Step 1: prepare the dough.
Pour warm clean water into a deep bowl and add dry yeast. Using a tablespoon, mix everything thoroughly until smooth. We should get a soft brown liquid. Let's leave her aside for 5 minutes. After the allotted time has passed, pour it into a container. 1 tablespoon sugar and again mix everything thoroughly until smooth.
After this, pour the flour into a sieve and sift directly over a large bowl. In the center of the mound, with clean hands, make a small depression and pour the yeast liquid into it. At the same time, we begin to thoroughly mix everything using available equipment so that no lumps form. We should end up with a liquidish mass. Cover the bowl with the dough with a cloth towel and place in a warm place for a couple of hours. During this time, the mass should increase in size by approximately 2 times and start bubbling. In the meantime, we can prepare the filling for the pie.
Step 2: prepare the carrots.
Using a vegetable cutter, peel the carrots and then rinse thoroughly under running water. warm water to remove remaining soil and other dirt. Then place the vegetables on a cutting board and grate them using a coarse grater until they become shavings. Pour the crushed ingredients into a free plate.
Step 3: prepare the onions.
Using a knife, peel the onion and then rinse thoroughly under running warm water. Next, shake off excess liquid from the component and place it on a cutting board. Using the same equipment, finely chop the onion into cubes and then pour into a clean plate.
Step 4: prepare white cabbage.
Wash the white cabbage well under running warm water, shake off excess liquid and place on a cutting board. Using a knife, chop the vegetable into thin strips and then pour into a clean large bowl.
Step 5: prepare the pie filling.
Pour vegetable oil into a frying pan and place on medium heat. When the contents of the container are well heated, pour in the chopped onion. Stirring it from time to time with a wooden spatula, fry for 5 minutes until soft and pale golden brown.
After the allotted time has passed, place it in the pan. carrot chips. Having mixed everything well with available equipment, we continue to fry the vegetables 10 minutes more.
Next, add shredded cabbage, salt to taste and prepare additional filling 10 minutes. Attention: do not forget to occasionally stir the ingredients with a wooden spatula so that they do not burn at the base. After the allotted time has passed, cover the pan with a lid and simmer the vegetables. another 15 minutes. At the end, turn off the burner and proceed to preparing the dough.
Step 6: prepare the dough.
By this time, our dough should already be ready. Therefore, add salt and another tablespoon of sugar to the bowl. Using a tablespoon or hand whisk, whisk everything thoroughly until homogeneous mass. Then pour in the vegetable oil and mix everything again. Important: don't be alarmed if within this process the dough will begin to decrease in size. That's how it should be. This is a consequence of the activity of yeast, which releases carbon dioxide and thereby increases the liquid mass.
Now, using a sieve, we begin to sift the flour in small portions and at the same time continue to whisk everything with a whisk or spoon. This way we won't have any lumps. Knead the dough until it becomes elastic, soft and no longer sticks to your fingers. By the way, if you are uncomfortable working with the mass that is in the bowl, then you can put it on the kitchen table, crushed a small amount flour.
At the end, shape the dough into a ball, put it back into the bowl, cover with a cloth towel and place in a warm place for another for 40–60 minutes. During this time, the mass should increase in size again.
Step 7: prepare Lenten cabbage pie.
When the dough increases in size, knead it again with clean hands and separate 2/3 of the total mass. We form a ball from this piece and place it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll out the dough to a thickness of approximately 0.5–0.7 centimeters.
Immediately after this, grease the bottom and walls of a deep baking dish with a small amount of vegetable oil. Carefully place the cake here so that its edges overlap the sides of the container. Next, put the mold in a warm place and let the layer rise for half an hour.
At the same time, place the remaining piece of dough on the kitchen table, dusted with flour. Using a rolling pin, roll it out into an oblong flat cake and then cut it into long thin strips with a knife.
After 30 minutes, put the cabbage filling into the mold and be sure to level it with a tablespoon so that it evenly fills the container.
Then on top stewed vegetables Lay out strips of dough crosswise. At the end, we bend the edges of the cake inward so that they fit onto the “grid”. Thanks to this, our cake will keep its shape after cooking. Now leave the baked goods in a warm place for 30–40 minutes so that it increases slightly in size.
