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 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 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 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 the finished dough for pies. 
For the filling, grate all the carrots. 
Fry the carrots in butter until soft, add sugar at the end of cooking 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. 
We begin to make pies from the finished dough: 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
It is usually customary to prepare pies with some simple filling: meat, potatoes, cabbage, etc. But at the same time, do not forget about other light and tasty filling, such as carrots. This filling may seem unusual to some, but is it so? It is known for certain that in some families, pies with carrots are prepared as often as regular pies, for example, with eggs and onions. Many even have warm childhood memories associated with this homemade dish, and some even adopt their grandmother’s recipes to relive their childhood for a while.
Time: 120 minutes
Servings: 10–12
If you prepare this dish exactly according to the recipe, you will end up with an incredibly tasty, soft, sweet and juicy delicacy. But to get just such a dish, you will have to work a little and, of course, show patience and perseverance.
- The dough is prepared in exactly the same way as any other yeast dough. You need to take water (heat it if necessary), then stir sugar in it until all the crystals are completely dissolved. Finally, add the yeast and mix everything well. And put it in a warm place for a while (there should be no direct contact with fire).
- Now carefully melt the butter in the microwave, the main thing is that it does not boil. The melted butter needs time to cool, so you will have to set it aside.
- If the yeast has risen up, then it’s time to add kefir to it (it is important that it is at room temperature, neither hotter nor colder, otherwise the yeast will die), then carefully beat in 2 chicken eggs and mix everything well.
- Now, using a sieve, you need to sift all the flour that is intended for the recipe. This is done so that it is saturated with oxygen, and thanks to this the dough becomes more airy, soft and light.
- Add half of the sifted flour to the mixture along with salt and mix thoroughly again. Everything should be uniform.
- Now all that remains is to add the melted butter and the second part of the wheat flour, and then knead. Everything is kneaded by hand, without using any equipment like a mixer. Kneading time is approximately 10–15 minutes. You can judge readiness by whether it comes away from the walls of the bowl and from your hands; if not, then you need to add a little more flour, knead and check the result.
- When you get the perfect consistency, you need to roll it into a neat ball, put it in a bowl, cover it with gauze or a towel and put it back in a warm place for 60 minutes. During this time, the dough should rise well and greatly increase in size.
- The carrot filling for pies is very simple to prepare and can be done while the dough is rising. To do everything right, it is better to take a sweet and tasty vegetable, so the pies will be much more appetizing. Wash the carrots, peel them and be sure to remove the “tail” from them, then grate them all on a coarse grater.
- Place the grated carrots in a frying pan, add sugar and a little butter. Turn on low heat and, stirring constantly, simmer the filling a little. When it becomes soft and warm, it must be removed from the heat so as not to burn.
- The carrot filling for the pies is transferred to a bowl or plate and quickly, while still hot, two eggs are driven into it. All the filling for carrot pies is thoroughly mixed, after which it can be used for the dish.
- The dough should first be rolled into a small “sausage”, and then cut into small pieces, each of which is a future pie. Using a rolling pin, roll each part into a medium-thick cake if you don’t have a rolling pin at hand. You can simply level it with your hands, trying to avoid any holes.
- Approximately a tablespoon of the mixture should be placed on the resulting cakes; you should not use more, as it will leak out and the carrot pies will simply burst. The edges of the cake are secured in any convenient way; they can be figured, or they can be regular, as you like.
- Cover the baking sheet with parchment and start laying out the pies on top. It is necessary to take into account that during heat treatment the dough may increase in size, so it is worth stepping back a few centimeters from the edge and leaving short distance between workpieces. Carrot pies bake in the oven quite quickly in literally 20–30 minutes if you set the temperature to 200 degrees Celsius. The finished baked goods can be eaten immediately after turning off the oven timer.
- You can also cook this delicacy in a frying pan. To do this, each sweet pie will have to be immersed in oil and fried over medium heat until golden brown, first on one side and then on the other. It is better to take them out onto a dish lined with napkins so that the fat can drain a little, and then transfer them to a regular dish and serve.
A delicious delicacy with carrots in the oven or in a frying pan is prepared very quickly, so if you have pre-prepared dough in the refrigerator, you can literally make a masterpiece in half an hour. The main thing is that this recipe is not at all difficult and any housewife who really wants it can easily cope with it.
Cook deliciously and enjoy your meal!
