Delicious lean pie dough recipe. Lenten pie dough

Fasting is a centuries-old tradition in our country, and recently more and more families are returning to their roots and deciding to fast. At this time, the question arises of what to cook, how to diversify the menu, how to pamper your family with something so delicious in this time of restrictions, a time of abandoning the frugal foods we are accustomed to.

Every experienced housewife knows that no reason to eat sparingly, because there are a huge number of recipes, and everyone who wants to fast has the opportunity to prepare delicious Lenten soups, nutritious main courses, and, of course, baked goods - homemade, aromatic, appetizing. There are many recipes for Lenten pies, as well as recipes for Lenten dough for pies.

Making dough for Lenten pies and pies is not difficult, but some nuances should be taken into account. Lenten pies cook a little faster than butter pies, and these baked goods will become stale quite quickly due to the lack of eggs. Therefore, when baking, you should especially monitor the cooking time of pies, and do not leave finished products in an open container. To keep the meatless pies soft longer, you can wrap them in cotton or linen cloth and place them in a plastic bag. Due to the composition of the fabric, the products will “breathe”. It is best not to tie the bag, but leave it open. So, let’s begin the actual creation of yeast-based food.

Lean yeast dough (universal recipe)

Composition of ingredients:

Preparation:

First you need to boil the water, after boiling, cool the water to 40-50 degrees. Dry yeast dissolves in this water, then you need to add salt and granulated sugar to the yeast mixture, mix everything well. The flour is sifted through a fine colander or sieve (when sifting, the flour will be enriched with oxygen, the yeast will be provided with access to air, which will cause the dough to rise faster). The yeast mixture and vegetable oil are poured into the prepared flour. Next, the dough is thoroughly kneaded.

To make kneading the dough by hand more convenient, you can wet your hands with water or grease them with vegetable oil. The finished product should be not very tight and damp. If the dough is still a little tight, add about a quarter glass of water and a spoonful of vegetable oil. The kneaded dough should be covered with a clean linen or cotton cloth and placed in a warm place, for example, on a radiator, on an oven or in the corner of a gas stove with the oven turned on. The dough will increase in size due to the action of the yeast, and will double in size, this will happen in about an hour. Next, knead the risen dough and knead well again.

The lean yeast dough for pies is ready, all that remains is to choose the filling. Fillings such as potatoes, fresh or sauerkraut, berries, apples, jam or jam are very good during Lent.

Lenten pies recipe (with boiled potatoes)

Products for filling:

Potatoes - 6 pieces
Onion - 1 piece

Preparing the filling:

Boil potatoes in salted water and mash them. Sauté the onion in vegetable oil and mix with the puree. The potato mixture should be thick, so it will be easier to work with. Cut small pieces from the dough, roll them out, put a tablespoon of potato mixture inside, and pinch the edges.

Place the prepared products on a baking sheet, which should already be greased with vegetable oil, place in a hot oven, and remove after about thirty minutes. You can also not bake the pies, but fry them in a frying pan. To do this, heat a frying pan, pour in vegetable oil, place the pies, and fry for about five minutes on each side. Place the finished pies in a plate and serve hot. As you can see, the recipe for Lenten pies is quite simple.

Lean yeast dough (sweet, according to the monastery recipe)

Ingredients:

Flour - about a kilogram
Water - 2.5 cups
Fresh pressed yeast - 1.4 packs
Sugar - 200 grms
Dried hops (cones) - dessert spoon
Salt - half a dessert spoon

Preparation:

First you need to get a hop decoction. To do this, pour one cup of boiling water over the dried hops (cones) and leave for thirty minutes to infuse. Next, strain and add 1 dessert spoon of sugar to the infusion.

Now it's time to prepare the dough. To do this, dilute the pressed yeast in a small amount of warm water (about half a glass), add one teaspoon of sugar and 2 tablespoons of flour, mix everything and let it rise for forty minutes. Place the hop decoction in a deep bowl, add a cup of warm water, all the granulated sugar, as well as salt, prepared dough and flour. The mass is kneaded well, then vegetable oil is gradually poured in, which is mixed into the dough. Due to the presence of oil, the dough will be more tasty. Knead the finished dough and leave it to rise for an hour and a half, or until it doubles in size.

From such an unusual dough you can make small pies with lean fillings, or you can have a closed pie with berries, jam, all types of preserves, or an open pie with cabbage. The products should be placed on a baking sheet, greased with oil, and left to brew for a while (about fifteen minutes). Pies and pies are baked in a preheated oven, and the baking time until done depends directly on the size of the pies. Ready-made pies can be greased with vegetable oil.

