Today – Lenten pies. Enough time consuming, and sometimes their preparation requires expensive products, but I think that in the post simply can not do without these dishes! Because Lent lasts seven weeks, and the total number of meatless days a year in the Orthodox – more than 200. And these days may fall birthdays, name days, anniversaries and just visits our dear guests who want to indulge tasty. And I love these pies to feed their nepostyaschihsya those friends who assure me that post – it’s scary, unhealthy and intolerable. Not at all – it is necessary to apply a little ingenuity.

So, 6 pies sweet and savory, for get-togethers with friends, family celebrations and simply delicious breakfast, lunch or dinner, that you can take with you to work.

Rolls with potatoes and fried onions

These rolls are a large number of fillings in a thin shell of crunchy dough. They can be made in advance and frozen, and then only to fry. They are good both hot and cold. Great for breakfast, snack or evening tea. Note dough – it is also suitable for cooking meatless dumplings.

For the dough:
Flour – 2.5-3 cups (cup – 250 ml)
water – 1 cup
Oil of sesame or olive oil – 2 tbsp. l.
Salt – 1 tsp..

For the filling:
Potatoes – 8 medium-sized tubers
Onion – 4 large onions
Vegetable oil for frying
Salt to taste
Freshly ground black pepper – a pinch of
ground sweet paprika – a pinch

Pre-boil the potatoes in their skins until tender and cool.

For the dough, sift flour 2.5 cups – in a comfortable deep bowl. Mix water, salt and butter. Bring to a boil and pour the boiling mixture into the flour, mixing thoroughly. The dough will tattered, lumpy, knead will be difficult. This is nothing to worry about – leave it for half an hour under a towel, and it will be much “obedient.”

Meanwhile, clean the onion and cut into cubes. Fry the onion in vegetable oil, stirring constantly, until it becomes soft and crispy. Peel cooked potatoes, remember tolkushkoy. Add prepared onions with butter, which he roasted, salt, add black pepper and paprika. Stir. The filling should be thick and dense.

Knead the dough. It is soft and elastic. If the dough will stick – add to it a few tablespoons of flour. The finished dough should unroll without podpyleniya flour.

Roll out the dough into thin sheets (1.5-2 mm thick), cut into squares of 12 × 12 cm Assemble rolls:. On the edge of each square put a tablespoon of the filling, wrap the side edges and roll up (like spring rolls). Lay on a clean dish towel or a seam down. At this stage, the rolls can be frozen as a reserve or just fry. Pour vegetable oil without the smell of the frying pan (it should cover the bottom) and a well-heat. Fry the rolls: first, seam side down, then the remaining three sides. After Put them on a dish, the laid paper towel and blot the excess oil. As I said, you can eat and cold, but hot, crispy, they are especially good.


Yeast cake with several kinds of fillings

Yeast cakes – a classic of the genre, and meatless stuffing, of course, is not so interesting and tasty as meat, fish or dairy. But what if you try to mix several fillings in one cake? Mushrooms will give a taste of the cake, carrot – sweet, cabbage – a light crunch and prevent the rice soaking test. It is important to lay the filling layers, it will interesting game of flavors and textures.

For the dough:
Flour – 4-4.5 cups of
water – 1.5 cups of
yeast, dry – 2 tsp..
Vegetable oil – 3 tbsp. l.
Sugar – 3 tbsp. l.
Salt – 1 tsp.. (part time)

For the filling:
Figure – ¼ of cup
Onions – 2 pcs.
Young Cabbage – 300 g
carrots – 300 g
Mushrooms fresh – 250 g
Dill fresh – a few sprigs
Salt – to taste
Sugar – 1-2 tsp.. (if necessary)
Freshly ground black pepper – a pinch of
sweet ground paprika – pinch
Vegetable oil for frying

To prepare the dough, heat the 1.5 cups of water to a warm (not in any way not hot!) State. Add the sugar and yeast. Leave for 10 minutes. During this time the yeast dissolve and start to act: the foam on the surface of the water appear. Add salt and 4 cups flour, mix very thoroughly (it’s best to do it with his hands).

Pour vegetable oil and mix again. At this stage you do not need to achieve uniformity of the test, as long as all the flour has been moistened. Cover the dough with a towel and leave for 20 minutes in a warm place without drafts. After 20 minutes, knead on a table, desk podpylyaya flour if necessary. Leave in a warm place for another 30-40 minutes, then repeat the kneading of the dough and leave for another half an hour in a warm place under a towel. While the dough is suitable, prepare the filling.

