Vegetable pies are tasty and healthy pastries, suitable for baby and diet food. The products are very diverse, any vegetables are suitable for the filling: fresh or sauerkraut, carrots, potatoes, pumpkin, onions, spinach, zucchini, tomatoes. Pies can be multi-ingredient and very simple, prepared for daily dinners or served on a festive table.
Pumpkin pie: step by step recipe
An open pie with a refreshing sweetish filling is very tasty with juice or fruit drink. There are few calories in it, the dish is quite suitable for baby or diet food.
Ingredients:
- 250 g wheat flour;
- 150 g margarine or butter;
- 1 tsp Sahara;
- a pinch of salt.
For filling:
- 1 kg of ripe pumpkin;
- 0.5 cups of sugar;
- 2 eggs;
- 4 tbsp. l. milk;
- 0.25 tsp ground cinnamon;
- 0.25 tsp chopped ginger;
- a pinch of salt;
- 0.5 lemon.
Sift flour into a bowl, add chilled butter and salt grated on a coarse grater. Knead the dough, put it in a ball, wrap it with plastic foil and refrigerate for 1 hour.
Wash the pumpkin, peel, remove the seeds. Cut the pulp into pieces, put on a baking sheet and bake in the oven until soft. Rub the vegetable through a sieve, mix with sugar. Milk, egg yolks. Add chopped ginger, ground cinnamon and thinly sliced lemon zest. Beat the whites in a separate container with salt, add portions to the pumpkin puree. Stir the mixture gently, it should turn out fluffy and airy.
Roll out the cooled dough on a floured board into a layer, lay it in a round shape, lightly oiled. Raise the edges, forming the sides. Spread the filling over the cake, smooth the surface with a wide knife or silicone spatula.
Put the dish in the oven, preheated to 220 degrees for 10 minutes. Then reduce the heat and bake the pie for half an hour over medium heat. Remove the product from the oven, chill in a mold, cut and serve cold. Garnish each portion with whipped cream if desired.
Kulebyaka with cabbage: step-by-step preparation
A classic Russian dish, ideal for a festive table. The kulebyak cut into neat slices looks beautiful in photographs; it can be decorated with embossed dough strips and various figurines. For the filling, it is better to use young cabbage of late varieties, it is more juicy and aromatic. The cake is served cold or warm, if desired, it can be easily reheated in the microwave.
Ingredients:
- 600 g ready-made yeast dough;
- egg for lubrication.
For filling:
- 600 g of fresh young cabbage;
- 1 egg;
- 35 g butter;
- salt, ground black pepper.
Peel the cabbage of sluggish and damaged leaves, rinse, dry, cut into cubes. Boil the cabbage in salted water, put it in a colander, when the liquid drains, wring it out with your hands. Put vegetables in a skillet with heated oil and fry until golden brown. Boil a hard-boiled egg, peel and chop finely. Mix with cooled cabbage, salt and pepper to taste.
Roll out the dough into a layer 1 cm thick, 20 cm wide. Put the minced meat evenly in the middle, distributing it along the entire length of the dough. Connect the edges of the layer, forming a neat closed cake. Cut strips and circles from the dough remnants, cut them along the edges in the form of scallops.
Place the kulebyaka seam side down on a greased baking sheet. Decorate the product with dough figurines, gluing them with a beaten egg. Leave the cake for proofing, then brush the entire surface with an egg, make several punctures with a wooden stick. Put the kulebyaka in the oven preheated to 220 degrees, oven until golden brown. If the top starts to burn and the bottom is not baked, cover the cake with foil and place on the lower level of the oven.
After baking, remove the kulebyaka on a wooden board. Cover with a linen towel, leave to cool. Serve in neat slices.
Vegetable quiche
Quiche is a simple and delicious pie filled with a mixture of milk and eggs. Mushrooms, cheese, ham are used as a filling, but vegetable quiches with leek, zucchini, and spinach are especially popular. Such a pie will successfully replace a regular lunch or dinner; it can be served on a festive table.