Puff pastry (simple recipe)

Another interesting option is the recipe for lean puff pastry for sweet pastries.

Ingredients:

Flour - about a kilogram
Water - warm 0.5 liters
Sugar - 50 grams
Salt - half a dessert spoon
Dry yeast - one packet 10 grams
Vegetable oil - 6 tablespoons

Prepare regular yeast dough according to the recipe above, and, as always, leave in a warm place for about two hours. After it has risen well, knead it by hand, roll it into a thin layer with a rolling pin, grease it with vegetable oil, sprinkle it with a little sugar, and fold it the way envelopes are folded. Repeat folding several times, sprinkling with flour. Puff pastry is ready. It will make wonderful lean sweet buns.

Lenten potato dough with yeast

Potato dough made according to this recipe is well suited for making lean pies; the products will be soft and tender.

Ingredients:

Preparation:

Grind the compressed yeast with sugar and put in a warm place for ten minutes. Boiled potatoes should be mashed with a fork, and the remaining water after cooking should be saved. 150 ml is added to the yeast. potato broth, ready-made mashed potatoes, 2 tbsp. flour, mix everything and leave in a warm place for 40 minutes. During this time, the dough will come up. You should gradually mix flour into the dough and knead a soft dough. Cover the prepared dough with a clean linen or cotton napkin and leave in a warm place for an hour or a little more. During this time, you need to knead the dough several times. Once doubled in size, it is ready to bake.

During Lent, I really want to treat myself and my loved ones with fresh baked goods. They also say: “The hut is red because of its pies.” Who doesn't know this saying? During Lent, guests also visit each other. So why not prepare delicious Lenten pies for their arrival?

Lenten yeast dough for pies

Pies from this dough can be baked in the oven or in a frying pan, frying them in vegetable oil.

In a large enamel bowl, place three glasses of flour, a glass of warm water (can be replaced with soy milk), a packet of dry yeast, 3-4 large spoons of vegetable oil, two or three pinches of salt and two tablespoons of sugar. Knead the elastic dough. If there is not enough flour, add more. The dough should release well from your hands. Cover it with a clean cloth in a bowl.

Let it rise warm and knead. Now you can start cutting the finished product into pies. If you decide to cook them in the oven, you should place the products on a sheet greased with vegetable oil and let them stand for a little while, becoming puffier, before putting the baking sheet in the oven.

Lenten yeast-free dough for pies

Another option for lean dough for pies is without yeast. This dough is much faster to prepare than yeast dough. And you can fry pies from it literally immediately after kneading it.

You also need to pour two glasses of water into a bowl, add a level teaspoon of baking soda, two pinches of salt, a spoonful of sugar, three tablespoons of vegetable oil. You need enough flour to make the dough elastic. Kneaded? Now you can cut it into pieces, roll them out, dust the dough with flour and pinch the edges, putting the filling inside. Then fry like regular pies in vegetable oil in a frying pan. Don’t forget that you first place the pies in the oil, seam side down, and then, when the bottom part of the pies is fried, you can turn them over and fry them on the other side.

A special word about the filling

With everything they don’t cook in the oven or fried! Unsweetened ones can be prepared with mushrooms, potatoes, peas, cabbage, carrots, rice and green onions.

Sweet pies are prepared during Lent with berries, sliced fruits and sprinkled with sugar, with jam, rhubarb, sorrel, with fruit puree, with dried fruits, raisins, dried apricots, prunes, with nuts twisted with sugar. This is how varied and tasty you can cook during Lent.

It's Lent, 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 pastry, so much so that you just can't handle sweets. What to do? First of all, don’t bring yourself to the point where you start dreaming about delicious buns and pies even in your sleep. Even though most of our favorite sweets are prohibited during Lent, this does not mean that we need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main usual foods, but in no way a hunger strike or self-torture.

During the period of fasting, you can prepare delicious bread, magnificent pies and pies, and wonderful buns, cheesecakes, pies, pasties, dumplings... One condition - you need to cook all this on lean dough, which, as you know, does not contain eggs or milk and butter. But believe me, the dough, which can be kneaded with water and soda or with yeast, makes excellent baked goods. And tasty, and healthy, and no remorse.

