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. Now we will consider with you the easiest recipe for lean apple pie.

Lenten Pie Dough Recipes

So, for the easiest recipe for this test, we first need a love of 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 filling is 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, make yourself and your family delicious tea. When the cake is ready, take it out of the oven, cut it and serve it to the table. Well, that's all, we got such a quick and tasty recipe, 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

Mix salt with flour and baking powder, make a small depression in the middle, where 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.

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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. There are 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 with mushrooms.

Lenten dough is prepared without eggs, milk and other dairy 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. From it you can cook 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

With the sponge method of preparing 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 the batter and leave again 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 dough for pies can be stored in the 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 the 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. Its lean version is budget and very simple. Lenten puff pastry for pies allows you to end up with crumbly and very tasty pastries. For example, tongues, puffs, pies with savory fillings 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 the addition of 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.

• To prepare delicious fritters without lumps, it is recommended to add salt directly to the 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.
• Dumplings prepared from custard dough should be boiled for 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 dough is suitable for baking homemade bread, and the second for making pizza. For example, in the post - with vegetables. And brine dough is a great option for making 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. Introduce oatmeal, 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, tomato juice can be added to lean pizza dough. 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 on cucumber brine with mushroom filling will be no less tasty.

Video

Great Lent is in the yard and if you decide to fast, you need to follow its rules by eating lean food, but at the same time, sometimes you really want something tasty, some kind of baking, so much so that you just can’t take it with you. What to do? First of all, do not bring yourself to the point where even in a dream you begin to dream of mouth-watering buns and pies. Even though most of our favorite sweets are banned in fasting, this does not mean at all that you need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main habitual products, but in no way a hunger strike and not self-torture.

During the fasting period, you can cook delicious bread, and magnificent pies and pies, and wonderful buns, cheesecakes, pies, pasties, dumplings ... One condition is that all this must be cooked on lean dough, which, as you know, does not contain eggs, milk and butter. But believe me, the dough, which can be mixed with water and soda or with yeast, makes excellent pastries. And tasty, and healthy, and no remorse.

There are several types of lean test. This is unleavened dough, both puff and yeast. Cooking lean dough is not at all difficult, but some of its features must be borne in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Products from lean dough are baked much faster than rich ones, and they get stale very quickly, so you need to store them in a plastic bag, after wrapping them in a linen towel. It is not necessary to tie the package, it is advisable to leave it open.

Yeast dough

Ingredients:
1 kg flour
2 stack water,
150 g vegetable oil,
2 tsp Sahara,
40 g yeast
salt - to taste.

Cooking:
Add salt, yeast and sugar to a bowl of warm water. Stir until the yeast is completely dissolved in the water. Add beaten yeast to flour and pour in vegetable oil. Knead the dough and leave it for 1 hour in a warm place to rise. When it rises, punch it down and repeat this procedure again. The dough is ready. Form products from it and bake.

Yeast dough with vodka

Ingredients:
4 stack flour,
1.5 stack. water,
2 tbsp vodka,
2 tbsp vegetable oil,
100 g melted lean margarine
1 tsp Sahara,
1 tsp salt,
1 sachet of dry yeast.

Cooking:
Pour water and vodka into the sifted flour, then vegetable oil and melted margarine, add salt, sugar and yeast. Knead a thin dough and leave it warm. To prepare chebureks, the dough should stand in a warm place for 1 hour, and to cook pizza, it will take 3 hours.

Yeast custard dough

Ingredients:
1 kg flour
3 stack. water,
1.5 stack. Sahara,
150 g vegetable oil,
100 g lean margarine
100 g regular yeast (or 1 sachet dry),
salt - to taste.

Cooking:
First, boil water with sugar, salt and vegetable oil. Cool to fresh milk temperature and add margarine and yeast. Gradually adding the sifted flour, knead a thin dough. It is advisable to knead the dough for at least 30-45 minutes. Then put the dough in the refrigerator for 3 hours. From this dough, you can bake buns without filling, sprinkled with sugar, cinnamon, vanilla and cocoa, and buns with sweet and savory fillings. If the filling is supposed to be unsweetened, add less sugar to the dough.

Yeast cold dough for chebureks

Ingredients:
1 kg flour
300 ml cold water
1 tsp Sahara,
1 sachet dry yeast
a pinch of salt.

