With your patience save your souls (Luke 21:19).

Two weeks of Great Lent are behind us. A popular proverb says: water wears away stones. How well it applies to Lent! The stone is our frozen heart, covered with a thick crust through sins, insensitivity, and aversion to the needs of our neighbors. And cleansing water is found in repentance and prayer. If we do not abandon them, then little by little we will be able to reach the depths of our hearts and be renewed, cleansed from the filth of sin.

Unleavened dough products

What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” of the flour, on the strength of its gluten. If the flour is good, and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings. But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the fact that the dough will “float” during the cooking process, dumplings or other products will be slippery and fall apart. Treat this with prayer and patience and eat with humility (it is always useful). In the future, when using the same flour, you can “overcome” the weakness of its character by changing the cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki). Both of these methods require a softer dough. Interesting dough variations are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water. The dough can be used directly for noodles, dumplings, for a side dish or as a component for soup, or as a shell for filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

Flatbread

We prepare ordinary unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. We serve it on the table, where various fillings are prepared: bean pate, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We put the filling directly on the flatbread and eat it right away along with the “plate”.

Galushki

Roll out the unleavened dough, kneaded with water, into a 1 cm thick cake, cut into strips 2-3 cm wide, pinching off small pieces from each strip, and throw into salted boiling water (or vegetable or mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with fried onions. Dumplings boiled in broth are eaten with liquid.

Dumplings with mushrooms

Soak and boil 150 g of dried mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale bread, pepper, salt, a little mushroom broth, knead everything and simmer lightly. The dough is the usual one for dumplings. Roll out thinly, make small dumplings and cook. Serve doused with oil.

Lenten manti with pumpkin

To prepare manti, you need special utensils: a double boiler or a saucepan with a removable upper part into which racks with manti are inserted (cascan, manti cooker). Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let sit. Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Place a heaping tablespoon of minced meat in the middle. The dough is pinched on top: with a bag or figured. The grates are lubricated with vegetable oil. Place the manti on them (do not crowd them, otherwise they will stick together), insert them into a pan where water is already boiling and steam for 45 minutes. Serve with sauce: dilute soy sauce (classic, Korean, brown) with water, add just a little vinegar, red pepper (a noticeable amount), chopped garlic.

Dumplings with cherries

Make a dough from flour and water, not very stiff, roll it out into a thin crust. Peel the cherries and sprinkle with sugar. Digest the juice that drains with sugar. Make small dumplings, boil, drain in a colander, pour juice on a plate. Serve cold.

Dumplings with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.

A good deed then has a price when it is completed

(From the word about Eulogius the monk and the paralytic beggar)

It is not said, brethren, that he who endures to any extent will be saved, but it is said: “He who endures to the end will be saved” (Matthew 10:22). But we don’t have this, namely, to endure to the end. It happens that we take up good deeds with full ardor and animation, but a little time passes, and we become colder and colder towards the good deed we have taken up; and sometimes even before the very end, when only it remains to receive a crown for it, we throw it away and, thus, your whole work is likened to a temple built on sand, which as soon as the wind blew, it scattered it all away (Matthew 7 , 26. 27).

No, that's not how we should act. If you start something good, then bring it to the end, without giving in to temptation; Otherwise, the devil will just snatch the crown prepared for you, and your reward will be lost.

One monk named Eulogius, having met a beggar on the street, deprived of the use of his arms and legs, took pity on him, and in his soul made the following promise before God: “Lord, in Your name, I will take this paralytic and rest him until death, so that, for his sake, to be saved. Give me patience to serve him.” Then he made an offer to the paralytic to live in his house, and when he agreed, he took him in with him. Fifteen years have passed. During this time, Eulogius served the paralytic as a father: he took care of him in every possible way, washed him, fed him, and carried him from place to place. The devil was jealous of such patience of Eulogius and, wanting to deprive him of a worthy reward, put anger and malice towards Eulogius into the heart of the paralytic. And so, so meek and wretched, he began to blaspheme and revile Eulogius in every possible way and, despite any admonitions and pleas on his part, finally brought him to the point that Eulogius fell into despair. What should I do? He said to the monks he knew, “being paralyzed leads me to despair.” Should I leave him? But I'm afraid to break my promise before God. Don't quit? But he doesn’t give me peace either day or night. The monks suggested that he turn to the great Anthony for advice, and Eulogius listened to them. Anthony first admonished him and the paralytic to live in peace, and in conclusion he said to both of them: “Temptation, children, has come to you from Satan, for you are both close to death and worthy to receive crowns from God. Now don't be embarrassed by anything. Otherwise, the Angel may catch you angry with each other and deprive you of your reward.” Convinced by the Saint, Eulogius and the paralytic lived after that in peace for only fourteen days, and then Eulogius died, and three days later the paralytic followed him.

So, brothers, be patient. Take up a good deed, bring it to the end and do not give up in it. Otherwise the reward is gone. No one who puts his hand to the plow and looks back is untrustworthy for the kingdom of God(Luke 9:62), says the Lord Himself. Amen. (Prototype V. Guryev, Prologue, September 12)

For cheesecakes and sweet pies, butter dough is prepared, for kulebyak, pies and pies with salty fillings - savory dough.

Fatty dough is prepared without baking powder, and less fatty dough is prepared with soda and ammonium. To more completely separate carbon dioxide from soda, tartaric, citric or lactic acid or lemon juice are added to the dough. If sour dairy products are added to the dough - sour cream, kefir, yogurt or acidophilus milk, the amount of acid should be significantly reduced or not added at all.

To prevent the dough from becoming oily and losing its plasticity during molding, it should be prepared from chilled ingredients in a room whose temperature does not exceed 15-17°. The dough is kneaded in different ways, depending on the quantitative ratio of the products.

Dough with a large amount of fat is kneaded in the same way as shortbread.

When making a less fatty dough, beat the sugar and butter manually with a spatula or mechanically for 6-8 minutes. Gradually add eggs mixed with sour cream and continue beating for another 6-8 minutes. Then add flour mixed with soda and knead the dough very quickly (15-20 seconds).

When making dough with a weak consistency, first of all, pour water into the dough mixer, in which you first dissolve the acid, add salt, sugar, sour cream and mix these products. Add half the flour and knead for 3-4 minutes; then add the butter, previously softened to a plastic state, and the rest of the flour mixed with soda or ammonium. Knead the dough quickly, for 10-20 seconds.

When kneading the dough manually, first of all, pour the liquid into the bowl, and place the remaining products in the same sequence as with mechanical kneading. You can knead the dough on the table by pouring a mound of flour on it and making a funnel in it. Pour liquid products into this funnel and quickly knead the dough.

LIQUID FRESH DOUGH (BLARR) SALT

Grind the egg yolks with vegetable oil, add milk (or water), in which the salt has previously been dissolved. Add the sifted flour, stir well, then add the tightly beaten whites and lightly stir again.

This dough is used in the preparation of some dishes from fish, poultry, and vegetables in dough, deep-fried.

