Lenten dough for pies, prepared according to any recipe, will provide an opportunity not to indulge in the pleasure of eating your favorite pastries during Lent. A similar base is also suitable for decorating products from a vegetarian menu, as it does not contain prohibited products.

How to make lean dough for pies?

Any recipe for lean dough for pies must be made taking into account the established requirements, which are decisive for obtaining the correct composition and excellent taste characteristics of baking.

1. Eggs, dairy products and animal fats cannot be present in the dough: only components of plant origin.
2. Depending on the recipe, dry or fresh pressed yeast, soda quenched with vinegar or other baking powder are added to the base for splendor.
3. Using various tricks, you can significantly improve the insipid taste of products: excellent lean pie dough will turn out on potato broth, brine, mineral water.
4. Do not forget to sift the flour before kneading - this will improve the structure of the dough and make it more tender and soft.

Lenten dough for pies without yeast

Lean without yeast dough for pies, it is prepared with the addition of soda, which must be quenched with vinegar or lemon juice. You can also use baking powder, increasing the rate of the product by one and a half times. Optionally, you can add a little vanillin to the base or vanilla sugar that will enrich taste qualities finished products.

Ingredients:

• flour - 3 cups;
• water - 1 glass;
• vegetable oil - ¼ cup;
• granulated sugar - 2-4 tbsp. spoons;
• soda - 1 teaspoon without a slide;
• salt - ¼ tsp.

Cooking

1. Sift flour, mix with salt and quenched soda.
2. Add oil and water, knead.
3. Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
4. The layers are pressed, rolled up and placed lean dough for pies in a film in the refrigerator for 30 minutes.

Lean yeast dough for pies in the oven

Lean dough for pies with dry yeast will be an excellent basis for products baked in the oven. The main thing is not to oversaturate the mass with flour so that it remains soft and plastic, even a little sticky, then the products will turn out lush and will delight you with excellent taste, which will practically not be inferior to products with large quantity muffins.

Ingredients:

• flour - 1 kg;
• water - 2 glasses;
• dry yeast - 1 sachet;
• vegetable oil - ½ cup;
• sugar - 4 tbsp. spoons;
• vanilla sugar - 1 sachet;
• salt - ½ teaspoon.

Cooking

1. Yeast, sugar and salt are dissolved in water heated to 40 degrees.
2. Pour flour, pour in oil and knead the mass with a spoon, and then with your hands for at least 10 minutes.
3. Leave the lump under a towel in a warm bowl for at least an hour.
4. Knead the lean dough for pies for five minutes and use as directed.

Lean dough for fried pies

Unleavened lean dough for pies, prepared according to next recipe, does not require long proofing and is suitable for decorating fried products. In this case, vodka is used as a baking powder, which can be replaced with cognac, rum, brandy, which will give the baking an additional taste and aroma.

Ingredients:

• flour - 4 cups;
• water - 250 ml;
• vodka - 1 teaspoon;
• vegetable oil - 8 tbsp. spoons;
• sugar - 1 teaspoon;
• salt - ½ teaspoon.

Cooking

1. A recess is made in the flour sifted by a slide, water is added, having previously dissolved salt and granulated sugar in it.
2. Pour in vodka and oil, knead a homogeneous dough.
3. Leave the flour ball under a towel for 30 minutes.
4. Use lean unleavened dough for pies by appointment.

Lenten custard dough for pies

Lean will become the basis of surprisingly soft and fluffy products that can be decorated with any filling. The non-traditional technology of preparing the base gives an excellent result that will appeal to even the most demanding and fastidious connoisseurs of home baking.

Ingredients:

• flour - 600 g;
• water - 1 glass;
• boiling water - 1 cup;
• fresh or dry yeast - 50 g or 1.5 packs;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking

1. Mix sugar, salt, 3 tbsp. tablespoons of flour, pour a glass of boiling water, mix, let cool.
2. Mix the yeast, water and flour into the warm custard mixture.
3. Knead delicious lean dough for pies carefully with your hands, divide into portions and roll balls out of them.
4. Give the blanks a little distance (5-15 minutes) and proceed to the design.

