrosted.

Remove excess water with paper towels.

Remove bones, if any, and cut fillets into pieces. You can take any fish you like.

Lightly salt and pepper the fish, pour in the juice of half a lemon.

Fish does not like a lot of salt; it is better to undersalt it than to oversalt it.

Grate half the garlic there and add a little olive oil.

Choose olive oil with a mild flavor so that it does not taste bitter.

Stir and the filling is ready.

Divide the dough into 2 halves, one of them will be the backing of the pie, the second will be its cover.

Roll out one part and place it on a greased baking sheet. Distribute the fish evenly on the dough.

Finely chop the onion and place on top of the fish.

Roll out the second part and cover the filling.

Pinch the edges in the same way as dumplings or dumplings are usually sealed.

Using your finger or knife, make several fairly large holes.

They are needed so that steam escapes from the cake and it does not inflate or become deformed.

In addition, in some places (in a circle), also pierce the cake with a toothpick.

Leave the cake to proof for 10-15 minutes. Cooking time for the pie is 40-45 minutes at 180 degrees in the oven.

It turns out very soft, aromatic, surprisingly pleasant! Eat with gusto!

Lenten pie with potatoes and mushrooms

During Lent, be sure to try our potato and mushroom pie, made with airy yeast potato dough and with a hearty filling.

Ingredients

For the test:

Boiled potatoes - 2 pcs.
Potato decoction - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp
Yeast - 20 g fresh or 7 g dry
Vegetable oil - (100 ml)
Flour - 4-5 glasses

For filling:

Boiled potatoes - 4 pcs.
Mushrooms – 200 gr
Salt to taste
Vegetable oil for frying

Preparation

Boil 6 medium potatoes; do not discard the remaining broth.

Let's start making the dough.

Pour a glass of potato broth into a container and let it cool to 40 degrees.

Add salt, sugar and yeast, stir and leave for 10 minutes to disperse the yeast.

At this time, mash 2 potatoes.

Add them directly to the yeast, stir until the potatoes dissolve.

You will get this yellowish water. Pour vegetable oil into it.

Stir again and begin adding flour in portions, stirring constantly.

Replace the dough. It should be soft and slightly sticky. Leave the finished dough in a warm place to rise.

After rising, the dough needs to be pressed and allowed to rise again. Then the cake will be very soft and will not go stale for a long time.

For the filling, mash the remaining potatoes.

Fry the mushrooms in vegetable oil (you can add onions) until all the water comes out and they are slightly browned.

Mix potatoes with mushrooms, add salt to taste. The filling is ready.

Knead the dough and knead well, add a little flour if necessary, but do not make it hard, it should remain soft.

Divide the dough into 3 parts - two large, equal in size, and one small (for decoration).

Roll out one part and place it in a greased pan, forming a side. Fill it with filling.

Roll out the second part and cover the filling with it, aligning the edges. Use the last small piece to decorate it to your liking.

Cover the future pie and leave for 25-30 minutes to proof. Then grease its top with vegetable oil.

Place it in the oven at 210-220 degrees for about 30-40 minutes.

A stunning Lenten pie is ready! The filling is very satisfying, tasty, the dough is soft. Consolidation!

With potato

Potatoes are one of the best fillings for wickets.

Composition of ingredients

You will need:

milk – 20 m;
potatoes - 9 tubers;
rye flour, wheat flour – 130 g each;
egg – 2 pcs.;
butter – 120 g;
salt - to taste;
sour cream – 75 g;
kefir – 200 ml.

Step-by-step cooking process

Cooking technology:

The first step is to peel the potatoes. It is boiled by adding salt to the water.
Next, both types of flour are poured into kefir and salt is added.
Then the dough should be kneaded with a spoon, and then with your hands, placing it on the countertop. Sprinkle the wooden surface with flour if necessary.
You should get an elastic, dense mass. The lump is wrapped in cling film and left for 15 - 20 minutes.
Then the dough is made into a rope. It is cut into 14 parts.
Each piece is rolled in flour and shaped like a thin round cake.
When the potatoes are ready, drain the liquid.
Then 50 g of butter is added to it, and heated milk is poured in.
The potatoes are mashed with a masher, turning them into puree.
Then beat the egg into the potato mixture and mix quickly.
Next, place 2 tbsp onto the “pancakes”. l. cooked minced meat. Their edges are pinched, leaving the middle open.
Then the egg, sour cream and salt are mixed.
Then the cheesecakes are transferred to a baking sheet previously covered with parchment. They are brushed with sour cream and egg mixture and baked for about 20 – 25 minutes.
The oven is heated to 180°.