Flour 1000, eggs 1233, refined vegetable oil 50, milk or water 1000, salt 25.

LIQUID FRESH DOUGH (BLARR) SWEET

Grind the egg yolks with sugar and salt, add sour cream, and then pour in cold milk. Add the sifted flour, mix well, add the tightly beaten whites and lightly mix again.

This dough is used to make some sweet dishes: apples, berries in dough, deep-fried.

Flour 1000, eggs 1000, sour cream 250, milk 1000, sugar 150, salt 10.

PIES BAKED FROM BURNING UNFRESH DOUGH

Prepare unleavened dough. To make the products crumbly, this dough should be prepared with the addition of baking soda and citric acid. For a more even distribution in the dough, mix baking soda first with a small amount of flour, and then with the rest of the flour and sift. Pour flour into the bowl in which the dough is kneaded, add melange or eggs mixed with sugar, melted butter or margarine, then pour in water, having previously dissolved the acid and salt in it. After this, quickly knead the dough and cool it at a temperature of 10-12° for an hour. Chilled dough is easier to roll out - it does not stick to the table and does not tighten when shaping products.

Roll out a rectangular layer 3-5 mm thick and cut out cakes weighing 58 g with a round notch. Place minced meat in the middle of the cake, connect the edges of the dough, then place the product on a sheet, brush with egg and bake at 230-240°.

Flour 3600, table margarine 400, melange 500, sugar 100, salt 40, soda 50, citric acid 50, water 1300; test output 5800; minced meat 2500, melange for greasing pies 150, refined vegetable oil for greasing sheets 25. Yield 100 pcs. to 75

COOKIE FROM UNFRESH DOUGH

Roll out the unleavened dough into an even layer up to 5 mm thick and cut out circles from it; Pinch the edges of the circles. Place the pinched mugs on a pie sheet so that they are at a distance of 1.5-2 cm from one another; After this, pierce the middle of the circles with a fork and fill with jam or minced curd, brush with egg (for a cheesecake with jam, grease only the dough, and with cottage cheese - the entire surface of the product) and bake.

For the dough: flour 3600, butter 400, eggs or melange 660, sugar 250, soda 50, citric acid 50, salt 40, water 1300; minced meat 3000, refined vegetable oil for greasing sheets 25, eggs for greasing cheesecakes 200.

BASKET OF UNFRESH DOUGH

Roll out the unleavened dough into a layer of 5-6 mm and cut out circles of the desired size using a notch. Place the circles in metal molds, pressing and pressing the dough tightly against the bottom and walls of the molds. Then pierce the dough with a fork in several places at the bottom of the mold, fill the baskets with dry, unshelled peas or medium-sized beans and bake. Pierce the dough and fill the mold with peas so that the dough does not deform during baking.

After baking, let the products cool slightly, then remove the peas and remove the baskets from the molds.

Serve baskets filled with meat, fish products or eggs as an independent dish and as an appetizer, and those filled with vegetables as a side dish.

Baskets of buttery sweet dough (shortbread), filled with various berries, fruits and jam, serve as a cake or a sweet dish.

Flour 1910, butter or margarine 450, sour cream 220, eggs 280, sugar 55. Yield 100 pcs. 25 g each

EASTERN SHAVINGS

Knead a stiff dough from flour containing 30-35% gluten and eggs and after 10-15 minutes roll out a layer 2-3 mm thick. Cut the layer like you would for homemade noodles. Dry chopped shavings 40-50 mm long and 5-6 mm wide for 5-7 minutes and fry in a large amount of fat (deep fat). After this, place the product on a mesh and, when the fat has drained, sprinkle with powdered sugar.

Flour 600, eggs 331, flour for dusting 57, ghee for deep frying 346, powdered sugar for sprinkling 69. Yield 1 kg.

CHEBUREKI

Prepare a stiff unleavened dough from flour, water and salt, as for noodles.

To prepare minced meat, pass fatty lamb and onions through a meat grinder, season with salt, pepper and add water to the mixture.

Roll out the dough into a layer 2 mm thick, cut out the flatbread with a round corrugated notch, brush with egg, place the minced meat in the middle and fold one edge of the flatbread over the minced meat to make a crescent-shaped pie. Fry in a large amount of fat (deep fat), serve hot.

For the dough: flour 110, salt 2, water 40; dough yield 150; for minced meat: lamb 78, onion 15, salt 1, pepper 0.1; output 90; fat for deep frying 15, eggs for lubrication 2. Yield 240 (2 pcs.).

SOMSA IN KAZAKH

Knead a loose dough from flour, butter and salted hot water. Roll out pieces of dough weighing 100 g into a flat cake, put minced liver in the middle and pinch the edges of the flat cake over the minced meat on three sides, giving the product a triangular shape, then brush with egg and bake in the oven.

To prepare minced meat, boil the lungs, heart, liver, mince, add fried onions, peppers and white sauce.

For the dough: flour 70, butter margarine 12, water 20; test output 100; for minced meat: lung 90, heart 35, liver 35, onion 15, butter margarine 10, flour 2, eggs 4; exit 115. Exit 200.

SCREWS WITH CHEESE

Roll out very thin flat cakes from unleavened dough and dry them in the oven.

Place a tortilla in a frying pan, sprinkle it with grated cheese, cover with another tortilla, pour over melted fat and bake in the oven.

Flour 50, sugar 1, table margarine 20, water 20, cheese 15. Yield 85.

FLEATS WITH MILLET PORRIDGE

Roll out the unleavened dough into a flat cake 1 cm thick, put minced meat on one half of the flat cake - crumbly millet porridge with sugar, then cover it with the second half of the flat cake, trim the edges of the dough evenly, press firmly, give the product a crescent shape and fry on both sides in oil for frying pan.

Serve the flatbreads hot.

For the dough: flour 30, salt 1, water 10, table margarine 2, sugar 2; for minced meat: millet 10, melted butter 2, sugar 4; vegetable oil for frying 16. Yield 100 (2 pcs.).

POTATO PIE

Knead unleavened dough from flour, butter, salt and water, as for noodles. Boil the peeled potatoes, dry them and grind them through a meat grinder together with feta cheese, add sautéed onions, salt and pepper (to taste). Roll out the prepared dough into a flat cake with a diameter of 20 cm, put minced meat on it, connect the ends of the dough and pinch.

Place the pie on a sheet, brush with egg and bake.

Slice the cooled pie.

For the dough: flour 60, salt 1, butter margarine 10, water 20; for minced meat: potatoes 75, sheep cheese 30, onions 10, butter margarine 5, eggs 1/10 pcs. Exit 190.

PANCAKES

Beat eggs, salt and sugar with a broom for 1-2 minutes, add milk, mix and add sifted flour. With a quick movement of the whisk, knead a homogeneous batter and strain it through a fine sieve.

Pour the finished dough into a thin layer with a ladle onto hot, greased frying pans and fry on both sides so that the pancakes only brown, but do not burn.

Fold pancakes without filling into quarters; The folded pancakes can be fried again. Pancakes can be prepared with any filling: meat, rice, cottage cheese, jam, apples, etc.

