Pies with potatoes and eggplants. Vegetarian kefir pies Vegan pies

Today we are preparing delicious triangular pies with cabbage without yeast and without eggs on thin vegan (lean) dough. By the way, they can be made with other fillings - for example, potatoes or apples.

Ingredients for cabbage pies

Pie dough - see - about 1 kg.
Sesame, or cumin, or cumin for sprinkling - 2 tablespoons (optional)

Jeera (cumin)— dried seeds of the herb Cuminum cyminum, of the parsley family. This is one of the most popular spices in Asia and is the seed of Indian cumin. It differs from our cumin in its smaller size and darker color. In addition, it has a sharper, stronger and more pleasant aroma.

For filling:

• White cabbage - 600 g.
• Carrots - 150 g.
• Onions - 80 g.
• Tomato paste - 2 tablespoons.
• Zira - 1 teaspoon.
• Ground coriander - 1 teaspoon.
• Hot red pepper - 0.5 teaspoon (more if you like it spicy)
• Salt - 1 teaspoon.
• Vegetable oil - 3 tablespoons.
• Hot water - 4 tablespoons.

How to cook triangular pies with cabbage

First, prepare the filling:

1. To fill the pies, finely chop the onion.
2. Grate the carrots on a medium grater.
3. Heat the oil in a frying pan, add the onion and fry for a couple of minutes over high heat. Stir occasionally.
4. Add carrots and fry with onions for about another minute.
5. Shred the cabbage thinly and finely.
6. Add cabbage to carrots and onions. Add cumin, ground coriander, tomato paste and mix. Add hot water, hot red pepper and salt. Mix.
7. Cover the frying pan with a lid and simmer the cabbage over low heat for 15 minutes.

Leave the stewed cabbage to cool for a short time so that you can make pies with it. Take note: this stewed cabbage can also be eaten as an independent dish, it’s delicious!

Making pies

1. Sprinkle the table with flour and roll out the pie dough thinly. The dough layer should be 1.5-2 mm thick.
2. Cut out circles from the dough using a mold or some kind of bowl. Remove excess dough. You can use another method: pinch off pieces of dough slightly larger than a walnut and roll them out.
3. Place cabbage filling in the middle of each circle - about 1 tablespoon.
4. We seal the pies in the shape of triangles.
5. Sprinkle them with sesame seeds, cumin or cumin.

Bake cabbage pies for 25 minutes at 180 degrees C.

(No ratings yet)

Friends, last time we cooked in Chinese. Continuing the oriental theme, he offers to bake samosa pies - a traditional dish of Indian cuisine. These are vegetarian pies, as they have a vegetable filling, which includes potatoes, carrots, green peas, and cilantro. As befits Eastern traditions, spices are always added to samosa pies: turmeric, pepper, cumin, ginger. You have probably never tried such unusual tastes, cook them together!

To make Indian Vegetable Pies you will need the following ingredients.

Ingredients

for test

0.5 teaspoon salt

100 g butter

150 ml water

For filling

4 tbsp. spoons of vegetable oil

1.5 cups chopped onion

2 cloves minced garlic

2 teaspoons minced ginger root

2 cups chopped potatoes

0.5 cups each of grated carrots, chopped cilantro, green peas

1 tablespoon lemon juice

from spices: pepper, turmeric, cumin

Let's start preparing vegetarian samosa pies

1. First, knead the dough: add softened butter, water, and salt to taste to the flour sifted through a sieve. Using your hands, knead into an elastic, homogeneous dough.

2. Wrap the dough in film and place in a warm place for 30 minutes.

3. In the meantime, let’s start filling the samosa pies: fry the onion, garlic, and ginger in oil. Then add turmeric, cumin and fry for another 5 minutes. Then combine the spices with chopped potatoes and grated carrots. Now pour in 2 tablespoons of water, add cilantro, peas and cook for another 10 minutes. And at the very end it remains to add lemon juice, pepper and cool.

4. Now let's return to our dough: divide it into small balls, roll each of them into a circle with a diameter the size of a saucer.

5. Place 1 tablespoon of minced meat on half of the circle, brush the edges of the dough with water and form a triangle, connect the ends and press them together.

5. Now all that remains is to fry the vegetarian samosa pies in vegetable oil.

Bon appetit!

Video recipe for making Indian samosa pies

Friends, if you liked the recipe, then vote for it by clicking the social network buttons. This is how you say thank you to the blog. And also don’t forget to subscribe for new goodies. I look forward to your feedback, it is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see you among the participants of the Tasty Cuisine group on VKontakte.
Sincerely, Lyubov Fedorova.