How to serve a dish

Ruddy pies are served hot. They are washed down with tea, cocoa, and milk.

Lenten honey pie with pears

Very aromatic and sweet honey pie, with soft dough and pear filling. Be sure to try it!

We hope our recipes will be useful to you during Lent, and just for every day!

And come back for new delicious articles! Peace to your home!

An extraordinary pie with the smell of apples, summer, cinnamon, and made with rye flour. Delicious!!!
A simple homemade recipe for apple pie made from rye flour, step by step with photos. Easy to make at home for 54. Contains only 53 calories.
Preparation time: 7 minutes
Cooking time: 54
Calorie count: 53 kilocalories
Servings: 8 servings
Occasion: For a holiday, For tea
Difficulty: Easy recipe
National cuisine: Home cooking
Type of dish: Baked goods, Sweet pastries
Features: Recipe for a vegetarian diet

Form and bake in the oven

How are Karelian wickets made from rye flour? The recipes for such products are quite similar to each other. The prepared dough is divided into equal pieces and then rolled into thin flat cakes. Then 1-2 large spoons of curd filling are placed in their center. After this, the free edges are beautifully wrapped inward, forming an even semicircular pie.

Carefully placing all the semi-finished products on a baking sheet with baking paper, they are generously greased with melted butter. After this, the Karelian pies are sent to the oven and baked for half an hour.

As soon as the gates are browned, they are taken out and lubricated again, but with fresh butter.

Step-by-step preparation

Beat softened butter with sugar until creamy.
Beat the eggs and add them to the cream one at a time, beating after each egg.
Mix sifted flour with baking powder and a pinch of salt. Carefully stir the flour into the dough, adding in small portions, you may need less flour, it all depends on the humidity, the dough should be like thick sour cream.
Remove the core from the apples, cut the apples into 4 parts, pour a little lemon juice or apple cider vinegar to prevent them from darkening. Cover the bottom of the mold with parchment, I did not grease the sides, pour in the dough, then place the apples in it in a circle. Sprinkle cinnamon on top.
Bake at 160 degrees. Check readiness with a dry splinter
I’ve been wanting to bake this pie for a long time, I kept putting it off until the Apple Tree Savior, but it didn’t work out. Today it's time for this pie. Very tasty, such smells, my family, including the cat, were looking forward to the end of the photo shoot.
Incision
Believe me, the pie is extraordinary, with the smell of apples, summer, cinnamon, and rye flour. Delicious!!!

In the summer, when the first apples appear, I specifically choose the smallest ones - I need them for a fragrant apple pie! The pie is unusual - the apples are baked whole in rye dough, and are not added to the dough, but sprinkled on top, which gives the pie an amazing aroma. And when there are no small apples? Then, on the contrary, I take the largest and juiciest apples and cut them into quarters. There should be a lot of blocks in this pie, and they should dominate. I recommend serving the pie warm, with a scoop of ice cream or cold sour cream. This is delicious!

For a round mold with a diameter of 24-26 cm you will need:

150 g brown sugar 150 g peeled rye flour 100 g butter 1 tsp. baking powder 3 eggs 6-7 small sour apples or 4 large apples 3-4 tsp. ground Cinnamon - thinly cut bark of the cinnamon tree. As a spice or seasoning, cinnamon is sold in stick or ground form. It has a pleasant aroma and a sweet, warm, pleasant taste. It is added when preparing a number of desserts, chocolate, hot candies and liqueurs, and flavoring alcoholic and hot drinks (teas). as well as a little lemon juice or apple cider vinegar

Preparation.

Preheat the oven to 180 C. Prepare a baking pan - grease the pan with a small amount of butter and sprinkle with flour.

