Как приготовить быстрое тесто для несладких пирогов

Тесто для быстрого пирога

Попробуйте приготовить пирог на кефире — тесто для него замешивается очень быстро. В качестве начинки используйте кусочки брынзы или другого неострого сыра, отварное мясо, курицу или копченые колбаски. Пирог выпекается в форме и подается на стол горячим.

Вам понадобится:
— 4 яйца;
— 2 столовые ложки сахара;
— 0,5 л кефира;
— щепотка соли;
— 2 стакана пшеничной муки;
— 1 чайная ложка соды;
— 2 столовых ложки растительного масла.

Кефир можно заменить простоквашей, сметаной, разведенной молоком, или просто кипяченой водой.

Яйца взбейте с сахаром и солью, влейте кефир, затем добавьте соду, гашеную уксусом, и растительное масло. Всыпьте просеянную муку и быстро замесите жидкое тесто. Хорошо разотрите его, чтобы не оставалось комочков. Для ускорения процесса можно использовать погружной миксер.

Огнеупорную форму смажьте жиром, разложите кусочки начинки и залейте их жидким тестом. Пеките пирог в разогретой духовке, пока поверхность изделия не зарумянится.

Картофельное тесто

Тесто на основе отварного картофеля подойдет дли пирожков, которые жарятся в масле. В качестве начинки попробуйте добавить соленые грибы, тушеную квашеную капусту или отварную фасоль, смешанную с обжаренным луком.

Вам понадобится:
— 1 кг картофеля;
— 2 яйца;
— 4 столовых ложки молока;
— 2 стакана муки;- соль по вкусу.

Для теста выбирайте рассыпчатый картофель — выпечка получится более вкусной.

Картошку почистите и отварите. Прокрутите ее через мясорубку, добавьте яйца, подогретое молоко и соль, затем всыпьте просеянную муку. Замесите умеренно крутое тесто. Разделяйте его на комочки, разминайте каждый в лепешку, присыпая мукой, начиняйте и обжаривайте пирожки в горячем растительном масле. Выпечку из картофельного теста лучше подавать горячей, со свежей сметаной.

Творожное тесто для пирогов

Для пирожков с мясным фаршем подойдет оригинальное творожное тесто. Их лучше жарить в масле, а есть можно как горячими, так и холодными.

Вам понадобится:
— 400 г творога;
— 2 столовые ложки сметаны;
— 2 яйца;
— 1 чайная ложка соды;
— 2 стакана пшеничной муки;
— соль по вкусу.

Творог разотрите с солью и содой, добавьте яйца, а затем порциями всыпьте муку. Тесто соберите в ком и поместите в холодильник на полчаса. Затем достаньте его, скатайте в жгут на доске, присыпанной мукой. Жгут нарежьте небольшими кусочками, каждый раскатайте в лепешку, начините фаршем, скрепите края и обжарьте пирожки в растительном масле.