Lenten dough on mineral water for pies

Lenten dough for pies on a mineral water is more magnificent and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, additionally loosens it and allows finished products to remain soft and appetizing longer. This dough is perfect for decorating bread, tortillas and large portioned pies with filling.

Ingredients:

• flour - 500-600 g;
• mineral sparkling water - 50 ml;
• fast-acting dry yeast - 2 teaspoons;
• vegetable oil - 2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking

1. Dissolve yeast and sugar in half a portion of water, leave warm for 15 minutes.
2. Pour flour, salt into the dough, pour in water and oil, knead.
3. Leave the base under a towel for an hour warm.

Lean sourdough dough for pies

Lush lean dough for pies can be cooked on a mature one. Products in this composition are not only tasty and soft, but also extremely useful, which will be especially appreciated by supporters. healthy eating. They can be baked on a baking sheet in the oven or deep fried.

Ingredients:

• flour - 600 g;
• water - 180 ml;
• active bread sourdough - 350 g;
• vegetable oil - 3 tbsp. spoons;
• sugar - 4-5 tbsp. spoons;
• salt - 1 teaspoon.

Cooking

1. Warm water with sugar and salt dissolved in it is poured into the starter.
2. Pour flour, add oil, knead the dough and leave it warm for 3 hours.

Lenten dough on potato broth for pies

Lenten for pies will be one of the best fundamentals for decorating baking in the post. The use of potato decoction as a liquid base in combination with vegetable pulp gives an incredible result: the products are not only lush, soft and airy, but also more tasty and fragrant.

Ingredients:

• potato decoction - 300 ml;
• flour - 650-700 g;
• boiled potatoes - 300 g;
• vegetable oil - 3 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• dry yeast - 2.5 teaspoons;
• salt - 10 g.

Cooking

1. Jacket potatoes are boiled.
2. The required number of fruits is peeled, kneaded with a pusher, mixed with vegetable oil.
3. Sugar, salt, yeast are dissolved in the right amount of warm broth, flour is poured in and the potato pulp is mixed in.
4. Knead the dough for at least 10 minutes, let it rest for 2 hours, punch it once during this time.

Lenten dough for pies in brine

The preparation of lean dough for pies according to the following recipe takes only a few minutes, and the result surprises with the excellent taste of finished products. In this case, the soda is quenched by the acid present in the brine and does not require the additional use of vinegar. This amount will make about 20 medium-sized pies.

Ingredients:

• pickle cucumber, tomato or cabbage - 300 ml;
• flour - 600 g;
• vegetable oil - 5 tbsp. spoons;
• granulated sugar - 1-2 tbsp. spoons;
• soda - 1.5 tsp.

Cooking

1. Sugar and soda are dissolved in brine.
2. Add vegetable oil and sifted flour, knead the mass until plasticity and uniformity and proceed to the design and frying of products.
3. To prepare lean dough for sweet pies, you need to double the amount of sugar.

Lenten dough for pies in a bread machine

It is most convenient to knead lean in a bread machine. In this manner, you can not only save time and effort, but also improve the taste of finished products. After all, a well-mixed base will always give the desired result, which is much easier to obtain using kitchen appliances.

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 they begin to dream delicious 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 and 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, previously wrapped 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 choux pastry

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. Ready 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. Cut out buns using cookie cutters various shapes or with a sharp knife, cut the dough into bundles 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. From ready dough form into a ball and let rise for 1.5 hours or until almost double in size. From this dough you can make many small pies with different fillings, large open pie with jam or 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. Add 150 ml of warm water to the yeast 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 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.

Custard yeast-free dough
The dough got its name thanks to not quite the usual way cooking.
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 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, 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 pastries. open pies. If you add vanilla, orange or lemon peel, then an excellent cookie comes out of such a test. 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). In warm pumpkin puree add salt 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 how many original recipes you can think of, and you don't have to say.