Meanwhile, turn on the oven and preheat it to temperature 180 degrees. Then place the pan on the middle level and bake the pie for 20 minutes until a bright light appears on the surface golden crust. At the end, turn off the oven, and take out the container using oven mitts and set it aside, covering it with a cloth towel.
Let it reach a warm state on its own.
Step 8: Serve Lenten Cabbage Pie.
When the pie has cooled, move it to a special flat plate and use a knife to cut it into portions. Serve at the dinner table with tea, coffee, compote, juice or kefir. Who likes it more? In any case, the baked goods turn out very tasty, aromatic and satisfying. By the way, I quite often make this pie for dinner and also give it to my children to take to school.
Enjoy your meal!
You can add various spices to the filling if desired. For example, “khmeli-suneli”, a mixture ground peppers, hot peppers on the tip of a knife and others to your taste;
To prepare delicious tender dough try to use wheat flour premium quality, fine grinding and proven brand;
If desired, you can make different decorations on the dough pie. For example, these could be flowers (roses or daisies) with petals, monograms and other figures designed for your imagination and desire to experiment.
Recipe simple pie made from airy, soft and bread dough without dairy products or eggs. This dough is complemented by a filling of sauerkraut(can be replaced with fresh one). Getting ready cabbage pie quite quickly and does not require much effort. You can make pies, buns or other baked goods from this dough by adjusting the sugar and salt.
Ingredients:
- 500 g flour
- 10 g yeast
- 1 tbsp. sugar
- 1 tsp salt
- 300 ml water
- 6 tbsp. vegetable oil
- 500 g cabbage
- 1 piece bow
Preparation:
Combine yeast with sugar and warm water.
Sift flour with salt and knead soft dough.
Add 3 tbsp during kneading. vegetable oil.
Cover with film and leave in a warm place for 30 minutes.
Fry the onion and cabbage separately.
Combine and season with salt, let cool completely.
Knead the dough, divide into 2 parts.
Roll out most of it into a circle and spread the filling on it.
Tuck the edges and cover with the second part of the dough, rolled out into a circle with cuts as in the video (you can give it your own shape).
Cover with a towel and let rise while the oven preheats.
Before baking, grease with oil and bake at 180 degrees for 30 minutes. After baking, cover for a few minutes. And you're done!
Detailed video recipe, if you have any questions, below.
There is probably not a single person who does not love fragrant, fluffy, tender pies. This is not only very tasty, but also one of the most favorite baked goods of many people, because their aroma and delicious, crispy taste are familiar from childhood.
Pies are simply ideal for a snack at work, they are convenient to take with you on the road, but with the onset of Lent, many deny themselves this pleasure. But if you make Lenten pies without adding milk and eggs, the taste of which is simply delicious, you can pamper yourself with aromatic pastries even during Lent.
Today it is simply impossible to imagine Lenten table without fragrant baked goods. You can easily make Lenten pies from unleavened or yeast dough, with salty, savory or sweet filling.
However, it is worth remembering that to prepare Lenten pies you must use vegetable oil, which, according to the rules of Lent, can only be consumed on Saturday and Sunday. That's why it's best to pamper yourself delicious pastries only on weekends.
Lenten pies with cabbage filling
To make these pies you will need yeast lean dough, which is prepared very quickly and quite easily.
Ingredients:
For the test:
4 tbsp. wheat flour,
2 tbsp. l. white sugar,
20 g fresh yeast(1 bag of dry),
½ tsp. salt,
1 tbsp. boiled water,
3 tbsp. l. vegetable oil.
For filling:
500 g onions,
1 medium sized cabbage
spices and salt - a little, to taste,
Preparation:
First we take sugar and yeast, which we dilute with boiled (warm) water. Sift the flour into a separate saucepan, which will make the pies more fluffy and tender. Stir the yeast in the water, and as soon as foam begins to appear, pour the mixture into a saucepan with flour, add salt, and then knead the dough thoroughly. Lightly heat the vegetable oil in a water bath, then add it to the dough at the moment when it is almost ready.
We pay special attention to ensure that no lumps appear in the dough and that it has homogeneous consistency. If the dough turns out very stiff, then you can add a little more warm water. As soon as the dough is ready, cover the pan with a simple towel and then leave it in a warm place for a while so that it rises well.