There are several types of lean dough. This is unleavened dough, both puff pastry and yeast. Preparing lean dough is not at all difficult, but some of its features need to be kept in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Products made from lean dough bake much faster than butter dough and go stale very quickly, so they need to be stored in a plastic bag, first wrapped in a linen towel. There is no need to tie the bag; it is advisable to leave it open.

Yeast dough

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

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

Yeast dough with vodka

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

Preparation:
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 must stand in a warm place for 1 hour, and to prepare pizza it will take 3 hours.

Yeast choux pastry

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

Preparation:
First, boil water with sugar, salt and vegetable oil. Cool to the temperature of fresh milk and add margarine and yeast. Gradually adding 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. This dough can be used to bake unfilled buns, 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 packet of dry yeast,
a pinch of salt.

Preparation:
Add yeast, salt, sugar, water to the flour and knead the dough as thick as dumplings. Cover the finished dough and place it in the refrigerator. You can start preparing chebureks after 2-3 hours, but it is better to let the dough sit in the refrigerator overnight. This dough can be stored in the refrigerator for several days (it will make it even better), so you can take some of it and save the rest for later.

Puff pastry dough

Ingredients: the same as in recipe No. 1.

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

Sweet yeast dough (recipe from the monastery)

Ingredients:
900 g flour,
2.5 stacks water,
⅓ glass vegetable oil,
¼ pack of fresh compressed yeast,
½ cup Sahara,
1 tsp dry hop cones,
½ tsp. salt.

Preparation:
First prepare the hop infusion. To do this, pour 1 cup of boiling water over the hops 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 leave to rise for 20-30 minutes. Pour the hop infusion into a deep bowl, add a glass of warm water, salt, remaining sugar, suitable dough and flour. Mix thoroughly with a wooden spoon. Gradually pour in the vegetable oil and mix it into the dough. Flour your work surface, place the dough on it and knead well. Form the finished dough into a ball and let it rise for 1.5 hours or until it has almost doubled in size. From this dough you can make many small pies with different fillings, a large open pie with jam or a roll. Before baking, the products should be allowed to rest on the baking sheet until they have almost doubled in volume. After baking, grease the warm pies with vegetable oil.

Yeast dough for savory baking (recipe from Richard Bertinet)

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

Preparation:
Mix flour with semolina and sift into a deep bowl. Using your fingertips, rub the yeast into the semolina flour until fine crumbs form. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a bench 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 will 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 made from it are soft and delicate. This dough is great for baking pies and pies with lean filling.

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

Preparation:
Grind the yeast with sugar and place in a warm place for 10 minutes. Mash the potatoes boiled until tender; be sure to save the broth. Add 150 ml of warm potato broth, mashed potatoes, 2 tbsp to the yeast. flour, stir and place in a warm place for 20 minutes. During this time, the dough should come up. Gradually stir in flour and knead into a soft dough. Cover it with a towel and leave it warm for 45 minutes. During this time, knead the dough 2 times, which should double in volume.

Unleavened dough

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

Preparation:
Sift the flour and pour warm water into it. Add salt and oil. Knead the dough. Cover it with a towel and place 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 out and cooked. With its help you can prepare not only wonderful Lenten 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 can withstand even a wet filling, and after baking it becomes dense but soft.

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

Preparation:
Pour a mound of flour into a deep bowl. Pour vegetable oil into the center and add salt. Then slowly pour boiling water into the center of the slide, constantly stirring the flour with a spoon so that it brews evenly. Place a tablespoon of flour on the board, turn out the dough and knead it well with your hands. Before your eyes, the dough becomes pliable and elastic, does not crumble, and 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 preparing 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 - at your discretion.

Preparation:
Pour a glass of cold water into a bowl, add butter, sugar, salt, soda. Gradually add flour and mix 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; this 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. As time passes, the dough will become more elastic.

Lenten shortbread dough
This version of lean dough can be used for sweet or savory baked goods or as a base for baking savory open pies. If you add vanilla, orange or lemon zest to the dough, then this dough makes excellent cookies. 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.

Preparation:
Sift the flour twice, cut the margarine into cubes and add to the flour. Rub margarine and flour with your hands until smooth crumbs form. Then add ice water and knead the dough. Place the finished dough in the refrigerator for 30 minutes, and then use as intended.

Fresh dough with mineral water

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

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

Pumpkin lean dough
This bright, amazing dough is perfect for lean steamed pies or dumplings. The taste of pumpkin is practically not felt in the dough, 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.