90000 How To Make Healthy Sweet Potato Pie • A Sweet Pea Chef 90001 90002 90003 Make this homemade southern heathy sweet potato pie recipe from scratch using whole, unrefined ingredients this holiday season! It’s so easy to make and your guests will not even know it’s healthy! 90004 90005 90002 90007 90007 90005 90002 I’ve always made a pumpkin pie with my family for Thanksgiving. Every year. It started off with me baking with my mom and now is me baking with my girls. 90005 90002 2 years ago, we added a pecan pie to the mix, which was really tasty, and fun to try something new.90005 90002 Last year, I learned about Southern Sweet Potato Pie and how it’s a super big deal out here in the South. 90005 90002 Whoops. 90005 90002 So, I set out to learn all about it and to make a healthy sweet potato pie recipe I could share with you. The homemade sweet potato pie turned out perfectly — sweet but not too sweet, wonderfully flavored, and with a delicious clean crust — so here I am sharing the recipe for sweet potato pie with you. 90005 90002 Once you have your southern sweet potato pie recipe baked and cooling (and your home smells amazing!), It’s time to think about your topping.This is a big deal, folks. 90005 90002 While I do not like whipped cream a whole lot, I do love it on my sweet potato pie, especially when it’s homemade. If you’ve never made whipped cream with coconut milk, it literally takes 5 minutes and just 3 ingredients. I use my immersion blender (<- LOVE), but it can be done with a hand mixer or stand mixer as well. Plus, it's vegan, too. 90005 90002 Now, without further ado, let's see how to make southern sweet potato pie ... healthy! 90005 90002 90027 90027 90029 90029 90005 90032 HOW TO MAKE HEALTHY SWEET POTATO PIE 90033 90002 To make a sweet potato pie from scratch, you have to go through 3 easy main steps: 90005 90036 90037 make the crust; 90038 90037 make the filling; 90038 90037 make the topping.90038 90043 90002 The rest of the steps are just as easy as the main ones. I'll talk more about the whole wheat pie crust later but for now, let's focus on how to make sweet potato pie filling. 90005 90036 90037 all you have to do to make healthy sweet potato pie filling is to mix all the ingredients for the filling together; 90038 90037 pour the filling into the pie crust; 90038 90037 and bake. 90038 90043 90002 Incredibly easy. Am I right? Now let's talk about the healthy substitutes I used to make this healthy sweet potato pie and how to make it vegan if you want.90005 90002 90057 How to make sweet potato pie healthy: 90058 90005 90060 90037 replace refined sugar with coconut sugar in the pie crust; 90038 90037 use pure maple syrup instead of refined sugar in the filling; 90038 90037 use coconut oil instead of butter. 90038 90067 90002 90057 How many calories in sweet potato pie 90058 90005 90002 Since many of you might be curious about the calories, this healthy sweet potato pie is 329 cal per serving. Not too bad for a holiday dessert, I'd say.90005 90032 90075 90075 90077 90077 90033 90032 90081 HOW TO MAKE SWEET POTATO PIE VEGAN 90082 90033 90002 Making pie from scratch is a super easy way to control the ingredients and keep the recipe vegan if you'd like. If you're non-dairy, this easy sweet potato pie is perfect for you because it uses unsweetened almond milk instead of regular milk. To make sweet potato pie without milk, just use any other milk of your preference, such as almond milk, coconut milk, hemp milk, etc. This southern sweet potato is also almost completely vegan, but does use a couple eggs to thicken and bind the pie together.90005 90002 To make this sweet potato pie without eggs, you have 2 options. 90005 90060 90037 You can entirely remove the two eggs this sweet potato pie recipe calls for, which will cause the mixture to be a little thicker and not as smooth. 90038 90037 Or you can replace with flax "eggs." Flax "eggs" are an easy vegan egg substitute. They're a great baking alternative for eating vegan and for those who have allergies to eggs. To do so, you'll need to make one flax egg, which is made by combining flaxseed meal and water.90038 90067 90002 To replace the eggs in this healthy sweet potato pie recipe with flax eggs use: 90005 90060 90037 2 tablespoons of ground flaxseed; 90038 90037 6 tablespoons of water. 90038 90067 90002 Stir well, and then allow the mixture to set for about 5-10 minutes. Then, use as you would regular eggs in this easy sweet potato pie recipe. This can also be done using ground chia seeds. 90005 90032 90105 90105 90033 90032 HOW TO MAKE WHOLE WHEAT PIE CRUST 90033 90002 It's not a good pie, in my opinion, unless it also has a good crust.The crust might be my fave part of the pie, in all honesty. That's why I like to make my own homemade pie crust for this sweet potato pie. I make a whole wheat pie crust which goes perfectly with the sweet potato pie filling. I use whole wheat pastry flour which is absolute magic in this sweet potato pie crust. 