While the dough is rising, we begin to prepare the filling. Take cabbage and chop it finely. Peel the onion and cut into small cubes.
Place the frying pan on the stove and leave it to warm up well. In a frying pan with hot oil, fry the onion and cabbage until the filling is half cooked, then season with spices and salt to taste.
By this time the dough should be well prepared. Lightly knead the dough and place it on the table, previously sprinkled with a small amount of flour. Divide the dough into small balls, roll out each ball and place the filling in the middle of the flatbread, after which we form the pies.
Place all the pies on a baking sheet, then leave them for a while in a warm place so that they rise slightly. The tops of the pies are brushed with tea leaves (not strong), and then placed in a well-heated oven and baked until fully cooked.
Lenten pies with mushroom filling
During the period of fasting, many decide to give up meat, but this does not mean that they should eat tasteless food, because meat can be easily replaced with mushrooms. Of course, the taste is not exactly the same, but a dish with mushrooms will be quite satisfying and tasty. You can make delicious Lenten pies with the most delicate mushroom filling.
Ingredients:
For the test:
1 tsp. salt,
1 tbsp. l. Sahara,
1 tsp. yeast (dry),
100 g vegetable oil,
1 tbsp. boiled water,
500 g flour.
For filling:
200 g onions,
600 g champignons,
pepper and salt - a little, to taste,
vegetable oil - a little, for frying.
Preparation:
Knead the dough according to the method described in the previous recipe - the dough should be tender and soft. Ready dough cover with a simple towel and place in a warm place for a while (the dough should triple in size).
While the dough is rising, prepare the mushroom filling. Onion 
peel and chop small cubes, we also clean and chop the mushrooms. In a frying pan with well-heated vegetable oil, fry the onions and champignons until fully cooked, season with pepper and salt. As soon as the filling is ready, it is left for a while to cool slightly, since for filling the pies you need to use a warm mass, not a hot one.
As soon as the dough is well prepared, divide it into exactly 10 equal parts and form pies, filling them with the prepared mushroom filling, cover with a towel and leave for a quarter of an hour so that they can rise.
Preheat the oven to 200 degrees, grease the pies with weak tea leaves and bake for 20 or 25 minutes (the pies should be covered with an appetizing golden brown crust).
The finished pies should be covered with a towel and left for a while (about a quarter of an hour), due to which they will become softer and more tender.
Lenten pies with apple filling
You can make lean pies with a variety of sweet fillings. One of the most delicious and affordable fillings during the fasting period is apple.
Ingredients:
For the test:
0.5 packet of dry yeast,
3 tbsp. l. vegetable oil,
1.5 tbsp. boiled water,
500 g flour.
For filling:
50 g powdered sugar or sugar,
70 g nuts (walnuts),
250 g sweet apples,
cinnamon - a little, to taste.
Preparation:
Take a deep bowl and sift the flour into it, then pour in water, add dry yeast and a little vegetable oil (about 2 tbsp). Next, knead the dough and add all the remaining butter, knead the dough thoroughly so that there are no lumps left and leave it in a warm place for a while, as the dough should still rise. After the dough has increased in volume several times, knead it slightly and leave again - we repeat this procedure exactly three times.
As soon as the dough has risen, transfer it to a table sprinkled with flour in advance and divide it into small balls, the weight of which should be about 50 grams. Next, cover the dough balls with plain cling film and leave for about 10 minutes, waiting until they rise slightly.
At this time we begin to make the filling. Wash the apples thoroughly, peel, remove the core and cut into small pieces. Sprinkle the prepared apples powdered sugar or sugar, mix with chopped nuts.
As soon as the filling is ready, roll out the dough balls and place the filling in the center of each cake, sprinkle a small amount of cinnamon on top and carefully pinch the edge of the pie.
Grease the baking tray thoroughly with a small amount of vegetable oil, then place the formed pies on it and leave for about 10 minutes so that they rise slightly. Grease the surface of the pies with water and sugar and bake in a preheated oven for about half an hour, until an appetizing golden brown crust appears on the surface of the pies.
Simple Lenten pies
This recipe for pies is simply ideal not only for Lent, but also for those who adhere to dietary nutrition, but at the same time cannot refuse delicious and aromatic pastries.
