Calories: Not specified
Cooking time: Not indicated
Carrots are rarely considered for desserts. Carrots are mainly used raw or boiled for salads. But this is not a reason not to make sweet desserts and pastries from it. By the way, carrots are the ones that make the most delicious pies. Today I will share with you a simple and at the same time interesting recipe pan-fried pies with carrots. The miraculous is before you. The recipe is quite simple, and the result will please you - it will be as tasty as.
- 550-600 grams of wheat flour,
- 7 grams of dry yeast
- 2 tables. l. vegetable oil for dough + for frying,
- 1.5 tsp. l. granulated sugar for dough and 2 tables. l. For filling,
- 70-80 grams of butter,
- 250 grams of carrots,
- 300 grams of water,
- a couple of pinches of salt.
How to cook with photos step by step
First of all, heat up the water, make it a little warm. Add sugar and a little salt. 
Add dry yeast to warm water, so it will instantly begin to activate. 
To make the dough soft and elastic, add vegetable oil. For now, just mix the whole mass with a spoon. 
Add flour and begin stirring until all the liquid is absorbed. 
As a result, roll it into a soft ball with your hands, lightly dust it with flour and put it aside to proof. 
After 45-50 minutes we get ready dough for pies. 
For the filling, grate all the carrots. 
Fry the carrots until soft butter, at the end of cooking, add sugar and immediately turn off the heat so that the sugar does not stick to the pan and the carrots do not burn from caramelization of the sugar. 
From ready dough Let's start making pies: first of all, divide the dough into medium-sized pieces. 
Flatten each piece with your palms and place a teaspoon of filling in the middle. 
Pinch all the edges and shape the pies, placing them seam side down. Leave the pies aside for 30-35 minutes, covering them with a towel so as not to dry out. The pies will still rise and become twice as fluffy. 
Let's heat the oil for frying in a frying pan and add our pies there. 
Fry the pies on all sides over low heat so that nothing burns. 
Bon Appetite!
Try some more delicious ones
In fact, not all of us love carrot pies. For example, my husband will never eat such pastries; serve him pies with onions and eggs, the recipe for which you can see But those who love carrot cakes This recipe will definitely be appreciated because the pies turn out very juicy and sweet.
There are several other wonderful versions of the carrot pies recipe besides the one offered, but they are only a continuation of this basic version. The fact is that carrot cakes can be sweetened not only with sugar. We can reduce the amount of sugar added to each pie and add chopped dried apricots or raisins to the filling. The results are quite unusual and delicious varieties pies with carrots. I really like them, because in general I have tender feelings for dried fruits. Do not also forget that such pies will be very beneficial for the body. After all, raisins and dried apricots, as well as other dried fruits, are a real accumulation useful vitamins and elements. So you can diversify if you wish. traditional version pies with carrots.
I can also note that the proposed pies made with yeast dough will be excellent both baked in the oven and fried in a frying pan. You just need to decide how important the fat factor is to you, because I know a lot of girls who have renounced fried baked goods for the sake of their impeccable waists. We will make pies in the oven. But remember that in both cases the pies turn out very tasty. So for you, dear readers, a recipe for carrot pies with step-by-step photographs.
You can also prepare the recipe Pies with cabbage, which I posted earlier.
We will need:
For the test
Milk – 1.5 cups
Egg – 1 pc.
Yeast – 1 pack
Flour – 4-5 glasses
Salt – 2 tsp.
Sugar – 2 tbsp.
Butter – 50 g
For filling
Carrots – 3-4 large pieces
Sugar - as much as needed
Raisins and dried apricots – optional
Preparation:
Knead the dough. To do this, we dilute the yeast in warm milk and let it disperse a little.
Beat eggs with sugar and salt, combine with melted butter. Add milk with yeast and slowly add flour at the very end. Knead the dough and let it rise in a warm place for an hour, then knead it and let it rise some more.
Three carrots on a coarse grater. Fry in oil first without a lid, then under a lid. Let's add a little salt. The carrots should not become very soft, that is, 10-13 minutes of frying will be enough.