One of the favorite dishes of our housewives are pies and pies with a wide variety of fillings. Our grandmothers especially preferred to prepare such food. They prepared both sweet and savory products. Many of them knew how to fry/bake very tasty carrot cakes. So tasty that they were eaten with pleasure even by those who could not stand this root vegetable fried or boiled. So now we’ll remember a couple of such recipes, including how carrots are prepared
Recipe for pie with carrot filling
To bake it we need the following ingredients: half a kilogram of carrots, two chicken eggs, one onion, two tablespoons of butter, 100 ml of fat sour cream, one third of a teaspoon of lemon zest, yeast dough, black pepper. First, of course, the carrot filling for the pies will be prepared. We clean and wash all the vegetables. Then sauté finely chopped onion in a small amount of vegetable oil, add grated carrots and butter to it.
After a couple of minutes, put the eggs, sour cream in the frying pan and simmer until the excess liquid evaporates, pepper and salt. Add a little grated zest to the finished filling and stir well. After this, we form a pie or pies, whichever we prefer this time. The process of kneading the dough is a separate story; we won’t tell it now, especially since you can take it ready-made. We fry the products and serve them hot along with kefir, cold milk or tea.
Another carrot cake recipe
Why are pies and cakes with carrots still popular? Because this vegetable is very useful product, but almost no one likes to eat it simply boiled or raw. But pies with carrot filling are a completely different matter. Introducing another recipe. To perform it you will need: carrots, grated in a meat grinder or on a grater - two glasses, granulated sugar - one glass, margarine - 200 grams, two eggs, flour - one glass, half a lemon, soda - half a teaspoon, vanilla sugar - one sachet.
Grind eggs, margarine and sugar together. Then add lemon, minced in a meat grinder, and carrots to this mixture. Mix everything thoroughly, add vanillin and soda. Now mix again and slowly add flour until the dough resembles thick sour cream. Place on a baking sheet and place in the oven preheated to 180 degrees. Bake for about 30 minutes until the product is golden brown. We're done with the pies, now let's look at the filling.
Quick with carrots
We will use the following ingredients. For the dough: flour - 0.6 kg, milk or water - one and a half glasses, fresh yeast - 25 grams, or quick - one teaspoon, salt - two teaspoons, granulated sugar - one teaspoon. Carrot filling for pies requires the following products: three root vegetables, four eggs, vegetable oil, pepper, salt.
We prepare the dough according to a standard recipe, which we will not dwell on in this article. To make the filling, grate the carrots on a coarse grater and sauté them in vegetable oil in a frying pan. Add eggs, boil them and chop them, pepper, salt and mix thoroughly. That's it, the filling is ready. Divide the dough into balls the size of a chicken egg. Roll each into a flat cake, add the filling and form a pie. Fry until done vegetable oil in a frying pan.
Recipe for pies with sweet carrot filling
Necessary products for the dough: 0.5 kg of flour, 125 ml of milk, the same amount of water, one egg, half a teaspoon of salt, a bag of dry yeast. For the filling: 0.5 kg of carrots, 75 grams of granulated sugar and vegetable oil for frying. Our favorite bread maker will prepare the dough for us.
We put everything in it necessary products, set the desired mode and leave it, let it work. And we will prepare such an important component as the carrot filling for the pies. Its sweet variety is made very simply and does not take very long. Shred the carrots in a food processor or on a medium grater. Pour some vegetable oil into the frying pan and add our grated vegetable. Simmer for 20 minutes, add and cook for another 10 minutes until the root vegetable becomes soft. Then transfer the filling to a plate to cool. After an hour and a half, the dough will be ready for use. Grease the table with oil and place the dough on it. We pinch off small pieces of it and knead it into flat cakes with our hands.
We spread all the filling on them, trying to make sure that it does not remain. We pinch the edges of the pies. Place in a frying pan with hot oil, seam side down first, then turn over. When ready, place them on a napkin to absorb excess oil. We eat it hot with cold milk.
Carrot can be prepared in several ways. In the first method, vegetables are first boiled, then ground in a meat grinder and sugar is added. But it seems to us that with this option, everything useful from the carrot will remain in the water, and it itself will become completely fresh.
You are already familiar with the second method - frying in a frying pan. You can also simmer in a ceramic bowl, since nothing burns in it, in a small amount of water, since the carrots will release juice on their own. The choice is yours. 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 to be very fluffy thanks to the yeast dough and soft due to. 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 delicious, 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 prepared in a non-steamed 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 to combine with liquid ingredients. In order for the dough to rise well, it must be kneaded thoroughly.
Place it in a large bowl and 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 on a fine grater. Transfer to a saucepan, add sugar and butter. Pour in 100 ml of water. Place the pan on low heat. 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 acquires a 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 a 1 cm layer of sunflower oil into the frying pan and 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.
Transfer the finished pies to a paper napkin to remove excess fat. Cool until warm.
Pies with carrot filling are ready. Bon appetit!!!
Sincerely, Alina Stanislavovna.