People who occasionally fast or for one reason or another refrain from eating animal products know that it is especially difficult to stick to your own principles when it comes to sweets and desserts. The solution is simple: in order not to tempt yourself once again, you should take care in advance and regularly that there is always something delicious on hand that you can afford. Would you like to learn how to cook lean (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 that in each such piece of dough, filled with delicious filling, something aching is hiding - from childhood, mother's fairy tales before bedtime, grandmother's cocoa for breakfast.
Lean (vegetarian) yeast dough prepared according to this recipe does not get stale for a long time and does not lose its softness even after a few days. True, it is almost impossible to check this - everything is eaten immediately. Surprisingly, lean pies do not lose 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-made poppy seed filling about 300 g;
- strong brewed tea or coffee for greasing pies 2-3 tbsp. l.
Cooking
Pour sugar and yeast into a bowl of a suitable size. We don’t put salt yet, it slows down fermentation, and at the first stage we just need to achieve the opposite - to provoke yeast to active growth.
For the same purpose, we add warm water to the bowl - not cold, in which the yeast will “sleep” for a long time, and not hot, in which they will die, namely warm - 37-38 degrees (a finger dipped into a liquid feels comfortable and does not seek to quickly jump back).
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 gather into a ball and almost will not stick to your hands.
Round it up and put it back in the bowl.
Cover with a towel and put in a warm place until at least doubled in size.
We take out (or prepare) the filling, put it in a convenient bowl.
And we start to form pies. Punch down the dough and place on a work surface. This recipe does not require additional flour - as a rule, there is enough butter so that the dough does not stick, however, if it is more convenient for you to work on a floured surface, feel free to sprinkle.
Carefully, trying not to damage the developed gluten, roll out into a non-thin layer (about 3 mm thick). We do not make any efforts, the main task is tenderness and delicacy.
With a glass with sharp edges, cut out round blanks.
In the center of each circle, carefully lay out a small amount of poppy seed filling.
We fasten the edges of the pie like a dumpling: first - opposite, then - from the middle to both edges. We try to pinch tightly so that the filling does not leak out during the baking process.
By the same principle we sculpt all the pies. Gather the rest of the dough gently and gently into a ball, knead lightly, roll it out again and cut out circles.
Put the shaped pies on a baking sheet covered with baking paper or a silicone mat.
Cover with a towel and let rise in a warm place for 15-30 minutes. After that, 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.
We bake pies in a well-heated oven for about 20 minutes at a temperature of 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 grid or a wooden board - the pies will “sweat” on the baking sheet, the bottom will become wet.
About the filling for lean pies
About poppy filling. For those who have been lazy for a long time or simply do not want to bother with grinding poppy seeds, modern supermarkets offer ready-made poppy seed filling. Alas, in addition to the poppy 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 the purchased filling, cook it yourself. To do this, pour poppy seeds with a small amount of water, 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 that, drain the excess (not absorbed or evaporated) liquid and carefully grind the poppy with a blender (worst option) or a special mortar and pestle (ideal). In the process of rubbing, you need to add sugar to taste.
If the soul requires variety, lean (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 their mixture;
- 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 jam;
- 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.
Both I and my relatives are adherents of traditional food, but the vegetarian filling for Baozi patties with cabbage and mushrooms made such a strong pleasant impression on us that it seemed unfair to me to leave it unattended.
Initially, the minimalism of the ingredients and the almost complete absence of spices in this recipe seemed surprising to me. This is very unusual for Chinese cuisine with its almost ubiquitous garlic, ginger, soy and other sauces. But the approaching summer is conducive to an increase in the number of vegetables in the diet, and I decided to take a chance and conduct an experiment that turned out to be very successful - the taste of the pies exceeded all expectations. Try the vegetarian version of Baozi patties too.
Prepare yeast, as well as mushrooms and vegetables from the list.
Finely chop the cabbage, mushrooms, green onions and carrots.
Combine the ingredients. Add 3 tbsp to the vegetable mixture. olive or other vegetable oil. Mix thoroughly. Optionally, you can add a little extra sesame oil.
Add salt and ground black pepper to taste. It is very important to proceed in this order and add the oil before you add the salt. The oil creates a kind of protective layer that helps protect the filling from significant moisture loss.
Divide the yeast dough for steaming into 12-15 pieces. For the indicated amount of filling, you will need half of the base dough volume.
Roll each piece of dough into a circle with a diameter of 10-12 cm. Leave a thicker layer of dough in the center of the circle, which gradually thin out, rolling out to the edges.
Place 1 tbsp in the center of the circle. l. stuffing, and pinching the edges, give it the shape of a bag.
Place the pies on small pieces of parchment paper, place in a steamer dish and let rise for 25-40 minutes to rise. Steam for 12 minutes.
Leave the finished pies in the double boiler for another 5 minutes.
Vegetarian pies Baozi with cabbage and mushrooms are ready. Bon appetit!