90005 90002 I also use coconut oil instead of butter to keep it healthier. If you do not like the taste of coconut, make sure to use refined coconut oil like this one which will have a more neutral scent and flavor.If you'd prefer to use butter instead of coconut oil, make sure to choose unsalted, organic grass-fed butter to keep it clean. 90005 90002 The steps for making whole wheat pie crust are detailed in the recipe but I can assure you they are very easy to follow. 90005 90002 90117 90117 90005 90032 SWEET POTATO PIE VS. PUMPKIN PIE 90033 90002 The absolute first thing I had to do when I first wanted to make sweet potato pie is to learn what the heck the difference is between a sweet potato pie and a pumpkin pie.Here's the breakdown: 90005 90060 90037 Sweet potato pie is lighter on the spices than pumpkin pie, and actually only requires cinnamon and nutmeg (not the cloves and allspice typically added to pumpkin spice blends). 90038 90037 Southern sweet potato pie is also usually sweetened and flavored with molasses, though I chose to use pure maple syrup instead for mine. You can use either. 90038 90067 90002 Overall, the two types of pies are quite similar and both are easy to make. Woot. After trying both, my best way to describe sweet potato pie is like pumpkin pie without the clove and allspice and all that pumpkin autumn flavor plus it's a little thicker.Both easy pies, luckily, are perfectly paired with a whole wheat pastry flour crust. Both are great for as a holiday dessert. And both are yummy when topped off with some homemade whipped cream and chopped pecans. 90005 90032 HOW LONG TO BAKE SWEET POTATO PIE? 90033 90002 If you do not know how long to bake sweet potato pie, take a look at the center of the pie. When the pie is ready, the center is set and no longer jiggle when gently shaken. It usually takes 45-60 mins of baking for the center to set.90005 90002 Once the pie is ready, remove it from the oven and cool it on a rack. 90005 90002 When ready to enjoy, just top off your sweet potato pie with a dollop of the coconut whipped cream and some chopped pecans. 90005 90002 Simple and delicious perfection. 90005 90002 90143 90143 90005 90032 HOW LONG DOES SWEET POTATO PIE LAST? 90033 90002 You probably want to know how long does sweet potato pie last because, let's face it, if you want to bake a pie for the holidays, you want to be able to make it at least a day in advance.The good news is you can do it. You can even make it a few days or weeks ahead of time and freeze it. 90005 90002 This healthy sweet potato pie lasts for: 90005 90060 90037 3-4 days in the fridge; 90038 90037 up to a month in the freezer. 90038 90067 90002 Since it contains eggs and, sometimes, milk (if you choose to make it with regular milk instead of almond milk like I did), the sweet potato pie does not last at room temperature for too long. So, after it's completely cool, store it in the fridge wrapped in plastic wrap or aluminum foil.90005 90002 90161 90161 90005 90032 HOW TO FREEZE SWEET POTATO PIE 90033 90002 Here's how to freeze sweet potato pie if you want to make it a few days or weeks ahead of time: 90005 90036 90037 cool the sweet potato pie completely at room temperature; 90038 90037 wrap the pie in plastic wrap until tightly sealed; 90038 90037 freeze for up to a month. 90038 90043 90002 To thaw the frozen sweet potato pie: 90005 90036 90037 remove the pie from the freezer; 90038 90037 thaw the pie in the fridge for at least 12 hours.Thawing the sweet potato pie at room temperature can cause the filling to weep, making the pie crust soggy so I definitely recommend thawing it in the fridge. 90038 90043 90002 90185 90185 90005 90032 3 MORE HOLIDAY DESSERT RECIPES 90033 90002 I genuinely believe this is the best sweet potato pie recipe and I especially love how it's a healthy sweet potato pie. And now you know all its secrets and you can make it during this holiday season. Hooray. If you want other healthy dessert recipes that are perfect for the holidays, get ready to try 3 other dessert recipes I love.90005 90032 HEALTHY PECAN PIE (WITHOUT CORN SYRUP!) 90033 90002 Let's start this list of healthy holiday desserts with another pie. The Healthy Pecan Pie (Without Corn Syrup!) I mentioned in this post. 90005 90002 90197 90197 90005 90002 This homemade pecan pie is made with a healthy pie crust and a healthy pecan pie filling. The pecan pie is very easy to make and it's totes delicious, too. Get the recipe. 90005 90032 PALEO 7 LAYER BARS 90033 90002 I'm so excited about these Paleo 7 Layer Bars.They are so yummy and sweet and rich. 90005 90002 90207 90207 90005 90002 The bars are also clean and healthy, of course. Plus paleo and vegan. They are pretty much magical. Get the recipe. 90005 90032 EGGNOG ICE CREAM 90033 90002 This Eggnog Ice Cream is totes amazing. And healthy and perfect for the holiday season. 