When producing a large number of pancakes, it is advisable to use the following method: pour the prepared dough with a large ladle (600-700 g) onto a hot, greased baking sheet; lifting the edge of the baking sheet, pour the dough over its entire surface. Once one side is browned, place the pan in the broiler for 3-5 minutes. Place the finished large pancake on the table, turning the baking sheet over. Cut the pancake into even squares, from which form pancakes as usual.

Pancakes can be served with butter, sugar, honey or jam.

Flour 40, milk 100, eggs 10, salt 0.5, sugar 3, melted butter 2. Yield 100 g.

PANCAKES WITH MUSHROOMS

Bake thin pancakes from unleavened dough, 2-3 pieces each. per serving. Place minced mushroom on the toasted side of each pancake and roll it up. Moisten the surface of the folded pancakes with egg white, roll in white wheat bread crumbs and fry in oil on both sides. Place in the oven for 5-6 minutes.

To prepare minced meat, chop fresh porcini mushrooms or champignons not very finely or chop them into thin slices and fry with butter. Chop the onion and fry separately. Then combine, add hot milk sauce of medium thickness, as for baked dishes, and raw egg yolk. Mix everything and season to taste with salt and pepper.

To serve, place the pancakes on a warm plate or oval dish covered with a paper napkin. You can garnish with parsley, fried in fat (deep-fried). Serve sour cream in a gravy boat.

Ready pancakes 100, fresh mushrooms 100, onions 30, sauce 25, eggs 1 pc., bread crumbs 20, melted butter 15, sour cream 30-40, parsley 10. Yield 225.

Pancakes baked with cheese and oatmeal

Prepare the dough and bake pancakes. Grease the pancake, sprinkle with cheese, cover with another pancake, add oatmeal mixed with butter, and cover with another pancake. Fold the pancakes prepared in this way in half, giving them a crescent shape, grease with sour cream and bake in the oven.

Flour 30, milk 70, eggs 10, cheese 15, oatmeal 30, butter 20, sour cream 10, salt 1. Yield 125.

FRIED PANCAKE PIES

Grind the eggs, salt, and sugar until smooth, mix with cold water, add the sifted flour and stir thoroughly with a broom until the dough has a uniform consistency, then strain it through a sieve.

Pour a thin layer of batter into a hot cast-iron or iron frying pan, greased, and fry until one side of the pancakes turns golden.

Place minced meat on the fried side of the pancake, wrap the pancake in the form of a rectangular patty, brush with egg, roll in white bread crumbs and deep-fry.

For minced meat, you can use the fillings used for pies.

For the dough: flour 2000, table margarine 200, sugar 100, salt 30, melange 600, water 4800; minced meat 2500, for breading eggs 500 and wheat bread 1000, fat for deep frying 800.

SIBERIAN DUMPLINGS

Pour the sifted flour onto the table in a mound and make a funnel-shaped depression in it, into which pour water mixed with eggs and salt. Liquid (water, eggs) must be taken strictly according to the norm at the rate of 400 g of liquid per 1 kg of flour and when kneading, strive to quickly mix all the liquid with flour. Knead a stiff, homogeneous dough, and to make rolling easier, let the dough rest for 20-30 minutes.

Roll out the prepared dough into a long strip 1-1.5 mm thick and 40-50 cm wide and brush with egg. Along the entire length of the dough, 3-4 cm from the edge, place the minced meat in balls of 5-6 g each at a distance of 2-3 cm. from another. Cover the meat balls with the edge of the dough, press the top layer of dough with your hands to the bottom around each ball and cut out the dumplings in the shape of a crescent with a metal recess 3 cm in diameter. Place the dumplings on a baking sheet sprinkled with flour and place in a cold room.

To prepare minced meat, cut beef and pork or lamb into pieces and mince them, add sugar, salt, pepper, water (18-20% by weight of meat), minced onion and mix everything. Boil the dumplings in salted water (for 1 kg of dumplings, 4 liters of water, 40 g of salt) at low boil for 8-10 minutes.

You can serve the dumplings with butter or sour cream and table vinegar.

For the dough: flour 330, eggs 23, water 115, salt 6; test yield 450; for minced meat: beef 200, pork 230, onion 40, salt 9, pepper 0.2, sugar 0.5, water 90; minced meat yield 560; eggs for greasing 20. Yield of raw dumplings 1 kg.

MOSCOW DUMPLINGS

Moscow dumplings are prepared in the same way as Siberian dumplings, but they use less dough and more minced meat.

For the dough: flour 260, eggs 23, water 90, salt 5; for minced meat: beef 230, pork 264, onion 48, salt 9, pepper 0.5, sugar 1, water 100; eggs for greasing 20. Yield of raw dumplings 1 kg.

DUMPLINGS CHINESE STYLE

Chinese dumplings are prepared in the same way as Siberian dumplings, but instead of beef, finely chopped fresh white cabbage is added to the minced meat.

For the dough: flour 330, eggs 23, water 115, salt 6; for minced meat: pork 325, fresh cabbage 176, onion 40, salt 9, pepper 0.3, water 50; eggs for greasing 20. Yield of raw dumplings 1 kg.

FRIED DUMPLINGS

Prepare Siberian dumplings, place in a hot frying pan with fat and fry until done. Serve the fried dumplings with butter.

Dumplings 230, ghee for frying 15, butter for basting 10. Yield 200.

DUMPLINGS IN AN OMELETE

Wrap boiled Siberian dumplings in an omelette fried until half cooked and place in a hot oven for 3-5 minutes. Drizzle with oil before serving.

Dumplings 100, eggs 86, milk 20, salt 3, ghee for frying 15, butter for basting 10.

UZBEK DUMPLINGS (CHUCHVARA)

Prepare unleavened dough, roll it out 1-2 mm thick, cut into squares (30x30 mm), add minced meat and, turning from corner to corner, join the edges.

To prepare minced meat, cut the beef pulp into small pieces and pass through a meat grinder. Finely chop the onion. Combine the meat and onion, add water, pepper, salt and mix thoroughly.

Boil chuchvara in broth, season with yogurt, red pepper to taste and sprinkle with herbs.

For the dough: flour 100, water 30, salt 3; test yield 130; for minced meat: beef 110, onion 40, ground black pepper 1, water 30; minced meat yield 180; sour milk 30, red pepper, parsley. Chuchvara yield 370.

DUMBLINGS FROM BARLEY FLOUR

Add salt, barley flour, eggs and melted butter to the milk. Knead a stiff dough, form it into oblong dumplings and cook for 10 minutes in meat broth or lightly salted water. Serve hot with meat dishes or as a separate dish with fresh or sour milk (200 g).

Barley flour 100, eggs 8, butter 10, milk 125. Yield 250.

DONDS WITH PLUMS

Boil the peeled potatoes, dry them, pass them through a meat grinder or rub them in a potato masher. Mix the cooled potato mass with flour, eggs, salt and mix well. Roll out the dough to a thickness of 10 mm and use round notch 1 to cut out circles. Place a plum (without a pit) on each circle of dough, sprinkle with sugar, pinch and cook in boiling water. When serving, pour sour cream over the dumplings. Boiled dumplings can be poured with sour cream and baked in the oven.