From the total mass of dough, we separate balls the size of ping pong balls and roll them into a circle and fill them with carrot filling. 1 tbsp is enough. with a slide. Or a little less if you add dried fruits. Also sprinkle 1 tsp. Sahara. Seal the pie and place the pies, seam side down, on a baking sheet lined with parchment paper.
Bake the pies in an oven preheated to 180C for about 25 minutes until golden brown crust. You can first brush them with beaten egg on top.
You can also fry the pies in a frying pan in large quantities vegetable oil. Then we will get such pies.
Sincerely, Polya Rai.
Many people think that carrot pies are a dish for everyone, but those who most likely have never tried this think so. If you cook carrot cakes correctly, they turn out tasty and very juicy, melt in your mouth and you can’t help but like them. You can diversify the carrot filling for pies by adding dried fruits. Then the dish will turn out even tastier and healthier, because dried apricots and raisins contain vitamins and microelements necessary for the normal functioning of the body.
Sweet pies with carrots in the oven
Carrot pies in the oven, made from yeast dough, turn out sweet and very tender, and to prepare them you will need the following ingredients:
For the test:
- 40 g yeast;
- 1 glass of milk;
- 400-500 g flour;
- 100 g margarine;
- 3 teaspoon sugar.
Carrot filling for pies
- 4 carrots;
- 1/2 cup raisins;
- 2 tablespoons honey;
- sugar;
- butter.
First prepare the dough. Heat the milk, pour a little into a small container and dissolve the yeast in it, add sugar. Then add the remaining milk, 1-2 tablespoons of flour and eggs. Stir everything and set aside for 15-20 minutes. When the yeast starts to sparkle, combine with melted butter or margarine and flour. The dough should be soft. Cover it with a clean towel and wait about half an hour until it fits.
Meanwhile, prepare the filling for carrot pies (photo shows step by step preparation dishes). Grate the peeled carrots on a coarse grater and simmer in heated butter until soft. Pre-soak the raisins in boiling water, then combine with carrots. Add honey and sugar if necessary.
Separating a small piece from the dough, form it into a ball, roll it out with a rolling pin and place 1 tablespoon of filling in the center of the resulting cake. Connect the edges. Lubricate vegetable oil baking sheet and place the pies. They should stand for 10-15 minutes, then brush the pies with egg and bake in an oven preheated to 220°C. After a while, reduce the heat and bake the pies until golden brown. Serve hot with tea or milk, sprinkling powder on top if desired.
Pies with carrots and eggs, fried in a frying pan
If you are indifferent to sweets, try making pies with carrots and eggs. They turn out to be satisfying, cook quickly and are suitable for those who prefer fried pies. To prepare them, take the following products:
- wheat flour - 400 g;
- milk - 0.5 cups;
- water - 0.5 cups;
- yolks - 3 pcs.;
- vegetable oil - 100 g;
- yeast - 1/4 pack;
- salt - 1 teaspoon;
- sugar - 1 teaspoon.
- For filling:
- carrots - 800 g;
- vegetable oil - 100 g;
- onion - 1 pc.;
- eggs - 5 pcs.;
- sugar;
- salt;
- pepper.
Dissolve the yeast in warm water, combine with 200 g of flour and place in a warm place until the dough doubles in size. Beat the yolks, add salt, sugar, warmed milk. Add the rest of the flour and add vegetable oil, knead the dough and set aside for another 1.5 hours. While the dough has not risen, prepare the filling. To do this, first simmer the carrots in own juice, then combine with onions fried in oil. When the vegetables have cooled, add the chopped hard-boiled eggs.
Roll out the dough, cut out circles with a glass, put the filling in the center of each circle, form into pies, then fry in vegetable oil.
Recipe for delicious homemade pies with sweet and delicate filling. I’m sure you’ll like carrot pies in the oven, so I’ll get straight to describing the recipe)
Making carrot pies in the oven:
1. We start by preparing the dough. Dissolve the yeast in some warm milk and sugar. When the yeast has completely dissolved, then pour in the rest of the milk, add the eggs and a little more flour, bring the dough to the consistency of liquid sour cream and leave for about fifteen minutes so that the yeast “plays.” After this, pour in the melted butter and gradually add the remaining flour. Knead a loose dough. Then cover it on top and put it in a warm place for about thirty minutes. The dough should increase three times in size.