Kefir, unlike yeast, is prepared very quickly, and at the same time it turns out no less tasty. The recipe was sent by Guzel Maharram.

Both savory and sweet fillings are suitable for this kefir dough.

Kefir pies

Ingredients (for 20 pies):

Kefir dough for pies:

• approximately 600 g flour
• 400 ml kefir
• 150 ml vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon soda

Cabbage filling:

• 550 g cabbage
• 1 incomplete teaspoon of salt
• 1/3 teaspoon
• 2-3 tbsp. spoons of vegetable oil
• 60 g butter

Dried apricot filling:

• 400 g dried apricots
• 1 tbsp. spoon of ghee or butter

Recipe for kefir dough pies:

Kefir pies with cabbage

1. Chop the cabbage and simmer with the addition of vegetable oil until half cooked. Add salt and asafoetida and mix. Let the filling cool.

   Stewed cabbage for filling

2. We prepare the dough for pies exactly the same as for. To do this, add vegetable oil, salt and sugar to kefir.

   Knead the dough with kefir

3. Pour in baking soda, flour and knead into a very soft dough.

   Dough for pies with kefir

4. Cut the butter into small pieces, approximately 1x1 cm in size.

   Butter

5. Let's start sculpting. To prevent the kefir dough from sticking to your hands, grease them with vegetable oil. To do this, pour a little oil into a plate and grease your hands every time the dough starts to stick.

   Oil for lubricating hands

6. We also grease the flat plate or surface on which we will make the pies with oil. Take a lump of dough and place it on a plate, stretch it with your fingers into a flat cake.

   Making a flatbread

7. Place a tablespoon of cabbage filling and a piece of butter on top.

   Put the filling

8. Lift one edge of the dough, stretching it a little, and cover the filling with it. We connect the edges of the dough by pressing them with our fingers, then we gather these edges.

   Making pies with kefir

9. Place the pies on a baking sheet (you can pre-cover it with baking paper) seam side down at a distance from each other.

   Place on a baking sheet

10. Bake in an oven preheated to 190 degrees for about 35 minutes until the pies are browned.

    Let's bake

Ready! Bon appetit!

Pies with cabbage on kefir

Kefir pies with dried apricots

Pies with dried apricots on kefir

Bon appetit!

P.S. If you liked the recipe, subscribe to updates and be the first to know about new dishes on the site!

Julia author of the recipe

The pie theme is very diverse. Every kind of vegan and vegetarian baked goods they can come up with. And with and without filling, with and without yeast, and with and without egg and milk substitutes.

Today I want to offer you a version of vegan pies filled with vegetables: cabbage, peas, carrots and corn.

You won't need any egg substitutes, and you won't need any yeast.

Everything is very simple.

Vegan pies: ingredients

1. Flour - 3-3.5 tbsp.
2. Hot water - 1 tbsp.
3. Vegetable oil - 4 tbsp.
4. Salt - 1 tsp
5. For the filling, vegetables - to your taste - I took several large inflorescences of cauliflower, broccoli, a mixture of carrots, peas, corn.
6. Spices – coriander – 1 tsp, necessarily turmeric – 2/3 tsp, as well as asafoetida – ½ tsp. and ground black pepper - ½ tsp, cumin seeds (cumin0 - 1 tsp.

Vegan pies: recipe

Let's get started!

1. Fry cumin seeds in hot oil for 30 seconds, add a mixture of spices - be careful, ground spices burn quickly.

2. Lay out the vegetables, add a little water and leave to simmer under the lid. You need very little water so that there is no excess moisture left after stewing. When the filling is ready, you will need to slightly chop the large inflorescences.

3. While the filling is being prepared, let's make the dough. Dissolve salt in hot water, add vegetable oil. The water should be as hot as you can tolerate to knead the dough. Add flour to hot water and knead into a soft dough.

4. Divide the dough into 4 parts. From each we roll out a thin (if possible) layer. On this layer you can use a glass to mark circles where you will place the filling. Place the circles at a distance of a couple of cm from each other. Place the filling, cover with a second layer of dough and squeeze out the finished pies with a glass.

People who fast from time to time or who, for one reason or another, refuse to eat animal products, know that it is especially difficult to adhere to one’s own principles when it comes to sweets and desserts. The solution is simple: in order not to tempt yourself once again, you should make sure in advance and regularly that you always have something tasty on hand that you can afford. Would you like to learn how to make Lenten (vegetarian pies)? They are wonderful without exaggeration!

Soft, tender, pies literally melt on the tongue, leaving a delicious viscous aftertaste filled with sweetness, warmth and home comfort. It seems as if every piece of dough filled with delicious filling hides something aching - from childhood, mother’s bedtime stories, grandma’s cocoa for breakfast.