Ingredients:
- 185 g wheat flour;
- 100 g butter;
- 0.5 tsp dry mustard;
- 90 g of hard cheddar cheese;
- 1 clove of garlic;
- 1 small onion;
- 1 young zucchini;
- 1 bell pepper (red or green);
- 2 eggs;
- 250 ml of milk;
- 0.5 tsp dry herb mixtures;
- salt.
Sift flour, mix with mustard powder. Add small pieces of butter, grated cheese and cold water. Knead an elastic dough, roll it into a cake on a floured board. Put the dough in a round shape, put in the oven, preheated to 200 degrees, bake for 15 minutes. The cake should grab, but remain pale.
Wash the zucchini, dry, cut into thin slices. It is not necessary to peel a young vegetable. Free the pepper from seeds, chop finely. Chop the onion and garlic finely. Heat oil in a frying pan, put vegetables and, stirring occasionally, simmer until soft. Put the vegetable mixture in a mold, spread in an even layer. Beat eggs with milk, salt and dry herbs, pour over the filling. Bake the quiche in an oven preheated to 180 degrees. After 25 minutes, the cake will be ready, it needs to be cooled and cut right in the form.
Potato pie with vegetables and cheese
Pye is a popular type of pie in American cuisine. The product is baked and served on the table in a heat-resistant form, the dough can be any: yeast, puff, shortcrust and even potato. The pie is especially tasty with a creamy or tomato sauce, it can be frozen and reheated in the microwave.
Ingredients:
- 1 kg of potatoes;
- 3 tbsp. l. milk;
- 125 g of hard spicy cheese;
- 500 g leek;
- 1 large bell pepper;
- 500 g of young zucchini;
- 250 g champignons;
- 60 g butter;
- 2 tsp paprika;
- 30 g wheat flour;
- 300 ml of vegetable broth;
- salt.
Peel potatoes, boil in boiling salted water. Drain the liquid, crush the potatoes in mashed potatoes, add warm milk, half a serving of cheese and butter.
Melt the remaining butter in a thick-walled saucepan. Fry the leeks, cut into slices, red peppers, peeled of stalks and seeds. After 3-5 minutes add finely chopped champignons and thick zucchini circles. Sprinkle vegetables with paprika and fry for another 2-3 minutes. Pour in flour, pour in vegetable broth in small portions, bring the mixture to a boil. Cover the saucepan and simmer for 5 minutes.
Put the vegetables with mushrooms in a heat-resistant dish, spread the mashed potatoes on top. Sprinkle the remaining cheese over the cake. Bake in an oven preheated to 200 degrees until golden brown. Serve with fresh sour cream or cream sauce.
Carrot cake on kefir
Sweet carrot cake is a healthy alternative to cupcake or cake. The juicy filling will appeal even to those who do not like vegetables too much, the proportions of sugar can be changed according to the wus.
Ingredients:
- 250 g of juicy sweet carrots;
- 1 glass of kefir;
- 100 g sugar;
- 1 tbsp. l. refined vegetable oil;
- 1 egg;
- 7 tbsp. l. wheat flour;
- a pinch of baking powder;
- a pinch of salt.
Wash the carrots with a brush, peel, and grate. Grind the carrots with a blender until puree, this will make the filling more tender and tasty. In a separate container, beat the egg with sugar and salt. Add kefir and baking powder, mix everything well. Pour in the sifted flour, continuing to knead. The mass should become homogeneous and elastic. If the dough is too thin, you can increase the amount of flour.
Add carrot puree to the dough, mix with an immersion blender, add odorless vegetable oil. Pour the mass into a heat-resistant form, put in an oven preheated to 200 degrees. Bake on a medium level until a delicious golden brown crust is formed. Serve warm with a spoonful of sour cream or whipped cream.
