Lenten dough for pies: step-by-step recipes for pies during Lent

Method 1: Straight yeast dough

This type of Lenten dough can truly be called universal. The dough is suitable for making absolutely any baked goods. You can use it to make rich buns and excellent savory pies.

Recipe for making Lenten yeast dough

Ingredients:

Wheat flour – 1 kilogram.
Dry yeast – 1 sachet.
Warm water – 2.5 cups.
Sugar – 3 tablespoons.
Salt – 1 teaspoon.
Vegetable oil – 5-6 tablespoons.

Cooking method:

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

Lenten yeast dough is ready!

Helpful Tips:

A type of dough kneading is straight, that is, one 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 may fall off.
The recipe indicates the amount of sugar that will make the dough for preparing rich pastries with filling. If you want to cook dishes without filling, the amount should be increased by another 1-2 tablespoons.
If 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 form a head if you pour it with warm water with the addition of a teaspoon of sugar, enough to lightly cover it.

Top

Lenten drowned people

An unusual yeast dough that, instead of being placed in heat, is placed in cold water and can be prepared without baking. Its advantage over regular yeast dough is that it cooks quickly.

Products per prescription

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

First, prepare a small dough for the dough. 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.
Add the remaining sifted flour to the dough and knead the dough (as thick as pancakes). Place the dough on a board, add flour as needed, and knead it until elastic.
Now comes the fun part. Place the dough in a plastic bag. Tie tightly and throw into a bucket of ice water. The dough will sink. When it floats after 20 minutes, you can make pies.
The jam is laid out on small flat cakes, rolled out from dough, and formed into pies. Fry in a frying pan in vegetable oil until cooked.

Enjoy your meal!

Homemade baking is relevant at any time of the year and in any family. The smell of freshly baked bread or pies spreads throughout the house in an instant, whetting the appetite of not only household members, but also neighbors. Housewives practice their baking skills, looking for recipes for delicious fillings and intricate ways to decorate pies. During the period of fasting, when most of your favorite dishes are prohibited, you really don’t want to deny yourself baked goods. In this case, the recipe for lean pie dough will be a real find. We will share several options for this dough; it can be prepared with or without yeast.

Method 2: Sponge yeast dough

With the sponge method of preparing yeast dough, the baked goods are more airy and fluffy. This dough makes excellent pies, buns and pretzels. Compared to the previous version, it takes a longer period of time to prepare. This is due to the need to prepare the dough in three steps.

Yeast dough recipe

Ingredients:

Wheat flour – 600 grams.
Vegetable oil – 100 grams.
Yeast – 25 grams.
Water – 1-1.5 glasses.
Sugar – 1 teaspoon.
Salt – 2 teaspoons.

Cooking method:

Completely dissolve the sugar in warm water, dissolve the yeast and add 2 teaspoons of flour.
Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.
Add water, salt and half the flour to the mixture increased by 2-2.5 times.
Knead the batter and leave again in a warm place for 40 minutes.
When the dough has risen again, all the flour and vegetable oil should be added to it.
Knead the mixture well and leave in a warm place again for 40 minutes.
Lightly knead the expanded dough on a floured board.

The dough is ready for further baking!

Helpful Tips:

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.
If it’s not warm at home, then to allow the dough to rise, you can place the pan with it in a bathtub filled with warm water.
It is more convenient to work with the dough if you first grease your hands with vegetable oil. The dough will not stick to your hands as much and will be less likely to become too tight.
The dough is ready to roll out when an indentation made with your finger stays in place for 5 minutes. Otherwise, you need to wait a little longer.

Top

Potato Lenten Pie with Mushrooms

Lenten pies are not only sweet desserts, but also nutritious and satisfying pastries. So there are simple recipes with photos of delicious potato baked goods filled with a variety of ingredients, for example, you can take aromatic mushrooms.

Ingredients for the dough:

2 potato tubers;
1 tsp. salt;
1 tbsp. l. Sahara;
20 g fresh yeast (7 g dry);
100 ml vegetable oil;
4 cups flour.

For filling:

4 potato tubers;
200 g mushrooms;
salt to taste.

Preparation:

Boil the potatoes, set aside 4 tubers for the filling, do not pour out the broth, but measure out 200 ml and cool to about 40°C.
Add salt, yeast and sugar to the warm potato broth, stir and leave for 10 minutes.
Pound the potatoes for the dough, place them in the yeast mixture, pour in the oil and stir thoroughly until the potatoes are completely dissolved.

Now add flour in portions, knead the soft dough, cover and leave in a warm place so that the base for the pie rises.

Take the potatoes for the filling and mash them.
Chop the mushrooms into cubes and fry in oil, together with onions, until golden brown.
Now combine the potatoes with mushrooms, sprinkle salt and mix.
Divide the risen dough into a larger and smaller part, and roll each into a layer.