90005 90002 90217 90217 90005 90002 Made with only 6 ingredients and without sugar, this eggnog ice cream is creamy, thick, and better than any store-bought eggnog ice cream you ever tried.Get the recipe. 90005 90002 90005 90224 90224 90002 Make this homemade Healthy Southern Sweet Potato Pie from scratch using whole, unrefined ingredients this holiday season! Your guests will not even know it's healthy! 90005 90002 Categories: Clean Eating, Pie, Sweet, Sweet Treat, Thanksgiving 90005 90002 Difficulty: Easy 90005 90002 Keyword: southern sweet potato pie, sweet potato pie, vegan sweet potato pie 90005 90002 Servings: 8 slices 90005 90002 Calories: 329 kcal 90005 90002 Author: Lacey Baier 90005 90002 For The Whole Wheat Pie Crust: 90005 90060 90037 1/2 cup coconut oil 90038 90037 1 1/4 cups whole wheat pastry flour 90038 90037 1/2 tsp sea salt 90038 90037 1/2 tsp coconut sugar 90038 90037 6-8 tbsp ice water plus more if needed 90038 90067 90002 For The Sweet Potato Filling: 90005 90060 90037 2 1/2 cups (approx.2 large) mashed sweet potatoes, mashed and peeled 90038 90037 1/2 cup pure maple syrup 90038 90037 2 eggs 90038 90037 1 cup unsweetened almond milk 90038 90037 1/4 cup coconut oil, melted 90038 90037 2 tbsp. whole wheat pastry flour 90038 90037 1 tsp vanilla extract 90038 90037 1/2 tsp ground cinnamon 90038 90037 1/4 tsp ground nutmeg 90038 90037 1/4 tsp sea salt 90038 90037 2 tbsp raw pecans, finely chopped 90038 90067 90002 For The Coconut Whipped Cream (Optional): 90005 90060 90037 1 13.5 oz. can full fat coconut milk, refrigerated 90038 90037 1 tbsp pure maple syrup 90038 90037 1/2 tsp vanilla extract 90038 90067 90002 To Make The Whole Wheat Pie Crust: 90005 90036 90037 90002 To get the coconut oil solid so we can break it into pieces , spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden. 90005 90038 90037 In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar.(You could also combine in a large bowl and mix with your hands.) 90038 90037 Pulse the food processor a few times to mix. 90038 90037 90002 Break the hardened coconut oil into small chunks using your hands. 90005 90038 90037 90002 Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps. 90005 90038 90037 90002 Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched.(I always need more water, but I start with just 3-4 tbsp. To be safe.) 90005 90038 90037 90002 Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk . 90005 90038 90037 90002 If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed. 90005 90038 90037 90002 Wrap the disk in plastic wrap. Place in fridge for 10 minutes to harden some. 90005 90038 90037 90002 Remove the chilled disk from the refrigerator and let sit at room temperature for a couple minutes to make it easier to roll out.90005 90038 90037 90002 Flour your surface with more of the whole wheat pastry flour. 90005 90038 90037 90002 Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it does not cooperate, despite heavy flouring, roll it back up into a ball and start again. That's ok.) 90005 90038 90037 90002 Place the rolled-out dough onto a 9-inch pie plate.90005 90038 90037 90002 Gently press the pie dough down so that it meets the bottom and sides of the pie dish. 90005 90038 90037 90002 Using a knife, carefully trim the dough around the top edge of the pie dish as needed, leaving about a 1/4-inch to 1/2-inch overlap. 90005 90038 90037 90002 Fold the edge of the over and under the edge of itself, pressing together. 90005 90038 90037 90002 You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.90005 90038 90043 90002 To Make The Sweet Potato Filling: 90005 90036 90037 90002 Preheat oven to 350 degrees. 90005 90038 90037 90002 In a large mixing bowl, add the mashed sweet potatoes, eggs, pure maple syrup, melted coconut oil, pure vanilla extract, whole wheat pastry flour, unsweetened almond milk, ground cinnamon, ground nutmeg, and sea salt. Stir together until evenly mixed. 90005 90038 90037 90002 Carefully pour the filling into the prepared pie crust and smooth out with a spoon.90005 90038 90037 90002 Place in the oven and bake for 45-65 minutes, or until the center is set. You will know it is set because it does not giggle nearly at all when gently shaken. 90005 90038 90037 90002 Once set, remove the pie from the oven and allow to cool on a rack. 90005 90038 90043 90002 To Make The Coconut Whipped Cream (Optional): 90005 90036 90037 90002 Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best). 90005 90038 90037 90002 Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.90005 90038 90037 Add the coconut cream to a large mixing bowl, followed by the maple syrup, and vanilla extract. 90038 90037 90002 Beat on high speed using an immersion blender, hand mixer or stand mixer, until the cream is fluffy and stiff ridges have formed. 