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 pies will definitely appreciate this recipe, 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 tasty varieties of carrot pies. 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 of useful vitamins and elements. So, if you wish, you can diversify the traditional version of carrot pies.
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, since 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. You can first brush them with beaten egg on top.
You can also fry the pies in a frying pan in a large amount of vegetable oil. Then we will get such pies.
Sincerely, Polya Rai.
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.
To prepare the dough
- 7 glasses of flour;
- 1 glass of kefir;
- 2 chicken eggs;
- 150 grams butter + 50 grams for greasing pies;
- ½ glass of warm water;
- 2 tablespoons sugar;
- 1 tablespoon yeast;
- 2 pinches of salt.
To prepare the filling
- 3 fresh medium carrots;
- 2 chicken eggs;
- 2 tablespoons sugar.
Cooking method
- 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 a small distance between the pieces. 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!
Carrot filling for pies, pies and rolls
Sweet carrot filling
The sweet carrot filling is good on its own, as a tasty and healthy dessert, and as a juicy, tasty filling for pies, rolls or pies.
Compound
for 3 trays of pies or 2 pies
- Carrots – 3 large (0.8-1 kg);
- Orange or lemon – 0.5 (juice and zest) – not necessary, but the taste and aroma with them is wonderful;
- Apple sour or sweet and sour - 1 large;
- Salt - a pinch;
- Sugar – 2 tablespoons;
- Vegetable oil for frying.
How to cook
- Grate the peeled carrots on a coarse grater. An apple (peel the peel and remove the core) - grate on a fine (or large) grater. Orange: Grate the zest on a fine grater, and squeeze the juice to carrots with an apple from the remains of an orange. Combine everything, add sugar and salt. And mix.
- Heat a frying pan with oil (about 1 cm layer). Place carrot mixture in it. Stew under the lid for 25-30 minutes, periodically glancing and stirring, so as not to burn.
- Cool the finished sweet carrot caviar to room temperature, and then use it as a filling.
Grate raw carrots on a coarse grater 
Orange zest and juice make the filling festively fragrant. 
Sweet fruit filling before stewing
Carrot filling is ready
Do I need to boil carrots before stewing?
I don't see any need for this. Of course, to grind raw carrots on a grater, you need to make more efforts than for rubbing boiled. This can be only for those who have your hands (then boil the carrot in the uniform, clean it from the skin and rub it).
What can you put in a sweet carrot filling?
If you have nothing but carrots, oil, sugar and salt, they can do only them. At the same time, you can use butter (it will be even better).
But, nevertheless, it is advisable to put at least an apple in the carrot. Its sourness significantly changes the taste of stewed carrots for the better. With orange or lemon, the carrot mixture acquires a festive aroma. If there are no apples, then you can put grapes in the filling without bones, cranberries, nectarine, dried apricots, prunes.
Stewed carrots with the addition of ginger, chili pepper (hot red pepper) are delicious, you can put a little ground black pepper (yes, in the sweet filling).
Salty carrot filling
A salty version of carrot caviar, which can also be used as a filling for salted pies, pies, meat, vegetable, fish and pasta casseroles, is prepared in approximately the same way, only instead of apples, oranges and sugar, put onions, black pepper (or red pepper) in the carrots hot) and salt. Here is the prescription .
And one more thing - (also very tasty).
How to use carrot filling
The filling tastes slightly sour, with a slight orange aroma, juicy and sweet. It can be used for making either rolls from yeast dough (including store-bought ones), for puff pastries from ready-made puff pastry, or for
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 a very healthy 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 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 in vegetable oil in a frying pan until tender.
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 all the necessary products into it, 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 filling for pies 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!
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 of 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 (the photo shows step-by-step preparation of the dish). 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. Grease a baking sheet with vegetable oil 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 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 their 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.
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