Place the filling on one part, cover with another layer, and leave for half an hour to proof.
Then grease the surface with oil and put it in the oven for 40 minutes, temperature 210°C.

On a note!

Lenten potato pie can be baked with any vegetables; it turns out very tasty with fresh or sauerkraut.

Method 3: Lean yeast-free dough

Lenten unleavened dough, if you follow the recipe, is ideal for making dumplings and steamed pies with various fillings. For reference, even dumplings can be cooked in a double boiler. At the same time, preparing the dough itself does not take much time, since you do not need to wait for the yeast to act.

Recipe for making lean dough without yeast

Ingredients:

Flour – 500 grams.
Water – 1 glass.
Vegetable oil – 2-3 tablespoons.
Salt - half a teaspoon.

Cooking method:

Sift the flour through a sieve.
Pour in warm water.
Add vegetable oil and salt.
Knead the dough.
Place it in a bag for 60 minutes.
Lightly knead the dough.

The dough is already ready for making 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:

Sift the flour through a sieve.
Carefully pour water into it.
Add vegetable oil and salt.
Knead into a loose dough.
Cover the dough with a towel.
Place in a warm place for 15 minutes.
Roll it out using a rolling pin.
Beat again and cover with a towel.
Let rest for another 15 minutes.

The dough is ready to make savory pies and pies!

Helpful Tips:

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

Top

Method 4: Lean puff pastry

There are many recipes for making puff pastry. Its Lenten version is budget-friendly and very simple. Puff pastry for pies allows you to end up with crumbly and very tasty pastries. For example, tongues, puff pastries, pies with savory filling or rolls.

Recipe for making lean dough without baking powder

Ingredients:

Water - half a glass.
Vegetable oil - half a glass.
Flour – 2 cups.
Salt – a pinch.

Cooking method:

Pour vegetable oil into a glass of water.
Gradually add flour, add salt and start kneading.
Knead the dough well and cover it with a towel, leaving it to rise for 30 minutes.
Grease the board with a little vegetable oil.
Roll out the dough for the first time.
Grease with vegetable oil.
Fold into an envelope.
Roll out the resulting envelope again.
Grease again with vegetable oil and fold in the same way.
Repeat these steps 3 or 4 more times, after each time, brushing the dough with vegetable oil.

Lean puff pastry is ready for baking!

Recipe for making 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:

Sift flour and mix with baking powder.
Add salt or sugar.
Gently pour in the flour and 1 cup of water and knead the dough.
A successful lean dough for pies is not sticky and elastic.
Sprinkle the board with flour and roll out the dough into a layer no thicker than 2 millimeters.
Grease with vegetable oil.
Cut the layer in half.
Place one layer on top of the other so that the edges match.
Iron it by hand and roll it into a roll.
Place the roll in the refrigerator for 20-30 minutes, wrapping it in cling film.
Remove the dough from the refrigerator and flatten it on top.
Roll out again with a rolling pin.

The dough is ready for further work with it!

Top

Method 5: Choux pastry and soda

The 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 Lenten choux pastry will delight those who want to pamper themselves and their loved ones with delicious vegetable dumplings.

Recipe for making Lenten dough with soda

Ingredients:

Wheat flour - 2 cups.
Sparkling water 2 - 3 glasses.
Vegetable oil – 50 milligrams.
Slaked soda – 0.5 teaspoon.
Salt and sugar - to taste.

Cooking method:

Sift the flour through a sieve.
Add salt and sugar to it.
Gradually add water, stirring the mixture with a fork or whisk.
Add vegetable oil, stir and let stand for a while.
Quench the soda with vinegar, using 0.5 teaspoon of the first ingredient and 1 teaspoon of the second.
Add it to the dough and mix again.

The dough is now ready for baking pancakes. To diversify the dish, you can add diced apples or raisins soaked in water.

Recipe for choux pastry

Ingredients:

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

Cooking method:

Sift the flour, pour salt into it, add vegetable oil.
Stir constantly and pour in a thin stream of boiling water.
Knead the dough, sprinkling the board with a small amount of flour.
Let the dough rest for 10 minutes.

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

Helpful Tips:

To prepare delicious pancakes without lumps, it is recommended to add salt directly to the soda.
It is advisable to let the sifted flour sit, this will allow you to prepare beautiful pancakes.
If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
Dumplings prepared from choux pastry must be boiled for no more than 4 minutes after floating. Otherwise they will fall apart.
Using choux pastry you can make not only lean dumplings, but also dumplings and chebureki. Yes Yes! Chebureks can also be lean.