Ingredients: 
For the test:
0.5 tbsp. boiled water,
0.5 tbsp. vegetable oil,
flour - a little to make it work elastic dough,
salt, sugar, dry herbs - a little, to taste.
For filling:
1 bunch of green onions,
3 potatoes.
Preparation:
Mix the butter with water and add a small amount of salt, add sugar (if desired, you can omit the sugar at all). Next, pour flour into the mixture - you should get an elastic and fairly dense dough.
Now we prepare the filling - peel the potatoes, then cut them into halves, add water, lightly salt and cook until fully cooked. As soon as the potatoes are ready, pour the broth into a glass and make a puree. If desired, you can add some dry herbs to the dough, but this is not a required ingredient. It is important that the finished puree is not too dry or liquid. Green onions chop and add to the filling.
We divide the finished dough into equal parts, after which we roll out each piece of dough in the shape of a thin circle and put the filling in its center, forming a pie.
As soon as all the pies are ready, place them on a baking sheet and sprinkle a small amount of dry herbs on top. The pies are baked in an oven preheated to 180 degrees for half an hour until they are covered with a fragrant golden brown crust.
Lenten pies with cabbage
The recipe for these lean and low-calorie pies will especially appeal to those who are constantly forced to observe strict diets. Fragrant pies They turn out incredibly tasty, and most importantly, dietary.
Ingredients:
For the test:
1 tbsp. l. any vodka,
3 tbsp. l. vegetable oil,
1 kg wheat flour,
2 tbsp. l. white sugar,
1 packet of yeast (dry),
1 tsp. salt,
2 tbsp. boiled water.
For filling:
2 small onions,
1 carrot,
1.5 kg cabbage,
salt, vegetable oil and pepper - a little.
Preparation: 
We take the water that will be used to prepare the dough and heat it slightly (it is important that the water is slightly warm, but not hot). Next, we dilute the yeast in water, add sugar and salt, a little vegetable oil, and of course, vodka. Mix everything well and begin adding sifted flour in small portions. The result should be an elastic dough (the dough will be completely ready after it stops sticking to your hands). The container with the dough is covered with a towel and left for some time in a warm place (the dough should double its original volume).
While the dough is rising, we begin to prepare the filling. Finely chop the cabbage and then mix with grated carrots and onions, which we cut into small cubes in advance. Season the filling with pepper and salt - knead thoroughly with your hands.
Place the cabbage in a deep frying pan, cover with a lid and simmer until all excess liquid has completely evaporated. After almost all the liquid has disappeared, add just a little vegetable oil to the pan and lightly fry the filling under the lid. Thanks to this method of preparation, the filling will be low-fat, but at the same time tasty and quite juicy.
As soon as the dough has risen, we form the pies and place them on a baking sheet, previously greased with a small amount of vegetable oil, and leave for a while so that they rise slightly.
The pies are baked in the oven at 180 degrees for half an hour. If desired, the finished and still hot pies should be coated with sweet and strong tea, after which they can be served.
Filling options for Lenten pies:
Apple filling - it can be prepared not only from fresh apples, but also from jam. In the event that they are used fresh apples, then you can add a little cinnamon or sugar;
Cabbage filling - you can prepare lean pies with fried or stewed cabbage, with the addition of onions or carrots. If grated carrots are added to the filling, it will become sweeter and juicier;
Mushroom filling - mushrooms are taken, finely chopped and stewed with the addition of grated carrots and onions cut into small cubes. While stewing mushrooms, excess liquid may appear, which will need to be drained. The filling for Lenten pies with cabbage and oyster mushrooms is incredibly tasty and juicy - in this case, the mushrooms are first boiled and then fried in a frying pan with shredded cabbage until fully cooked;
Carrot filling - take raw (you can also use boiled) carrots and chop them into coarse grater, after which it is lightly simmered with the addition of sugar. Instead of sugar, you can use cinnamon or ginger (it turns out very tasty). If you don't like it sweet carrot filling, there is a salted option - carrots are grated and lightly fried with onions, seasoned with salt and pepper;
Jam filling - here you can use absolutely any jam, but it should be thick enough so that it does not leak out during baking. Marmalade, jam, jam are also suitable. If you have very tasty, but runny jam, you can add a little starch or flour to it (about 1-2 tablespoons, no more), so that during baking it will thicken and not spill out.