For the dough: flour 60, eggs 8, potatoes 100; for filling: dried plums 80, sugar 10; sour cream for topping 30. Yield when cooking 300, when baking 255

Dumplings

Dissolve egg yolks, yeast, salt in warm milk, mix with flour and beat for 10-15 minutes in a mechanical beater or spatula. When the dough is smooth and viscous, cover the bowl with the dough and leave to ferment for 1 hour.

City roll, loaf or white non-sour bread, not very stale (one or two days old), cut into small cubes, fry in a frying pan with fat, then cool and mix with pre-prepared dough.

Divide the finished dough into pieces weighing 100-150 g and form them into round buns (dumplings), which are placed on a baking sheet, sawn with flour.

Place dumplings in boiling salted water (20 g of salt per 1 liter of water). Over high heat, bring the water back to a boil as quickly as possible, then reduce the heat, cover the pan with a lid and cook the dumplings for 5-7 minutes (depending on their size).

The products should be cooked in a large amount of water (5-6 liters of water per 1 kg of dumplings, immersed at a time), so that they float freely in it.

Remove the finished dumplings from the water with a slotted spoon and immediately pour oil over them.

Before serving, the dumplings can either be topped with cracker sauce, sour cream, jam, or sprinkled with grated cheese or granulated sugar; any of these products can also be served separately with dumplings.

Flour (cereal) 500, milk 300, eggs (yolks) 1 pc., salt 10, yeast 10, city roll or wheat bread 200, butter for frying 50, butter for basting 100.

Dumplings with liver for soup

Heat the butter, stirring, to the consistency of sour cream and, whisking with a spatula, add one egg yolk at a time, boiled or fried liver, previously crushed in a meat grinder and cooled, salt, spices and 1/4 of the city's mashed bread. Beat the mixture well for 10-15 minutes, then add thoroughly beaten egg whites and the rest of the mashed city roll. Form small dumplings from the prepared dough and drop 2-3 pieces. into soup or broth for test cooking. If the dumplings are boiled, then you need to add an egg and grated bread. Do not place the prepared dumplings in the soup or broth immediately, but as it boils and cook for 2-3 minutes, depending on the density of the dough and the size of the dumplings.

City roll 500, liver 500, butter 150, eggs 5 pcs., salt 10, pepper, garlic, marjoram.

CARROTT DUMPLINGS FOR SOUP

Pass the boiled carrots through a meat grinder, add egg yolks, sour cream and 1/4 of the mashed city bun, beat everything well for 10-15 minutes, then add tightly beaten egg whites and the remains of the mashed bun; Form small dumplings from the dough and cook as described above.

City bun 500, carrots 500, eggs 5 pcs., sour cream, cream or milk 200.

MANTY

Knead a stiff dough from flour, water and salt, shape it into a loaf, divide it into pieces weighing 20 g and roll into thin circles so that their edges are thinner than the middle.

Pass the lamb (pulp) through a meat grinder, add finely chopped onions, cold water, salt, crushed pepper and mix well. To prepare manti, take fatty lamb. If the meat is skinny, you need to add fat tail fat. You can put garlic in the minced meat.

Place minced meat in the middle of the rolled out dough circles and pinch the edges of the dough.

Place the manti on greased grates (cascans) and place in a cauldron with a small amount of boiling water, close the cauldron with a lid and steam the products until cooked for 30 minutes. Serve manti (2-3 pieces per serving), topped with vinegar or sour cream.

For the dough: flour 50, water 20, salt 3; for minced meat: lamb 120, onion 42, lamb fat (fat tail) 4; for watering: 3% vinegar 20 or sour cream 30.

FRESH DOUGH, dough prepared without yeast. It is distinguished by its plasticity and pliability (it easily takes and retains its shape), but products made from it quickly become stale. Designed for quick preparation of a variety of pies and small snack pies. There are several types of unleavened dough: butter dough, from which crusts for cakes and pastries, snack and sweet pies, rolls, etc. are baked; sour cream - for making pies and cheesecakes; puff pastry - for making crusts for cakes and pastries, pies and pies with meat, fish, cheese, fresh berries and other fillings. This dough is the most complex and time-consuming to prepare. Products made from it have a golden crispy crust on the outside, and a layered structure on the inside that easily separates into separate flat and tender sheets. Unleavened puff pastry contains no sugar at all, unlike puff pastry.
Products made from unleavened dough are more ancient than products made from yeast dough and were more widespread. But gradually unleavened dough was replaced by yeast dough. Although, unlike yeast dough, unleavened dough can be prepared very quickly, which is an undoubted advantage, especially in our fast-paced age.


There are several varieties of unleavened dough, differing in both recipe and preparation technology.


Unleavened ordinary dough (basic recipe)
0.5 kg of premium wheat flour, well dried and sifted through a fine sieve, 2 tablespoons of vegetable oil, salt to taste and as much water as the flour can absorb.
Pour flour onto a smooth table or special board for rolling out dough. In the center of the slide, make a depression like a volcano crater, pour about 1 glass of lukewarm water, vegetable oil into it and add salt to taste. Gently knead the dough, adding more and more flour. Gradually add as much water as the flour can absorb. The dough should not be too tough, but not too soft. Knead the dough with both hands until it becomes homogeneous and bubbles appear on the surface.

Unleavened butter dough (basic recipe)
350 g wheat flour, 90 g butter, 1 tablespoon sugar, 1 egg, 75 g milk or cream, 30 g sour cream, 1/2 teaspoon salt, 1/4 teaspoon soda.

Melt the butter, add milk or cream, sour cream, egg, sugar, salt, stir well, then add flour mixed with soda.
Sweet unleavened dough is used for pies and pies with all kinds of fillings. The ritual wedding cake kurnik is especially often baked from this dough.
Unleavened butter dough is tender, light, plastic. Drawings made from it are perfectly preserved during baking. Therefore, pies are distinguished by their decorativeness, colorfulness, and abundance of decorations.

Unleavened dough (1st option)
a glass of flour, 200 g butter, 1 glass of sour cream, salt on the tip of a knife

Knead the butter until soft, add sour cream, mix thoroughly until smooth, add salt, flour and knead into a homogeneous plastic dough. Cover the dough with a canvas napkin, put it in the refrigerator for 20 minutes, then roll it out. This dough is very fatty, tender, crumbly. It is preferably used for pizza, tartlets with fillings of mushrooms, vegetables, as well as berries and fruits. Pies with meat, fish, and especially snack pies the size of a walnut are incredibly tasty.

Unleavened dough (2nd option)
2 cups flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife.

All operations are performed as in the previous recipe. The dough is also very soft, plastic, but with less fat. You can use it to bake pies with all kinds of fillings.
The advantage of this dough is the speed of its preparation - no more than 10 minutes. Wrapped in a plastic bag and stored in the refrigerator, this dough can then be used very quickly to make a pie for evening tea, especially if you use fillings that do not take much time to prepare (cottage cheese, jams, etc.).