2. Now it’s time for the filling. Wash the carrots, peel and grate on a coarse grater. Fry it in butter, stirring constantly until the carrots are soft.
3. The raisins must first be poured with boiling water for a few minutes. Add raisins and honey to the carrots, sugar to taste (our dough is not sweet), mix and turn off the heat.
4. Take a small piece of dough, make a ball out of it, then roll it out with a rolling pin, not thinly, and place required quantity fillings inside. We seal the edges.
5. Place the pies on a baking sheet greased with vegetable oil and leave for another ten minutes, during which time they will swell. Brush the pies with beaten egg and place them in the oven, preheated to 220 C. Keep them at this temperature for about five minutes, then reduce the heat to 190 C and bake for 20-25 minutes! The time depends on the oven.
6. Just watch them, the pies should brown and then you can take them out!
7. If desired, sprinkle hot cakes with carrots in the oven powdered sugar and can be served with cold milk. Yummy) Bon appetit)
There are many recipes for making pies. And they all differ from each other in the quality of the dough and the taste of the filling. These pies turn out very fluffy thanks to yeast dough and soft because of . It is kefir that prevents the pies from becoming stale the next day. It is enough to place cold pies in the microwave for 30 seconds so that they again take on the appearance of freshly baked pastries. The carrot filling can be made salty or spicy, but in these pies it is not only sweet, but also very aromatic due to the cinnamon. To make carrot pies tasty, you need to choose sweet and juicy carrots. If the carrots are bitter, neither sugar nor cinnamon will improve the taste of the filling.
Ingredients:
for test:
- kefir 2.5% – 500 ml;
- sugar – 2 tbsp. spoons;
- flour - 4.5 cups;
- yeast – 2 teaspoons;
- heated water – 100 ml;
- butter – 70 grams;
- salt – 1 teaspoon.
For filling:
- medium carrots – 6 pieces (about 700 g);
- butter – 50 grams;
- granulated sugar – 75 grams;
- citric acid – 1/3 teaspoon;
- cinnamon – 1/4 teaspoon.
for frying pies:
- Refined sunflower oil – 150-200 ml.
How to make carrot and cinnamon pies:
The dough is being prepared in a safe way. First, pour water heated to 30-32° into a cup and add yeast. Leave for 10 minutes to dissolve. Stir.
Pour warm kefir into a large bowl. Combine it with yeast. Add sugar and salt. Add melted butter.
Add flour.
Stir by combining it with liquid ingredients. In order for the dough to rise well, it must be kneaded thoroughly.
Place it in a large bowl, cover with a lid or plastic bag. Place in a warm place. In two hours the dough will increase 2-3 times.
While the dough is rising, prepare the filling.
Grate the peeled and washed carrots onto fine grater. Transfer to a saucepan, add sugar and butter. Pour in 100 ml of water. Place the pan on small fire. Simmer until the carrots are soft, stirring the mixture periodically to prevent it from burning. When the carrots are soft, add cinnamon and citric acid.
You need to add enough citric acid so that the filling becomes sweet and sour taste. Remove the pan from the stove and let the filling cool completely.
Your dough has most likely already risen. Place it on a floured table and divide into pieces.
Fold the edges of each piece towards the middle, and then turn the resulting bun over. Let the crumpets rise, covering them with a towel to prevent them from getting chapped.
Mash the bun with your fingers, making a flat cake. Place carrot filling in the middle.
Make the pies. Leave them to rise for 20-30 minutes.
Pour into the pan sunflower oil layer 1 cm, heat it. Check the seam of each pie, turn the carrot pie over, sealed side down, and give it a nice shape.
Place in the pan. Fry over medium heat until golden brown: first on one side, then turn over to the other side, and cook until done.
Rearrange ready-made pies on a paper towel to remove excess fat. Cool until warm.
Pies with carrot filling are ready. Bon appetit!!!
Sincerely, Alina Stanislavovna.
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