Figure wash and boil you familiar way cool. One onion cut into small cubes and fry until soft and transparent. Mix the onions with rice, salt to taste.

The second young onion and chop the cabbage as thinly as possible. Put in a deep frying pan, season with salt, add 2 tablespoons of vegetable oil and fry, stirring constantly, over medium heat. Cabbage should remain slightly crunchy. Season with ground sweet paprika, cool.

Carrot peel and grate on a coarse grater or cut into small cubes. Cook the carrots in two tablespoons of oil until it becomes very soft and out of it evaporates excess fluid. Add salt to taste if desired, add 1-2 teaspoons of sugar (in the summer, when the carrot sweet, do not need to). Cool.

Mushrooms wash, cut a half and each half – into slices. Cook the mushrooms in a pan without oil, stirring constantly. They allocate a lot of water that must be evaporated. Once the excess liquid has evaporated, add salt to taste, add 2 tablespoons of oil and fry for 5 minutes. Pepper, add the dill melkoporezannuyu. Cool.

Double Punch coming up the dough and divide it into two unequal parts: ⅔ for the lower layer and ⅓ – for the top.

Roll out the larger piece of dough in a layer thickness of a little less than a centimeter. Transfer to a greased baking sheet. Put layers of filling, leaving a space of 5 centimeters on each side: first the rice, then cabbage, carrots and then, the top layer – mushrooms. Roll out the second layer, cover them stuffing, lift the edge of the bottom layer of the cake and pinch the edges. Be sure to keep fit for 20-25 minutes under a towel.

Preheat oven to 200 degrees.

After the cake grease strong sweet black tea and bake for 40-50 minutes until golden brown. Ready pie grease again strong sweet tea, and leave the “rest” under the towel for at least 20 minutes.


Mediterranean pie with eggplant and sweet pepper

A few years ago I found the web a bit unusual lean dough recipes. By comparing them, I identified a common cooking principle: equal to the volume of fluids (juice, water, wine, beer) and vegetable oil is mixed with double the volume of flour with soda or baking powder. Cooked this way the dough is soft, buttery, delicate and very gentle. The taste is reminiscent of good shortbread dough. This dough I use in sweet and savory pies, biscuits cook from it. And the first recipe – flan in a Mediterranean style with eggplant and sweet pepper.

For the dough:
Flour – 2 cups
dry white wine – ½ cup
olive oil (can substitute vegetable odorless) – ½ cup of
baking powder – 1 tbsp. l.
Sugar – 2 tbsp. l.
Salt – 1 tsp..
Dried basil (or oregano, or a mixture of Italian herbs) – 1 tsp..

For the filling:
Onion – 4 large onions
Salt – to taste
Sugar – 3 tbsp. l.
Wine vinegar – 3 tbsp. l.
Olive oil – 5 tablespoons. l.
Eggplant – eggplant 2 small
red onions – 1 onion
Bulgarian pepper – 1 large
freshly ground black pepper – a pinch

Mix in a saucepan 1 liter of water and 1 tablespoon of salt. Eggplant cut into slices 0.5 cm thick, and soak in brine, crushing plate, so they do not pop up.

Onions, peel and cut into thin half-rings. Simmer 2 tablespoons butter, covered, for 20 minutes, stirring occasionally.

Prepare the dough. Mix in a bowl the flour, baking powder, salt and dried herbs. In a separate container, mix the olive oil, wine and sugar (2 tbsp. L.). Stir with a fork, to water and oil lightly connected. Pour into flour mixture and knead the dough with a spoon. It is not necessary to achieve the perfect consistency, simply connect all the ingredients. Cover the dough with a towel and leave for half an hour.

Check onions. He must identify the liquid and become soft. Combine fire and remove the cover. Fry 5-10 minutes, then add the vinegar, sugar (3 tbsp. L.) And salt to taste. Sauté for another 10-15 minutes. Massa should get a thick, dark and sweet.

Eggplant press and pat dry with paper towel. Fry the slices on a dry frying pan (you can use a pan-grill) portions of minutes on each side. Eggplant will be more dense and soft.

Red onion and pepper Clean and cut into large squares. Fry over high heat in 2 tablespoons of olive oil for 3 minutes. Vegetables need to remain crisp.

Preheat oven to 180 degrees. Baking brush with vegetable oil. Knead the dough and spread his hands on the baking sheet, helping himself with a small rolling pin or round glass. I should get a layer of 7-8 mm thickness.

On top spread the onion mass on it Put pepper, onion and eggplant. Season with salt, sprinkle with black pepper and drizzle with olive oil.