1. Using a cylindrical notch, remove the seed capsule from the apples, remove the peel and pour lemon juice or apple cider vinegar over the apples to prevent them from darkening. Leave small apples whole, cut large apples into 4 parts.

If you used whole small apples, you can additionally put a spoonful of jam or jam in the middle of each apple. The pie will become even more interesting!

2. Cut the butter into small cubes, add sugar and beat with a whisk (or using a mixer) until a light and airy cream is obtained.

3. In a small bowl, beat the eggs until smooth using a fork or small whisk. Start adding eggs to the cream in small portions, beating the cream after each portion of eggs until the cream is smooth again.

4. Mix together flour, baking powder and salt. Sift 1/3 of the flour mixture over the creamed butter. Gently stir in the flour, being careful to retain any air incorporated. Repeat this operation twice more with the remaining flour. 5. Pour all the dough into the baking dish. Then place the apples on the dough in a circle so that they completely occupy the entire area of the mold. The apples will only “drown” halfway in the dough, which is how it should be. During baking, the dough will rise and the apples will hardly be visible. Sift cinnamon over the top of the dough and apples.

6. Bake the pie for 15-20 minutes, then reduce the heating temperature to 160 degrees C and bake the pie until done for another 30 minutes. To check, insert a toothpick into the dough closer to the center - it should come out dry.

7. Remove the pan with the pie from the oven and place it on a wire rack; cool the pie for 10-15 minutes. If you baked the cake in a springform pan, carefully separate the sides of the cake from the pan and remove the ring. Let the pie cool for another 20 minutes and you are ready to serve.

If you baked in a one-piece pan, serve the cake directly in it.

Homemade baked goods made from rye flour have a rich taste and aroma. Rye pies and pies are lower in calories than wheat pies and can be part of a dietary or diabetic menu. If you master the intricacies of working with rye dough, then preparation will not take much time, and the result will delight all family members.

Rye dough differs from wheat dough in its physical properties, which are explained by:

The presence of amylolytic enzymes in rye grains;
Increased content of own sugars;
Reduced gelatinization temperature of starches;
High content of soluble pentosans;
Protein susceptibility to peptization.

To make it easier to work with the dough, you can use a mixture of rye and wheat, corn, buckwheat, rice or almond flour.

And traditional recipes involve the use of yeast or starter cultures containing lactic acid biological cultures. However, homemade rye dough for baking is often made without yeast: it requires less resting time and is softer.

The optimal temperature for fermentation, resting and proofing is from 25 to 45 °C. At higher rates, the ratio of yeast to bacteria will change, resulting in an increase in the acidity of the dough.

In order for rye dough for pie or pies to be rich, thick and pliable, it needs to be given time to ferment. During a long process, rye bacteria replace the usual flour microflora and pies, pies or bread will be obtained with a pronounced grain aroma.

Fried rye flour pies

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Your favorite recipes

Wickets are open savory pies. Basically they are cooked more or less flat. But I like to make them higher so that they look exactly like a gate. Then more filling can be placed. And my people really love lots and lots of tasty fillings.

Yes! Our task is not only to make tasty dough, but also to prepare a suitable “cream” from potatoes for sour rye dough. By the way, it is precisely taking into account the taste of the dough that wickets are not made sweet.

Often 1-2 tablespoons of sugar are added to the traditional filling (from porridges) to make the pies tastier.

A few words about where gates are used and why I really love baked goods made according to this recipe. Yes, these are not exactly the same pies that are often a mono-dish in our kitchen. The wickets are prepared to be eaten with first and second courses.

That is why the taste of these pies is rather neutral, like bread. The taste of the filling is also neutral. Traditionally it’s porridge and potatoes: nothing special, bright or dominant. Prepare borscht, stuff peppers; and place Karelian gates on the table.

Then your lunch or dinner menu will actually seem festive!

Ingredients:

Rye flour (coarsely ground) – 400g;
Butter – 50g;
Potatoes – 0.5 kg;
Sour cream – 0.5 tbsp.;
Ryazhenka – 1/3 cup;
Vegetable oil – 2 tbsp;
Eggs – 2 pcs.;
Salt pepper.