Preparation:
Peel and seed the pumpkin, 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 both on the quality of the flour and on the juiciness of the pumpkin. The finished dough should be soft, pliable and not sticky to your hands. Immediately place the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you can start preparing the filling yourself.

Swiss Lenten shortcrust pastry

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

Preparation:
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 a lot of flour and knead the dough. It turns out soft and elastic.

In fact, ordinary lean dough is not as simple as it seems at first glance. Having chosen a recipe to your liking, you can prepare dozens of tasty, 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, successful dishes and bon appetit!

Larisa Shuftaykina

Lenten pie dough is a real space for the culinary imagination of the housewife. You can cook it with live yeast (an excellent option not only for pie, but also for pies with various fillings) or without yeast. Lenten dough can be shortbread, in which case it will make excellent cookies.

Lenten yeast dough

The YouTube channel “Family Kitchen” suggests making lean yeast pie dough.

Ingredients:

Premium white flour - 750 g
Warm water - 1 glass
Olive oil - 5 tbsp. l.
Fresh yeast - quarter pack
Sugar - 1 tbsp. l.
Salt - ½ tsp.

Step 1

Pour warm water into a large container. Add fresh yeast. Stir with a whisk until completely dissolved.

Step 2

Add sugar and salt to the yeast mixture. Continue stirring with a whisk.

Step 3

Add olive oil. Keep stirring.

Step 4

Start adding sifted flour into the dough. You can sift directly into the kneading container.

Step 5

The dough should not be tight, but soft enough. If the dough is too tight and not elastic, the baked goods will turn out heavy.

Step 6

Add another tablespoon of vegetable oil. Continue kneading the dough. Cover the bowl with the dough with a towel and place in a warm place for 40 minutes. During this time, the dough will rise well and at least double in size.

Step 7

Knead the risen dough thoroughly. Cover the bowl with the dough again with a towel and leave for another 40 minutes.

Step 8

The dough will rise even more. Punch it down and use it to make any Lenten baked goods. This dough goes especially well with salty fillings.

Lenten dough without yeast

You can make lean pie dough without yeast. The YouTube channel “Ivanovich Zharit (Recipe Warehouse)” explains how to do this.

Ingredients:

Premium white flour - 3 cups
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp.
Warm water 50-70 degrees

Step 1

Pour the flour into a kneading container. Add vegetable oil. Add a teaspoon of salt.

Step 2

Add warm water. Stir. Start kneading the dough.

Step 3

Knead the dough until it stops sticking to your hands.

Step 4

Cover the kneading bowl with cling film. Leave the dough in a warm place for half an hour. After this time, the dough is ready for use. It can be used for a wide variety of Lenten baked goods. As you can see, this recipe for lean pie dough is one of the fastest. Baking from this dough turns out airy and tasty.

Lenten shortbread dough

How to prepare lean shortcrust pastry for a pie is described on the YouTube channel “Elena’s Vegetarian and Lenten Kitchen.”

Ingredients:

Ice water - 150 ml
Vegetable oil - 150 ml
Salt - ½ teaspoon
Whole grain flour - 2.5 cups

Step 1

Please note that the water must be very cold. To do this, you can put it in the refrigerator before starting cooking. Or you can add ice cubes to the water.

Step 2

Add salt to the water. Add the entire amount of vegetable oil specified in the recipe. Oils can be added in the range from 75 to 150 ml, depending on the fat content of the dough you want to get. The less oil, the less crumbly the dough will be.

Step 3

Beat the oil and water until a thick white foam forms.

Step 4

Knead the dough. To do this, pour whole grain flour into a kneading container and fill it with an emulsion of oil and water.

Step 5

Knead the dough first with a spoon. The dough should be quite dense. After this, continue kneading the dough with your hands.

Step 6

If necessary, add a little flour to the dough. The dough will be elastic. Try making lean cabbage pies from it.

Lenten choux pastry

YouTube channel “Kyxarka .ru collection” tells how to prepare lean choux pastry for a pie.

Ingredients:

Premium white flour - 2 cups
Salt - ½ tsp.
Vegetable oil - 2 tbsp. l.
Boiling water - 1 glass

Step 1

Pour flour into a kneading container. Add half a teaspoon of salt. Stir.

Step 2

Add two tablespoons of vegetable oil to the flour. And also a glass of boiling water.

Step 3

At the first stage, knead the dough with a spoon so as not to burn yourself. As the liquid and dry ingredients are kneaded and combined, and flour crumbs form, you can continue to knead the dough with your hands.