Unleavened dough (3rd option)
2 cups flour, 200 g butter, 1 cup kefir, salt to taste.
The dough is prepared in the same way as indicated above.

Unleavened dough (4th option)
3 cups flour, 200 g butter, 2 cups kefir, salt to taste.

The dough is prepared in the same way as indicated in previous recipes. It is less greasy and can be recommended for those who are trying to maintain a slim figure. From this dough you can make pizza, pies, pies with all kinds of fillings.

Unleavened dough, chopped (5th option)
2 cups flour, 200 g butter, 1 egg, salt to taste.

Chop the butter and flour with a knife until a mass of grainy structure is obtained, then add an egg and a little water, knead the dough thoroughly and put in the refrigerator for 2 hours. Then use the dough for pies, pies, cake layers and pastries, as well as for pizza.

Unleavened dough, chopped (6th option)
2 cups flour, 200 g butter, 100 g sour cream, 2 eggs, salt to taste.

Prepare the dough as indicated in the previous recipe.

Unleavened crumbly dough (7th option)
2 cups flour, 200 g butter, 6 yolks, 1 egg, 1/2 cup rum.

Grind the butter until white, add the yolks, egg and rum, mix until smooth, add flour and knead the dough

Unleavened dough for gates
Method 1: 2 cups rye flour, 1 cup water, salt on the tip of a knife.

Water can be replaced with milk, whey, yogurt, kefir and other fermented milk products.

2nd method: 1 glass of rye flour, 1 glass of wheat flour, 1 glass of water or fermented milk products.

Prepare the dough, mix the ingredients indicated in the recipe. The plastic, shape-retaining dough can be used for lomans, wickets, carols and fish pies.



For cheesecakes and sweet pies, butter dough is prepared, for kulebyak, pies and pies with salty fillings - savory dough.
Fatty dough is prepared without baking powder, and less fatty dough is prepared with soda. To more completely remove carbon dioxide from soda, add citric or lactic acid or lemon juice to the dough. If sour dairy products are added to the dough - sour cream, kefir, yogurt, etc., the amount of acid should be significantly reduced or not added at all.
To prevent the dough from becoming oily and losing its plasticity during molding, it should be prepared from chilled ingredients in a cool room. Knead the dough in different ways, depending on the quantitative ratio of the products.
Dough with a large amount of fat is kneaded in the same way as shortbread dough (see below).
When making a less fatty dough, beat the sugar and butter for 6-8 minutes. Gradually add eggs mixed with sour cream and continue beating for another 6-8 minutes. Then add flour mixed with soda and knead the dough very quickly (in 15-20 seconds).
When making dough with a weak consistency, pour liquid into a bowl in which the acid has first been dissolved, add salt, sugar, sour cream and mix these products. Add half the flour and knead for 3-4 minutes, then add the butter, previously softened to a plastic state, and the rest of the flour mixed with soda.
Knead the dough quickly, for 10-20 seconds.
You can knead the dough on the table by pouring a mound of flour on it and making a funnel in it. Pour liquid products into this funnel and quickly knead the dough.



Unleavened egg pie
For 1 kg of unleavened dough:
800 g wheat flour
300 g sour cream 20% fat
180 g ghee
1 tsp top of salt

For filling:

6 large eggs
Large bunch of green onions
100 g butter
Salt, ground pepper to taste
1 yolk for coating


1.For the dough, thoroughly grind sour cream with softened butter and salt with a wooden spoon until smooth. Add sifted flour and knead the dough. Knead the dough for 5-10 minutes. Wrap the finished dough in film and put it in the refrigerator for 30 minutes.
2. For the filling, boil the eggs hard for 10 minutes, crack the shell with a spoon, cool under running cold water and peel. Chop finely.
3. Finely chop the green onions. Dissolve the butter in a frying pan, add the onions, fry over low heat for 10 minutes. Mix the eggs and onions, add salt and pepper to taste.
4.Roll out the dough into an oval, 1 cm thick, place the filling on half of the dough. Fold the dough, covering the filling with the other half. Make several small holes on the surface for steam to escape. Brush the top with yolk.
5. Bake in an oven preheated to 200 degrees for 30-40 minutes.



Pancake pie made from unleavened dough with various fillings


Products:

2-2.5 cups flour;

1 glass of kefir;

butter.


For filling:
first filling option: onion
second option: cheese and potatoes
third option: minced meat with onions

Preparation:
1. prepare the dough from flour, kefir and salt
2. Roll out the finished dough into small flat cakes
3. Place the filling in the middle of each flatbread.
4. pinch it in the form of an envelope
5. flatten again
6. roll out 5 mm thick
7. fry in a frying pan (without adding oil!)

Preparing the filling:
first filling option: grate the onion on a fine grater and place it in the middle of the flatbread (do everything as described above)
second filling option: - boil potatoes, prepare mashed potatoes
- grate the cheese and combine with potatoes
put our filling in the middle of the flatbread (we do everything as described above)
third filling option: fry the minced meat, add onion, put the filling in the middle of the flatbread (do everything as described above)
4. Grease each pancake with melted butter.



BANNITSA WITH BRYNZA
kg flour, 480 g butter, 1.5 g citric acid, 150 g sour cream, 180 ml water (350 ml milk can be used instead of sour cream and water).
For minced meat: 400 g cheese, 6 eggs.
There are several ways to roll out dough for a bannitsa: rolling out by hand, rolling out cut dough, rolling out with a rolling pin, and so on. The bannitsa can be flat, in the form of a roll or an envelope.
Knead unleavened dough (flour, water, sour cream, salt), divide into portions and keep in a cold place for 15-20 minutes. Then roll out the pieces of dough into a rectangle, put butter in the middle, wrap it like an envelope, roll it out and put it in the refrigerator for 15-20 minutes. Repeat this process three times, each time folding the dough into four layers and cooling it periodically.
The dough for bannitsa can be rolled out in this way. Divide the well-kneaded dough into two equal parts, form them into small loaves and, lightly greasing them with sunflower oil, leave for 15 minutes. Then form 12-13 balls from each loaf and roll them out into round cakes the size of a dessert plate. Grease the flatbreads with butter, place 12 pieces on top of each other, keep in a cold place and roll out into two layers. Place one of the rolled out layers on a greased baking sheet, place the prepared minced meat on top evenly, but not in a continuous layer, and cover it with another rolled out layer of dough. Then connect the edges of the layers, stretching out the bottom layer a little and covering the top one, make several punctures on top, sprinkle the bannitsa with dissolved butter and pour in two beaten eggs. Bake in a medium-heated oven.
The layers for the bannitsa can be prepared this way. Form three small cakes from the well-kneaded dough, grease with oil and place one on top of the other. Then roll out a thin round layer, grease lightly with oil and dust with flour. After this, use a knife to make 8 radial cuts so that the center remains intact. Raise the cut sectors of the dough and cover the center with them. Roll out the resulting cake again into a thin layer.
It should be remembered that to prepare a flat bannitsa, the layers must be dry. Therefore, they should be well dried or lightly baked in a not very hot oven. When placing the layers of dough on a greased baking sheet, you need to sprinkle each of them with melted butter, and then spread the filling on top of each layer.
To prepare a bannitsa in the form of a roll, do not dry the layers of dough, but immediately after rolling, sprinkle with melted butter and add the filling.
Place thoroughly crushed cheese mixed with egg in the middle of a portion of puff pastry, wrap it in the form of an envelope and bake in an oven at a temperature of 220-250 °C.