Step-by-step recipe with photos

Cut the potatoes into pieces and cook until fully cooked. After it boils, add some salt to the water.

Pour vegetable oil and fermented baked milk into the flour.

I heated the fermented baked milk a little in a steam bath so that the warm fermented baked milk would steam the flour better.

Add the egg and knead the dough.

Knead the dough on the table. Wrap it in film and let it rest.

Mash the hot potatoes by adding salt and pepper.

Add butter to the mashed potatoes and continue mashing them.

Beat the egg into the puree and knead a little more so that the potato mass is homogeneous.

Roll out the dough into a sausage and divide into 10-12 pieces.

Roll out each piece into a round layer approximately 2mm thick.

Place the filling in a mound in the middle of the flatbread.

Pinch the edges of the flatbread around the filling.

Place the preparations on a baking sheet. Pour sour cream into the middle of each of them. Sprinkle pepper on top.

Bake the gates at 200⁰ for 15-20 minutes. The golden brown marks on the dough will tell us that the baked goods are ready.

Source: https://xn--46-vlcakkhgh5a.xn--p1ai/ogorod/zharenye-pirozhki-iz-rzhanoj-muki.html

Pie recipes

With cabbage

To prepare delicious and aromatic rye pies with cabbage, you need to take:

5 glasses of rye flour;
300 ml water or whey;
1/2 fork cabbage;
A couple of carrot roots;
1/2 cup vegetable oil;
2 onions;
10-12 tbsp. tomato paste.

Chop the onions and cabbage, pass the carrots through a medium grater. Stew the vegetables in a small amount of oil, and when the cabbage has become transparent, add spices and tomato paste (can be replaced with tomato juice or homemade tomato sauce). Simmer for about 10 minutes more.

Knead the butter, flour and water into a plasticine-like and soft dough. Shape it into a ball, cover with a cotton cloth and leave for about 1.5 hours to proof. Knead the rested dough, cut into several parts, and roll out each of them. Place the filling on top of the resulting workpiece and roll it up. Before putting into the oven, make several punctures with a knife on the surface. Bake for about 45 minutes at 190°C.

Karelian

Traditionally, these pies are prepared with two types of filling - potato and rice, and are served with egg paste or sweet berry sauce, cheese sauce or sour cream.

For the filling take:

2 tbsp. butter;
A little chopped dill;
Salt, black pepper;
12 medium potatoes;
Glass of water;
200 ml of fat milk (for puree) + liter of milk (for rice);
150 g white rice;
A little chopped green onion and parsley.

Ingredients for classic pasta:

4 eggs;
Chopped herbs (to taste you can take cilantro, tarragon, oregano, basil, parsley, onion, thyme, dill, etc.);
55 g butter;
Black pepper and nutmeg.

Yeast-free dough is used to make pies. It is made from 0.5 kg of flour, fine salt (about a teaspoon) and 0.2 liters of water.

Rinse the rice under running water and cook until half cooked. Drain the water, add milk, add salt and bring to a boil. Cook for about 10-12 minutes with constant stirring over low heat. Cool, then add chopped herbs. For the potato filling, make milk-potato puree with the addition of butter and chopped herbs. The puree will be more flavorful if you season it with a pinch of nutmeg and ground cardamom.

A strong dough for pies without yeast is kneaded from salt, water and flour. The dough needs 30 to 50 minutes to proof. To make it easier to work with the dough, you can sprinkle the table with flour. Then divide the increased dough into several parts and roll each into a thin rectangular layer. Place a spoonful of rice and potato filling in the center, and pinch the edges, leaving the middle open. Bake the pies for no more than 15 minutes at 250°C.

Egg paste is made from boiled chicken eggs, which need to be finely chopped and mixed with herbs and butter softened at room temperature. Season with spices.

With potato

These aromatic potato pies are prepared without eggs or yeast. Baking takes only 20-25 minutes, and the taste of the finished dish is rich and rich.

Required ingredients:

A couple of glasses of flour;
150 g butter;
75 ml milk;
Sugar and salt - 1 and 1/2 tsp. respectively;
Baking powder - 1/2 tsp;
Tuna in its own juice - 450 g;
Potatoes - 5 large tubers;
1 onion;
A couple of cloves of garlic;
1/2 tbsp. lemon;
To taste: black pepper, paprika, nutmeg, oregano.

