Pirozhki is a Russian dish popular all over the world. They are baked in the oven, fried in a pan, and served hot or cold. Among the most popular options are high-calorie and delicious raisin pies. There are dozens of options, differing in dough composition and filling. Raisins are complemented with nuts, honey, dried apricots, cottage cheese and other mouth-watering ingredients.
Raisin patties: classic version
Most often, raisin pies are baked from yeast dough. You can buy it, but homemade dough tastes much better. For the filling, large, light, seedless raisins are suitable, they are not too cloying, juicy and fragrant. The finished pies look very impressive in photographs, but the main thing is that they are amazingly tasty.
Ingredients:
- 400 g of milk;
- 6 g dry yeast;
- 200 ml of water;
- 4 eggs;
- 70 g of refined vegetable oil;
- 1 tsp salt;
- 200 g sugar;
- 150 g butter or quality margarine;
- 2 kg of premium wheat flour;
- a pinch of vanillin.
For filling:
- 300 g seedless raisins;
- 1 tbsp. l. wheat flour;
- 2 tbsp. l. honey;
- 1 egg for lubrication.
The secret of a fluffy yeast dough is the exact observance of proportions and temperature. All products must be warm, eggs, butter, milk must be removed from the refrigerator in advance. Dissolve yeast in a glass of warm milk along with a small amount of sugar and a spoonful of flour. Place the mixture in heat for half an hour. When abundant bubbles appear on the surface, pour the dough into a spacious bowl, add the remaining warmed milk, water, butter and vegetable oil (pre-melt the butter), beaten eggs, vanillin, sugar and salt. Mix everything, add sifted flour in portions, leaving a little for cutting the pies.
Knead the dough first with a spoon and then with your hands. When it becomes homogeneous and elastic, collect the mass in a lump, cover the bowl with a towel or film, put in heat for 2 hours. During this time, the dough should rise at least 2 times, it is carefully kneaded with a spoon. A little trick: if the room is cool and the dough does not rise, the container with it can be placed in a basin with warm water, making sure that the liquid does not get inside.
Rinse the raisins, soak in hot water for half an hour, put them in a colander and let the liquid drain. Dry dried fruits by sprinkling on a towel. Mix raisins with honey, add flour, stir. Put the matched dough on a board sprinkled with flour, knead a little with your hands and divide into equal small lumps. Roll each into a round cake. Put a portion of the raisin filling with honey in the center, raise the edges and pinch them, giving the pie the shape of a boat. If desired, the seam can be curled with a string.
Put the finished pies on a baking sheet greased with vegetable oil. Lay out products at a distance from each other, during proofing and baking, the pies greatly increase in size. Leave the workpieces for half an hour, brush with a beaten egg and place the baking sheet in the oven, preheated to 200 degrees. Bake until a delicious golden brown crust appears.
Remove the hot cakes on a wooden board, grease the surface with butter, cover the baked goods with a cotton or linen towel. The pies should cool and rest for at least half an hour. Place them on a platter and serve. The best accompaniment for yeast baked goods is freshly brewed tea, green or black.
Puff pastries with raisins and cottage cheese: step-by-step preparation
An interesting and tasty baking option. It is not necessary to cook the puff pastry on your own, it is quite possible to buy it. The proportions of sugar and spices vary in taste, remembering that an excess of sweets makes the pies even more nutritious.
Ingredients:
- 500 g ready-made puff pastry;
- 50 g of large seedless raisins;
- 2 tbsp. l. sour cream;
- 1 tbsp. l. wheat flour;
- lemon peel;
- 300 g of cottage cheese;
- 4 tbsp. l. Sahara;
- 0.5 tspvanilla sugar;
- 1 tbsp. l. water;
- 1 egg;
- 1 egg yolk.
Remove the dough from the packaging and leave to defrost at room temperature. Sort the raisins, rinse, add hot water and leave for 30 minutes. Drain the liquid, dry the dried fruit on a paper towel. Dip the raisins in flour. Mash cottage cheese with a fork, mix with egg, zest of half a lemon, plain and vanilla sugar, a pinch of salt and sour cream. Add prepared raisins, mix again.
Roll out the thawed dough lightly, cut into rectangles of any size. Put the filling on half of the blanks, cut the rest with a knife, forming a grate on the surface. Cover blanks with filling with cut rectangles, join the edges, greasing with water. Put the products on a baking sheet lined with baking paper, brush the surface with whipped yolk.
Bake pies in an oven preheated to 180 degrees. After half an hour, check the pastries, they should brown evenly. Remove the pies on a board or wire rack, chill and serve.
Fried carrot pies with raisins: simple and healthy
Those who are fasting or following the principles of vegetarianism will surely enjoy the juicy carrot pies with a crispy brown crust. The sweet raisin filling turns a healthy dish into a complete dessert. For its preparation, you can use not only whole carrots, but also the cake left after squeezing the juice. In this case, the amount of water indicated in the recipe must be doubled.
Ingredients:
- 3 juicy sweet carrots;
- 2 tbsp. l. semolina;
- 100 g sugar;
- 100 ml of filtered water;
- 1 tsp finely grated lemon zest;
- 3 tbsp. l. wheat flour;
- 2 tbsp. l. chopped walnut kernels;
- 100 ml of refined sunflower oil.
Wash the carrots thoroughly with a brush, peel, and grate. Put the vegetable mass in a saucepan, add sugar, lemon zest, water. Bring the mixture to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Continuously stirring, add semolina, cook until thick, remove from heat and cool.
Sort the raisins and rinse. If the dried fruits are too hard, pour boiling water over them for half an hour, put them in a colander and dry. Pass the raisins through a kitchen processor or scroll in a meat grinder, mix with chopped walnuts, pre-fried in a dry pan.
Form cakes from the chilled carrot mass, crushing them with the palm of your hand. Put a portion of the filling in the center of each blank, carefully mold the pies. Dip the products in flour, fry in hot vegetable oil until golden brown. Serve hot or warm with sour cream.
Lenten pies with raisins and dried apricots: a step by step recipe
Using a light lean dough can help reduce the number of calories in patties. It turns out soft and airy, suitable for baking in the oven or frying in oil.
Ingredients:
- 500 g wheat flour;
- 150 g of large seedless raisins;
- 150 g dried apricots;
- 1 tsp salt;
- 3 tsp Sahara;
- 200 ml of water;
- 10 g dry yeast;
- 5 tbsp. l. refined vegetable oil;
- vanillin on the tip of a knife;
- honey to taste.
Dissolve yeast in warm water, add sugar, vanillin, salt, 3 tbsp. l. vegetable oil. Stir, leave for 15 minutes, add sifted flour. Knead a soft elastic dough and leave it warm for 1 hour.
Rinse raisins and dried apricots, dry, turn through a meat grinder. Add honey to taste, stir. Knead the dough with a spoon, put it on a floured board and divide into small lumps. Roll each into a cake, put the filling in the center. Form neat patties, holding the edges together tightly.
Grease a baking sheet with vegetable oil, place the products at a distance from each other. Leave the pies for proofing for half an hour. Place the baking sheet in the oven, preheated to 180 degrees, bake for half an hour. Cool the finished products on a wooden board under a towel, if desired, grease the top with a small amount of vegetable oil.
