The folk culinary tradition keeps more than a dozen delicious dishes that can be prepared during Lent. Pies can also be lean - both dough and filling
Dough
Sift 4 cups of flour, make a crater in the center of the mound and pour in 7 tablespoons of sunflower oil, 3/4 cup of boiling water, in which previously dissolve a teaspoon of sugar and 1/2 teaspoon of salt. Knead a dough that is not too steep, cover it with a napkin and leave to detune.
Then divide the dough into pieces and roll each into a layer approximately 2-3 mm thick. Cut mugs to the size of a tea saucer. Place the filling on one half of the mug, cover with the other half and pinch the edges tightly. Fry the patties in hot sunflower oil on both sides.
Lean cabbage filling
Thinly chop the onion and lightly brown in a skillet with sunflower oil. Add finely chopped cabbage and simmer over low heat, stirring frequently. When the cabbage is soft, season with salt to taste. It is impossible to salt the cabbage in advance, since it will immediately release juice, which will evaporate during frying. Then the filling will be dry.
Potato and mushroom filling
Fry finely chopped onions in sunflower oil and add finely chopped mushrooms. If you want to use dried mushrooms, boil them for 10-15 minutes beforehand. Simmer onions with mushrooms over low heat, covered, stirring often. Boil peeled potatoes and crush. Add the fried mushrooms and onions to the puree. Add dill and green onions to taste. Buckwheat porridge can be used instead of mashed potatoes.