Step 4

Knead the dough until you get a homogeneous mass. Then sprinkle the work surface of the table with flour. Knead the dough again. You don't need a lot of flour to prevent the dough from becoming too tight.

Step 5

After kneading is completed (the process will take at least 5 minutes), let the dough rest. This dough rolls out perfectly and does not shrink. Elastic and soft dough is suitable for various lean dishes.

Notes

You've learned several ways to make lean pie dough. The shortcrust pastry proposed above is called Swiss. It is prepared in an unusual way - beat vegetable oil with water. This dough can be used to make pies and pies with both sweet and savory fillings.

In the recipe for lean shortcrust pastry, you can use premium wheat flour or a mixture of wheat and rye flour instead of whole grain flour. If you plan to prepare the dough for sweet pastries, you can add a little sugar to it.

What I like about these pies is that you don’t have to fuss with proofing for a long time; you knead them in the evening and bake them in the morning. The dough turns out delicious - soft and airy, you can’t even tell it’s . You can make any filling - both salty and sweet.

So, I bring to your attention our family recipe for lean yeast pies with cabbage. My grandmother always strictly observed all Orthodox fasts, and she often baked these pies with her mother during Lent. It turns out to be very budget-friendly, by the way.

A non-yeast version of pies can be prepared, for example, according to the Moldavian recipe -.

Compound:

Dough:

1.5 cups (or 375 ml) warm water
50 g fresh compressed yeast
1/2 cup (or 100 g) sugar
180 ml vegetable oil (unflavored)
1.5 tsp. salt
1/2 packet vanilla sugar
800-900 g flour

Filling:

1.5 kg cabbage
approximately 2 tsp. salt
1 tsp. Sahara
spices

It is best to knead the dough for pies in the evening so that it has time to rise well in the refrigerator overnight. You need to take a large saucepan (5 liters, because the dough will rise a lot) and mix warm water (but not hot), sugar, yeast in it and stir until the yeast dissolves. Then add butter, salt and vanilla sugar. Stir and gradually add flour. Knead well. The dough should be very soft, slightly sticky to your hands.
Kneaded lean yeast dough
Cover the pan with the dough and refrigerate overnight.
In the morning, chop the cabbage for filling the pies.
Heat a little oil in a large frying pan (you can fry 1/2 teaspoon of cumin and cumin in it) and then add the cabbage.
Preparing the cabbage filling
Add salt, sugar and stir. Cover with a lid and simmer over low heat.
After a few minutes, when the cabbage has fried (settled) a little, pepper, add 2-3 bay leaves and stir. Simmer until the cabbage is soft.
At the end I sprinkled it with garam masala (1/2 tsp). If you have it, you can add more chopped dill.
Remove the dough from the refrigerator.
Yeast dough, risen in the refrigerator
Roll balls approximately Ø 4 cm and place them on a greased table at a distance from each other.
Dough balls
Cover with a clean towel and leave for 15 minutes. If the kitchen is cool, then turn on the oven at this stage to make it warmer (the dough will rise better). And if it’s hot, you can turn it on at the stage of making pies.
After 15 minutes the dough will increase slightly in volume.
Matched balls
Sprinkle a little flour on the table or board, take one ball, flatten it a little and pull all the edges towards the center. This will help us form beautiful and smooth pies.
Forming the dough
Pinch the edges and press them inward a little. Flatten the ball with your palm and roll it out a little with a rolling pin.
Place a heaping tablespoon of cabbage filling in the middle.
Making pies with cabbage
Pinch the edges as for.
Now you need to slightly pull both ends, connect them together and pinch. This will be the bottom.
If necessary, use your hands to shape the pie into the perfect shape and place it on a greased baking sheet, seam side down.
In this way, fill the entire baking sheet with the formed pies, not forgetting to leave enough free space between them.
Pies on a baking sheet
If you consume dairy products, you can grease the top with sour cream or sugared milk to create a beautiful crust.
Place in the oven and bake at 190ºC for 15 minutes until golden brown. While the first portion is baking, make the remaining pies.
Pies with cabbage are ready
Transfer the finished pies to a towel, and carefully transfer the new ones to the same baking sheet and place in the oven.

Pies with cabbage turn out very tasty and tender. I got a little more than 30 pieces, and they sold out in one day, although I expected that there would be enough for a couple. Just don’t stack them on top of each other until they are completely cool, otherwise they will wrinkle.

P.S. If you liked the recipe, there is a lot more delicious stuff waiting for you ahead.