Top

Method 6: Unusual lean dough

A dough made with the addition of vegetarian milk may seem unusual to most people. Surprisingly, lean dough can also be prepared 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, during Lent – with vegetables. Brine dough is an excellent option for making pies with savory filling.

Vegetarian dough recipe

Ingredients:

Wheat flour - 2.5 cups.
Oatmeal - 1 cup for bread and 50-70 grams for breading.
Baking powder - 2-2.5 teaspoons.
Sugar - 2 heaped tablespoons.
Soy milk - 450 milliliters.
Salt - 1 teaspoon.
Vinegar - 1 teaspoon.
Table soda - 1.5-2 pinches.
Coriander and cumin - to taste.

Cooking method:

In the bowl in which the dough will be kneaded, quench the baking soda with vinegar.
Pour half the milk into it.
Mix thoroughly with a whisk and add the other half of the soy milk.
Also add baking powder, cumin and coriander.
Mix again and add salt.
The mass should be mixed until smooth.
Sift each type of flour through a sieve.
Add wheat flour very slowly to the dough.
Don't forget about stirring.
A successful dough is liquid like pancakes.
Let it sit for 7 minutes.
Add oatmeal, stirring.
Add sugar, stir until smooth.
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:

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

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

Lenten dough recipe based on brine

Ingredients:

Any brine – 1 cup.
Vegetable oil – 4 tablespoons.
Sugar – 1 tablespoon.
Soda – 1 teaspoon.
Flour – approximately 450 grams.

Cooking method:

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

The dough is immediately ready for further processing!

Helpful Tips:

To prepare lean bread dough, you can replace sugar with 2 tablespoons of liquid honey, but not buckwheat.
After spreading the bread dough into a baking dish, sprinkle the top generously with oatmeal.
Instead of tomato paste, you can add tomato juice to lean pizza dough. However, then you will have to increase the amount of flour.
For the brine dough, you can use any brine. However, the best one is considered to be the one with sauerkraut. Savory pies in cucumber brine with mushroom filling will be no less tasty.

Top

Lenten dough for pies (yeast and without yeast)

With today's abundance of semi-finished products, there is always a temptation to buy ready-made dough even for baking “homemade” products. And what: perfectly rolled out, elastic, you can always take it out of the freezer - why waste time? Still, you can’t buy some types of dough. Or buy a pig in a poke.

Who knows what is actually contained in the labeled “lenten dough”, if any is available at all? Culinary preparation, no doubt, often helps out. But not in the case of fasting. Therefore, it is much easier to learn how to make it yourself.

These two recipes for lean dough for pies may not be of interest except to a person who wants to gain weight. For everyone else, our advice will be very useful. And everyone will have their own motivation: some to lose weight by spring, some to fast to their heart's content, and some who simply can't eat fat. But you really want baking in all cases.

For tea drinking and intimate conversations... Perhaps one of our recipes today will turn out to be exactly what you were looking for - simple, fast, economical. Let's start learning immediately.

Ingredients:

yeast - 15 g;
water - 250 ml;
vegetable oil - 60 ml;
salt - 1 tsp;
sugar - 35 g.

How to make lean pie dough

Sift the wheat flour into a suitable sized bowl, add sugar and salt.
From premium baking flour, and this is the kind of flour used in the recipe, an airy, tender mass is obtained. Mix the dry ingredients or sift them together again. If you are cooking with dry, rapid yeast, you can also mix it with flour. However, first we dissolve the yeast in water, and then we knead the rest.
All ingredients should be at room temperature. Pour warm water into a glass. Add dry yeast and stir until a homogeneous mixture is obtained.
Add dissolved yeast to this dry mixture.
Pre-diluted, they begin to work faster and become activated in the flour mass.
Knead the soft dough with your hands greased with sunflower oil - as it is more convenient to work. Roll into a ball, collecting all the flour from the sides of the bowl.
Cover the kneaded mass with a towel and leave in a warm, draft-free place for an hour.
If the room is dry, cover the bowl with cling film to prevent a dry crust from appearing. You can simply put it in a saucepan with a lid. In about an hour, our bun will increase in size by two to two and a half times.
The dough has grown, become soft, very pleasant to the touch.
You can already tinker with it. If you have enough time, you can knead it and leave it again to grow. If there is no time to perfect it, then we immediately make pies. It is important to know: if already molded semi-finished pies are left to grow for a long time, after baking they will become shapeless, and there will be either too much or not enough filling relative to the dough.

Here is a lean basic dough for baking pies with any filling. Any will turn out fluffy, soft and appetizing. Now invent your toppings!

Tatiana

What we need:

flour – 800 grams;
water (boiling water) – 300 grams;
soda – 1/3 teaspoon l.;
salt – 2 pinches;
vegetable oil - 1.5 tables. l.