Sift the flour several times along with salt and sugar and baking powder. Add butter softened at room temperature and grind everything. Add milk one spoon at a time, stirring thoroughly each time. Transfer the resulting mass to a work surface generously sprinkled with flour and knead into a thick, strong dough.

Boil the potatoes, mash them into a puree and mix with tuna, onions, spices, garlic and lemon juice. After resting for about 40 minutes under a cotton cloth, divide the dough into several equal parts. Using hands dipped in cold water, form each piece into a thin cake. Place the filling in the middle, fold the flatbread in half and carefully pinch the edges. Bake in an oven preheated to 195°C. Serve with garlic, sour cream, cream sauce, chopped herbs.

Lenten

Lenten pies are prepared simply: the dough is kneaded from 1 part wheat flour, 3 parts rye flour, 2 parts water and a pinch of salt. The flour must first be sifted twice and the water used warm. Then the dough will turn out soft and porous. Leave the formed ball under a cotton towel for at least an hour, then divide into several parts and knead into thin cakes. Place the filling in the middle of each, wrap and pinch the edges. Bake at 250°C for no more than 20 minutes.

To fill Lenten pies, you can use mushrooms and berries, vegetables, nuts, jam, beans, and dried fruits. The dough turns out very tender and goes well with different spices: for flavor you can add a little oregano or basil, a mixture of Provençal herbs, chili, nutmeg, ginger or paprika. Lenten apple pies go well with cinnamon, and plum pies go well with cardamom and vanilla.

Classic recipe

This cooking method is based on V. Pokhlebkin’s recipe.

Preparation next.

Composition of ingredients

The following products need to be prepared:

eggs – 3 – 4 pcs.;
curdled milk – 200 ml;
milk – 1 l;
butter – 100 g;
salt – 1 tsp.
wheat flour – 0.5 tbsp., rye flour – 200 g;
pearl barley or rice - 1 tbsp. (can be replaced with potatoes - 4 - 5 large tubers).

Step-by-step cooking process

Cooking technique:

First of all, the curdled milk is poured into a deep bowl.
Then salt and sifted flour mixture are poured into it.
Next, knead into a smooth dough. It should not stick to your hands.
Then it is rolled out in one large layer, like homemade noodles.
Afterwards, a saucer with a diameter of 12–18 cm is placed on it, turned upside down.
Using a sharp knife, they cut out a pancake called “skanets”.
The blanks are laid out on the tabletop.
Place about 1 - 2 tbsp in the middle of the pancake. l. fillings. Prepare porridge or crushed potatoes in advance.
Next, the pies are pinched and brushed with a mixture of sour cream and egg yolks.
They are baked for approximately 20 minutes. in the oven at 200°.

What can I add?

Cottage cheese, rice or other cereals are added to such baked goods as desired. They also put eggs, berries, and vegetables. And the dough is made not only with yogurt. Take kefir, whey, yogurt.

Pie Recipes

Meat

To prepare rye meat pie, you need to prepare the following products:

About 1 kg of flour;
45 g yeast;
0.5 liters of warm water;
35 ml milk;
A little butter;
0.5 kg of minced meat (a mixture of beef and lamb);
1 onion;
A couple of carrot roots;
Spices (salt, white and black pepper, paprika, chopped cilantro).

Sift the flour several times, add yeast, previously dissolved in warm water. Stir with a wooden spatula, add salt and pour in the remaining water. Knead into a thick and elastic dough. Cover with a warm towel and leave for 30-60 minutes to proof.

Fry the minced meat in a dry frying pan, add spices, grated carrots and chopped onions. Close the lid and simmer for about 15 minutes. Divide the dough that has increased in volume into two parts, each of which is rolled out into a layer. Place one part on a baking sheet, greased with butter and sprinkled with flour. On top - the filling, and on top of it - the second part of the dough. Pinch the edges and make several punctures with a fork. Grease with oil before putting in the oven. Bake for about an hour at 170-180 °C.