Bake in preheated oven for 45 minutes. Especially this cake warm with good white wine.


Apple pie with semolina

Yes, it is really very tasty, and more – is very simple. For this recipe you will need margarine – is now in stores there are several species, consisting entirely of vegetable fats. Well, this post is best to do a cake with natural butter.

Flour – 1 cup
Semolina – 1 cup
sugar – 1 cup
Salt – a pinch of
baking powder – 1 tsp..
Cinnamon (optional) – 1 tsp..
Apples varieties of “Granny Smith” – 6 large apples
Margarine based on vegetable fats – 150 g

Apples peel and grate. Mix the flour, semolina, salt, sugar and baking powder. Optionally, add the cinnamon. Preheat oven to 180 degrees.

Liberally grease a round shape of a split piece of margarine. Put in the form of a small (no more than half a centimeter) layer of the dry mixture. On top of the mixture spread a layer of grated apple, then – again a layer of dry mix, thinner than the first. Alternate layers of apples and dry mix. The thinner the layer, the tastier get pie. The last layer should be of the dry mixture and a little thicker than the others.

Above mixture Lay thin slices of margarine evenly trying to hide the entire surface of the cake. Bake for about an hour in the oven until golden brown. Spend a knife on the extra side and remove the ring mold. Before serving the pie should be completely cool.


Open pie with cranberries and apples

Another variation vegetable pie with shortcrust pastry, this time – cranberry and apple. This cake is required to cool before serving: during cooling cranberry juice soaks into the stuffing, it hardens and becomes more homogeneous.

For the dough:
Flour – 3 cups of
water – ¾ of a glass of
vegetable oil is odorless – ½ cup
sugar – 3 tbsp. l.
Salt – ½ tsp..
Baking powder – 1 tsp..

For the filling:
Cranberry frozen – 300 g
1 large apple varieties of sweet
Sugar – 120 g
breadcrumbs – 2 tbsp. l.
Powdered cinnamon – pinch
Clove powder – a pinch

For the dough, mix the flour with the baking powder in a large bowl. ¾ cup of water mixed with salt and sugar, bring to a boil. Remove from heat, pour ½ cup vegetable oil, quickly stir and pour into the flour. Use a fork to mix all the ingredients so that all the flour has been moistened. Leave for 10 minutes, then knead the dough by hand and leave the rest for another half hour.

For the filling, mix spices, 2 tablespoons of sugar and bread crumbs.

Apple peel and cut into small cubes. Mix with frozen cranberries and remaining sugar.

Preheat oven to 200 degrees. Round form with high sides grease with vegetable oil. Roll out the dough into a cake with a diameter greater than the form. Put the cake in a baking dish, give test appearance baskets with bumpers. Sprinkle the bottom with a mixture of bread crumbs, top with apples and cranberries. Bake at 200 degrees 25 minutes, then reduce heat to 150 and bake for another 25-30 minutes. Turn off the oven and leave the cake in it, not yet cooled down, for 10 minutes, then remove and cool.


Chocolate cherry pie

This sponge cake (yes, vegetable oil, flour, and water can be prepared quite a tasty biscuit) is suitable for most occasions. Air chocolate dough, cherry, chocolate layer – in other words, is a magnificent birthday cake that will appeal to both adults and children!

Flour – 2 cups
sugar – 1 cup
vegetable oil odorless – ⅓ cup
water – about ½ cup
Apple vinegar – 1 tbsp. l.
Cocoa – 2 tbsp. l.
Salt – a pinch of
Dark Chocolate – 200 g
baking powder – 1 tsp..
Fresh or frozen cherries, pitted – 300g

Cherry from the bones clean and pour half a cup of sugar. Frozen cherries, pour the sugar, without defrosting. Leave for one hour. Preheat oven to 180 degrees, detachable form with high sides grease with vegetable oil and sprinkle with cocoa tea spoon. Pour the juice into a glass and top up to the top glass of drinking water. Pour into a deep bowl. Add the butter, sugar, salt, vinegar and cocoa.

Melt 100g of chocolate in a water bath, pour into a bowl. Mix whisk. Add the flour and baking powder, beat with a mixer. Add the cherries and mix with a spoon. Pour the batter into the pan and immediately submit it in the oven for about an hour. Willingness to check toothpick biscuit – it should come out of the cake dry, without adhering crumbs. Form a ready sponge cake cool on a wire rack. Biscuit pass on to a dish. 100 g of chocolate melt in a water bath and gently pour it cooled biscuit. Wait 10 minutes for the chocolate hardens, and serve.