Pie with champignons from unleavened dough
You will need:

Unleavened dough (ready) - 800 g
Champignons - 200-250 g
Eggs - 3 pcs.
Carrots (grated on a fine grater) - 1 pc.
Onion (finely chopped) - 1 onion
Grated cheese - 50 g
Milk - 3 tbsp.
Salt, pepper - to taste
Nutmeg - a pinch
Vegetable oil - 50 g (5 tbsp.)

Cooking method:

For this pie, you first need to bake the dough base. Therefore, roll out the dough taking into account the high sides. Grease a baking dish and place the dough in it, be sure to prick it with a fork several times to avoid “blowing” the dough.
The base is baked for 15 minutes in an oven preheated to 200 degrees.

While the crust is cooking, you can start preparing the filling. To do this, you need to sauté the onions and carrots, and then add the mushrooms cut into strips. Be sure to pepper and salt the vegetables.

Place the finished filling in the baked dough and fill it with a mixture of eggs, cheese and milk, seasoned with salt and nutmeg.

After this, bake the pie in a preheated oven until fully cooked, i.e. until the pie is covered with a golden crust.



Kalakukko
Required Products:

wheat flour - 500 g
butter - 100 g for dough and 2 tbsp. spoons - for greasing
water - 250 g
salt - 10 g
fish - 1 kg fillet
smoked bacon - 300 g
onion - 100 g
boiled egg - 2 pcs. and raw 1 pc.
vegetable oil - 2 tbsp. spoons
ground black pepper

Cooking method:

Knead the dough from flour, butter, water and salt, divide it into 2 parts and let stand for 10 minutes.

For the minced meat, finely chop the fillet, eggs and bacon, combine with onion fried in oil, add salt and pepper.

Roll out the dough, place one layer on a baking sheet greased with vegetable oil, place the minced meat on top, level it, cover with the second layer, pinch the edges. Prick the pie in several places with a fork, brush with egg and bake in the oven.

Brush the finished pie with melted butter, cover with a clean towel and leave for a few minutes. Serve hot.

Kurnik


For the filling: 1 chicken, 4 cups buckwheat, 5 eggs, 200 g butter, 1/2 cup chopped dill, salt.
For greasing: 1 egg.
To prepare the dough, grind the butter until white, add sour cream and continue grinding until smooth, add salt and flour, knead a light plastic dough, give the dough 20 minutes.
Boil the chicken in a small amount of water, remove, separate the meat from the bones and chop finely. Before baking buckwheat porridge, grind the cereal with a raw egg, dry it on a board, making sure that the grains do not stick together; the glued grains must be rubbed by hand. Boil 1.5 cups of salted water, add oil, add dried cereal, stir once and bake in the oven for 45 minutes in a covered pan.

The cereal can be filled with a decoction of dried mushrooms, adding finely chopped boiled mushrooms.

Mix the resulting crumbly buckwheat porridge with hard-boiled chopped eggs and dill.

Divide the dough into three equal parts. Roll out two-thirds of the dough into a bottom about 1 cm thick and place in a greased frying pan. Spread half of the buckwheat porridge in an even layer on the bottom, finely chopped chicken on it, top with the second half of the porridge, sprinkle with chopped dill, you can pour in a little strong chicken broth (or mushroom broth, if the porridge is cooked with mushrooms), cover with a lid of dough, in the center in which to make a shaped hole for steam to escape during baking, pinch the seam nicely, decorate with flowers from the dough, prick the surface of the pie with a fork, brush with egg and bake until done.



Zur Balish



Ingredients:
2 eggs, salt, cream or sour cream - 30g, 100g butter, 1 glass of water, 600g flour.
for filling: 4 medium potatoes, 2 large onions, beef or lamb 800-1000g, broth (may not be needed), butter 3 tablespoons.

Beat the eggs lightly with salt, add cream (or sour cream), melt the butter, add it there, then gradually add water and flour to knead a stiff dough.
prepare the filling: cut the meat and potatoes into equal cubes, the onion into cubes too. Mix everything, add salt, pepper (red can be used). Divide the dough into 2 unequal parts - 3\4 and 1\4. Roll out most of it so that the edges hang from frying pan. From the smaller one, roll out a circle with a diameter smaller than the frying pan. Grease the frying pan with oil, put the filling in the center in a mound, put butter on the filling. Pinch the edges, connect with the lid. Make a hole in the center, close it with a cork made of dough. Grease the belish with oil and put in the oven, preheated to 180 degrees. After half an hour, take it out, remove the cork, pour in the broth, then put it in the oven for another hour or an hour and 15-20 minutes. Determine readiness by the filling (through the hole). If it starts to fry too much, cover with foil.



Wickets
Dough for gates can be prepared from rye flour alone or from a mixture of rye and wheat flour in equal proportions (1:1) according to the following recipe: 2 thin glasses of flour, 1 thin glass of liquid (water, milk, yogurt, sour cream in any proportions ), salt on the tip of the knife. Salt is not added to fresh bread. The kneaded dough should “rest” for 20-30 minutes, covered with a napkin so as not to dry out. Roll out the dough into a rope, cut into equal pieces, roll into balls, roll them into thin flat cakes, and give them a round or oval shape. Add a variety of fillings and pinch or fold the edges in different ways.

Fillings for fresh gates

From mashed potatoes: 7-8 potatoes, 1 egg, 2-3 tablespoons butter, salt to taste. Peel the potatoes, wash, boil, crush thoroughly, add butter, egg, salt, beat well until smooth and creamy.

From cottage cheese: 100 g of fresh cottage cheese, 1 yolk, 1/2 teaspoon of sugar, salt to taste. It is advisable to grind the cottage cheese with yolk, sugar and salt until smooth.

From cheese or feta cheese: 150 g of cheese or feta cheese, 1 raw egg, 1 hard-boiled egg, parsley, dill or celery.
Grate cheese or feta cheese on a coarse grater, add a bunch of finely chopped dill, parsley or celery, chopped boiled and raw eggs, mix.

From fresh mushrooms: 1 kg of fresh mushrooms, 1-2 tablespoons of butter, 1 onion, 1/2 cup sour cream, dill or parsley.
Boil peeled, washed porcini mushrooms, cut into slices, fry in oil, add separately fried onions, sour cream, salt and, covering with a lid, simmer for about 20 minutes. Cool, add finely chopped dill or parsley.