Lenten (vegetarian) yeast dough prepared according to this recipe does not go stale for a long time and does not lose softness even after several days. True, it is almost impossible to check this - everything is eaten at once. Surprisingly, lean pies are in no way inferior in taste to their rich counterparts. It’s worth cooking at least to see for yourself!

Ingredients

• flour 3 cups;
• warm water 1 glass;
• dry yeast 1 tsp;
• refined vegetable oil 1/2 cup;
• sugar 3 tbsp. l.;
• salt 1/3 tsp;
• ready poppy seed filling approximately 300 g;
• strong brewed tea or coffee for greasing pies 2-3 tbsp. l.

Preparation

Pour sugar and yeast into a suitable sized bowl. We don’t add salt yet, it slows down fermentation, and at the first stage we just need to achieve the opposite - provoke the yeast to actively grow.



For the same purpose, add warm water to the bowl - not cold, in which the yeast will “sleep” for a long time, and not hot, in which it will die, but warm water - 37-38 degrees (a finger dipped into the liquid feels comfortable and does not try to jump back quickly).



Eat! Literally after 5-7 minutes, high-quality yeast forms a pleasing foam on the surface of the water.



Add vegetable oil (sunflower, grape seed, olive, corn), add salt.



We begin to gradually add flour, knead by hand or with a mixer with a dough attachment. Look carefully, try to feel the dough - it is quite possible that you will need a little less flour (this depends on its moisture content and some other factors).



The finished dough will form a ball and will hardly stick to your hands.



Round it up and put it back into the bowl.



Cover with a towel and put in a warm place until it has at least doubled in size.



We take out (or prepare) the filling and put it in a convenient bowl.



And we begin to form the pies. Punch down the dough and place it on the work surface. This recipe does not require additional flour - as a rule, there is enough oil to prevent the dough from sticking, however, if it is more convenient for you to work on a floured surface, feel free to sprinkle it.



Carefully, trying not to damage the developed gluten, roll it out into a thin layer (about 3 mm thick). We don’t make any effort, the main task is tenderness and delicacy.



Using a glass with sharp edges, cut out round pieces.



Carefully place a small amount of poppy seed filling in the center of each circle.



We fasten the edges of the pie like a dumpling: first - opposite ones, then - from the middle to both edges. We try to pinch tightly so that the filling does not leak out during baking.



We use the same principle to make all the pies. Gently and gently collect the remaining dough into a ball, knead lightly, roll out again and cut out circles.



Place the formed pies on a baking sheet lined with baking paper or a silicone mat.



Cover with a towel and leave in a warm place to proof for 15-30 minutes. After this, grease each pie with a small amount of strong tea (coffee, sugar syrup, vegetable oil).



If desired, sprinkle with poppy seeds, nuts or just sugar.



Bake the pies in a well-heated oven for about 20 minutes at 180 degrees.



After you take out the baking sheet, you should wait 2-5 minutes, and then transfer the pies to cool completely in a wicker basket, on a metal wire rack or a wooden board - the pies will “sweat” on the baking sheet and the bottom will become wet.

About the filling for Lenten pies

About the poppy seed filling. For those who have long been lazy or simply don’t want to bother with grinding poppy seeds, modern supermarkets offer ready-made poppy seed filling. Alas, in addition to the poppy seed itself, it usually contains various by-products such as applesauce and molasses, but even this circumstance does not change the fact that the finished mass is convenient and simple. And still delicious!

If you are still categorically against store-bought filling, prepare it yourself. To do this, add a small amount of water to the poppy seeds and leave overnight. In the morning, if necessary, add a little more water and boil the poppy seeds for about 10 minutes (you can add milk instead of water). After this, drain the excess (not absorbed or evaporated) liquid and thoroughly grind the poppy seeds using a blender (worst option) or a special mortar and pestle (ideal option). During the grinding process, you need to add sugar to taste.

If your soul requires variety, Lenten (vegetarian) pies can be prepared with other fillings (the dough remains the same):
- nuts, crushed into crumbs and mixed with sugar syrup), or whole nuts;
- any dried fruits or a mixture thereof;
- dried fruits on which the uzvar was cooked (well squeezed and twisted through a meat grinder);
- candied fruits;
- frozen or fresh berries and pieces of fruit;
- any jam, jam or thick preserves;
— lean chocolate, chocolate with cherries, chocolate with nuts;
- grated pumpkin, carrots, mixed with sugar and raisins;
- lemon, twisted through a meat grinder and mixed with sugar;
- rhubarb.