Rye flour pies: recipes with photos

Delicious homemade pies can be prepared in different ways. To achieve a slightly different taste from your usual pies, you can knead the dough from rye flour. For them, you can use different ingredients, change the composition of the dough and add filling as you wish.

Karelian pies made from rye flour

Products for the test:

salt - half a teaspoon;
milk – 250 ml;
rye flour - four glasses;
thick sour cream – 200 grams.

Products for filling:

butter 80% fat - four tablespoons;
medium potatoes - twelve pieces;
two eggs;
salt - three pinches.
Grain cottage cheese – 200 grams.

Cooking Karelian pies

Since the dough must stand for forty minutes after kneading, it needs to be prepared first. If you want to bake Karelian pies from rye flour for the first time, it is better to use a proven recipe that has positive reviews. In a small saucepan, slightly heat the milk, add sour cream and stir. Sift rye flour mixed with salt into a bowl through a sieve-mug.

Next, gradually add the resulting mixture of sour cream and milk to the flour, stirring constantly. If the dough turns out too soft, you can add additional flour. After kneading it should be elastic. The finished dough for rye flour pies should be transferred to food grade film and wrapped well. Leave in a cool place for forty minutes.

While the prepared dough for pies made from rye flour is “resting,” you need to quickly prepare the filling.

First, peel medium-sized potatoes, then wash them well, boil in water until tender, adding a little salt. While still hot, thoroughly mash the boiled potatoes; you can use a blender.

Then add soft butter, lightly beaten eggs with salt and cottage cheese into it. Mix all components into a homogeneous mass.

The finished filling for rye flour pies should not be hot at the time of use.

After standing in a cool place, remove the dough from the film. Roll out a rope with a diameter of two and a half to three centimeters. Then cut it into pieces and roll out small thin circles from each with a rolling pin, one and a half millimeters thick. Then place two tablespoons of the prepared filling in the center of each. Fold the edges of all the circles slightly towards the center and pinch.

Carefully place the rye flour pies with potato and curd filling onto a baking sheet, the bottom of which is covered with special baking parchment. By this time the oven is heated to two hundred degrees.

Karelian rye pies - kalitki - laid out on a baking sheet and placed in the oven should be baked for twenty-five minutes. Then place them on a large plate and serve, still hot, with soup or a glass of warm milk.

Or it can be used as a separate independent dish, for example, for dinner.

Dough:

water - four hundred milliliters;
rye flour - four glasses;
salt - dessert spoon;
butter – 150 grams.

Filling:

white cabbage – one kilogram;
salt - teaspoon;
raw smoked sausage – three hundred grams;
tomatoes - half a kilo;
onion – three hundred grams;
tomato paste - two tablespoons;
carrots – two hundred grams;
vegetable oil - three tablespoons.

Cooking method

Pies made from rye flour without yeast with cabbage are incredibly delicious homemade baked goods. And the addition of smoked sausage and other vegetables will give the pies a special and unique taste. It is advisable to prepare the filling first.

And then move on to the test. A head of cabbage must be cleaned of its outer leaves, even if they are not damaged or dirty. Then grate the cabbage on a special grater. Or chop it as finely as possible with a knife.

Also grate the prepared carrots. Peel the onion, finely chop. Wash the tomatoes and make cross-shaped cuts on them. Place in a saucepan or bowl and pour boiling water over it, drain it after just a minute.

Place them in a colander and rinse them with cold tap water. Removing the films from all tomatoes after this procedure will not be difficult. Chop the peeled tomatoes very finely.

Lastly, cut raw smoked or simply smoked sausage into cubes.

After all the filling ingredients for rye flour pies have been crushed, they must be stewed. Place the cabbage first in a saucepan heated with oil and simmer until it becomes soft. Then add carrots and onions to it, mix.

Reduce heat to low and simmer until the added ingredients also become soft. Next comes the tomatoes, which also need to be placed in a saucepan and mixed. After simmering all the vegetables for about ten minutes, add sausage cubes, tomato paste and salt.

Stir everything again, and in ten minutes the filling will be ready. Remove the saucepan from the heat, cover it with a lid and leave to cool.