Apple pie
INGREDIENTS
4 small apples
Vanilla pod
Juice of one orange
Half a kilo of cane sugar
Yolk of one egg
Unleavened puff pastry

Recipe

Peel the apples, cut them into pieces and simmer for 30 minutes with vanilla, sugar and orange juice.
Cut four circles of equal diameter (about 15 cm) from the dough.
Keep in the refrigerator, then spread with yolk and put in the refrigerator again
Mash the apples with a fork.
Place the fruit mixture in the center of the circles, carefully seal the edges with your fingers
Bake for 20 minutes at 200 C.



Onion Pie
You will need:
For the test:

Sour cream - 200 gr.;
Butter or margarine - 200 gr.;
Flour - 2 cups;
Salt, sugar - ¼ tsp.

For the “German” filling:
Onions - 5-6 bulbs;
Cream 23 - 33% - 100 gr.;
Eggs - 3 pcs.;
Brisket - 50-100 gr.;
Cheese - 100 gr.;
Salt - to taste;
Flour - 1 tsp;

For the “Bulgarian” filling:
Onions - 5-6 bulbs;
Thick sour cream - 200 gr.;
Eggs - 3 pcs.;
Cheese cheese - 80-100 gr.;
Pine nuts - 2 tables. l.;
Ground paprika - ½ tsp;
Flour - 1 tsp;
Note:

* The amount of dough that is obtained according to the recipe is for one pie... It comes out tall and beautiful! But we like “pizza-like” ones - on so-o-o-o-o dough, so I divide this dough into 2 parts and cook 2 pieces, respectively.

* One more thing about the dough: the filling is quite juicy, so the crust - the bottom of the pie - almost always gets a little wet. You can pre-bake the cake, but you won’t be able to completely avoid getting wet; the filling will still wet the top layers of the cake by 3-5 mm. In my opinion, however, this does not spoil the pie at all - it’s just such a feature of it. That’s why I don’t bake the dough separately, but put the filling out at once and bake it all together.

* More about the crust: when pre-baking, without filling, the sides may slide down a little - so either lay them higher, or put baking paper on the dough and sprinkle dry peas/beans. This will help the crust retain its shape while baking.

1. Make unleavened dough. Margarine needs to be soft, pliable - at room temperature. If you forgot to take it out in advance, just grate it. Add sour cream to the margarine, a little salt and sugar each, pour the sifted mixture on top

The oldest and simplest dough, dating back to Ancient Egypt. In its origins, unleavened dough included only water and wheat flour, which made and still makes it the lowest-calorie and healthiest dough.

If you need to quickly prepare the dough, use the following recipe.

It requires the following ingredients:

  • whole wheat flour (high grade) – 3 kg;
  • water - as needed;
  • salt - optional.

Cooking process:

  1. Sift the flour through a sieve and pour it in a heap onto a flat, level surface. We form a dimple in the mound (like in a volcano). Pour 300 ml of warm filtered water into the resulting container, mix in the oil and salt.
  2. Knead the dough, each time grabbing flour from different sides. If there is a lack of humidity, add water. The dough should become uniform and quite thick.
  3. Knead the dough until bubbles begin to appear on its surface.
  4. The mass is ready, and depending on your needs, all that remains is to roll it out.

One interesting feature when working with this dough is the rolling. Depending on the type of rolling and prepared dough, you can get a wide variety of types of dishes.

Basis for pies

Unleavened dough for pies is also very easy to prepare and does not require special culinary skills.

First, prepare the ingredients:

  • premium wheat flour – 1 kg;
  • vegetable oil – 200 g;
  • chicken egg – 2 pcs.;
  • baking powder (powder) – 30 g;
  • sour cream – 200 g;
  • kefir – 0.5 l;
  • salt - to taste.

Cooking instructions:

  1. Sift the flour through a fine sieve. Pour the white powder into a lump onto a dry, flat countertop. Make a dimple in the flour.
  2. Break the eggs into the resulting flour container, add baking powder, salt (to taste) and low-fat sour cream.
  3. Knead the dough, starting from the center of the hill, taking flour from the outskirts.
  4. Gradually add kefir to the kneaded dough until it becomes medium viscous and hard.
  5. Unleavened dough for the most delicate buns can be used for its intended purpose. All that remains is to choose the filling and bake the pies.

Option for pies

To make a pie from unleavened dough, you need to prepare the dough itself.

To do this, prepare the following ingredients:

  • wheat flour (premium grade) – 600 g;
  • vegetable oil – 4 tbsp. l.;
  • water – 200 ml;
  • salt – 1 tsp.

Cooking process:

  1. Preparing the table surface. It should be dry and preferably glass.
  2. Sift the flour in a heap directly onto the surface.
  3. Make as deep a hole as possible in the center of the flour. Add vegetable oil, salt and all the water to it.
  4. Knead the mass, it should be quite soft and tight.
  5. Form the resulting dough into a ball, place it in a bowl and cover with a cloth. So the dough should rest for about half an hour.
  6. Repeatedly knead the dough until it becomes homogeneous and smooth. Fresh dough for the pie is ready.

Fresh pizza dough

To please yourself with Italian pizza, you don’t have to go to Italy; you just need to know the simplest and most delicious recipe for the right pizza dough.

Fresh pizza dough is prepared from the following ingredients:

  • chicken egg – 4 pcs.;
  • olive oil – 80 ml;
  • premium flour – 800 g;
  • salt - to taste;
  • cow's milk – 250 ml.

Cooking instructions:

  1. Take a deep pan or plate and sift the flour through a fine sieve. Add salt.
  2. In a separate bowl, beat eggs and milk. Add olive oil to the mixture. To ensure that the butter spreads evenly throughout the dough, it is better to use a mixer or an electric whisk. This way, when baking, the dough will not burn in separate parts.
  3. Knead the resulting egg mixture into the container with the dough, slowly and evenly adding it to the flour.
  4. Sprinkle flour on the surface and place the resulting dough on it.
  5. Knead with your hands for about 15-20 minutes, until the dough stops completely sticking to your hands. If the mass is too wet, add a little flour.
  6. Roll the finished semi-finished product into a spherical shape and wrap it with a slightly dampened cloth. Leave the mixture in this position for half an hour. The simplest and most original pizza dough can be used for its intended purpose.

Cooking with kefir

Airy kefir dough is suitable for making pies and other baked goods of this type.

It will require the following products:

  • kefir – 1 l;
  • sunflower oil – 200 g;
  • whole wheat flour – 1 kg;
  • soda – 2 tsp;
  • salt - to taste;
  • sugar – 3 tbsp. l.

Cooking steps:

  1. Take a batch of flour and sift it into a suitable bowl.
  2. Add all the dry ingredients and kefir to the flour. Mix the mixture thoroughly.
  3. We begin to knead the dough with a fork (while it is thin), add the remaining flour in small parts and make the dough thicker and denser.
  4. When the dough is already kneaded, grease it with sunflower oil and knead it with your hands.
  5. The dough should be soft and at the same time not stick to your hands. Do not knead too hard, otherwise all its looseness and airiness will disappear.
  6. Let it brew for a couple of hours in the refrigerator.