Cooking:
Add yeast, salt, sugar, water to the flour and knead the dough with a density, like dumplings. Finished dough, covered, put in the refrigerator. You can start cooking chebureks after 2-3 hours, but it is better for the dough to stand in the refrigerator overnight. This dough can be kept in the refrigerator for several days (it will make it even better), so you can take some part and save the rest for later.

Puff yeast dough

Ingredients: the same as in recipe #1.

Cooking:
Prepare the yeast dough, knead it well and leave it warm for 1-1.5 hours. When the dough has risen, punch it down once, then again. Roll out the resulting dough in a very thin layer, brush with vegetable oil, sprinkle with sugar and fold in the form of an envelope. Repeat these steps 4 times. Sprinkle the dough with flour. Puff pastry is ready for further use. Using cookie cutters, cut out buns of various shapes, or cut the dough into bundles with a sharp knife and twist them into buns in the form of rings or ropes.

Sweet yeast dough (monastery recipe)

Ingredients:
900 g flour
2.5 stack. water,
⅓stack vegetable oil,
¼ pack fresh pressed yeast
½ stack Sahara,
1 tsp dry hop cones,
½ tsp salt.

Cooking:
First prepare the hop infusion. To do this, pour the hops with 1 cup of boiling water and let it brew for 30 minutes. Then strain and add 1 tsp to the infusion. granulated sugar. Prepare the dough: dilute the yeast in half a glass of warm water, add 1 tsp. sugar and 2 tbsp. flour, mix well and let rise for 20-30 minutes. Pour the hop infusion into a deep bowl, add a glass of warm water, salt, the remaining sugar, the dough that came up and flour. Mix thoroughly with a wooden spoon. Gradually pour in vegetable oil and mix it into the dough. Dust a work surface with flour, place the dough on it and knead well. Form a ball from the finished dough and leave to rise for 1.5 hours or until it almost doubles in size. From such a dough, you can make many small pies with different fillings, a large open pie with jam or a roll. Before baking, let the products rest on a baking sheet until they have almost doubled in volume. After baking, brush warm pies with vegetable oil.

Yeast dough for savory pastries (recipe from Richard Bertinet)

Ingredients:
500 g wheat flour,
320 ml of water
20 g semolina,
50 g olive oil,
15 g fresh pressed yeast
1 tsp salt.

Cooking:
Mix flour with semolina and sift into a deep bowl. Use your fingertips to rub the yeast into the flour with semolina until fine crumbs form. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a scraper, then turn it out onto a work surface and knead until smooth. Try not to add flour, excess flour will make the product dense and heavy. Soon the dough will be saturated with oxygen and stop sticking to your hands. Roll the finished dough into a ball and place in a warm place for 1 hour to rise.

Potato yeast dough
Products from it come out soft, tender. This dough is great for baking pies and pies with lean fillings.

Ingredients:
2 stack wheat flour
100 g potatoes
20 g fresh yeast
1 tbsp Sahara,
a pinch of salt.

Cooking:
Pound the yeast with sugar and put in a warm place for 10 minutes. Mash boiled potatoes until cooked, be sure to save the broth. To the yeast, add 150 ml of warm potato broth, mashed potatoes, 2 tbsp. flour, mix and put in a warm place for 20 minutes. During this time, the dough should come up. Gradually stir in the flour and knead a soft dough. Cover it with a towel and leave it warm for 45 minutes. During this time, 2 times punch down the dough, which should increase in volume by 2 times.

unleavened dough

Ingredients:
1 kg flour
250 ml of water
3 tbsp vegetable oil,
salt - to taste.

Cooking:
Sift the flour and pour warm water into it. Pour in salt and add oil. Knead the dough. Cover it with a towel and put it in a warm place for 15 minutes. Then roll out with a rolling pin, cover and leave for another 15 minutes. The dough is ready.

Choux yeast-free dough
The dough got its name due to an unusual method of preparation.
This type of dough is perfectly molded, rolled and boiled. With it, you can cook not only wonderful lean pies and pies, but also dumplings. The advantage of this type of dough is the variety of fillings in pies from a wide variety of fruits, since it is able to withstand even a wet filling, and after baking it becomes dense, but soft.

Ingredients:
2 stack flour (with a slide),
1 stack boiling water,
2 tbsp vegetable oil,
½ tsp salt.