Friends, last time we cooked in Chinese. In continuation of the oriental theme, he offers to bake samosa pies, a traditional dish of Indian cuisine. These are vegetarian pies, as the filling in them is vegetable, which includes potatoes, carrots, green peas, cilantro greens. As befits oriental traditions, spices are necessarily added to samosa pies: turmeric, pepper, zira, ginger. You probably have not tried such unusual tastes yet, cook them with!
To prepare Indian vegetable pies, you will need the following products.
Ingredients
for the test
0.5 teaspoon salt
100 g butter
150 ml water
For filling
4 tbsp. tablespoons of vegetable oil
1.5 cups chopped onion
2 cloves minced garlic
2 teaspoons minced ginger root
2 cups chopped potatoes
0.5 cups of grated carrots, chopped cilantro, green peas
1 tablespoon lemon juice
spices: pepper, turmeric, cumin
Let's make vegan samosas
1. First, knead the dough: add softened butter, water, salt to taste into the flour sifted through a sieve. Knead with your hands an elastic, homogeneous dough.
2. Wrap the dough in a film and place in a warm place for 30 minutes.
3. In the meantime, let's do the filling for the samosa pies: fry the onion, garlic, ginger in oil. Then add turmeric, zira and fry for another 5 minutes. Then we combine the spices with chopped potatoes and grated carrots. Now pour in 2 tablespoons of water, put cilantro, peas and cook for another 10 minutes. And at the very end, it remains to add lemon juice, pepper and cool.
4. Now back to our test: divide it into small balls, each of which, roll out into a circle with a diameter of a saucer.
5. Put 1 tablespoon of minced meat on a half circle, grease the edges of the dough with water and form a triangle, connect the ends and press them together.
5. Now it remains to fry the vegetarian samosa pies in vegetable oil.
Bon appetit!
Video recipe for making Indian samosa patties
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On kefir, unlike yeast, they cook very quickly, and at the same time they turn out to be no less tasty. The recipe was sent by Guzel Maharram.
For this test on kefir, both unsweetened and sweet fillings are suitable.
Pies on kefir
Ingredients (for 20 pies):
Kefir dough for pies:
- about 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. tablespoons of vegetable oil
- 60 g butter
Dried apricot filling:
- 400 g dried apricots
- 1 st. tablespoon ghee or butter
Recipe for kefir dough pies:
Pies on kefir with cabbage
- Cut the cabbage and simmer with the addition of vegetable oil until half cooked. Add salt and asafoetida and stir. We set the stuffing to cool.
Braised cabbage for stuffing
- We prepare the dough for pies exactly the same as for. To do this, add vegetable oil, salt and sugar to kefir.
Kneading the dough on kefir
- Pour soda, flour and knead a very soft dough.
Dough for pies on kefir
- Butter is cut into small pieces, about 1x1 cm in size.
Butter
- We start sculpting. So that the dough on kefir does not stick 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
- A flat plate or surface on which we will sculpt pies is also lubricated with oil. We take a lump of dough and put it on a plate, stretch it with our fingers into a cake.
Making a cake
- We put a tablespoon of cabbage filling, and on top a piece of butter.
We put the stuffing
- One edge of the dough, slightly stretching, lift and close the filling with it. We connect the edges of the dough, pressing them with our fingers, then we pick up these edges.
We make pies on kefir
- We put the pies on a baking sheet (you can pre-line it with baking paper) seam down at a distance from each other.
Lay out on a baking sheet
- Bake in an oven preheated to 190 degrees for about 35 minutes, until the pies are browned.
We bake
Ready! Bon appetit!
Pies with cabbage on kefir
Pies on kefir with dried apricots
Pies with dried apricots on kefir
Bon appetit!
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Julia recipe author
The pie theme is very diverse. Whatever vegan and vegetarian bakery products they come up with. And with filling, and without, with yeast and without yeast, and with egg and milk substitutes, and without them.
Today I want to offer you a variant of vegan pies stuffed with vegetables: cabbage, peas, carrots and corn.
No egg substitutes are needed, and no yeast is needed.
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 cauliflower inflorescences, broccoli, a mixture of carrots, peas, corn.
6. Spices - coriander - 1 tsp, necessarily turmeric - 2/3 tsp, as well as asafoetida - ½ tsp. and black ground pepper - ½ tsp, zira seeds (cumin0 - 1 tsp.
Vegan Pies: Recipe
Let's get started!
1. In hot oil, fry the cumin seeds for 30 seconds, add a mixture of spices there - be careful, ground spices burn out quickly.
2. We spread the vegetables, add a little water and leave to simmer under the lid. You need very little water so that after stewing there is no excess moisture left. When the filling is ready, you will need to grind large inflorescences a little.
3. While the filling is being prepared, let's do the dough. Salt is dissolved in hot water, pour in vegetable oil. The water should be as hot as you can tolerate to knead the dough. Add flour to hot water and knead a soft dough.
4. Divide the dough into 4 parts. From each roll out a thin (if possible) layer. On this layer, you can mark circles with a glass where you will lay out the filling. Place the circles at a distance of a couple of cm from each other. Lay out the filling, cover with a second layer of dough and squeeze out the finished pies with a glass.