With sour cream

An excellent option for a quick fix. This recipe should be in the arsenal of every housewife.

Let's prepare the following ingredients:

  • chicken egg – 4 pcs.;
  • margarine – 200 g;
  • sugar – 2 tbsp. l.;
  • sour cream – 400 g;
  • salt – 2 tsp;
  • all flour – 1 kg.

Cooking process:

  1. Beat eggs with sugar powder and salt in a large bowl. Pour in the low-percentage sour cream and beat again.
  2. Add slightly melted margarine (can be replaced with butter) and flour to the egg mixture, mixing it in small parts.
  3. Knead the dough until it stops sticking to your hands, but remains quite soft.
  4. We form a ball from the resulting semi-finished product and put it in a plastic bag (wrap it in film). Leave in the refrigerator for 20-30 minutes.

Sweet unleavened dough

An excellent option for lovers of flour and at the same time watching their figure. Easy-to-recipe and easy-to-prepare sweet unleavened dough.

To create the recipe you will need:

  • whole wheat flour – 250 g;
  • salt - to taste;
  • butter – 100 g;
  • water – 75 ml.

Cooking process:

  1. Sift flour through a fine sieve.
  2. Add slightly melted butter to the flour and rub it in the flour. You should get fine crumbs. Add a pinch of salt and mix again.
  3. Gradually begin to add water and knead the dough.
  4. Finish kneading the dough, put it in a container, cover with plastic and leave to cool in the refrigerator for 15-20 minutes.

Yeast-free recipe

For those who follow religious holidays and fast, the following recipe for yeast-free dough will be useful.

The following ingredients are needed:

  • premium flour (wheat) – 1.5 tbsp;
  • vegetable oil – 1 tbsp. l.;
  • slightly warmed water – 0.5-0.7 tbsp.;
  • salt - to taste.

Cooking steps:

  1. Dissolve the salt in lukewarm water.
  2. Sift the flour into a heap onto the prepared surface.
  3. Create a small hole in the flour, pour vegetable oil and heated water into it. Knead the dough first with a fork.
  4. We monitor the amount of water. Knead the dough with your hands. Let it brew for half an hour at 18-20 degrees.

Puff pastry

Quite an interesting and time-consuming dough recipe. But with a little effort, puff pastry will reward the housewife and her family with its airy taste.

For preparation you will need the following ingredients:

  • filtered water – about 400 ml;
  • yolk – 2 pcs.;
  • vinegar – 1 tsp;
  • salt – 0.5 tsp;
  • flour – 4-5 tbsp;
  • butter -500-600 g.

Cooking process:

  1. When cooking, it is important to remember that all ingredients should be at room temperature. In a bowl, knead the butter until there are no lumps. Add zakatka (egg yolk with water and 4 tbsp flour) and knead it with butter.
  2. We form a flat rectangular cake from the resulting mixture.
  3. Roll out the dough and place a rectangle of butter in the center. Wrap the buttered cake with dough in an envelope.
  4. Using a rolling pin, starting from the middle of the resulting “envelope”, roll out the dough into a rectangular layer, 1 cm wide.
  5. Excess flour must be removed from the resulting layer with a soft brush.
  6. Carefully fold the dough into an accordion shape and roll it out again, starting from the middle. Leave the dough to cool for 20 minutes and repeat all the rolling steps again. We use this method four times. The result will be a dough with 256 layers of butter.
  7. During subsequent cooking, it is not recommended to roll out the finished dough, because... it may come apart or break.

Unleavened dough for pies in the oven is an ideal option for those housewives who do not want to spend a lot of time kneading the yeast base. And it also happens that you really want delicious baked goods, but you don’t have yeast on hand. Unleavened dough is ideal for pies and pies with any filling - sweet or meat.

The simplest unleavened baking base is made from flour, vegetable oil, salt and water. You can replace the water with sour cream or kefir, add butter and sugar - then the finished products will acquire an unusual taste with a subtle sourness. This version of the base for pies is most often called unleavened dough or yeast-free dough. You can use any filling for it: cabbage, rice, meat, jam or preserves. Pies baked in the oven turn out fluffy, very aromatic and incredibly tasty, and it takes much less time than when preparing baked goods from dough with yeast. Many housewives completely unreasonably consider the unleavened base to be tasteless: it is pie dough, just prepared without yeast starter.

The simplest unleavened dough for pies in the oven

The base is suitable for baking closed and open pies, sweet cheesecakes with cottage cheese or jam. It takes only 30 minutes to prepare in total.

Ingredients:

  • 500 g flour;
  • 2 tbsp. l. odorless vegetable oil;
  • salt to taste;
  • warm water - the amount depends on the type of flour, everyone absorbs liquid differently.

Preparation:


Recipe for rich unleavened dough for pies in the oven

Baking from unleavened dough will never collapse if you cook it using the right technology.

Ingredients:

  • 2.5 tbsp. flour;
  • 200 g sour cream;
  • 100 g butter;
  • 1 tsp. salt;
  • 1 tbsp. l. Sahara;
  • 1 tsp. soda

Preparation:

  1. Sift the flour through a sieve onto the table, pour soda into it.
  2. Place soft butter in the center and chop everything with a knife until fine crumbs.
  3. Mix sour cream with salt and sugar and add to flour and butter.
  4. Knead everything well. The mass should not be too steep.
  5. Place the pie base in the refrigerator for 30 minutes.
  6. The dough is suitable for baking closed pies with filling, open pies and cheesecakes.

Pies made from unleavened curd dough in the oven

This base for pies is almost a complete analogue of fluffy yeast dough. But cooking it is much faster.

Ingredients:

  • 1 tbsp. cottage cheese (any fat content);
  • 1/3 tbsp. milk;
  • 5 tbsp. l. vegetable oil;
  • ½ tsp. soda;
  • ½ tsp. salt;
  • 3 tbsp. l. sugar for baking with sweet filling.

Preparation:


Unleavened dough for kefir pies

Baking with kefir turns out very aromatic and soft. In terms of taste, this dough is not inferior to its classic yeast counterpart, and is prepared several times faster.

Ingredients:

  • 500 ml kefir;
  • 500 g of premium flour;
  • 1 egg;
  • 1 tsp. soda;
  • 2 tsp. salt;
  • 2 tbsp. l. vegetable oil.

Preparations:

  1. The secret to delicious and fluffy baked goods from unleavened kefir dough is the correct kneading technology and flour. The last ingredient must be only of the highest grade and excellent quality. If you have doubts about this, add a little starch to the flour and be sure to sift it through a sieve.
  2. Pour soda into warm kefir (room temperature) and stir.
  3. Beat the egg, add salt and butter.
  4. Next, stir in the flour in small portions. You must achieve such a consistency that the dough is not sticky, tight, but remains elastic.
  5. When the base for the pies is ready, cover it with film to prevent it from drying out and let it stand for 30 minutes at room temperature.
  6. After this time, you can start shaping the pies.