According to the Charter of Lent from Monday to Friday - vegetable food without oil. On Saturday and Sunday, wine and vegetable oil are allowed. Lenten pies cooked on a potato broth is a dish of lean baking for those who fast.
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You will need
- - wheat flour - 4 cups;
- - potato broth - 0.5 l.;
- - sugar - 2 tbsp. l.;
- - vegetable oil - 100 ml.;
- - baker's yeast - 25 grams;
- - salt
- For filling:
- - boiled potatoes - 800 grams;
- - onions - 5 pcs.;
- - mushrooms - 300 grams;
- - soy sauce;
- - green onions.
Instruction manual
1
Peel the potatoes and boil. Drain the potato broth in a bowl and cool it to a temperature of 40 degrees. Put the boiled potatoes into another bowl and knead with a nibbler to a puree state (filling). Mash the yeast with a teaspoon and dilute with a small amount of warm boiled water. Introduce diluted yeast into a bowl, then add sugar, salt, vegetable oil and sifted wheat flour.
2
Knead the dough. To begin the fermentation process, put a bowl of dough in a warm place. When the dough rises and a “hat” appears, it needs to be kneaded, then again in a warm place and knead again.
3
While the dough is coming up, you need to prepare the filling - it will also be lean. Boiled mushrooms and onions finely chopped and fry in vegetable oil + soy sauce. Salt, pepper and chop the green onion at the end. Add to mashed potatoes. To mix everything.
4
Cut circles from the dough layer, put 1–2 teaspoon of the filling, pinch the edges. Grease a baking sheet with a silicone brush with a small amount of vegetable oil. Place lean pies on a baking sheet, leave for 10 minutes and grease with a strong tea brew. Bake in the oven until cooked for 35 minutes at a temperature of 180 degrees.