Lenten dough for pies - quick and delicious recipes for baking without milk and eggs

Lenten pastry for pies, cooked according to any recipe, will provide an opportunity not to enjoy delights in enjoying your favorite pastries while fasting. A similar base is also suitable for decorating items from a vegetarian menu, since it does not contain prohibited products.

How to make a pastry dough for pies?

Any recipe for a pastry dough for pies should be made in accordance with the established requirements, which are decisive for obtaining the right composition and excellent taste characteristics of baking.

  1. In the test, eggs, dairy products and animal fats can not be present: only components of plant origin.
  2. Depending on the formulation, the basis is added for the luxuriance of products of dry or fresh pressed yeast, vinegar extinguished soda or other disintegrants.
  3. Using various tricks, you can significantly improve the fresh taste of products: excellent lenten pastry dough will be obtained 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.

Lean dough for pies without yeast

Lean chunky dough for pies is prepared with the addition of soda, which must be extinguished with vinegar or lemon juice. You can also use a baking powder, increasing the product rate by one and a half times. If desired, a little vanillin or vanilla sugar can be added to the base, which will enrich the taste qualities of the finished products.

Ingredients:

Preparation

  1. Sift flour, mix with salt and soda.
  2. Add oil and water, make kneading.
  3. Separate the lump for 2 portions, roll each to a thickness of 1 cm and stack one on top of the other.
  4. Press the layers, fold in a roll and place the lean dough for pasties in the film in the refrigerator for 30 minutes.

Lent yeast dough for pasties in the oven

Lean dough for pies with dry yeast will become an excellent basis for products baked in the oven. The main thing is not to over-saturate the mass with flour, so that it remains soft and plastic, even slightly sticky, then the products will turn out to be magnificent and will be pleased with the excellent taste, which practically will not yield to products with lots of muffins.

Ingredients:

Preparation

  1. Yeast, sugar and salt are dissolved in water heated to 40 degrees.
  2. Pour in the flour, pour in the oil and mix the mass with a spoon, and then hands for at least 10 minutes.
  3. Leave a lump under the towel in a bowl in the heat for at least an hour.
  4. The lean dough for pies is kneaded for five minutes and used for the intended purpose.

Lean dough for fried pies

The fresh lean pastry dough prepared with the following recipe does not require a long proofing and is suitable for processing fried products. As a baking powder in this case, vodka is used, which can be replaced with cognac, rum, brandy, which will add extra flavor and flavor to the baking.

Ingredients:

Preparation

  1. In the sifted flour, make a groove, add water, dissolving in it pre-salt and granulated sugar.
  2. Pour in vodka and butter, make a knead of a homogenous dough.
  3. Leave the floury lump under the towel for 30 minutes.
  4. Use lean unleavened dough for patties as directed.

Lenten brew for pasties

Lenten cake pastry for pies will become the basis of surprisingly soft and lush products, which can be made with any filling. Unconventional technology of preparation of a basis gives an excellent result, which will please even the most demanding and fastidious connoisseurs of homemade cakes.

Ingredients:

Preparation

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

Lean dough on mineral water for pies

The dough for pirozhki on mineral water turns out more magnificent and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, further loosens it and allows the finished products to remain soft and appetizing for longer. This dough is perfect for making bread, flat cakes and large portioned pies with stuffing.

Ingredients:

Preparation

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

Lean dough on pie for pirozhki

A lavish lean pastry dough can be prepared on a mature bread sourdough . Products in this composition are not only delicious and soft, but also extremely useful, which is especially appreciated by the supporters of healthy food. They can be baked on a baking tray in the oven or fried in a hot deep-fried.

Ingredients:

Preparation

  1. In the leaven pour warm water with sugar and salt dissolved in it.
  2. Pour in flour, add butter, knead the dough and leave in the heat for 3 hours.

Lean dough on potato broth for pies

Lenten potato dough for pies will be one of the best bases for baking in the post. The use of decoction of potatoes in combination with the pulp of the vegetable gives an incredible result: the products are not only lush, soft and airy, but also work more delicious and aromatic.

Ingredients:

Preparation

  1. Cook the potatoes in their uniform.
  2. The necessary number of fruits is cleaned, kneaded with a crush, mixed with vegetable oil.
  3. In the right amount of warm broth dissolve sugar, salt, yeast, pour in the flour and interfere with the potato flesh.
  4. Stir the dough for at least 10 minutes, allow to stand for 2 hours, once during this time, knead.

Lean dough for pies on brine

Preparation of lean pastry for pies with the following recipe takes only a few minutes, and the result surprises with the excellent taste of finished products. In this case, soda is extinguished by the acid present in the brine and does not require additional use of vinegar. Of this amount will be approximately 20 pies of medium size.

Ingredients:

Preparation

  1. In the brine, dissolve sugar and soda.
  2. Add vegetable oil and sifted flour, mix the mass to plasticity and uniformity and proceed to decorating and frying the products.
  3. To prepare a lean dough for sweet pies, you need to increase the amount of sugar by half.

Lean dough for pies in the bread maker

It is more convenient to knead a lean yeast dough for pies in a bread maker. In this manner, you can not only save time and effort, but also improve the taste of finished products. After all, a well-grounded base will always give the desired result, which is much easier to obtain with the use of kitchen appliances.

Ingredients:

Preparation

  1. Sift the flour beforehand.
  2. Lay components in the order recommended by the manufacturer of your device.
  3. Turn on the basic mode of kneading the dough and wait for the signal.