During fasting days, you can diversify your menu with a tasty, satisfying and simply wonderful pie, in which the filling is made from fresh white cabbage. To cook delicious Lenten pie with cabbage, we will knead the dough using yeast, without using eggs or milk. Juicy cabbage filling, supplemented with chopped carrots and onions, gives the pie gastronomic appeal and culinary sophistication. My step-by-step recipe with photos demonstrates how to bake a very tasty Lenten pie with cabbage.
Ingredients:
- flour - 3 cups;
- water (boiled, warm) – 1 glass;
- dry yeast – 1 teaspoon;
- sugar – 1 teaspoon;
- salt - to taste;
- white cabbage – 250 g;
- carrot – 1 pc.;
- onion – 0.5 pcs.;
- sunflower oil - taste.
How to make Lenten pie with cabbage from yeast dough
For our homemade pie not difficult at all. First, you need to measure out the ingredients in the right proportions and make it warm. boiled water(not higher than 40 degrees!). Knead the dough like this: dissolve in warm water, approximately 1 teaspoon of salt, the same amount of sugar and dry yeast. Pour about 30 ml into the resulting mixture sunflower oil, mix. Add the liquid in parts to the sifted flour and knead the dough. To make the dough “grow”, we hide it in a warm place for an hour. Increased yeast dough knead on the table, divide into 2 parts (they should be unequal).
Roll out the larger part of the dough into an oval layer. You can, in principle, roll out a circle, a square or a quadrangle - the choice of the shape of the future pie is yours. This is the base of the pie. We immediately transfer it to a baking sheet. We recommend lining a baking tray with baking paper.
Distribute along the base of the pie. We will prepare it while we wait for the dough to “grow up”. For the filling, simmer shredded cabbage in vegetable oil along with grated carrots and onions. Season the pie filling with salt and your favorite spices.
Cover the cabbage filling with the second rolled out piece of dough.
We pinch the edges of the dough and make a hole in the middle.
At 180 degrees in the oven, keep the lean cabbage pie for 35 or 40 minutes. When the baked goods are ready, remove them from the oven, cover with a towel and cool.
Enjoy your meal everyone!
I hope that you will like my simple recipe for delicious lean cabbage made from yeast dough and that you will pamper your family and friends with this delicious dish more than once.
Step-by-step preparation:
- Sift flour with baking powder. Add sugar and salt.
- Cut the margarine into small pieces.
- Rub the margarine into the flour with your hands. Pour in oil and drinking water. Knead the dough and leave it for half an hour.
- Meanwhile, start making the filling. Heat vegetable oil in a frying pan and sauté chopped onion in it.
- After 5-7 minutes, add chopped peeled garlic to the onion.
- Then add the chopped cabbage to the frying pan.
- Season the cabbage tomato paste, salt, pepper and simmer the food until done.
- Remove food from pan and cool completely.
- Now get to work shaping the pie. Divide the dough into parts: 2/3 and 1/3.
- Roll out 2/3 of the parts and line them in a mold (26 cm in diameter), creating a side 2–3 cm high.
- Make multiple punctures along the bottom of the dough with a fork and place it in an oven heated to 200 °C for 8-10 minutes.
- Then remove the base of the pie and spread the cabbage and tomato filling evenly into it.
- Roll out the second part of the dough and cover the filling with it.
- Seal the edges in a circle and brush the pie vegetable oil and continue baking for 30 minutes.
Lenten pie with yeast cabbage
The dough for Lenten yeast pie with cabbage turns out very tender and tasty. They can safely replace a full-fledged hearty dinner. The quantity of products is calculated for a baking dish with a diameter of 21x21 cm.
Ingredients:
- Wheat flour - 500 g
- Salt - 0.5–1 tsp. into the dough and to taste into the filling
- Dry instant yeast - 7 g
- Filtered water - 450 ml
- Vegetable oil - 4–4.5 tbsp. into the dough and for frying the filling
- Granulated sugar - 2 tbsp.
- Cabbage - 400 g
- Leek - 100 g
- Champignons (garman mushrooms) - 200 g
- Stir the yeast and sugar in warm water and leave for about 15 minutes until a foamy cap forms.