Cooking:
Pour the flour into a deep bowl. Pour vegetable oil into the center and add salt. Then slowly pour boiling water into the center of the hill, constantly stirring the flour with a spoon so that it brews evenly. Sprinkle a tablespoon of flour on the board, turn out the dough and knead it well with your hands. The dough before our eyes becomes supple and elastic, does not crumble, does not stick to the surface. Roll the finished dough into a ball, cover it with a hot bowl and leave it alone for 1 hour, after which you can start cooking products from it.

Cold yeast-free dough

Ingredients:
1 stack ice water,
1 tbsp vegetable oil,
a pinch of salt,
a pinch of sugar
a pinch of soda
flour - optional.

Cooking:
Pour a glass of cold water into a bowl, add oil, sugar, salt, soda. Gradually add flour and stir first with a spoon, and then with your hand until such a consistency that the dough does not stretch when trying to separate a small part, but immediately separates into a piece. When preparing the dough, a different amount of flour is used each time, it depends, first of all, on the stickiness of the flour. Roll the finished dough into a ball, cover with a warm bowl and leave for 30 minutes. Over time, the dough will become more elastic.

Lenten shortbread dough
This lean dough variation can be used for sweet or savory pastries, or as a base for savory open pies. If vanilla, orange or lemon zest is added to the dough, then excellent cookies come out of such a dough. The finished cookies will need to be sprinkled with powdered sugar on top.

Ingredients:
300 g wheat flour,
120 g vegetable margarine,
2 tbsp ice water.

Cooking:
Sift the flour twice, cut the margarine into cubes and add to the flour. Rub the margarine and flour with your hands until a homogeneous crumb is formed. Then add ice water and knead the dough. Put the finished dough in the refrigerator for 30 minutes, and then use as directed.

Fresh dough on mineral water

Ingredients:
2.5 stack. wheat flour
250 ml carbonated mineral water,
2 tbsp refined vegetable oil
2 tsp Sahara,
1 tsp salt.

Cooking:
In the container where you will knead the dough, pour mineral water, add sugar, salt, vegetable oil and mix everything thoroughly. Then sift the flour there and knead a thick dough so that it does not stick to your hands.

Pumpkin lean dough
This bright, amazing dough is great for lean steam pies or dumplings. The taste of pumpkin in the dough is practically not felt, although it acquires a slight sweetness. But this only adds a touch of piquancy to the finished dish.

Ingredients:
400 g wheat flour,
300 g pumpkin puree,
½ tsp salt.

Cooking:
Peel the pumpkin from the peel and seeds, cut into pieces and bake in foil in the oven until soft. The main thing is that the pulp does not dry out, but remains juicy. Rub the prepared hot pumpkin pulp through a sieve until smooth puree (you can use a blender). Add salt to warm pumpkin puree and sift flour. Knead the dough. The amount of flour can depend on both the quality of the flour and the juiciness of the pumpkin. The finished dough should be soft, plastic and not sticky to your hands. Immediately put the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you yourself can start preparing the filling.

Swiss lean shortcrust pastry

Ingredients:
2 stack wheat flour
125 ml cold water
125 ml refined sunflower oil,
½ tsp salt.

Cooking:
Sift the flour. In a blender bowl, combine ice water, vegetable oil and salt and beat this mass until a white fluffy foam forms. Pour in the flour and knead the dough. It turns out soft and elastic.

In fact, the usual lean dough is not so rustic as it seems at first glance. By choosing a recipe to your liking, you can cook dozens of delicious, nutritious, healthy dishes from any type of lean dough, and there is no need to say how many original recipes you can come up with.

Creative inspiration to you, successfully turned out dishes and bon appetit!

Larisa Shuftaykina

Cooking a tasty, satisfying and healthy dish in fasting is 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 besides aromas, spices also have many useful properties: they improve digestion processes, promote better absorption of foods 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 the lean dough for yeast-free pies, you get an incredibly tasty 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 dough itself takes on a slight resemblance to shortcrust pastry and is better saturated with juices.

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 dough, you can make bread, oven 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. Not only lean yeast dough is suitable for baking pies in the oven. You will learn an interesting recipe of Moldovan cuisine. Moldavian lenten pies in the oven with sauerkraut are made from unleavened dough. Such pies can be made with a variety of 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 put 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 at 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 g.

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. Add fried onion, ground black pepper and salt to taste in pea puree.
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 the Moldovan 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, it can be omitted and baked with wheat flour only.

Prescription Products

• water 505 ml;
• whole grain flour 102 g;
• vegetable oil 80 g;
• garlic powder 1/2 tsp;
• dried green onions 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-made pastries 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.

Good appetite!