90005 90038 90043 90002 Nutrition Facts 90005 90002 Healthy Southern Sweet Potato Pie 90005 90002 Amount Per Serving (1 slice) 90005 90002 90057 Calories 90058 329 Calories from Fat 176 90005 90002 90057% Daily Value * 90058 90005 90002 90057 Fat 90058 19.6g 90057 30% 90058 90005 90002 Saturated Fat 15.7g 90057 79% 90058 90005 90002 90057 Cholesterol 90058 40mg 90057 13% 90058 90005 90002 90057 Sodium 90058 242mg 90057 10% 90058 90005 90002 90057 Carbohydrates 90058 28.9g 90057 10% 90058 90005 90002 Fiber 5.3 g 90057 21% 90058 90005 90002 Sugar 11.3g 90057 13% 90058 90005 90002 90057 Protein 90058 5.7g 90057 11% 90058 90005 90002 * Percent Daily Values ​​are based on a 2000 calorie diet. 90005 90002 90003 This post contains affiliate links for products I use regularly and highly recommend.90004 90005.90000 Vegan Sweet Potato Pie Recipe 90001 90002 90003 90002 I'm a West Coaster through and through, but when Thanksgiving rolls around, I'm excited to try some of my dad's Southern family traditions. Sweet potato pie is one such Southern dish that appears on my parents 'table every few years. It's very similar to pumpkin pie but with a sweeter, slightly earthier taste that makes it a prime alternative if you've got pumpkin pie fatigue.And since sweet potatoes are chock-full of nutrients - especially vitamin A, which promotes immunity and eye health, and hunger-controlling fiber - reaching for a slice of sweet potato pie on Thanksgiving is never a bad idea. 90003 90002 Regular sweet potato pie can include high amounts of butter and eggs, so I made some common vegan substitutes (coconut oil for butter and cornstarch for the eggs) to lighten up the pie without compromising taste. One of the best parts about the pie, to me, is the dollop of whipped cream that accompanies it, so I may have gone a bit overboard with the coconut whipped cream frosting - feel free to reduce the amount of coconut cream and serve alongside instead ! 90003 90008 Notes 90009 90002 Cook, cool, and peel the sweet potato before proceeding; I boiled mine until tender (about 25 minutes) but you could also roast them.Bake and cool the crust before you make the pie filling, and make the coconut cream after your pie has had time to cool; you'll need to refrigerate a can of full-fat coconut milk overnight. It helps to also chill the bowl you'll be whipping the cream in for a few minutes before you're ready to whip. 90003 90008 Ingredients 90009 90014 90015 90016 For the crust 90017 90018 1/2 cup pecans, coarsely chopped 90018 1/2 cup rolled oats 90018 1 cup whole wheat pastry flour 90018 1/4 cup coconut oil 90018 2 tablespoons maple syrup 90023 90024 90014 90015 90016 For the filling 90017 90018 3 tablespoons cornstarch 90018 3/4 cup packed dark brown sugar 90018 2 sweet potatoes, cooked 90018 3/4 cup unsweetened almond milk 90018 1 teaspoon nutmeg 90018 1 teaspoon cinnamon 90018 1/2 teaspoon sea salt 90023 90024 90014 90015 90016 For the coconut whipped cream 90017 90018 1 can chilled full-fat coconut milk (fat solids only) 90018 2 teaspoons confectioners sugar or maple syrup 90018 1/2 teaspoon vanilla extract 90023 90024 90008 Directions 90009 90014 90015 Add pecans and rolled oats to a blender and grind to a powder.Make sure you do not overblend - you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well. 90023 90015 Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture. 90023 90015 Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed. 90023 90015 Transfer mixture to a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan. 90023 90015 Poke holes in bottom and sides of the crust.Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let the crust cool before filling. 90023 90015 While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into prebaked pie crust. 90023 90015 Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving. 90023 90015 Once pie has cooled, open the can of chilled coconut milk, turn upside down, and open.Pour out the liquid at the top; you'll use the cream part, not the liquid. 90023 90015 Gently pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla or maple syrup and whip again until fully incorporated. Spread evenly onto pie and refrigerate. 90023 90024 90008 Information 90009 90071 90072 Category 90073 90074 Desserts, Pies / Tarts 90075 90072 Cuisine 90073 90074 North American 90075 90080 90081 90002 Image Source: POPSUGAR Photography / Leta Shy 90003 90084 .90000 15 Sweet and Savoury Ways to Use Leftover Pie Dough 90001 90002 90002 90004 90005 90006 90002 90008 13 90009 of 90008 15 90009 90002 90013 90014 Vegan Sweet Potato and Kale Galette with Pistachio Parmasan 90015 90006

Galettes shine in all of their rustic yet elegant glory.This one is made with a coconut oil dough, though leftover all-butter pastry, either premade or homemade, works too. For an appetizer-size version, use a muffin tin for savoury galette tarts.

Get the recipe for Vegan Sweet Potato and Kale Galette with Pistachio Parmasan 90013 .