- Pour sifted flour, salt into the suitable yeast and pour in the oil.
- Knead an elastic dough of soft consistency, place it in a bowl, cover with a towel (napkin) and leave for 50–60 minutes to ferment.
- While the dough is rising, make the filling. Chop the cabbage, leeks and mushrooms.
- Place mushrooms in a frying pan with oil. After the liquid has released from them, keep them on the fire so that it all evaporates.
- Then add leeks to the mushrooms and saute the products for 5-7 minutes.
- In another frying pan, fry the cabbage until soft and golden.
- Combine cabbage with mushrooms, season with salt, stir and cool.
- Divide the risen dough into parts: 2/3 and 1/3.
- Roll out most of the dough and line it in a mold with sides 2.5 cm high. First cover the mold with baking paper. Leave the dough to rest for a while to allow the yeast to rest.
- Then place the filling into the dough cavity.
- Roll out the second part of the dough with a rolling pin and cover the cabbage and mushroom mixture with it.
- Seal the edges of the pie together. With a sharp knife Make curly patterns using the dough. Grease the pie with vegetable oil and place it in a preheated oven at 200°C for 40 minutes.
How to bake Lenten pie with cabbage
Despite the fact that the pie recipe is lean and does not contain eggs, milk or butter, the dough comes out amazingly tasty. This is the simplest and quick option preparing delicious baked goods.
Ingredients:
- Dry yeast - 2 tsp. (can be replaced with fresh ones)
- Onion - 1 pc.
- Granulated sugar - 1 tbsp.
- Flour - 2 tbsp.
- Salt - 1.5 tsp.
- Vegetable or other oil - 4 tbsp, plus for frying
- Drinking water - 1.5 tbsp.
- Sauerkraut - 400 g
- Salt and pepper - to taste
- Carrots - 1 pc.
- Combine flour with yeast and sugar.
- Dissolve the salt in water. Pour in the oil and stir.
- Gradually add flour to the liquid ingredients and knead the dough. Its consistency should not be thick or liquid.
- Leave the dough to rise, and in the meantime prepare the filling. In a frying pan in vegetable oil, fry grated carrots and chopped onions.
- Squeeze the sauerkraut from the brine and add it to the frying pan with the onions and carrots. Fry vegetables until soft over medium heat. If you wish, you can rinse the cabbage a little first.
- Divide the dough into 2 parts: one more, the other less.
- Place most of it in the pan so that the edges are covered with dough.
- Place the filling on the dough.
- Roll out a smaller part of the dough and cover the vegetable filling.
- Bring the edges of the bottom and top dough together nicely. Coat the pie with vegetable oil.
- Preheat the oven to 180°C and bake the cake for 40 minutes.
- The pie can be served cold, hot or warm.
Lenten pie with cabbage without yeast
Do you want to cook tasty dish? And also quickly, and without much hassle? Then use the recipe below - Lenten pie with cabbage without yeast. Easier than a recipe You are unlikely to find any pie.
Ingredients:
- Wheat whole wheat flour- 500 g
- Salt - 1 tsp. and to taste in the filling
- Drinking sparkling water - 250 ml
- Vegetable or olive oil- 100 ml and for frying
- Granulated sugar - 1 tbsp.
- Baking soda - 1 tsp. no slide
- White cabbage - 1 kg
- Dill and parsley - bunch
- Combine flour with soda, sugar and salt.
- Dissolve vegetable oil in sparkling water.
- Combine flour with water and knead elastic soft dough.
- Form a ball, cover with cling film and leave it alone for 30-40 minutes.
- Finely chop the cabbage and fry in a frying pan in oil until golden.
- Season the finished cabbage with salt, add finely chopped herbs (dill, parsley or any other), and stir.
- Divide the dough into 2 parts, one of which should be slightly larger. And roll out this larger part thinly.
- Grease a baking dish with vegetable oil and line it with a rolled out sheet of dough.
- Distribute all the filling evenly in the pan.
- Roll out the second sheet of dough and cover the cabbage with it.
- Pinch the edges of the dough nicely, like dumplings. Use a fork to make holes all over the top and brush the pastries with vegetable oil.
- Preheat the oven to 200°C and bake the pie for 45 minutes.