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

Larisa Shuftaykina

Many people during Lent strictly observe dietary restrictions and do not consume milk or eggs, not to mention meat. At the same time, what to do with cravings for sweets or pastries? It is clear that you have to overcome yourself, but if you really want to, then recipes with lean products.
One day I found a recipe for pies on hastily and of course I decided to give it a try. The experiment failed, pies could be hammered in nails. However, I changed the recipe a little, added soda, which was not in the recipe, and instead of baking in the oven, I fried pies.
O! The result turned out to be excellent, since then I have been using this recipe all the time: 30-40 minutes - and there is a whole plate of ruddy pies on the table.
And for those who do not fast, the second recipe for quick pastries. The recipe was brought by my mother from a relative. She said it was delicious and baked it right away. I really liked the pies. Pies are made in haste, with any fillings - sweet, salty. The dough is yeast-free, on soda, without eggs. Will please both guests and family members.

Pies in haste from lean dough
Author: Nadezhda Andriyakhina

2 cups of flour
3 art. spoons of sunflower oil
water
0.5 teaspoon salt
0.5 teaspoon of baking soda
sunflower oil for frying.

Cooking:

Pour the oil into a glass, top up with water.

Pour the mixture of water and oil into a bowl for kneading the dough, add salt and soda and beat into a suspension (you can also manually so that the soda and salt dissolve).

I still can’t understand what soda is doing here, there is no acid, therefore, no gas is released, but for some reason the dough still becomes looser and softer, and the pies increase in size, so my additive significantly changed the state of the pies.

Add flour and knead the dough. It turns out it is very plastic, it does not stick to hands and dishes, even sculpting pies is easy, the flour for rolling is purely symbolic.

Roll the dough into a sausage, cut into pieces. Usually 12-15 pies are obtained from this amount of dough.

I put a grated apple mixed with sugar in the filling. It is clear that any filling for pies is suitable here: from sweet to salty, both lean and fast.

Only if you put jam, then sprinkle with starch, then the filling will not leak out. And one more thing: you need to fasten the seam of the pie very carefully so that it does not spread when frying.

Fry the pies in a pan, first on one side until browned.

We turn over to the other side, reduce the fire a little and hold the pies under the lid so that they reach.

Ready-made pies are very soft and tasty, they do not get stale for several days, unless, of course, they lie down.

Recipe 2:
Author: Annushka

sour cream - 250 gr
margarine (or butter) - 125 gr
flour -200-250 gr
salt - 1/2 tsp. spoons
sugar - a little (you can without sugar)
soda - 1/2 tsp. spoons
Filling to your taste

Cooking:

Melt the margarine small fire. Remove from heat, add sour cream, salt and sugar.
Pay off half a teaspoon of soda 1 table. a spoonful of boiling water (it turns out that soda can be quenched not only with vinegar, but also with boiling water). Stir to form foam.
Add the quenched soda to the rest of the ingredients, add the sifted flour there and knead the elastic dough.
Divide the dough into 16 parts and, adding the filling, make pies.
Put the pies on a baking sheet greased with vegetable oil and bake in the oven for about 40-45 minutes.
I hope you find this simple and quick recipe homemade pies.
Our quick pies were with cottage cheese (pictured).

The following two tabs change content below.

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. known 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 by mushrooms.

Lenten dough is prepared without eggs, milk and other fermented milk 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?

____________________________

Method 1: Lean yeast dough

This type of lean test can really be called universal. The dough is suitable for making absolutely any pastry. You can cook with it sweet 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 steam cooking 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 batter and again leave 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 be made 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. Lean option its budget and very simple. Lenten puff pastry for pies allows you to end up with a crumbly and very delicious 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.

Lenten puff pastry 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 adding 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.

• For cooking delicious fritters without lumps, salt is recommended to be added directly to 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 meatless 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 cooking 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. Enter oat flour, 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 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 can be added to lean pizza dough tomato juice. 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 will be no less tasty on cucumber pickle with mushroom stuffing.

Video

Prepare tasty, nutritious and healthy dish in the post - that's 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. lean pies for multicooker.

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 in addition to aromas, spices also have many useful properties: improve digestion processes, promote better absorption of products 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.

Take note that with such a test it turns out 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 lean dough for yeast-free pies, it will turn out incredible. delicious 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 test itself takes on a slight resemblance to sand dough and better saturated with juices.