Tasty and fragrant pies with carrots were loved by many back in the war period, when there was a shortage of products, in particular sugar, and bright carrots had a wonderful property to sweeten. This useful root crop will help saturate the body with a number of vitamins and minerals, in particular carotene, which is indispensable for the good functioning of the visual organs. Carrots go well with other products, so in baking it is often combined with cabbage, eggs, apples or sweet raisins.
Material Content:
Classic carrot pies in a pan
There is nothing easier than making fried carrot pies, which adults and children will surely enjoy.
Their basis is yeast dough, for the preparation of which should be stocked:
- flour - 570 g;
- water - 1 tbsp .;
- dry yeast - 12 g;
- granulated sugar - 30 g;
- salt - a pinch;
- vegetable fat.
The filling is prepared from orange root vegetables and sugar. Previously, carrots are rubbed on a grater, mixed with sugar.
Sugar yeast should be diluted in preheated water. Separately, add salt to the sifted flour, after yeast with liquid, mix until smooth. When the dough becomes the desired consistency, add a little vegetable fat to it, knead. For frying it is impossible to make the floury mass thick, otherwise it will be poorly fried inside.
When the dough comes up, small pieces are plucked from it, rolled into a ball. After these balls, cakes are formed, filled with sweet filling, plucked into a pie and fried in warmed vegetable fat until golden brown. So that during sculpting, the flour mass does not stick to the hands, it is recommended to lubricate them with sunflower oil.
Delicious pastries in the oven
If you want to surprise household members with light tasty pastries, cook pies in the oven. Sweet and juicy, healthy, they are suitable as a light snack for tea or compote.
The dough is prepared on the basis of:
- eggs
- flour - 480 g;
- granulated sugar - 2 tbsp. l with a slide;
- milk - 130 ml;
- yeast
- margarine or butter - 50 g.
For the filling, grated carrots with sugar are ground. In addition, you will need 1 yolk to lubricate the products from above.
In warmed milk, the right amount of yeast with sand is dissolved. Separately, the flour is sifted with a hill, an egg, suitable yeast and melted butter are introduced into it. An elastic dough is kneaded from the mass and sent to rest.
Carrots are cleaned and rubbed separately, mixed with sugar. The oven should be heated to 200 degrees. Formed pies are laid out on a baking sheet lined with parchment, smeared with whipped yolk and sent to bake until cooked.
With apples
Apples that are mixed with the main component in equal proportions will help make carrot pies even tastier. Such baking will fill the whole house with aroma and will be suitable for a festive and everyday table.
To prepare the dough, you should stock up:
- drinking sweet yogurt - 450 ml;
- wheat flour - about 900 g;
- granulated sugar - a tablespoon;
- salt;
- dry yeast - 15 g;
- oil - 80 g;
- semolina - a couple of teaspoons.
As a filling, apples and carrots are taken equally, a little cinnamon, granulated sugar and vegetable fat. Root vegetables with fruits are ground on a grater, mixed with spices.
Thick yeast dough is prepared from the declared components in moderation and sent to the microwave for 5-7 minutes at a temperature of 160 degrees. This will speed up the process of lifting it. At this time, you can turn on the oven to warm up, setting the temperature to 190 degrees.
Small billets are laid on a greased baking sheet and greased with yolk. After the capacity is sent to the cabinet for about 35 minutes. Cool the finished baked goods and serve, sprinkled with powdered sugar.
Lenten Carrot Pies
Lean flour mass is prepared from:
- flour - 430 g;
- water - 180 ml;
- dry yeast - a small bag;
- granulated sugar - 30 g;
- salt.
The filling of carrots for pies is diluted with a small amount of onion. Previously, the vegetables are chopped and passaged in a pan.
It is interesting:kefir dough for pies
Small cakes are formed from yeast dough, filled with filling, the edges are plucked. If the pieces are baked in the oven, you can leave open a small part of the middle of the pie. Ready-made semi-finished products can be fried in a pan or baked.
It is interesting:yeastless pastry dough
Cooking with raisins
A delicious dessert is prepared from yeast dough and sweet filling:
- orange root - 7 pcs.;
- raisins - a couple of tablespoons;
- granulated sugar;
- vegetable oil.
Carrots are crushed using a blender or food processor, after which it is sent to heated oil and stewed until soft. Next, pre-soaked raisins are added to it, after cooling, granulated sugar.
The finished dough is rolled into a layer. After it is divided into squares or circles, filled with filling. Cakes are formed, which are then laid out on a baking sheet and baked in the oven until golden brown.
With cabbage and carrots
To prepare the flour mass should be stocked:
- wheat flour - 3 tbsp .;
- water and serum - 0.5 tbsp .;
- salt;
- granulated sugar - 25 g;
- live yeast - 25 g;
- an egg;
- sunflower oil - 100 ml.
As the filling, carrots, cabbage, onions, a little tomato paste and spices are used. In season, tomato paste is recommended to be replaced with fresh tomatoes. Some fresh herbs will not hurt, which will add a special aroma to the pastries.
Only boiled water and cold whey are mixed in the tank. Sugar and yeast are poured there.When the reaction goes, the liquid is poured into flour, mixed with the egg, salt and oil. A non-steep mass is kneaded and sent to heat.
Separately, vegetables are stewed in a pan - onions, carrots, cabbage. Tomato juice, pepper, greens are added to them.
Pies are formed from dough and fillings, which are recommended to be fried in a large amount of oil. Put on a napkin to remove excess fat, serve with vegetable fresh.
Pies with carrots and eggs
This dish belongs to the Tatar cuisine.
The dough is prepared on the basis of:
- water - 220 ml;
- dry yeast - a little more than a teaspoon;
- chicken eggs;
- sugar - 30 g;
- vegetable fat - a couple of tbsp. l .;
- wheat flour - 650 g.
To prepare the filling, boil carrots, eggs, mix with butter and salt. You can add a little granulated sugar if desired.
For the test, yeast with sugar, egg, salt, sugar and flour are mixed in warm water. Gradually pouring vegetable fat, the elastic mass is mixed. When it increases in volume (after about 60 minutes), it needs to be kneaded, then divided into portions, to form pies. The edges can be pinched with beautiful cloves.
The blanks are laid out on a baking sheet, greased with an egg and sent to bake in the oven for about 35 minutes at 180 degrees. Readiness of products can be found on the ruddy surface and checked with a toothpick. If you wrap the pies in polyethylene, they will remain soft for a long time and will not harden.
